Position Overview: The Food Service Manager’s goal is to operate a clean, safe, and profitable branded food service operation where customers like to eat and employees like to work. Fresh ingredients, delicious food items and great customer service are the recipe for success.

 

Primary Responsibilities: 

1.    Recruit, provide training for, and manage all employees.

2.    Communicate and enforce all handbook and Company policies.

3.    Provide employee coaching and document progressive discipline when required.

4.    Schedule labor in accordance with federal wage and hour regulations.

5.    Schedule Assistant Manager to work when Manager not on duty.

6.    Ensure that food service area and equipment are clean, secure, safe, and properly maintained.

7.    Strictly enforce uniform and dress code as outlined by branded food concept.

8.    Must have, and ensure employees working in branded food have, Food Handlers card.

9.    Inventory supplies and product. Order supplies and product as necessary.

10.    Ensure food items and portions meet branded food regulations.

11.    Monitor and minimize waste. Ensure all waste is recorded and disposed of properly.

12.    Conduct weekly inventories to measures accurate food costs in relation to sales.

13.    Understand and be able to execute all security and emergency protocols.