Fs General Manager
Fs General Manager
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Not Disclosed
Salary Not Disclosed
1 Vacancy
Job Description
RESPONSIBILITIES
Essential Functions
- Kitchen/ Crew Galley/ Galaxy Grill Operation
- Maintain a minimum 90% County Health Department rating.
- Establish new menu ideas for Crew Galley and Galaxy Grill specials.
- Ensure timely and accurate set-up and breakdown of tables equipment serving areas and related activities.
- Manage inventory counts and par levels to report needs to purchasing to ensure adequate supply is on hand to cover needs.
- Meet or exceed industry standards for storage of food and supplies.
- Manage labor and food costs within the budget guidelines.
- Ensure special diets are served properly by front line staff to trainees.
- Ensure that all policies and procedures for the Food Service Department are adhered to by the food service staff.
- Ensure the minimum staffing requirements in the department are fulfilled.
- Ensure that all camp meals meet or exceed the expectations of the client as demonstrated by the completion of guest surveys.
- Ensure all areas are properly staffed without exceeding budgeted amount for labor.
- Ensure the accurate completion of the daily weekly and monthly cleaning lists for the food storage areas
- Ensure that the policies and procedures of the USSRC are adhered to.
- Manage and process payroll information on a timely basis.
- Meet or exceed the expectations of the Food and Beverage Director for the timely and accurate completion of related tasks and assignments.
- Food Service General Operations
- Meet or exceed regulatory and professional standards for the food display handling and storage.
- Meet or exceed regulatory and professional standards for the cleanliness and sanitation of food service areas and equipment.
- Ensure that the minimum staffing requirements to run a smooth Crew Galley operation are met.
Supervisory Responsibilities:
- Adheres to organizational policies and applicable laws
- Instructs coaches and encourages staff to support by action and example the mission and vision of the Center
- Demonstrates good judgment within supervision of staff
- Effectively monitors staff performance and offers appropriate coaching counseling or supervision as required
- Train staff on preparation and recipes for new and existing menu items
- Completes staff evaluations documentation etc. on time and effectively
- Serves as an effective role model to staff by demonstrating exemplary work ethic
QUALIFICATIONS
Education: High school or G.E.D. and 2 years formal education beyond high school level
Experience: 8 years closely related and hands-on work experience in a high volume full- service restaurant preferably in the catering area with 5 years managerial or supervisory experience or an equivalent combination of experience and education. Must possess excellent verbal communication skills to interact effectively with guests and employees. Must have knowledge of food preparation and sanitation standards. Must be able to lead direct budget and schedule staff and resources. Must be able to interact with guests effectively and in a courteous professional manner and train staff accordingly.
OTHER REQUIREMENTS
Physical Requirements
- Walking climbing (stairs) to access other departments
- Standing for long periods of time (2-4 hours) at a desk operating a computer terminal
- Lifting carrying pushing supplies & boxes up to 50 lbs. waist high
- Bending kneeling reaching to store/retrieve supplies
- Sight reading wrist movements feeling to operate food service equipment computer terminal develop schedules review reports
- Talking hearing to instruct employees and assist guests and trainees in person and over the telephone
This position involves working in a kitchen/food service environment that is subject to changing temperatures. This position deals extensively with guests and employees throughout the organization.
Eligibility Qualifications
- Must be authorized to work in the United States.
Required Experience:
Director
Employment Type
Full-Time
