Food Service Director - Cafe 37

Job Summary

Direct responsibility for the overall foodservice operation in a corporate dining account. Manages, all salaried and hourly staff in unit, chefs, cooks, cook’s helpers and various kitchen & dining staff. Is responsible for the overall direction, 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. and financial results

Financially accountable for the dining service department. Operates the department 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, guest, 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 director will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

Essential Functions and Responsibilities:

• Develops new programs which result in an increased level of customer satisfaction and operational excellence.
• Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers.
• Prepares the annual budget.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action.
• Determine work procedures, prepares work schedules, and expedites work flow.
• Responds to customer complaints in accordance with MS Dining protocol
• Develops short term and long term financial and operational plans for the unit which supports the overall objectives of the company.
• Oversees and participates in the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control.
• Plans/coordinates menus utilizing the appropriate Webtrition Programs.
• Implements and maintains effective two-way communication systems which reach all employees.
• Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports. Initiates corrective actions.
• Trains employees in proper execution of their job duties.
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.
• Responsible for ensuring [proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced.
• Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Ensures timely meal service to all service areas. Supervises serving of meals.
• Utilizes Compass Owners Manager Suit and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc.
• Implements and maintains sales and marketing programs.
• Manages in compliance with established company policies and procedures.

Qualifications:

• Previous experience managing a budget
• Demonstrated profit and loss management ability and client relations success is essential
• 3-5 years progressive hospitality experience is desired
• Desire to learn and grow with a top notch foodservice company
• Adhere to all HACCP policies and procedures
• Must possess a valid Food Handler's Permit
• Excellent communication and computer skills are needed, including knowledge of MS Office products
• Bachelor's degree in food service, nutrition or related field is preferred
• Current Serv Safe Certification
• 2-4 year degree HRIM or culinary is preferred
• Requires operations management experience with purchasing knowledge