Title: Dinning Room Manager
Location: Providence RI
Pay Rate: $20-22/hr
Shifts may be varied: 6 AM - 2:30 PM or 12:30 PM-9:00 PM or latest is 2:00 PM - 10:30 PM
Includes weekends: Will have 2 consecutive days off
Job Requirements:
Type of experience needed? Experience in leading and supervising staff.
Number of years of experience needed? 2-3 years supervising staff
Minimum education requirement? High School Diploma or GED acceptable.
Description:
Opening and/or closing units, supervising all employees who work in all aspects of board operations, and ensuring smooth, efficient and high quality service to board customers. Supervise employees in residential dining hall.
Check in staff and cover shortages if necessary; train, direct, and coach all staff within assigned areas; ensure staff maintains high standards of quality, customer service, safety, and sanitation throughout service; ensure adherence to state and federal food safety guidelines; provide leadership and act as a role model to all staff; consistently uphold practices.
Efficient, well-managed operations which adhere to high standards of quality, safety and health; well-trained, motivated workforce.
Ensure excellent customer service throughout meal periods. Circulate throughout serving and dining areas and observe all aspects of service, product quality and availability, and appearance of space; address deficiencies immediately upon observation.
Quality of food and service, and customer satisfaction levels optimized. Assist in merchandising/displaying products and offerings available in unit.
Oversee attractive display of food, merchandise and decorative items in units; display high-quality, appropriate signage and labels as needed. All foods are displayed attractively and services marketing effectively.
Assist with inventory control; assist with control of food and labor cost Ensure security of food, equipment and supplies; enforce proper portion control procedures; assist in checking in staff and covering shortages while maintaining target labor hours.
Security of food, equipment, and facility; food and labor expenses kept within target ranges for optimal financial results. Ensure control of door access; maintain security of dining room and/or building.
Assist with enforcement of policies related to dining hall admission and prevention of unauthorized access to space; open and/or close facility at beginning or end of service day.
Security of dining hall, food and equipment is maintained.
