Food Service managers are directly responsible for the quick-service restaurant operations including:
The hiring, training, scheduling, corrective action, and termination of all employees are done in a timely manner.
Ensuring that food safety, menu adherence, recipe adherence, and presentation standards are met.
Responsible for setting work expectations, for all employees, and ensuring that standards, company policies, and federal regulations, are being met through observation and correction.
Responsible for placing all orders on time, maintaining proper inventory levels, maintaining food spoilage, and insuring all equipment is in good working order.
Responsible for cleanliness, appearance, organization, and overall atmosphere, and practicing excellent customer service, of the Food Service, are being me, both inside and outside.
Must be able to work on, consistent sales increases, as well as controlling food cost, and labor cost, on a daily basis.