Job Description

Supervisory Responsibilities: Manages associates primarily in the Front-of-House and secondarily the Back-of-House operations. These positions include line attendants, cashiers, utility, prep, storeroom clerk, cooks. Is responsible for the overall direction, coordination, and evaluation of these functions. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Supervises Through Subordinates: The line attendants, cashiers, utility, prep, storeroom clerk, cooks.

Summary: Responsible for ensuring that daily operations (board or retail) meet required operating standards and financial goals. Identifies client/guest needs and interacts in a positive, proactive manner. Works on a consistent basis with front and back of house personnel to ensure customer satisfaction and encourage repeat business. Responsible for ensuring that customer complaints are appropriately handled and rectified. Oversees the sanitation and maintenance of equipment. Participates in weekly inventory upon request of Food Service Director or General Manager. Responsible for operating the site within the prescribed budget. Responsible for ensuring daily and weekly labor hours are in compliance with budget.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

  1. Interacts with Food Service Director and other managers.
  2. Develops and implements operational standards for the location.
  3. Positive, proactive interaction with guests and clients.
  4. Acts as liaison between Thompson Hospitality and clients and guests.
  5. Monitors daily operations for the dining hall or retail venue.
  6. Responsible for the coaching, counseling and progressive discipline of associates in the department.
  7. Conducts timely and appropriate performance appraisals and salary reviews for department associates.
  8. Ensures that department employees are trained in and follow standard procedures for food safety and sanitation and maintaining a safe work environment.
  9. Recruit and stabilize a strong team.
  10. Interact with the Food Service Director and Executive Chef in planning menus for dining hall or retail venue.
  11. Establishes and maintains accurate tracking systems for customer transactions.
  12. Ensure proper signage for all food stations including marketing and nutritional information.
  13. Greet customers in a friendly and timely manner.
  14. Thank customers for their business.
  15. Encourage repeat business.
  16. Seek out opportunities to grow the existing customer base.
  17. Ensure sufficient levels of food are available and prepared for each meal period.
  18. Utilize the First In, First Out (FIFO) technique when handling food and inventory.
  19. Follow all safety and food handling procedures and regulations.
  20. Ensure proper food portions are provided to customers.
  21. Studies productivity and schedules to estimate worker hour requirements for completion of job assignment. Establishes or adjusts work procedures and schedules to meet budget.
  22. Assigns duties as necessary.
  23. Interprets company policies to workers and enforces safety regulations.
  24. Initiates or suggests plans to motivate workers to achieve work goals.
  25. Assists workers in solving work-related problems.

Food Safety/Sanitation

  1. Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards.
  2. Maintains sanitation and orderliness of all equipment, supplies and utensils within work area.
  3. Handles food items appropriately during preparation.
  4. Keeps display equipment clean and free of debris during meal service as assigned.
  5. Cleans equipment, as assigned and in a timely fashion.
  6. Cleans workstation thoroughly before leaving the area for other assignments.

Customer Service

  1.  Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions.
  2. Interacts with customers in a manner to ensure customer satisfaction.
  3. Greets customers courteously.
  4. Serves customers quickly; Does not allow back-ups in serving lines.
  5. Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor
  6. Demonstrates a complete understanding of daily menu items and explains same to customers accurately.
  7. Relays relevant comments from customers directly to supervisors
  8. Interacts with customers and resolves customer complaints in a friendly and service-oriented manner.
  9. Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently
  10. Checks to ensure that all display foods are merchandised attractively per standards
  11. Serve food neatly and attractively per standard

Physical Safety

  1. Ensures corporate and OSHA safety standards are followed
  2. Follows principles of sanitation and safety in handling food and equipment.
  3. Cleans up spills in the server, dining area, his/her own work area immediately.

Corporate Standards

  1. Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards
  2. Informs chef, cooks, supervisor, in a timely manner when supplies are low.
  3. Follows and observes all company policies and procedures.
  4. Follows company standards for attendance and punctuality.
  5. Maintains professional appearance always, clean and well-groomed in accordance with company standards.
  6. Develops a positive working relationship with fellow workers and customers and avoids conflict.
  7. Assist other functions as needed.

Qualifications: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Supervisory Responsibilities: Manages associates primarily in the Front-of-House and secondarily the Back-of-House operations. These positions include line attendants, cashiers, utility, prep, storeroom clerk, cooks. Is responsible for the overall direction, coordination, and evaluation of these functions. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Supervises Through Subordinates: The line attendants, cashiers, utility, prep, storeroom clerk, cooks.

Summary: Responsible for ensuring that daily operations (board or retail) meet required operating standards and financial goals. Identifies client/guest needs and interacts in a positive, proactive manner. Works on a consistent basis with front and back of house personnel to ensure customer satisfaction and encourage repeat business. Responsible for ensuring that customer complaints are appropriately handled and rectified. Oversees the sanitation and maintenance of equipment. Participates in weekly inventory upon request of Food Service Director or General Manager. Responsible for operating the site within the prescribed budget. Responsible for ensuring daily and weekly labor hours are in compliance with budget.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

  1. Interacts with Food Service Director and other managers.
  2. Develops and implements operational standards for the location.
  3. Positive, proactive interaction with guests and clients.
  4. Acts as liaison between Thompson Hospitality and clients and guests.
  5. Monitors daily operations for the dining hall or retail venue.
  6. Responsible for the coaching, counseling and progressive discipline of associates in the department.
  7. Conducts timely and appropriate performance appraisals and salary reviews for department associates.
  8. Ensures that department employees are trained in and follow standard procedures for food safety and sanitation and maintaining a safe work environment.
  9. Recruit and stabilize a strong team.
  10. Interact with the Food Service Director and Executive Chef in planning menus for dining hall or retail venue.
  11. Establishes and maintains accurate tracking systems for customer transactions.
  12. Ensure proper signage for all food stations including marketing and nutritional information.
  13. Greet customers in a friendly and timely manner.
  14. Thank customers for their business.
  15. Encourage repeat business.
  16. Seek out opportunities to grow the existing customer base.
  17. Ensure sufficient levels of food are available and prepared for each meal period.
  18. Utilize the First In, First Out (FIFO) technique when handling food and inventory.
  19. Follow all safety and food handling procedures and regulations.
  20. Ensure proper food portions are provided to customers.
  21. Studies productivity and schedules to estimate worker hour requirements for completion of job assignment. Establishes or adjusts work procedures and schedules to meet budget.
  22. Assigns duties as necessary.
  23. Interprets company policies to workers and enforces safety regulations.
  24. Initiates or suggests plans to motivate workers to achieve work goals.
  25. Assists workers in solving work-related problems.

Food Safety/Sanitation

  1. Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards
  2. Maintains sanitation and orderliness of all equipment, supplies and utensils within work area
  3. Handles food items appropriately during preparation
  4. Keeps display equipment clean and free of debris during meal service as assigned
  5. Cleans equipment, as assigned and in a timely fashion.
  6. Cleans workstation thoroughly before leaving the area for other assignments.

Customer Service

  1. Represents company in a courteous, efficient, and friendly manner in all customer and employee interactions.
  2. Interacts with customers in a manner to ensure customer satisfaction.
  3. Greets customers courteously.
  4. Serves customers quickly; Does not allow back-ups in serving lines.
  5. Serves customer food and beverage orders quickly, in proper portions, in a courteous demeanor.
  6. Demonstrates a complete understanding of daily menu items and explains same to customers accurately.
  7. Relays relevant comments from customers directly to supervisors.
  8. Interacts with customers and resolves customer complaints in a friendly and service-oriented manner.
  9. Consistently exhibits the ability to keep up with peak cafeteria hours and does so calmly, accurately and efficiently
  10. Checks to ensure that all display foods are merchandised attractively per standards
  11. Serve food neatly and attractively per standard

Physical Safety

  1. Ensures corporate and OSHA safety standards are followed
  2. Follows principles of sanitation and safety in handling food and equipment.
  3. Cleans up spills in the server, dining area, his/her own work area immediately.

Corporate Standards

  1. Completes shift work, as assigned, in a timely and thorough manner in accordance with department standards
  2. Informs chef, cooks, supervisor, in a timely manner when supplies are low.
  3. Follows and observes all company policies and procedures.
  4. Follows company standards for attendance and punctuality.
  5. Maintains professional appearance always, clean and well-groomed in accordance with company standards.
  6. Develops a positive working relationship with fellow workers and customers and avoids conflict.
  7. Assist other functions as needed.

Qualifications: To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Background Clearance: Must be able to pass criminal background check.

Education And/Or Experience: Associate’s degree (A. A.) from two-year college; or one to two years related experience and/or training.

Background Clearance: Must be able to pass criminal background check.

Education And/Or Experience: Associate’s degree (A. A.) from two-year college; or one to two years related experience and/or training.

Application Instructions

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