EEO Manager manages the administration of programs that promote employee and vendor diversity. Designs and implements procedures to ensure compliance with internal polices and external diversity regulations. Being a EEO Manager oversees initiatives to foster knowledge and adoption of diversity and inclusion topics and best practices, and to ensure the organization employs strategies to attract, develop, and retain members of underrepresented groups. Uses statistics, metrics, and reports to assess the progress and effectiveness of diversity initiatives. Additionally, EEO Manager may be responsible for managing diversity training. Requires a bachelor's degree or equivalent. Typically reports to a director. The EEO Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a EEO Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
Description
General Summary: Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.
Essential Duties & Responsibilities:
Requirements
Required Knowledge, Skills, & Abilities:
Education & Experience: High School diploma or equivalency as determined by management.
Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program.
Physical & Mental Requirements:
Working Conditions:
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.
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