DIRECTOR OF FOOD SERVICE

POSITION:                            Director of Dining Hall
DEPARTMENT:                   Food Service
REPORTS TO:                     CFO
CLASSIFICATION:                         Exempt
 

Position Summary: Assist management in overseeing the daily operations of food unit, production, or assist in the supervision of a large dining unit.

Essential Functions :

• Responsible for opening and closing the building according to expectations of the management team.
• Oversees setting up and breaking down of workstations.
• Oversee the sanitation of workstations including floors, worktables, walls, refrigerators, meat blocks, equipment, and utensils.
• Oversees the cashiers on duty and ensure that they are properly trained and adhere to the cashier policy.
• Responsible for cash handling, safe verifications, preparing deposits.
• Oversees the cooking and preparation of food items for the day according to recipes and brand requirements.
• Responsible for making sure the staff uses correct portions when preparing and serving items on the line.
• Must have high -level product knowledge and ability to train the staff to effectively service the customer.
• Ensure staff completes daily temperature logs.
• Oversee the product merchandising, line displays , and distribution of marketing materials.
• Delegate tasks to employees as necessary
• Provide on-going coaching and performance feedback to staff members.
• Assist managers with employee discipline sessions, attendance logs, and maintaining up to date contact information.
• Inform management of escalating employee conduct issues.
• Responsible for making sure the staff properly disposes of waste.
• Responsible for making sure each station has taken samples of all food items on the line prior to serving the customers.
• Greet customers as they enter and leave the location.
• Ask customers about the quality of their service and handle any complaints (with assistance from the manager on duty) while maintaining a positive attitude and smile.
• Oversee staffing during peak times of operation and deal with labor shortages as needed.
• Assist managers with administrative tasks, scheduling, ordering and inventory responsibilities.
• Ensures each station has the equipment and supplies needed to serve the customers.
• Maintain a professional appearance.
• Ensure uniform compliance of the staff members.
• Maintain a safe work environment by enforcing all safety standards and assisting with STEP observations.