This position reports to the General Manager
Hours/Week: 50+
Benefits:
- Medical Insurance
- Voluntary Dental and Vision Insurance
- Life Insurance
- Holidays
- Sick Leave
- Vacation
- Meal Allowance
Job Description
Create a positive work environment for the staff while managing the dining room and guest experiences. Follow the policies and procedures and report any issue to the General Manager. Work Context
Requires:
Using hands to handle, control, or feel objects, tools or controls Standing or walking for long periods of time (8-10 hours) Lifting/carrying up to 30 pounds Repetitive movement Contact with others (face to face or by telephone) Face to face discussions with individuals or teams Conflict resolution Dealing with angry or discourteous people Exposure to sounds or noise levels that are distracting or uncomfortable Making decisions that impact the results of co-workers or guests or the company Repeating the same physical activities or mental activities over and over Exposure to minor burns, cuts Work with others in a group or team, coordinating or leading others in accomplishing work activities Making decisions that affect other people, the financial resources, and/or the image and reputation of the organization, Responsibility for work outcomes and results, Includes responsibility for the health and safety of others Job tasks are performed in close physical proximity to other people Working indoors in environmentally controlled conditions Working outdoors in variable weather conditions based on if location has patio dining available
Tasks Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities. Count money and make bank deposits. Investigate and resolve complaints regarding food quality or service Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Order and purchase equipment and supplies. Review work procedures and operational problems to determine ways to improve service, performance, or safety. Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Work Activities
Inspecting Equipment, Structures, or Material Assisting Others Guiding, Directing, and Motivating Subordinates Training and Teaching Others Judging the Qualities of Things, Services, or People Organizing, Planning, and Prioritizing Work Staffing Organizational Units Establishing and Maintaining Interpersonal Relationships Provide Consultation and Advice to Others Documenting/Recording Information Performing General Physical Activities Communicating with Supervisors, Peers, or Subordinates as well as with Persons Outside Organization Performing Administrative Activities Processing Information Monitor Processes, Materials, or Surroundings Making Decisions and Solving Problems Resolving Conflicts and Negotiating with Others Scheduling Work and Activities Monitoring and Controlling Resources Coordinating the Work and Activities of Others Interview job applicants Hire, discharge, transfer, or promote workers Orient new employees Examine expenditures to ensure activities are within budget Assign work to staff or employees Purchase food or beverages Schedule employee work hours Understand government health, hotel or food service regulations Resolve personnel problems or grievances Provide customer service Coordinate banquets, meetings or related events Investigate customer complaints Manage finances for institutional food service Conduct or attend staff meetings Monitor operational budget Use knowledge of food handling rules Use government regulations Determine the quality of food or beverages Maintain records, reports, or files Prepare safety reports Oversee execution of organizational or program policies Fill out business or government forms Understand government alcoholic beverage service regulations Evaluate performance of employees or contract personnel Identify training needs Plan banquet menus Use health or sanitation standards
Qualifications Skills/Basic Skills Active Learning and Learning Judgment and Decision Making Critical Thinking Mathematics Monitoring Speaking Writing
Social Skills Coordination Instructing Negotiation Persuasion Service Orientation Social Perceptiveness
Resource Management Skills Management of Financial Resources Management of Material Resources Management of Personnel Resources Time Management
Desktop Computer Skills Spreadsheets Presentations Internet Navigation Word Processing
Knowledge Required:
Administration and Management Customer and Personal Service English Language
Preferred:
Education and Training Food Production
Technology Point of sale POS software Back Office Computer