Dining Facility Manager

• Communicate with employees, customers, and vendors in the running of the facility.
• Determine the necessary staffing levels required to smoothly run the facility.
• Must be able to monitor staff, walk the facility, and inspect foods, employees, and general set-ups.
• Physically inspects all dining facilities on a scheduled basis, in coordination with the Project Manager, Assistant Project Manager, and QCM inspection schedules.
• Constantly operates a computer and other office productivity machinery, such as calculator, copy machine, fax machine, and computer printer.
• Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements. Discusses with other Dining Facility Managers about the overall running of the dining facilities and recommends changes to be made.
• Respond verbally and/or in writing to client requests for information and meetings in a timely manner.

#IND

• High School graduate, associate or bachelor’s degree in business management, hospitality management, or equivalent is preferred.
• Must be ServSafe Certified.
• Must have solid work ethics. Good management and customer service skills.
• Good oral and written communication skills.
• Physically inspects all dining facilities on a scheduled basis, in coordination with the Project Manager, Assistant Project Manager, and QCM inspection schedules.
• Constantly operates a computer and other office productivity machinery, such as calculator, copy machine, fax machine, and computer printer.
• Understands and follow Company employee handbook, policy, procedure, and payroll requirements.
• Comply with HACCP standards.
• Must be able to lift up to 50 pounds.