• Manager for daily operations (front and back of house), including ordering, inventory control, food preparation, labor and food & beverage costs, budgeting, profit & loss development, and labor.
• Maintain excellent customer service by planning, developing, and implementing new ideas. Lead and monitor effective customer service practices within the unit.
• Hires, trains staff, and coordinates their work schedules. Communicates oral and written instructions to assigned staff.
• Monitors the work of assigned staff and notify the appropriate management personnel of the need for corrective action. Notifies the appropriate personnel of process and/or quality problems, including, but not limited to, customer complaints. 
• Completes required records and reports, including, but not limited to, those addressing inventory control and personnel. Receives, distributes, follows, and enforces departmental cash procedures. Ensures the maintenance, orders and receives materials and supplies via the Culinary Services procurement and distribution system. 
• Additional duties as assigned.

Knowledge, Skills, and Abilities:

• Ability to interpret instructions and perform basic arithmetic calculations, typically acquired through the completion of a high school education or equivalent education and experience.
• Knowledge of computerized inventory control systems and experience in group leadership.
• Knowledge in scheduling, customer relations, and maintaining cash flow security. 
• Knowledge in food service production, culinary, and service techniques and standards.

Physical Requirements: 

• Ability to transport/move a maximum of 50 pounds.