Essential Duties and Responsibilities:
Train workers in production, sanitation and food safety procedures.
Oversee the day-to-day operations of food service and dispensed beverage
Observe and evaluate workers and work procedures in order to ensure quality standards and service
Assign duties, responsibilities and work stations to employees in accordance with work requirements.
Reviews daily production goals with store operator; minimize waste; increase productivity through continuous improvement.
Daily Ordering of ingredients through approved suppliers. Control FIFO.
Maintain and review food safety related documents
Ensure employees are following procedures.
Working knowledge of all store financials including but not limited to Margins, retail price and food cost.
Job Knowledge, Skills and Abilities:
Administration and Management -- Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
Making Decisions and Solving Problems -- Analyzing information and evaluating results to choose the best solution and solve problems.
Communicating with Supervisors, Peers, or Subordinates -- Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Evaluating Information to Determine Compliance with Standards -- Using relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
Resolving Conflicts and Negotiating with Others -- Handling complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.
General safety, sanitation and hygiene procedures.
Light physical effort equal to frequent lifting or moving of lightweight materials.
Regularly required to sit or stand, bend and/or reach.
Manual dexterity- the ability to quickly move hands/arms, manipulate and/or assemble objects.
The ability to exert maximum muscle force to lift, push, pull and/or carry objects.
Personal Protective Equipment:
The use of hat/visor, gloves and an apron is required.
Work Environment: Working conditions are of hot temperatures in a food service environment. Work involves frequent lifting of materials and product up to 30 pounds. Loose fitting clothing, fake nails/nail polish, and jewelry is not permitted. Long hair must be securely tied back.