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| Job Category : | Management |
| Company Name: | Thompson Hospitality Services, LLC |
| Position Name: | Service Manager – Coahoma Community College |
| Location : | Clarksdale, MS 38614 |
| Job Description : | Who We Are: Thompson Hospitality is the nation’s largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1.9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets Supervisory Responsibilities: Manages associates primarily in the Front-of-House and secondarily the Back-of-House operations. These positions include line attendants, cashiers, utility, prep, storeroom clerk, cooks. Is responsible for the overall direction, coordination, and evaluation of these functions. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Supervises Through Subordinates: The line attendants, cashiers, utility, prep, storeroom clerk, cooks. Summary: Responsible for ensuring that daily operations (board or retail) meet required operating standards and financial goals. Identifies client/guest needs and interacts in a positive, proactive manner. Works on a consistent basis with front and back of house personnel to ensure customer satisfaction and encourage repeat business. Responsible for ensuring that customer complaints are appropriately handled and rectified. Oversees the sanitation and maintenance of equipment. Participates in weekly inventory upon request of Food Service Director or General Manager. Responsible for operating the site within the prescribed budget. Responsible for ensuring daily and weekly labor hours are in compliance with budget. Essential Duties And Responsibilities include the following. Other duties may be assigned. Interacts with Food Service Director and other managers. Develops and implements operational standards for the location. Positive, proactive interaction with guests and clients. Acts as liaison between Thompson Hospitality and clients and guests. Monitors daily operations for the dining hall or retail venue. Responsible for the coaching, counseling and progressive discipline of associates in the department. Conducts timely and appropriate performance appraisals and salary reviews for deparment associates. Ensures that department employees are trained in and follow standard procedures for food safety and sanitation and maintaining a safe work environment. Recruit and stabilize a strong team. Interact with the Food Service Director and Executive Chef in planning menus for dining hall or retail venue. Establishes and maintains accurate tracking systems for customer transactions. Ensure proper signage for all food stations including marketing and nutritional information. Greet customers in a friendly and timely manner. Thank customers for their business. Encourage repeat business. Seek out opportunities to grow the existing customer base. Ensure sufficient levels of food are available and prepared for each meal period. Utilize the First In, First Out (FIFO) technique when handling food and inventory. Follow all safety and food handling procedures and regulations. Ensure proper food portions are provided to customers. Studies productivity and schedules to estimate worker hour requirements for completion of job assignment. Establishes or adjusts work procedures and schedules to meet budget. Assigns duties as necessary. Interprets company policies to workers and enforces safety regulations. Initiates or suggests plans to motivate workers to achieve work goals. Assists workers in solving work-related problems. Food Safety/Sanitation Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures – follows HACCP standards. Maintains sanitation and orderliness of all equipment, supplies and utensils within work area. Handles food items appropriately during preparation. Keeps display equipment clean and free of debris during meal service as assigned. Cleans equipment, as assigned and in a timely fashion. Cleans workstation thoroughly before leaving the area for other assignments. Customer Service Physical Safety Corporate Standards |
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