FOOD SERVICE DIRECTOR - REDMOND, WA

Job Summary

Direct responsibility for the overall foodservice operation in a corporate dining account. Manages, all salaried and hourly staff in unit, chefs, cooks, cook’s helpers and various kitchen & dining staff.  Is responsible for the overall direction, coordination and evaluation of production in the unit.  Carries out supervisory responsibilities in accordance with the organizations policies and applicable laws.  Responsibilities include the training and growth of all associates, as well as planning, assigning and directing work. and financial results

Financially accountable for the dining service department. Operates the department in accordance with the approved budget, while providing the Client with the maximum value for the dollars spent. Ensures that the food offered to the client, guest, and employees of the operation is of superior quality. Directs and conducts safety, sanitation, and maintenance programs. Maintains excellent relationships with employees, guests and Client as well as other departments within the operation. Promotes the professional growth and development of the entire team. In addition, the director will foster strong inter-departmental relations and integrate the dining service department with the facility plan of operations.

Essential Functions and Responsibilities:     

• Develops short term and long term financial and operational plans for the unit which supports the overall objectives of the company.
• Prepares the annual budget.
• Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports.  Initiates corrective actions.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints.  Initiates corrective action.
• Implements and maintains sales and marketing programs.
• Establishes and maintains a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Establishes and maintains applicable preventative maintenance programs to protect the physical assets of the unit.
• Maintains a security function which protects both the assets of the unit and the personal safety of employees and customers.
• Implements and maintains effective two-way communication systems which reach all employees.
• Develops new programs which result in an increased level of customer satisfaction and operational excellence.
• Manages in compliance with established company policies and procedures.
• Oversees and participates in 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.
• Plans/coordinates menus utilizing the appropriate Webtrition Programs.
• Ensures timely meal service to all service areas. Supervises serving of meals.
• Responds to customer complaints in accordance with MS Dining protocol 
• Trains employees in proper execution of their job duties.
• Determine work procedures, prepares work schedules, and expedites work flow.
• Utilizes Compass Owners Manager Suit and manual systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll time keeping, etc.
• Responsible for ensuring [proper cash handling procedures are followed, drawer audits are performed, receipts/change funds/petty cash are balanced.

Qualifications:

• Bachelor's degree in food service, nutrition or related field is preferred
• 2-4 year degree HRIM or culinary is preferred
• 3-5 years progressive hospitality experience is desired
• Must possess a valid Food Handler's Permit
• Demonstrated profit and loss management ability and client relations success is essential
• Requires operations management experience with purchasing knowledge
• Excellent communication and computer skills are needed, including knowledge of MS Office products
• Previous experience managing a budget
• Desire to learn and grow with a top notch foodservice company
• Current Serv Safe Certification
• Adhere to all HACCP policies and procedures