Job Responsibilities
- Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance.
- Coach employees by creating a shared understanding of what needs to be achieved and how to execute. Reward and recognize employees.
- Develop and maintain effective client and customer rapport for mutually beneficial business relationship. Demonstrate excellent customer service using internal standard model.
- Identify client needs and effectively communicate operational progress.
- Adopt internal processes and systems.
- Build revenue and manage budget, including cost controls with regard to food, beverage, and labor.
- Ensure full compliance with Operational Excellence fundamentals, including food and labor.
- Direct and oversee operations related to production, distribution and foodservice.
- Maintain a safe and healthy environment for clients, customers, and employees.
- Build and develop supervisory staff to become future leaders
- Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage and hour.
Qualifications
- Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management.
- Meaningful experience in service industry, contract services, or hospitality environment, including managing teams.
- Strong analytical, project planning, and financial management skills.
- Ability to communicate effectively with clients, customers, colleagues and staff.
- Must be able to stand for extended periods of time.