What are the responsibilities and job description for the Front House Manager position at Culinary Services Group?
Description
The Front of House Manager will plan, coordinate, direct and control all Front of the House food and service-related activities This individual provides a variety of service functions for patient and resident services, cafeteria, and special functions and/or related services. Responsibilities are primarily focused on customer service, safety in the workplace and accuracy of meal orders.
Key Area of Responsibilities
- Provide a quality dining experience that exceeds customer expectations.
- Ensure proper training and development of team members to support CSG strategy and capabilities.
- Ensure high quality and accuracy to supports CSG’s mission and core values.
- Adhere to workplace safety as outlined by CSG and other appropriate regulations by law.
- Effectively and efficiently develop and execute resource management for the operation.
- Supervisory Responsibilities
Requirements
Qualifications
To perform this job successfully, an individual must be able to perform each key area of responsibility. The requirements listed below are representative of the knowledge, skill, and / or ability required.
- Food service experience in healthcare, institutions, contracts, or another similar environment is preferred. Organizational skills, attention to detail, and managing and training experience desired.
- High school diploma or equivalent GED required, Bachelor’s Degree in Culinary Arts preferred
- SERV Safe required;
- Employment candidates for this position must have authorization to work in the United States, pass a background check, and meet any other checks/qualifications required by client/facility, or other statutory requirements.
- Due to the nature of our business, team members must be able to work a flexible schedule (days, nights, holidays, and weekends)
