Food Services Manager oversees the daily operations of the organization's food service function. Monitors inventory levels and purchases food, kitchen equipment, and other supplies as needed. Being a Food Services Manager provides related training and supervises service staff. Establishes quality standards for foods and maintains cleanliness of the facilities in accordance with state or local regulations. Additionally, Food Services Manager may require an associate degree or its equivalent. Typically reports to a head of a unit/department. The Food Services Manager supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. To be a Food Services Manager typically requires 3-5 years experience in the related area as an individual contributor. Thorough knowledge of functional area and department processes. (Copyright 2024 Salary.com)
Description/Job Summary
Reports To: Dining Facility Manager / Supervisor / Project Manager / Shift Lead
Summary:
Provide excellent customer service to the client
Responsible and accountable for sanitation & standard operational procedures (SOP's) in the dining facility.
Primary functions involve pre-meal set-up, mealtime assigned tasks and post-meal cleaning procedures.
Primary Duties and Responsibilities
Performs tasks and operational work-loads scheduled for the shift.
Additional functions include: washing dishware, silverware, pot and pans and all cleaning & sanitation duties pertaining to floors, walls, and windows.
Replenishing "to-go" items (dining areas) dishware & utensils on serving lines.
Replenishing all breads, crackers, fruits & salad bar requirements.
Ensures proper water temperatures and proper operational methods are maintained in the dishwashing machine throughout the washing period.
Ensures pots & pans are continuously washed, rinsed, cleaned and maintained in a sanitary condition.
Understands and can conduct final rinse checks using chemical test strips.
Ensures compliance with proper handling of sanitized flatware and dishware.
Ensures clean, sanitized dishware and utensils are continually stocked for patron use.
Ensures the dining area is maintained (clean); tables are cleared and available, floors are spill-free, condiments and all served beverages are continuously checked and replenished.
Ensures lunch & break periods conform to company policies.
Reports all accidents to management and/or shift/ work leader immediately.
Continues training and ensures competency for all specific tasks.
Conducts additional duties assigned by Management and/or Shift / Work leader.
Ensures all tasks are conducted in accordance with TB Med 530
Cooperate with Quality Assurance Surveillance and Preventive Medicine inspections.
Any additional duties assigned by shift leader and/ or management.
Additional Responsibilities:
Physical Demands:
Minimum Hiring Standards:
Job Type: Part-time
Pay: From $16.95 per hour
Benefits:
Schedule:
Work Location: In person
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