Food Service Director - Boardwalk

Job Summary

Direct responsibility for the overall operations in a corporate executive account. Manages front of the house service team as well as onsite Executive Chef & Executive Sous Chef and culinary team, maintaining all coordination and evaluation of production in the unit. Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws. Responsibilities include the training and growth of all associates, as well as planning, assigning and directing work.

Supervisory Responsibilities:

Financially accountable for the dining services department. Operates the restaurant in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent. Ensures that the food offered to the client, customers, and employees of the operation is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and Client as well as other departments within the operation. Promotes the professional growth and development of the entire team. In addition, the General Manager will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

Functions/Duties:

• Develops new programs which result in an increased level of customer satisfaction and operational excellence.
• Perform the job safely
• Implements and maintains effective two-way communication systems which reach all employees.
• Manages in compliance with established company policies and procedures.
• Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Orders food and other supplies from the approved sources.
• Responsible for ensuring [proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced.
• Maintains product and service quality standards in collaborating with the culinary team by conducting ongoing evaluations to provide the best food quality to the customer and Client
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.
• Determine work procedures, prepare work schedules, and expedites workflow.
• Implements and maintains sales and marketing programs.
• Issues written and oral instructions.
• Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company and governmental agency standards.
• Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers.
• Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules.
• Ensures timely meal service to all service areas. Supervises serving of meals.
• Utilizes MyFi and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc
• Ensures that regularly scheduled CHAT sessions are held.
• Monitors the performance of the unit through verification and analysis of customer satisfaction, systems and financial reports. Initiates corrective actions.
• Manages in compliance with local, state and federal laws and regulations.
• Plans/coordinates menus utilizing the appropriate Eurest Dining Profiles Programs.
• Trains employees in proper execution of their job duties.
• Prepares the annual budget.
• Hires, trains, evaluates and discharges workers (Discharges require the review of the District Manager).
• Responds to customer complaints in person at the time of the complaint or via e-mail for electronically received complaints.
• Develops short term and long term financial and operational plans for the unit which supports the overall objectives of the company.

Qualifications:

• Monitors the performance of the unit through verification and analysis of customer satisfaction, systems and financial reports. Initiates corrective actions.
• Implements and maintains effective two-way communication systems which reach all employees.
• Manages in compliance with established company policies and procedures.
• Trains employees in proper execution of their job duties.
• Perform the job safely
• Develops short term and long term financial and operational plans for the unit which supports the overall objectives of the company.
• Plans/coordinates menus utilizing the appropriate Eurest Dining Profiles Programs.
• Prepares the annual budget.
• Develops sanitation schedule and ensures that food service employees adhere to the cleaning schedules.
• Maintains product and service quality standards in collaborating with the culinary team by conducting ongoing evaluations to provide the best food quality to the customer and Client
• Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Responsible for ensuring [proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced.
• Issues written and oral instructions.
• Manages in compliance with local, state and federal laws and regulations.
• Develops new programs which result in an increased level of customer satisfaction and operational excellence.
• Responds to customer complaints in person at the time of the complaint or via e-mail for electronically received complaints.
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.
• Determine work procedures, prepare work schedules, and expedites workflow.
• Implements and maintains sales and marketing programs.
• Orders food and other supplies from the approved sources.
• Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers.
• Ensures timely meal service to all service areas. Supervises serving of meals.
• Ensures that regularly scheduled CHAT sessions are held.
• Utilizes MyFi and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc
• Hires, trains, evaluates and discharges workers (Discharges require the review of the District Manager).
• Directs and participates in the overall sanitation and safety of the facility and employees in accordance with company and governmental agency standards.