Dining Center Manager
Team Modern Distributors Inc London, KY
- Posted: over a month ago
Role and Responsibilities for Cafeteria Manager
Planning, managing, monitoring, supervising and providing assistance in the provisioning, operation,
And functions for a food service facility (cafeteria) with a staff serving, breakfast, lunch and dinner with additional made to order and vending sales requirements.
(These are intended only as illustrations of the various types of work performed. The omission of specific duties does not exclude them from the position if the work is similar, related or a logical assignment to the position.)
Monday thru Friday- Breakfast, Lunch and Dinner service.
Plan, coordinate, assign, oversee and participate, as required, in the preparation, cooking, and serving of food; preparing and maintaining accurate food service records and files.
Identify problems and suggest changes in methods and procedures to upper management.
Open kitchen, deep clean and set up equipment, prepare cafeteria for service.
Train personnel in operational procedures.
Maintain consistency in food preparation and service to factory employees.
Prepare equipment for food preparation and monitor refrigeration/freezer equipment.
Order cafeteria supplies and prepare food orders as needed.
Prepare foods as needed; prepare inventory and production records.
Set up monies for cash registers.
Count and balance cash received; prepare deposit and deposit monies in bank.
Prepare work details for next day; secure kitchen for next day and when not in use.
Supervise cleaning and sanitizing of eating and cooking utensils, counters and equipment.
Compile reports, bills, deposit slips and cash register reports.
Receive, check and sign for food deliveries to the cafeteria, prepare weekly employee work schedule and keep time sheets.
Prepare food production reports.
Coordinate efforts with on-site management and support personnel for deliveries, all maintenance issues, security, and custodial needs.
Attend required Team Modern meetings.
Perform related work as required-(caterings, in-factory buffets, giveaways, etc.)
Education and Experience Requirements
High school diploma or GED and a valid Managers Food Handlers certification issued by the local health department required. Must have successfully completed the manager training class and/or successfully preformed responsibilities while training as an on the job manager. Considerable experience in the food service industry. (4 years minimum)
Knowledge, Skills and Abilities
General knowledge of the preparation, cooking and serving of food in large quantities; general knowledge of food quality and values: some knowledge of special dietary requirements; general knowledge of kitchen sanitization and safety measures used in food handling and in the operation, cleaning and care of utensils, equipment and work area; ability to supervise the work of others; ability to prepare reports; ability to establish and maintain effective working relationships with associates and factory staff; ability to maintain emotional control while working with others in a close spaced, fast paced environment and the ability to address customers and staff in a pleasant, courteous manner; must be organized and able to manage multiple responsibilities simultaneously and correctly complete reports in a timely manner. Must have basic computer skills.
Ability to lift a minimum of 50 pounds. Walking and standing for long periods of time in varying hot and cold temperatures.
Daily work routine requires walking, moving, climbing, carrying, bending, kneeling, crawling, reaching, handling, stocking, pushing and pulling.
(Reasonable accommodations may be made to enable individuals with disabilities to perform the essential tasks.)
Team Modern Distributors Inc
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