What are the responsibilities and job description for the Dining Facility Manager/Supervisor position at EDUCATIONAL CATERING INC?
Job Purpose:
- The Manager/Supervisor at ZTV-ECI is responsible for overseeing the daily operations of the dining facility. This role ensures that all dining services are executed efficiently and in accordance with company standards, providing a high-quality experience for all patrons.
Key Responsibilities:
- Supervise dining facility attendants to ensure they are performing their duties effectively and maintaining a high level of customer service.
- Oversee dishwashers to guarantee that all kitchenware and dining utensils are cleaned and sanitized according to health and safety regulations.
- Coordinate with other staff members to ensure smooth operation of the dining facility, addressing any issues that may arise promptly and professionally.
- Implement and uphold company policies and procedures within the dining facility, ensuring compliance with all relevant regulations.
- Monitor inventory levels and coordinate with suppliers to maintain adequate stock of necessary supplies.
- Provide training and support to dining facility staff to enhance their skills and improve overall service quality.
- Conduct regular performance evaluations and provide constructive feedback to staff members, fostering a positive and productive work environment.
Required Education:
- High school diploma or equivalent
Required Experience:
- Proven track record of effectively managing a team, including dining facility attendants and dishwashers.
Required Skills and Abilities:
- Strong leadership and team management skills to effectively supervise and motivate staff.
- Excellent organizational and multitasking abilities to ensure smooth operations within the dining facility.
- Proficient in communication, both verbal and written, to interact professionally with team members and clients.
- Ability to handle and resolve conflicts efficiently and maintain a positive work environment.
- Knowledge of food safety regulations and best practices in the food service industry.
- Competency in using relevant software for scheduling and managing staff duties.
- Strong problem-solving skills to address operational challenges promptly and efficiently.