Summary: The Dining Center Manager will maintain the overall management responsibilities for the Dining area. This individual will perform all administrative duties in an accurate and timely manner.

Primary duties:

• Greet every guest with an enthusiastic welcome as they enter the dining area; treat customers as guests in your own home.
• Work with corporate office to interview and hire adequate staff to operate the dining area based on company standards and in compliance with state and federal regulations.
• Maintain a cooperative, harmonious working relationship with management team and crew; manage scheduling of employees to ensure all shifts are covered.
• Conduct weekly team meetings to discuss operations procedures, promotions, safety, security, training, etc.
• Attend weekly manager meetings as set by executive leadership; prepare all necessary reporting for these meetings.
• Maintain reports and records based on company standards; submit information on a timely basis as set by leadership
• Manage all products: Ordering, Inventory, Quality checks to ensure accountability standards are met.
• Ensure all sanitation, safety and security policies and procedures are recognized and enforced to ensure a safe environment for all.
• Ensure all cash procedures are followed at all levels for accountability and crew safety.
• Maintain the Company targets and standards for food cost, sales, and labor.
• Direct, coordinate, and participate in preparation, cooking, wrapping or packing food.
• Observes all personnel at the beginning of work shifts for compliance with appearance and uniform standards.
• Inform personnel of any menu or price changes, shortages, specials, or other factors that relate to food production.
• Count money and make bank deposits.
• Enforce Company policy and procedures.
• Investigate and resolve customer complaints.
• Coordinates and supervises the cleaning and maintenance of the facilities and equipment.
• Follow all rules and regulations regarding proper food safety.
• Regular and timely attendance.
  
  Secondary Duties:

• Other duties as assigned or required.
• Attend all meetings and seminars required by the Company.

Intellectual Competencies:

• 
  Must have the ability to acquire understanding and absorb new information (a quick study).
• Must have sound judgment/decision making ability, must be able to apply consistent logic, rationality and objectivity in decision-making.
• Must have the ability to be pragmatic and be able to generate realistic and practical solutions to a problem.
• Must have the ability to detect errors, omissions, miscalculations, and non-compliance against requirements.
  
  Personal Competencies:
  

• Must have the ability to maintain confidentiality and display ethical behavior in all business dealing; ability to be trusted by peers, customers and other; puts honestly and integrity above self.
• Must have the ability to plan, organize, schedule work in efficient and productive manner. Ability to focus on key priority, juggles multiple projects, and manages time effectively.
• Must have the ability to work independently of others without significant supervisory oversight or co-worker involvement.
• Must have the ability to maintain poise and composure under heavy pressure from customers, supervisors and/or company officers.
• Must have the ability to adapt and adjust quickly to changing priorities or work demands without adverse impact on performance or team dynamics.
  
  Interpersonal Competencies:
  

• Must have the ability to display appropriate demeanor, dialogue, interaction and attire when dealing with customers and/or co-worker
• Must have the ability to personify and/or exhibit compassion, sensitivity, warmth, friendliness and trustworthiness.
• Must be client orientated and driven by satisfaction.
• Must have the ability to work in a team setting and establish collaborative peer relationship.
• Must have the ability to take a stand on issues of importance, without being abrasive.
• Must have the ability to communicate effectively in both written and verbal communication.
• Must have the ability to listen, comprehend directives, inquiries and/or comments, and decipher intent and meaning.
  
  Management competencies:
  

• Must have the ability to choose effective employees that bring necessary skills, ability and competencies to the department and organization.
• Must have the ability to successfully train and develop subordinates in a manner that insures high probability of success in performance of their responsibilities.
• Ability to measure performance thoroughly, reinforce successful behavior and quickly address performance deficiencies to insure each staff member is continually improving, and if not, are either redeployed or terminated.
• Must have the ability to effectively implement and obtain “buy in” from staff for changes in strategies, processes, procedures and/or activities to adjust to shifting market conditions or customer demands.
• Must have the ability to inspire others to peak performance levels, while obtaining adherence to the departmental or corporate vision and/or strategic initiatives without use of threats or intimidation.
• Must have the ability to recognize and effectively address sources of conflict, and then develop responses to achieve satisfactory resolution.
  
  Physical Demands:
  

• Lifting, carrying, pushing and/or pulling up to 50lbs (+-30%) of the time
• Standing/walking/climbing (+-75%)of the time
• Sitting in a normal position for an extended time (+-25%)of the time
• Reaching/handling/feeling (+-50%) of the time
• Use of finger dexterity (+- 50%) of the time.
  
  Education:
  

• Should possess an Associate Degree in related field and/or have extensive casual dining experience.