Budgeting, Cash Flow, Cook Dishes, Corrective Action, Customer Relations, Customer Service Evaluation, Customer Support/Service, Distribution Services, Food Services, Inventory Control System, Inventory Management, Mathematics, Operations, Operations Management, Presentation/Verbal Skills, Procedure Implementation, Profit & Loss, Purchasing/Procurement, Staff Training
- Manager for daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food costs, budgeting, profit & loss development and labor.
- Completes required records and reports, including, but not limited to, those addressing inventory control and personnel.
- Receives, distributes, follows, and enforces departmental cash procedures.
- Insures the maintenance, orders and receives materials and supplies via the Culinary Services procurement and distribution system.
- Hires, trains staff and coordinates their work schedules.
- Communicates oral and written instructions to assigned staff.
- Monitors the work of assigned staff and notifies the appropriate management personnel of the need for corrective action.
- Notifies the appropriate personnel of process and/or quality problems, including, but not limited to, customer complaints.
- Maintain excellent customer service by planning, developing and implementing new ideas.
- Lead and monitor effective customer service practices within the unit.
- Additional duties as assigned.
Knowledge, Skills, and Abilities (KSAs):
- Ability to follow instructions and perform basic math calculations.
- Knowledge of computerized inventory control systems.
- Knowledge in scheduling, customer relations, and maintaining cash flow security.
Physical Requirement:
- Occasionally lift a maximum of 50lb.