• Manager for daily operations (front and back of house),including ordering, inventory control, food preparation, labor and food costs,budgeting, profit & loss development and labor.
• Maintain excellent customer service by planning, developingand implementing new ideas.
• Lead andmonitor effective customer service practices within the unit.
• Hires, trains staff and coordinates their workschedules. 
• Communicates oral and writteninstructions to assigned staff.
• Monitors the work of assigned staff and notify theappropriate management personnel of the need for corrective action.
• Notifiesthe appropriate personnel of process and/or quality problems, including, butnot limited to, customer complaints.
• Completes required records and reports, including, but notlimited to, those addressing inventory control and personnel.
• Receives, distributes, follows, and enforcesdepartmental cash procedures.
• Ensuresthe maintenance, orders and receives materials and supplies via the CulinaryServices procurement and distribution system.

Knowledge, Skills, and Abilities:

• Ability to interpret instructions and perform basic arithmetic calculations.
• Knowledge of computerized inventory control systems.
• Knowledge in scheduling, customer relations, and maintaining cash flow security is desired.
• Knowledge in food service production, culinary, and service techniques and standards.
• Knowledge of job content, practices and procedures.
• Skills necessary to fully perform all aspects of the job.
• Skill with Computer.
• Knowledge with commercial and/or institutional food service equipment.
• Ability to communicate effectively.
• Ability to multi-task is essential.