GALAXY GRILL SUPERVISOR

Galaxy Grill Operations:

• Maintain a minimum of 90% on the Health Department rating.
• Assist with the management of labor costs within supplied guidelines.
• Ensure the completion of the daily, weekly, and monthly cleaning lists.
• Ensure that staffing charts are completed each day for the next day’s business.
• Ensure the accurate completion of the opening and closing checklist.
• Ensure the timely completion of the supervisor’s pre-rush checklist.
• Ensure that prep sheets are completed each day and that an accurate par is established and updated regularly.
• Ensure that 90% of all staff are trained & certified in three or more positions.
• Maintain daily record of waste and ensure that it is no more than .004 of sales.
• Utilize stocking charts, par, and level stocking systems for pre-prepared items.
• Maintain cash over/short variance to within .003 of total cash sales.
• Ensure adherence to all policies and procedures for the food service department.
• Ensure the minimum staffing requirements for Food Court operations are met.
• Ensure that the policies and procedures of the Rocket Center are adhered to.

Education: High school or G.E.D. plus 2 years of formal education beyond high school level. Additional certifications are proven asset. Must be Safe Serve certified.

Experience: 3-6 years hands on experience in a high volume, full-service food environment with a minimum 2 years supervisory experience. Must possess excellent verbal communication skills to interact effectively with guests and employees. Must have knowledge of food preparation and sanitation standards and the operation of food service equipment. Must be able to lead, direct, and schedule staff and resources.

Physical Requirements of the Position:

This position has the following special requirements:

Walking, climbing (stairs) to access other departments

Standing for long periods of time (6-7 hours) instructing, training & supervising employees

Sitting for short periods of time (1hour) at a desk ensuring staff schedule are correct

Lifting, carrying, pushing supplies and boxes up to 50 lbs. waist high

Bending, kneeling, reaching to store/retrieve supplies

Sight, reading, wrist movements, feeling to operate food service equipment, computer terminal, develop schedules, review reports

Talking, hearing to instruct employees and assist guests and trainees in person and over the telephone

This position involves working in a kitchen/food service environment that is subject to changing temperatures. This position deals extensively with guests and employees throughout the organization.

General Requirements:

Willingness to be open to learning and growing

Interpersonal skills to work as an integral part of a team

Appropriate interpersonal/personal boundaries

Maturity of judgment and behavior

Accepts full responsibility of their actions and how these may affect others

Adherence and participation in the Center’s Safety Program

Professional Standards:

Understands and follows all policies & procedures

Maintains high standards for work areas and appearance, presents self in a highly professional manner to others and understands that honesty & ethics are essential

Ensures that excellent customer service is maintained with each customer

Maintains a positive attitude toward the position, the company and co-workers

Appreciates that promptness and attendance at work is a part of sustaining a professional relationship with the company

Teamwork Standards:

Takes an interest and initiative in the development of the Department’s team

Maintains pleasant and professional relationship with co-workers & assists as needed

Remains positive about the team and facilitates an optimistic approach to resolution of issues

Maintains productive, effective and professional relationships with all departments

Supervisory Standards:

Adheres to organizational policies and applicable laws

Instructs, coaches and encourages staff to support by action and example the mission and vision of the Center

Demonstrates good judgment within supervision of staff

Effectively monitors staff performance and offers appropriate coaching, counseling or supervision as required

Completes staff evaluations, documentation, etc., on time and effectively

Serves as an adult role model to staff by demonstrating exemplary work ethic

Position Duties:

Crew Galley (Camp Line) Operations:

Maintain a minimum 90% health department rating.

Maintain a minimum average rating of 85% on camp program trainee surveys.

Manage labor and food costs within provided guidelines.

Maintain cash over/short variance to within .03 of total cash sales.

Ensure adherence to all policies and procedures for the food service department.

Ensure minimum staffing requirements for service areas in the department are met.

Ensure adherence to the policies and procedures of the USSRC.

Ensure accurate and timely schedules for Astrotrek and Space Camp program meals

Ensure that special dietary needs are distributed to trainees

Maintain and distribute accurate meals and group schedules on a weekly basis

Ensure staffing chart for next business day

Ensure accurate completion of daily, weekly and monthly cleaning list

Assist in other areas as needed

Public Line (Mars Grill®) Operations:

Maintain a minimum of 90% on Health Department rating

Assist with management of labor costs within supplied guidelines

Ensure the completion of the daily, weekly and monthly cleaning lists.

Ensure that staffing charts are completed each day for the next day’s business.

Ensure the accurate completion of opening and closing checklist.

Ensure the timely completion of the supervisor’s pre-rush checklist.

Ensure that prep sheets are completed each day and that an accurate par is established and updated regularly.

Ensure that 90% of all staff are trained & certified in three or more positions.

Maintain daily record of waste and ensure that it is no more than .004 of sales.

Utilize stocking charts, par and level stocking system for pre-prepared items.

Maintain cash over/short variance to within .003 of total cash sales.

Ensure adherence to all policies and procedures for the food service department.

Ensure the minimum staffing requirements for Food Court operations is met.

Ensure that policies and procedures of the USSRC are adhered to.

The above duties reflect the general responsibilities necessary to describe the principal work functions of the job and shall not be considered as a detailed description of all work requirements that may be in the position.

Employee is responsible for working in a safe manner

and keeping his/her workplace safe.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)