Develops, implements and maintains exceptional customer service standards.
- Ensure the leadership team and staff deliver quality customer service at all times and develop on the job training to address areas of needed improvement. In collaboration with the Barn leadership team, leads the creation of new programs, new offerings, setting operational hours, and improvements that are customer focused. Coordinate customer service standards for all assigned areas. Develop customer focused marketing plans for each assigned area to include event and concert series planning. Evaluate and compile reports on Secret Shopper, Web Based Comments and Surveys and present to Director quarterly with an action plan. Develop, coordinate, and oversee special events and entertainment events to enhance customer service, campus/community engagement, and increase revenues. Oversees the reservation process/procedures and creates a sense of community through exceptional customer service for the fast casual restaurant. Responsible for special events and entertainment events to ensure quality experience. Interacts with Bar manager to coordinate hours of operation for the restaurant, special events, and entertainment events. Regularly creates programs to drive revenue and increase visibility of The Barn to both the campus and surrounding community.
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20 |
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Supervise and direct the activities of direct reports including hiring, evaluating performance, assigning work, scheduling, staffing levels, initiating disciplinary actions and resolving complaint/grievances. Conduct performance evaluations and meetings on all direct reports and review all performance evaluations prepared by direct reports to ensure accuracy and timely completion. Recommend disciplinary action for any employees that are not in compliance with Policies and Procedures. Ensures audit is done of Kronos Timekeeping activity weekly and recommends appropriate actions for noncompliance.
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15 |
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Provide daily support to the Managers and Supervisors in assigned location. Meet with direct reports weekly to provide goals, direction, and offer support. Ensure successful completion of goals that impact the facility and provide continuous improvement. Coordinate training for employees in assigned areas. Coordinate and deliver regular customer service, food safety and core skills training for all assigned staff. Oversee Managers and Supervisors in their ongoing training of staff to ensure all employees are properly trained to successfully complete their jobs. Oversees the booking of talent for events, and monitors contract with booking agent.
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15 |
Manages food inventories, vendor deliveries, food preparation, and menu planning while adhering to strict regulatory guidelines.
- Coordinate food, material, personnel, equipment and building needs for Retail Restaurants. Collaborate with Dining Management Team to source and evaluate all food and non-food products and recommend final selection of items. Verify and audit monthly inventories for accuracy in all units. Determine appropriate levels of stock, oversee inventory counts and track shrinkage. Trained and active in Food Pro to track inventory, review Location Cost Summaries, and track plate cost. Continually work to streamline and improve systems, security and storage. Works in collaboration with the Culinary Manager and Director of The Barn and Retail Dining to create menus for each platform and fast casual restaurant, LTO's, innovative Grab 'N Go, and beverage programs to drive sales and increase customer satisfaction.
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10 |
Develops and monitors budgets.
- Ensures proper preparation of appropriate financial reports by maintaining accurate records and files. Monitor labor levels and costs to ensure they meet the budget requirements, makes corrections and recommendations as needed for tight fiscal controls. Conduct daily sales analysis on retail sales, event sales, and bar sales. Maintain fiscal controls within approved budget, and participates in the planning/creation of the annual budget. Provides regular report out on budget to Director. Is innovative in incremental revenue opportunities, and new streams of revenue.
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10 |
Audits and ensures compliance of food prep to QA standards and safety/security related to handling and preparation of food.
- Develop policy and procedures relating to efficient standards for procuring, storing, issuing, preparing and serving food within Dining Services facilities. Ensure that storage areas are maintained according to food safety standards. Oversee the ordering, receiving, storing and issuing of all non-food items. Works closely with Culinary Manager/Executive Chef on recipe compliance and proper portioning to manage food cost.
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10 |
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In collaboration with the Director of The Barn & Retail Dining, works to create and provide a vision for direct reports and staff to ensure objectives are met and identifies ways to move the unit forward. Makes effective business decisions that are aligned with the departmental goals and objectives. Leads innovation and vision setting to move the business forward continuously for restaurant sales, event sales, concert sales, and bar sales.
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10 |
Ensures appropriate use and care of kitchen and food service equipment, facilities, and materials.
- Monitor maintenance and repair needs in all assigned areas to ensure that managers, supervisors and custodial leads provide exemplary levels of safety and sanitation. Evaluate the mechanical status of equipment and recommend repairs or replacements as necessary. Maintain equipment/smallwares inventory, and determine and recommend equipment purchases. Oversee the maintenance and safety standards for food preparation, serving, dining and clean-up areas.
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5 |
Assists functional unit as needed.
- Perform other duties as assigned or needed by the department. May be required to operate a vehicle.
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5 |
