Food Service Manager

Key Purpose

PLEASE READ THE ENTIRE ADD – Failure to adhere to application instructions will disqualify candidate applications. You will be required to do the Indeed Virtual Interview questions (3 total) to be considered. This virtual interview will take less than 10 minutes.

The Food Service Manageris responsible for ensuring all food and catering-related functions, initiatives, and priorities support the customer’s overall business strategy. This position is responsible for the effective and efficient functioning of our restaurant within the guidelines established.

The employee is responsible for continuous improvement, and will drive and optimize performance, managing staff, monitoring budgets and deploying SNHD, ServSafe and company standards processes and concepts. The Food Service Manager will also identify and leverage innovative initiatives and best practices with a constant focus on driving customer satisfaction.

Success Criteria·

• Be able to anticipate needs of volume, deliver on those needs and exceed expectations ·
• Identify opportunities and solve for deficiencies before they become long term issues ·
• Ability to adapt and pivot at a moment’s notice in a fast paced and demanding environment.
• Being knowledgeable on current trends within the hospitality and food industry

Key Areas of Collaboration and Influence·

• Develop, manage agendas, and lead weekly team meetings
• Ability to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of the company
• Support and help manage BOH team
• Monitor and manage to budgets (cost of goods, labor, fixed and semi fixed costs)

Ideal Candidate Experience

• Minimum 3 years Food Service Management experience;
• Toast software experience
• Xtra Chef software experience
• Hot Schedules software experience
• Experience managing a team of management and staff of 20+ employees
• Proven track record of leadership: building, managing, and leading a hospitality team (must provide references)
• Positive attitude and dependable under pressure - an excellent role model, motivator and leader
• Passion for hospitality, innovation and creative experiences
• Successful coaching and teaching skills with peers, individuals, and teams
• Creating a culture of food and workplace safety
• Proven ability to maximize budget, enhance user experience and creativity across all channels in alignment with business strategy.
• Demonstrate good judgement and decision-making skills.
• Working knowledge of Google Docs, Microsoft Word, Excel and PowerPoint
• Customer interaction experience in dining room setting
• Ability to work independently as well as in a team
• Ability to work in a fast paced and changing environment
• Manager ServSafe Certified or ability to be certified immediately after hire
• Graduate of an accredited Culinary Institution or Hospitality program preferred

Key Accountabilities

• To develop, in conjunction with food standard programs, schedules, food pars and inventory management and service contract programs.
• To interview and hire unit staff employees in accordance with corporate, client, Federal, State and local regulations
• To participate and support employee training and development programs
• To maintain accurate and timely accounting and financial records including forecasting, declining budgets, and payroll
• To maintain sanitary and safe operation in accordance with Federal, State and local health regulations; this includes following NSF and HACCP guidelines to prevent food borne illnesses, allergen contamination, and core program expectations
• Achieve the highest standards in food, utilizing recipes and programs
• To support the entire process in the planning of procurement, inventory control, and supply chain activities, ensuring effectively functioning processes
• Train staff on appropriate ways to build and maintain customer relationships that ensure the highest quality of service
• Schedule employees and conduct employee meetings
• Coach employees and conduct performance appraisals

Physical Demands & Work Environment

• Must be able to lift a minimum of 25lbs.
• Come to work properly dressed according to the dress code
• Employee must be able to work under pressure and time deadlines during peak periods
• Have an open schedule (7 days a week / major holidays / no time of day constraints)

The company offers full time employees access to medical insurance. The annual salary range for this position is $61,750 per year - $72,000 per year. Final compensation will be determined based on experience and skills, and may vary from the range listed above.

Job Type: Full-time

Pay: $61,750.00 - $72,000.00 per year

Benefits:

• Employee discount
• Food provided
• Health insurance

Restaurant type:

• Fast casual restaurant

Schedule:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Application Question(s):

• Do you have ServSafe certification?
• Do you have a culinary degree or certificate from an accredited program? If so, please indicate where obtained and date.
• Can you pass a criminal background check and drug test?

Ability to Relocate:

• Henderson, NV: Relocate before starting work (Required)

Work Location: In person