Little Caesars Food Service Manager

at  Diversified Management Group

POSITION SUMMARY

The Food Service Manager oversees restaurant and commissary operations, with support from the facility’s District Manager. The Food Service Manager is responsible for overseeing operations such as food production, product inventory, checkout, bookkeeping, and maintenance; controlling cash and merchandise shrinkage; and recruiting, hiring, training, and leadership of restaurant team members. The Food Service Manager must strive to achieve long-term and sustainable growth and ensure excellent customer service by establishing a positive, upbeat atmosphere in the store.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Ability to deal tactfully and effectively with customers and all team members.
• Must have a solid understanding of operating and management techniques as they apply to the restaurant industry.
• Possesses excellent time management skills and ability to handle multiple tasks.
• Good oral and written communication.
• Must be able to work flexible hours and a variety of shifts, as required by the operation of the restaurant.
• Must be able to handle all business/ administrative, management, technical and training aspects of both Front of the House and Back of the House during assigned periods, and display proficiency in the use of all restaurant equipment.
• Complete understanding of all safety requirements and company safety policies.
• Commitment to excellence in customer service and other Mega values.

EDUCATION AND EXPERIENCE REQUIRED

Minimum of High School Diploma or equivalent.
3-5 years of restaurant management experience is required.
Commissary/Catering experience is preferred.

• Ability to deal tactfully and effectively with customers and all team members.
• Must have a solid understanding of operating and management techniques as they apply to the restaurant industry.
• Possesses excellent time management skills and ability to handle multiple tasks.
• Good oral and written communication.
• Must be able to work flexible hours and a variety of shifts, as required by the operation of the restaurant.
• Must be able to handle all business/ administrative, management, technical and training aspects of both Front of the House and Back of the House during assigned periods, and display proficiency in the use of all restaurant equipment.
• Complete understanding of all safety requirements and company safety policies.
• Commitment to excellence in customer service and other Mega values