GALAXY GRILL FOOD SERVICE MANAGER

RESPONSIBILITIES

Essential Functions

Galaxy Grill Operations

• Oversee accurate and timely setup and breakdown of the Galaxy Grill, including Galaxy Grill kiosks, cafeteria line, beverage service, disposables, condiments, and dining area setup.
• Maintain adequate supply levels for smooth daily operations of the Galaxy Grill.
• Ensure timely and accurate completion of the Manager’s Daily Tour form.
• Promptly address and resolve guest questions and complaints in a manner that reflects the USSRC’s Mission, Vision, and Spirit.
• Periodically verify computer systems to ensure accurate and current data regarding daily guest counts and group information.
• Accurately and promptly balance cash registers in accordance with Executive Chef expectations.
• Complete all assigned tasks and responsibilities on time and to the satisfaction of the Executive Chef.

Food Service Operations

• Maintain cleanliness and sanitation of all food service areas and equipment in compliance with regulatory and professional standards.
• Ensure proper food preparation, handling, and storage practices to meet or exceed safety and health regulations.
• Conduct routine inspections of food service equipment to guarantee optimal performance and safety.

Galaxy Grill Organization and Staffing

• Assist in managing the annual budget for assigned areas, meeting or exceeding Executive Chef expectations.
• Support employee selection, hiring, orientation, evaluation, and disciplinary processes in collaboration with the Executive Chef and VP of Human Resources.
• Ensure Galaxy Grill staff receive relevant, timely, and effective training.
• Enforce compliance with USSRC policies, procedures, and departmental guidelines among all staff.
• Oversee timely and accurate completion of all staff-assigned tasks.
• Manage and submit payroll documentation accurately and on schedule.
• Communicate operational updates and corporate information to Mars Grill staff regularly and effectively.
• Complete annual employee performance appraisals accurately and on time.
• Contribute to the development of departmental policies and procedures, meeting or exceeding Executive Chef expectations.

Supervisory Responsibilities: Yes

Level of Supervision: This position holds a key supervisory role within the Galaxy Grill operations, responsible for leading, managing, and coordinating the daily activities of food service staff. The individual in this role directly oversees team performance, ensures compliance with policies and food safety standards, and provides ongoing training and support to staff members. Responsibilities include staff scheduling, task delegation, performance evaluations, and participation in hiring and disciplinary actions in collaboration with Human Resources and the Executive Chef. The supervisor ensures that all team members are aligned with the USSRC’s Mission and Vision, maintains operational efficiency, and fosters a positive and productive work environment. Additionally, this role is accountable for accurate payroll processing, internal communication, and contributing to policy and procedure development.

Travel Required: None

QUALIFICATIONS

Required Education

• High school diploma or GED required
• Two years of culinary college preferred
• Additional certifications (e.g., food safety, management) are preferred.

Required Experience

• 2–5 years of internship or hands-on experience in a full-service food establishment
• 2–5 years of supervisory experience required, or an equivalent combination of education and experience
• Experience in full-service restaurant and/or scratch food preparation required
• Strong verbal communication skills necessary for effective interaction with guests and staff
• Knowledge of food preparation, storage, sanitation, and operation of food service equipment required
• Must be capable of leading and directing staff, managing budgets, and scheduling resources
• Proficiency using a standard 101-key keyboard
• Familiarity with DOS and Windows-based operating systems
• Basic knowledge of software applications, including word processing and spreadsheets

OTHER REQUIREMENTS

Physical Requirements

This position requires the ability to perform various physical tasks essential to managing food service operations. Duties include frequent walking and climbing stairs to access different areas within the Food Service department. The role involves standing for extended periods (4–6 hours) while supervising, instructing, and training staff, as well as occasional sitting (2–4 hours) for administrative tasks such as scheduling and documentation at a computer workstation. The position also requires the ability to lift, carry, and push items such as supplies, boxes, tables, and chairs weighing up to 50 pounds to waist height. Additional physical activities include bending, kneeling, and reaching for storage and equipment use. Visual acuity, hand/wrist dexterity, and tactile sensitivity are necessary for reviewing documents and operating computers. Strong verbal and auditory communication skills are essential for interacting with employees, guests, and trainees both in person and by phone.

Eligibility Qualifications

• Must be authorized to work in the United States.

WORK ENVIRONMENT

Environmental Factors

This role works primarily in a commercial kitchen and dining facility, which involves exposure to various environmental conditions. These include high temperatures and humidity from kitchen equipment, as well as moderate to high noise levels due to ongoing food preparation and guest activity. This role may also involve exposure to food odors and chemical cleaning agents. Slippery or wet floors are possible, requiring caution and appropriate footwear. The work environment is fast-paced and can be demanding, particularly during peak service times or large group events.

Expected Hours of Work

The position may require a flexible schedule, including early mornings, evenings, weekends, and holidays, depending on operational needs.