MGR I SERVICES-GER I SERVICES

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.

• Maintain a clean, neat appearance.
• Deal with problems quickly and efficiently.
• Maintain good client communications.
• Ensure work and safety training of employees.
• Ensure staff compliance with all Chartwells and Compass Group operating policies and
• Maintain confidentiality of all company policies and procedures.
• Maintain professional relationships with all employees
• Initiate Monthly HSQA inspections safety inspection, foreign material inspections, food safety inspections and all safety talks in the timeline provided and upload to Origami
• Continually inspect premises, and food service areas, for cleanliness and appearance.
• Assure contract compliance and ensure staff awareness of Chartwells contractual obligations
• Ensure all health and safety and food safety issues are addressed and resolved promptly.
• If necessary, conduct accident investigations complete necessary documentation
• Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports and initiates corrective actions.
• Maintains product and service quality standards by conducting ongoing evaluations, investigating complaints, and initiates corrective actions.
• Implements and maintains sales and marketing programs.
• Determines work procedures, prepares work schedules, and expedites workflow.
• Continually review services with the object of reducing cost and increasing profitability and work flow efficiencies without loss of standard.
• Mandatory inventory management – weekly submissions
• Complete weekly food orders adhering to APL in the MOG all exceptions to be reviewed and approved by the Executive Chef
• All smallware orders to be approved by the General Manager
• Ensure good order and maintenance of all equipment by immediately reporting any deficiencies to General Manager.
• Carefully inspect food service area with Executive Chef for quality, appearance, sanitation, etc.
• Assist management team as needed to support boosting morale of associates.
• Overseas the preparation and service of food and beverage items in adherence to company food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control.

Executes menus as created by the executive chef utilizing the appropriate Sector Programs and