DESCRIPTION

The Operations Manager is primarily responsible for business development and people leadership within their assigned account. This includes ensuring all production and service is executed in accordance with company standards, and that customer needs are met if not exceeded on a consistent basis.
This will be a Front of House focused role prioritizing client relations and employee management at multiple cafes within the unit.

SKILLS, KNOWLEDGE AND EXPERTISE

• Bachelors Degree in culinary or hospitality. Equivalent work experience in the industry acceptable.
• Five or more years culinary experience required, large kitchen strongly preferred.
• Prior management experience strongly preferred.

ABOUT CONTINENTAL SERVICES

The Great Lakes Food & Beverage Leader
Founded in 1989, Continental has grown from an office coffee and vending specialist to consistently ranking as one of the top events and contract dining and refreshment providers in the nation.
Guided by industry leaders and powered by the largest collection of culinary talent in the Midwest, our award-winning team has a tireless commitment to high quality, innovative culinary offerings and unparalleled client and guest services.
Our singular mission is to delight our guests, every meal, every day.
It’s no secret that food brings us together. A cup of coffee is a chance to meet someone new. A meal is an opportunity to collaborate. At Continental, developing experiences that connect people is at the heart of everything we do.
Discover first-hand the passion of a full-service team committed to your vision and customizing services to support it.
Micro-Markets • Food Delivery • Full-Service Dining • Innovative Vending • Office Coffee & Water • Pantry Services • Barista Bars • Catering • Premier Events
Looking to grow your career on your terms? Get to know us more.
We Are Curious.
Bold, original thinking, and an innate curiosity for what’s new and next drives us to shake things up and create remarkable experiences.
We Dream Big.
We embrace the unknown and adventures big and small, individually and collectively. By being proactive and continuously striving for more, we continue to grow personally and professionally. And we’re not afraid to dig into a challenge.
We Champion Each Other.
Collaboration, teamwork, and trust aren’t just buzzwords to us—they truly define our culture.
We do more than just dish up great meals. Continental creates memorable experiences every day at our markets, corporate cafés, premier events and more. If hospitality is in your DNA, if you’re passionate about making difference, if you’re eager to roll up your sleeves and be part of a team, we’re looking for you

KEY RESPONSIBILITIES

Culinary and Service Excellence

• Lead the successful execution of food preparation and client service for assigned locations. Anticipate client needs, uphold quality expectations, and embrace service standards.
• Be a catalyst for continuous improvement. Review team performance, identify opportunities and implement change. Standardize operating procedures and maintain site-level accountability.
• Step in as a working manager, leading by example. Plan, organize, direct, coordinate, and delegate responsibility to ensure goals and objectives are met on a daily basis.
• Maintain culinary quality control at all times. Create and maintain Standard Operating Procedures (SOPs). Ensure food is properly prepared, packaged and served in a way that is appealing while upholding the integrity of the recipes.

People Management

• Actively engage in the selection, training, development, and leadership of the team. Regularly coach, direct and evaluate talent. Provide recognition to team members excelling in their work. Provide open, honest and timely coaching as needed. Identify knowledge gaps and partner with appropriate parties to implement training and performance plans.
• Optimize the workforce. Ensure each shift is properly staffed and responsibilities are completed. Oversee timelines for set up, production and breakdown. Assign team members in such a way that will maximize their strengths, enhance team performance, and achieve results. Monitor overtime and meet identified labor targets.
• Implement and maintain effective communication to ensure clear and timely flow of information to and from team members. This will include, but is not limited to: drafting messages, creating memos, holding conversations, conducting training, pre-shift meetings, etc.

Inventory

• Monitor and maintain proper levels of inventory for all food and supplies.
• Ensure proper rotation and efficient stocking.
• Plan for proper break down and utilization of leftover items.
• Maintain awareness of shortages and alter ingredients as needed to ensure timely schedules without compromising product quality.
• Sanitation
• Make sure the kitchen and the surrounding areas are kept clean and sanitized.
• All tables and food preparation areas must be clean and sanitized.
• Make sure the staff keeps the floors clean during the shift, and at the end of the shift.
• Ensure trash is properly taken care of on a timely basis.
• Manage workflow through the facility to be effective and efficient.
• Handle office building maintenance requests and ensure outside perimeter is maintained.
• Other (Non-Essential) Duties and Responsibilities:
• Additional projects and assignments as needed.
• Provide leadership as a working manager at events.
• Develop training programs and materials for the staff.

SUPERVISORY RESPONSIBILITIES:

• Average number of reports: 5-12
• Participates in the interview, selection and assessment of talent
• Sets performance expectations, work hours and manages delegation of responsibility.
• Makes hiring, firing, and promotional decisions.
• Provides coaching, training, and development opportunities.
• Resolves employee concerns, escalated issues, and grievances.