Blackstone Consulting Dining Manager in Camp Pendleton, California
Summary: Execute the statement of work within the food service contract under the direct supervision of the Food Service Project Manager. Ensure the dining room meets all prescribed safety and sanitation requirements.
Essential Duties and Responsibilities:
Assist the Project Manager in carrying out the Performance Work Statement of the contact.
Understand and instill the performance work statement of the contract employees.
Maintain effective working relationships with military personnel and other contractors.
Inspect work areas and food products to ensure contractual standards.
Inspect work areas, equipment and utensils are in clean sanitary condition.
Inspect all food items for quality and appearance in accordance with the master menu plan prior to serving.
Report any inoperative equipment to the General Manager and Project Manager.
Ensure all Avery Group Inc. and Collective Bargaining Agreements are followed in accordance with the government food service contract.
Ensure all Food Safety policies and procedures are followed, Comply with the HACCP program.
Supervise all daily work assignments of the Front of house Food Service Workers, Cashiers and Food Service Worker Lead. Along with saleroom production areas.
Address customer complaints and concerns.
Complete staff schedules in accordance with the collective barging agreement.
Maintain daily, weekly and monthly labor budgets in accordance with unit financial requirements
Assist in controlling food cost, through training proper serving portions and storage procedures FIFO
Maintain and train on Customer Service programs.
Must be available to work 2 shifts, and be available when needed to include weekdays, weekends, and holidays.
Must be able to commute/travel to mutliple units as needed.
Supervises all assigned personnel. Carries out supervisory responsibilities in accordance with the organization s policies, collective bargaining agreement and applicable laws.
Must be able to speak and write clearly. Must be able to read, write and understand English. Perform basic mathematical calculations, along with basic working knowledge of office programs (word, excel power point). Must be able to apply independent judgment, make corrections of work tasks and be able to provide solutions work work/task problems. Must be able to think and react calmly to emergency and stressful situations. Must be able to obtain and maintain the required security clearance as stipulated by the contract. Within 90 days of employment must be able to obtain Servsafe certification.
Education and experience:
High school diploma or equivalent or a two year college degree. Previous experience of five years food service operations managing or directing staff of 25-50 employees.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands and fingers to handle, or feel objects, tools, or controls; and talk or hear. The employee frequently is required to reach with hands and arms. The employee is required to be on his/her feet for extended periods of time. The employee frequently must squat, stoop or kneel, reach above the head and reach forward. The employee continuously uses hand strength to grasp utensils or carry pots and pans. The employee will frequently bend or twist at the neck and trunk more than the average person while performing the duties of this job.
The employee must frequently lift and/or move up to 50 pounds such as crates, bags or cartons of canned or fresh produce. The employee will sometimes push/pull items such as tables, or bulk food carts. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.