Food Service Manager
Hybrid-based
ONET: 11-9051.00
1
Years
58
Skills
144h
Related instructions
3000h
On-the-job training
Curriculum
- Intro to the Hospitality Industry
- Managing People
- Back-of-House Operations
- Accounting, Laws, and Cost Controls
- Culinary Services and Set-up
- Purchasing, Inventory, and Hygiene
- Barista One: Mechanics
- Barista One: Recipe Structure
- Barista One: Putting it All Together
- Barista One: Milk Texturing
- Barista One: Latte Art
- Barista One: The Menu
- Barista One: Behind the Bar
On-the-job training
- Safety
- Maintains and communicates a need for a clean and organized workspace
- Understands how to use a fire extinguisher
- Understands the locations of emergency exits
- Understands where and when to use the panic button
- Understands where to locate first aid supplies
- Monitors employee activities and enforces employee compliance with safety rules
- Compliance Documentation
- Keeps records required by government agencies regarding sanitation and quality control
- Keeps records related to employee training and job roles
- Keeps and maintains appropriate food handling and food safety licensing as required by local, state, and other government entities
- Keeps records and logs to monitor and maintain accurate food temperatures
- Inventory Management/Logistics
- Maintains food and equipment inventories, and keeps inventory records
- Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Monitors food preparation methods, portion sizes, and garnishing and presentation of food and beverages to ensure all is prepared and presented in an acceptable manner
- Reviews and analyzes local events, holidays, and other occurrences that can cause deviations in traffic flow and ordering practices
- Operational Management
- Reviews menus and analyzes recipes to determine labor and overhead costs, and assigns prices and adjusts seasonal prices to menu items
- Establishes standards for customer service
- Schedules staff hours and assign duties based on business needs
- Reviews work procedures and operational problems to determine ways to improve service, performance, safety, and efficiencies
- Organizes and directs worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance
- Customer Service
- Leads and train customer service standards
- Greets guests, and maintains a friendly presence
- Maintains and ensures a clean and organized front of house
- Takes and ensures team takes accurate orders
- Communicates accurate modifications
- Schedules team to align with business needs and provide optimal customer service
- Coordinates assignments of "back of house" personnel to ensure economical use of food and timely preparation
- Investigates and resolve complaints regarding food quality, service, or accommodations
- Quality
- Schedules and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Ensures equipment is functioning appropriately to warrant accurate and appropriate food and beverage temperatures
- Ensures all product is labeled and dated
- Ensures First In First Out process is being utilized when stocking received orders
- Ensures all expired food and beverage items are documented and disposed of properly
- Ensures all team members are following accurate food handling guidelines and processes
- Tests cooked food and beverages by tasting and smelling and temping it to ensure palatability and flavor conformity
- Financial Accountability
- Monitors budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted accurately
- Orders and purchases necessary and approved equipment and supplies
- Tracks and analyzes food and beverage consumption to anticipate accurate amounts to be ordered, purchased, or requisitioned
- Counts money and makes bank deposits
- Identifies discrepancies in reporting and/or recognize errors in transactions
- Keeps records and analyzes the number, type, and cost of items sold to determine which items may be unpopular or less profitable
- Human Resources
- Assesses staffing needs and recruit staff according to business needs and fluctuations
- Organizes and directs team member training programs
- Establishes standards for personnel performance
- Schedules staff hours and assigns duties
- Investigates and resolves personnel problems and complaints
- Evaluates employee performance and provides feedback
- Equipment Maintenance
- Understands equipment preventative maintenance needs and schedules
- Assesses equipment needs and malfunctions and schedules necessary repairs
- Marketing
- Fully aware of current specials and promotions
- Educates and trains team members on specials and promotions
- Follows marketing efforts and distribution of marketing materials to maintain consistent and unified campaigns
- Understands seasonality of product demands and adapts menu items, signage, and marketing plans accordingly
- Understands and participates appropriately in marketing various marketing strategies including social media campaigns, signage, ads, promotions, etc.
- Leadership Fundamentals
- Accountable
- Communicates effectively
- Drives Results
- Collaborative
- Strategic
- On The Job Training
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Made in the USA.