Unit Manager (Food 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