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TOWN CENTER MANAGER
This position is under the administrative direction of the City Clerk / Coordinator or his administrative assistant. The employee administers booking and scheduling use of the Town Centre banquet and meeting facilities and supervises the preparation and serving of food in accordance with appropriate state health standards. Supervision is exercised over a number of food service workers, servers, hostesses and etc. Employee is responsible for purchases of supplies and collection of money by Town Centre staff. Instructions to the employee are general and the employee must routinely use independent judgement when performing tasks. The job frequently requires refinement of existing work methods and development of new techniques, concepts, or programs within established limits or policies.
EQUIPMENT / JOB LOCATION
The employee will operate a computer, typewriter, fax machine, ten key calculator, copier and other modern office equipment.
The employee typically works indoors in an office environment and may be exposed to tobacco smoke.
The employee may be required to lift objects weighing no more than 25 pounds.
Intermittently standing, stooping and walking is required.
ESSENTIAL FUNCTIONS OF THE JOB
Manages the day to day operations of the Town Centre kitchen, dining and meeting facilities.
Supervises food service workers, waitresses, hostesses, cashiers, etc.
Performs and supervises the collection of money, recording receipts of daily revenues, and necessary reports and bank deposits.
Performs and supervises the purchase of supplies for the Town Centre kitchen, banquet and meeting facilities.
Assures that all commodities are accounted for on a daily basis.
Prepares menus and production records two weeks in advance of need based on estimates and bookings of the facilities.
Responsible for the security of the Town Centre kitchen, banquet and meeting facilities.
ADDITIONAL EXAMPLES OF WORK PERFORMED
Assists in the preparation and serving of food as needed.
Performs related work as required.
REQUIRED KNOWLEDGE AND ABILITIES
Knowledge of the principles and practices relating to restaurant, cafeteria and institutional food services management and operations.
Knowledge of office procedures, methods and equipment with particular reference to receiving and accounting for the receipt of cash.
Knowledge in the operation of validating machines, cash registers, calculators and other common office machines.
Knowledge of, and the ability to use, business telephone manners and techniques.
Ability to take oral and written instructions.
Ability to give oral and written instructions and to supervise subordinates in food service activities.
Ability to take supply inventory and make appropriate purchases and reports.
Ability to guide and train others and to direct work through other supervisors.
Ability to exercise good judgement in evaluating situations and making decisions.
Ability to establish and maintain effective working relationships with other employees and the general public.
Graduation from an accredited high school including or supplemented by courses in bookkeeping principles and office practices and procedures.
At least 4 years experience in restaurant and/or food service business supervisory experience.
Must have the ability to be bonded.