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