Restaurant Operations Manager
2 days ago
The Dining Facility Supervisor is responsible for overseeing the daily operations of the dining facility, ensuring that food and service meet quality control standards.
Key Responsibilities- Establish Methods: Develop and implement efficient methods to meet work schedules and ensure seamless food service.
- Supervise and Coordinate: Direct and manage the activities of staff who prepare and portion food, ensuring timely and accurate service.
- Train Staff: Provide comprehensive training to staff on job duties, sanitation, and safety procedures to maintain a safe and healthy environment.
- Inventory Management: Estimate and manage ingredients and supplies required for meal preparation, minimizing waste and excess stock.
- Quality Control: Ensure that food and service meet quality control standards, adhering to company and regulatory requirements.
- Record Keeping: Maintain accurate records of stock, repairs, sales, and wastage, providing essential data for business decisions.
- Reporting: Prepare and submit detailed reports on daily operations, highlighting successes and areas for improvement.
The Dining Facility Supervisor will work in a fast-paced environment, requiring strong organizational and communication skills to manage staff and maintain high-quality food service.
Requirements- Education: Secondary (high) school graduation certificate, with a focus on food service or a related field.
- Experience: 1 year to less than 2 years of experience in food service management, with a proven track record of success.
- Health Benefits: Comprehensive health, dental, and vision care benefits, as well as a permanent employment contract.
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