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Supervises the daily operations of a restaurant. These tasks may include ensuring quality, maintenance, service operations, maintaining beverages machines, beverages inventories and purchasing, and ensuring quality service for patrons, coordinating special events for catering on and off premise. Responsible for maintaining expenses and financials related to the F&B operations. Must be familiar with a variety of the field’s concepts, accounting terminology and standard practices, and be able to reconcile the bank balance. Writes procedures and guidelines to ensure efficiency in all departments and its interactions. Relies on experience and judgement to plan and accomplish goals. This position performs a variety of complicated tasks and leads and directs the work of others. Typically reports to the director of the department or executive chef. A wide degree of creativity and latitude is expected.
Graduation from an accredited institution with a bachelor’s degree in a related discipline plus three years of staff level experience or an equivalent combination of education and/or experience related to the Summary of Duties totaling seven years.
Requires a Utah food handlers permit.
Bachelor’s degree in hospitality management or in a related area or equivalent experience, and 4 to 6 years of experience in the field or in a related industry or a combination of education and experience totaling 9-10 years.
Computer knowledge of Microsoft office is essential qualification.
Must be proficient in food and beverage business laws and regulations related to sanitation and employment.
Must be knowledgeable on management of POS systems.
Knowledge in marketing and basic accounting required.
Must have the ability to read technical procedures, and/or government regulations and written service manuals.
Skills in responding effectively and appropriately to questions from co-workers and supervisors.
Skills in developing schedules and communicating, in written and verbal manner, instructions to co-workers and customers.
Skills with reading and interpreting fractions, weight measurements utilized in the restaurant food and beverages production (metric and pounds), as well as temperature measurements.
Skills with multiplying and calculating customers’ service check, beverages and food inventory values.
Must understand and be able to produce P&L reports, cost of goods and payroll reports, as well as understand the accounting equations and terms.
Must be familiar with the equations involved in food and beverages costs.
Skills in preparing reports, evaluations, procedures and manuals.
Ability to solve practical problems and work with a variety of variables in situations where only limited standardization exists.
Must have the ability to interpret and act on a variety of instructions which may be furnished in written, verbal, diagram, or schedule form.
Ability to effectively present information and respond to questions from groups, co-workers, customers, and the general public.
Must have a good understanding of the restaurant service operation as well as the ability to analyze problems and recommend solutions.
Must be able to communicate effectively with others, both orally and in writing, and have the ability to exercise mature judgment.
Must have the ability and experience on the basic on restaurant food service computer systems, office and design software, customer relations and staff managing.
Under “Reference’s Letter” Please list a minimum of three contacts. References may be contacted at some point during the screening and selection process.
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