| Requirements | Essential job functions include but are not limited to the following:
- Manage a staff of 6-12 employees. Oversees the assignment and evaluation of work. Recommends personnel actions consistent with employee performance.
- Controls labor schedules in accordance with budgeted costs.
- Delegates and is responsible for the ordering, receipts, storage and issuing of all foods, small equipment, cleaners, and paper/plastic beverages for the unit to ensure a minimum loss from waste or theft.
- Controls spending so that food and supply costs remain within budget limitations.
- Ensures that food and beverages are served in correct portions, properly displayed/garnished, and at proper temperatures.
- Tracks down food orders, production problems, receiving problems, and inventory cost controls etc. Resolves any and all problems.
- Oversees the control of cash receipts and petty cash utilization.
- Ensures that sanitation meets or exceeds specification of DHEC and departmental standards.
- Ensures that equipment is maintained.
- Maintains proper stock levels.
- Conducts periodic meetings with staff and management.
- Coordinates with Catering Department for logistics of private functions on property, assists with planning of special events.
Requirements:
- Two to four years experience in food service operation, preferably with supervisor experience
- Excellent verbal and written communication skills
- Computer knowledge desirable
If you would like to review a current and complete Job Description for this position please contact Human Resources at 843-785-1106. |
