Food Service Manager - Full Time
Westlake, OH, United States1w ago
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Key details
- Location
- Westlake, OH, United States
- Work style
- Onsite
- Level
- Senior
- Experience
- 2–5 yrs
- Function
- Hospitality & Food service
- Focus area
- other
- Posted
- 1w ago
Skills
customer servicefood presentationfood serviceinventory managementsuggestive selling
About the role
Job Description: Food Service Manager is responsible for learning and demonstrating proficiency in each of their assigned work responsibilities, including Deli, Restaurant, and Catering, but not limited to …
Profit and Loss Responsibilities:
Maximizes sales generation.
Monitor and enforce customer service standards for deli, kitchen, restaurant and catering employees.
Schedules and executes effective and efficient labor.
Job Functions and Responsibilities:
Maximize profitability through expense control, ordering, shrink control and efficient production.
Maximizing sales through customer satisfaction, department cleanliness, and suggestive selling and food presentation.
Establish and maintain effective and efficient staffing guidelines needed for customer service and satisfaction.
Assist in identifying and recommending career opportunities for employees’ development, allowing the company to meet the needs of the business level for now and in the future.
Enforce standards of quality through personal observation, communication and follow through.
Keep abreast of competition’s activities and makes recommendations for menu items and other promotions.
Assist with forecasting budgets for sales, expenses and operating profits in the Deli, Bakery and Catering areas, as well as capital expenditure recommendations.
Controls shrink, inventory levels, supply costs, repair maintenance and cash.
Implementation of safety and sanitary procedures to comply with governmental regulations.
Directs the execution of all programs and projects as it relates to your areas of responsibilities.
Implements and communicates policy and procedure.
Other duties as directed or assigned.
Qualifications:
• Prior 2-5 years’ food service experience preferably in managing the operation as a lead or assistant manager.
• Must be available to work 40 hours per week, including nights and weekends
Wages: Beginning pay based on experience and potential; regular wage reviews
Profit and Loss Responsibilities:
Maximizes sales generation.
Monitor and enforce customer service standards for deli, kitchen, restaurant and catering employees.
Schedules and executes effective and efficient labor.
Job Functions and Responsibilities:
Maximize profitability through expense control, ordering, shrink control and efficient production.
Maximizing sales through customer satisfaction, department cleanliness, and suggestive selling and food presentation.
Establish and maintain effective and efficient staffing guidelines needed for customer service and satisfaction.
Assist in identifying and recommending career opportunities for employees’ development, allowing the company to meet the needs of the business level for now and in the future.
Enforce standards of quality through personal observation, communication and follow through.
Keep abreast of competition’s activities and makes recommendations for menu items and other promotions.
Assist with forecasting budgets for sales, expenses and operating profits in the Deli, Bakery and Catering areas, as well as capital expenditure recommendations.
Controls shrink, inventory levels, supply costs, repair maintenance and cash.
Implementation of safety and sanitary procedures to comply with governmental regulations.
Directs the execution of all programs and projects as it relates to your areas of responsibilities.
Implements and communicates policy and procedure.
Other duties as directed or assigned.
Qualifications:
• Prior 2-5 years’ food service experience preferably in managing the operation as a lead or assistant manager.
• Must be available to work 40 hours per week, including nights and weekends
Wages: Beginning pay based on experience and potential; regular wage reviews