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About the Role
High School Diploma or GED.
Bachelor's degree in hotel and restaurant management, food service management or related field is preferred.
Food Protection Management (FPMC) or Food Service Management (FMP) Professional Certification is beneficial.
Proven experience working in the restaurant industry.
Good knowledge of labor law as well as health and food safety regulations. Excellent organizational and problem-solving skills.
Exceptional leadership and management skills.
Exceptional customer service and communication skills.
Attention to detail.
Ability to stand for long periods of time.
Requirements
Recruit, train and manage catering staff.
Schedule employee work hours to ensure all shifts are fully met.
Complete payroll and maintain employment records.
Ensure customers receive quality food in a timely manner.
Regularly inspect all work areas to ensure compliance with food safety and health regulations. Inventory food and other consumables, order essentials as needed, and receive deliveries.
Accurately count all cash and checks.
Examine sales records to identify the most profitable menu items.
Arrange cleaning and maintenance services including trash removal, pest control, deep cleaning and equipment maintenance as required.
Benefits
Terms of Employment:
Full time
Permanent
40 hours per week
Day, Evening, Shift, Overtime, Morning
Salary: $23.08 - $43.08 per hour
Required Years of Experience: 1 year to 2 years
