Food Outlet Manager

ESSENTIAL FUNCTIONS: 

? Administers all aspects of food preparation at customer and employee facilities ensuring 100% internal/external guest satisfaction.

? Serves as a leader for employees while fostering teamwork, employee morale, motivation and open communication.

? Leads the department by creating a positive, supportive environment where talents, skills and trade practices are exchanged and operational support is provided for all Food and Beverage employees.

? Coaches and develops employees using a consistent approachable demeanor and clearly articulating expectations.

? Strives to improve and streamline departmental operations through the continuous assessment of policies and procedures, work processes and program effectiveness/value. 

? Plans all daily and special event menus as directed. 

? Executes and audits supplies and inventory items insuring cost controls.

? Analyzes and evaluates profit and loss statements. 

? Ensures that the minimum level of labor is used to perform the required level of service without impacting service standards. 

? Completes the required daily financial tools and reports. 

? Ensures that all service equipment is operational and handled safely, reporting mechanical issues to appropriate team members. 

? Sets performance expectations and provides operational support for the supervisory team and employees. 

? Enforces all appearance and uniform guidelines. 

? Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food related items. 

? Conducts periodic inspections of all assigned areas including line, preparation, pantry, clean-up and storage to and administers safety policies and procedures pertaining to the procedures.

? Recommends changes including hiring, promotion, demotion and release of personnel.

? Recommends wage and salary adjustments for personnel within established limits. 

? Adheres to regulatory, departmental and company policies in an ethical manner.

 

REQUIREMENTS:  Bachelor?s Degree strongly preferred.Minimum of 5 years experience in a large volume food establishment including banquets, buffets and specialty outlets required. Culinary expertise in multiple specialties is preferred.Must possess exemplary customer service, written/verbal communication, interpersonal and managerial skills.  Knowledge of all phases of food administration, cost controls and administration is required.

?Proficient in MS Office and Outlook