Dining Services Manager

About the role

The Dining Service Manager is responsible for the daily operation of the dining unit, as assigned by shift. They supervise staff and food presentation to provide the customer with an exceptional dining experience.

Responsibilities

• Open and close the building according to expectations of the management team
• Oversee setting up and breaking down of work stations
• Oversee the sanitation of work stations including floors, worktables, walls, refrigerators, meat blocks, equipment, and utensils
• Oversee the cashiers on duty and ensure that they are properly trained and adhere to the cashier policy
• Responsible for cash handling and preparing deposits
• Ensure staff uses correct portions and procedures when preparing and serving items on the line
• Have high-level product knowledge and ability to train the staff to effectively service the customer
• Ensure staff completes daily temperature logs
• Delegate tasks to employees as necessary
• Provide on-going coaching and performance feedback to staff members
• Assist Senior Managers with employee discipline sessions, attendance logs, and scheduling
• Inform management of escalating employee conduct issues
• Oversee staffing during peak times of operation and deal with labor shortages as needed
• Assist managers with administrative tasks, scheduling, ordering, and inventory responsibilities as assigned
• Ensure 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
• Follow detailed written and verbal directions
• Perform other requests and assignments as requested by management
• Maintain positive interaction with co-workers and customers so that efficient and quality service is provided
• Be aware of customer needs, assist when possible or refer them to a shift manager who can assist with their requests
• Responsible for a safe work environment with your team
• Work safely, stay alert, practice good housekeeping, remove potential hazards and follow all established safety regulations
• Report all incidents/accidents while working to the Senior manager immediately
• Understand all safety regulations of your operation including required Personal Protective Equipment (PPE)

Requirements

• Bachelor’s degree in food service, hospitality or business fields or a minimum of 3–4 years of foodservice operational and supervisory experience
• Good written and verbal communication skills
• Working knowledge of general business computer operation and software

Physical Conditions and Demands

Office environment, with some exposure to the kitchen and associated hazards; such as slippery surfaces, extreme temperatures, sharp utensils, and potentially dangerous equipment; ability to lift approximately 50 lbs.; ability to work around and with various types of food. Must be available nights and weekends.

Pay

$24.26–$25.24 per hour