Essential Duties and Responsibilities

Includes but not limited to the following duties assigned:

• Provide support to OM/DM in the day-to-day operation of accounts
• Be in units daily and accept responsibility for day-to-day operations of assigned units.
• Conduct operational audits of units and designs written improvements to optimize financial performance and operational productivity.
• Conducts audits to ensure conformance with the Company, Government, and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation and record keeping
• Ensures adherence to company retailing and APL purchasing programs
• Provide follow-up visits and documentation to ensure improvement and action plans were followed. Previous reports are monitored and remain on file
• When visiting units, observes typical meal services with evaluating food for taste, temperature, appearance and portion size are being followed.
• Check all logs to ensure they are being updated daily.
• Work with Operations Manager and District Manager to develop minimum standards that are acceptable for each unit. These standards must be maintained in all units, as well as adhering to menus in all units.

• Ensure consistent and equitable administration of human resources policies, procedures, and guidelines to facilitate effective employee relations and support the preferred employer focus; audit performance appraisals and associates’ files; monitor Diversity action plans.
• Assist in recruiting Supervisor and General help positions; identify district training requirements; develop and coach management associates to meet staffing and succession planning needs, as well as to ensure optimum utilization of district associates.

• Assist OM with supervisor performance appraisals and associate files.
• Assist in providing direction and support to Food Service Managers, for catering and restaurant sales from multiple avenues, to maximize client and customer satisfaction.
• Ensure a great culinary focused offer in the units.

Supervisory Responsibilities

 Manages 10 to 20 supervisors who supervise a total of 1-8 associates in the operation.  Responsible for overall direction, coordination and evaluation of assigned units.  Carries out supervisor responsibilities in accordance with the organization’s polices and applicable law.

Responsible in assisting all supervisors; planning, assigning and directing work. Will be required to cover in units as needed.

Qualifications and skills:

• At least three years of related food service management experience in   large volume dining setting and retail environment.
• Advanced Food safety certified within the first month of hire.
• Proven financial management skills include the ability to control product and labor costs.
• Strong motivator, mentor and leader.
• Very detail-oriented individual and a strong team player.
• Superior client relationship skills.
• Excellent communication skills (written and verbal).
• Can accommodate a flexible work schedule
• Knowledgeable in Microsoft Office.