Food Services Manager-Part Time

Position Summary

The Food Services Manager is responsible for leading all aspects of daily restaurant and food service operations to ensure exceptional customer experience, operational efficiency, and financial success. This role oversees staff management, food quality, safety compliance, budgeting, and customer satisfaction while fostering a positive and high-performing team culture.

Key Responsibilities

Operations

• Overseas day-to-day operations to ensure smooth functioning of the restaurant to include consistency in service, quality, safety, and compliance
• Maintain a clean, safe and welcoming environment for both employees and guests.
• Collaborate with the kitchen staff to ensure timely food preparation and quality control.
• Handle customer feedback, complaints and resolve any issues promptly and professionally utilizing de-escalation techniques.
• Implement strategies to enhance the overall dining experience and promote repeat business.
• Collaborate with kitchen staff to ensure smooth coordination between the front and back of the house.
• Monitor and maintain cleanliness, organization, and appearance of the dining area, including tables, chairs, and overall ambiance.
• Manage inventory for front of house supplies such as glassware, utensils, and linens and coordinate with relevant vendors.
• Implement and enforce health and safety regulations, including food handling and sanitation practices.

• Work with the management team to develop menu updates.
• Monitor and analyze trends and make recommendations for improvement.

Customer Satisfaction

• Interact with customers, provide personalized service, and handle special requests or VIP guests.
• Maintain a welcoming and friendly atmosphere, creating a positive dining experience for customers.
• Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction.
• Regularly interact with guests, build relationships, and address their needs and concerns

Operational Excellence

• Enforce standard operating procedures (SOPs) for various areas, including front-of-house, and customer service.
• Ensure compliance with health and safety regulations, food handling guidelines and sanitation standards.
• Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant.
• Train staff on proper safety procedures and maintain documentation for health inspections.

Team & Talent Management

• Recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management.
• Create staff schedules ensuring adequate coverage during peak and off-peak hours.
• Conduct performance evaluations, provide constructive feedback, and address performance issues.
• Train staff in service standards, product knowledge and proper serving techniques, and handling difficult situations.
• Foster a positive, inclusive work environment, promote teamwork and professionalism.
• Motivate and ensure staff delivers excellent customer service by monitoring service quality and addressing any concerns or complaints.
• Provide coaching and mentorship to team members, ensuring their professional growth and development.
• Conduct regular staff meetings to communicate goals, policies, and operational updates and provide ongoing coaching and guidance to enhance performance.
• Execute training programs focused on nutrition, culinary innovation, food safety, and cost management.
• Develop and implement ongoing training programs for service staff, focusing on product knowledge, service techniques and upselling.

Financial & Contract Management

• Develop and manage annual budgets, including revenue forecasts, cost analysis, and expense control.
• Monitor financial performance, review financial statements, and implement strategies to improve profitability.
• Analyze sales trends, customer preferences, and market conditions to identify opportunities for growth.
• Implement effective pricing strategies and promotions to increase revenue.
• Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability.
• Control costs by monitoring labor and supply expenses while maintaining service quality
• Stay updated with industry trends, new food and beverage offerings, and service best practices.

Qualifications

• Associate’s degree in culinary arts, Hospitality Management, Business Administration, or related field.
• Proven experience as a G.M. or in a similar leadership role within the food service industry
• Strong leadership skills with the ability to motivate and manage a diverse team.
• Excellent customer service and communication skills.
• In-depth knowledge of food and beverage operations, including service standards, front- of- house and back-out-house operations.

• Strong problem-solving and decision-making abilities.
• Ability to work under pressure and handle challenging situations with composure.
• Proficiency in using restaurant management software and POS systems.
• Knowledge of health and safety regulations and compliance standards.
• Flexibility to work evenings, weekends, and holidays.
• Attention to detail and ability to multitask in a fast-paced environment.
• Proficient in financial management, budgeting, and cost-control techniques.