Management

This position reports to the General Manager

Hours/Week:50

Benefits:

• MedicalInsurance
• VoluntaryDental and Vision Insurance
• LifeInsurance
• Holidays
• SickLeave
• Vacation
• Meal Allowance

Job Description

Create a positive work environment for the staff while managing the dining room and guest experiences.

Follow the policies and procedures and report any issue to the General Manager.

Work Context

Requires:

Using hands to handle control or feel objects tools or controls

Standing or walking for long periods of time (8-10 hours)

Lifting/carrying up to 30 pounds

Repetitive movement

Contact with others (face to face or by telephone)

Face to face discussions with individuals or teams

Conflict resolution

Dealing with angry or discourteous people

Exposure to sounds or noise levels that are distracting or uncomfortable

Making decisions that impact the results of co-workers or guests or the company

Repeating the same physical activities or mental activities over and over

Exposure to minor burns cuts

Work with others in a group or teamcoordinating or leading others in accomplishing work activities

Making decisions that affect other people the financial resources and/or the image and reputation of the organization

Responsibility for work outcomes and resultsIncludes responsibility for the health and safety of others

Job tasks are performed in close physical proximity to other people

Working indoors in environmentally controlled conditions

Working outdoors in variable weather conditions based on if location has patio dining available

Tasks

Monitorcompliance with health and fire regulations regarding food preparation and serving and building maintenance

in dining facilities.

Countmoney and make bank deposits.

Investigateand resolve complaints regarding food quality or service

Scheduleand receive food and beverage deliveries checking delivery contents to verify product quality and quantity.

Monitorbudgets and payroll records and review financial transactions to ensure that expenditures are authorized and

budgeted.

Schedulestaff hours and assign duties.

Establishstandards for personnel performance and customer service.

Performsome food preparation or service tasks such as cooking clearing tables and serving food and drinks when

necessary.

Keeprecords required by government agencies regarding sanitation and food subsidies when appropriate.

Organizeand direct worker training programs resolve personnel problems hire new staff and evaluate employee

performance in dining and lodging facilities.

Orderand purchase equipment and supplies.

Reviewwork procedures and operational problems to determine ways to improve service performance or safety.

Assessstaffing needs and recruit staff using methods such as newspaper advertisements or attendance at job fairs.

Arrangefor equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest

control.

Recordthe number type and cost of items sold to determine which items may be unpopular or less profitable.

Work Activities

InspectingEquipment Structures or Material

AssistingOthers

Guiding Directing and Motivating Subordinates

Trainingand Teaching Others

Judgingthe Qualities of Things Services or People

Organizing Planning and Prioritizing Work

StaffingOrganizational Units

Establishingand Maintaining Interpersonal Relationships

ProvideConsultation and Advice to Others

Documenting/Recording Information

PerformingGeneral Physical Activities

Communicatingwith Supervisors Peers or Subordinates as well as with Persons Outside Organization

PerformingAdministrative Activities

ProcessingInformation

MonitorProcesses Materials or Surroundings

MakingDecisions and Solving Problems

ResolvingConflicts and Negotiating with Others

SchedulingWork and Activities

Monitoringand Controlling Resources

Coordinatingthe Work and Activities of Others

Interviewjob applicants

Hire discharge transfer or promote workers

Orientnew employees

Examineexpenditures to ensure activities are within budget

Assignwork to staff or employees

Purchasefood or beverages

Scheduleemployee work hours

Understandgovernment health hotel or food service regulations

Resolvepersonnel problems or grievances

Providecustomer service

Coordinatebanquets meetings or related events

Investigatecustomer complaints

Managefinances for institutional food service

Conductor attend staff meetings

Monitoroperational budget

Useknowledge of food handling rules

Usegovernment regulations

Determinethe quality of food or beverages

Maintainrecords reports or files

Preparesafety reports

Overseeexecution of organizational or program policies

Fillout business or government forms

Understandgovernment alcoholic beverage service regulations

Evaluateperformance of employees or contract personnel

Identify training needs

Planbanquet menus

Usehealth or sanitation standards

Qualifications Skills/Basic Skills

ActiveLearning and Learning

Judgmentand Decision Making

CriticalThinking

Mathematics

Monitoring

Speaking

Writing

Social Skills

Coordination

Instructing

Negotiation

Persuasion

ServiceOrientation

SocialPerceptiveness

Resource Management Skills

Managementof Financial Resources

Managementof Material Resources

Managementof Personnel Resources

TimeManagement

Desktop Computer Skills

Spreadsheets

Presentations

Internet

Navigation

WordProcessing

Knowledge Required:

Administrationand Management

Customerand Personal Service

EnglishLanguage

Preferred:

Educationand Training

FoodProduction

Technology

Point of sale POS software

Back Office Computer