Manages all aspects of meal time preparation, service and the overall efficiency of the Kitchen, Restaurant, Cafe and Catering. Responsible for overall supervision of all Dining Managers & Supervisors, Restaurant Staff, Utility Staff, Chef & Culinary Staff (including training, evaluating, disciplining and developing).Directly manages the overall dining program including meal service/Front of House and culinary/Back of House program (menu development, preparation, service, delivery and financial) and supports the hospitality program.Responsible for the overall supervision and efficiency of dining managers, culinary, utility staff and service staff (including training, evaluating and disciplining). Supports supervision, direction and efficiency of meal service and hospitality with all Dining Staff.Manages the financial operation of the Dining program.Assures the dining program (meal service and nutrition clinical care) is in compliance with all Federal, State and Local regulations and is provided with a hospitality focus.Provides dining service training for functions performed by Dining and Catering Staff and all staff supporting dining programs.
EDUCATION and/or EXPERIENCE: A minimum of five years food service management experience required, including production, service and sanitation. Bachelors degree in Restaurant Management, Dietetics or Institutional Management may be substituted for up to 1 year experience. College Degree in Restaurant Management or Hospitality preferred, but not required
LICENSES, CERTIFICATES, REGISTRATIONS: Serve Safe Certified obtained within 6 months of employment. Additional certifications required by federal, state and/or local regulations.