Dining Hall Manager & Bartender

POSITION SUMMARY

The Dining Hall Manager is responsible for the day-to-day operation of the company dining hall, serving lunch to approximately 50-70 employees Monday-Thursday. This position plans simple, appealing meals; prepares and serves food; maintains the salad bar and soup offerings; manages food ordering and inventory; and keeps the kitchen and dining areas clean, organized,and welcoming. The role requires a dependable, hands-on person who can work independently, manage costs and supplies, and provide a positive dining experience for employees and guests.

ESSENTIAL RESPONSIBILITIES

Meal Planning and Food Preparation

Develop weekly meal plans that provide simple, balanced, and varied options for approximately 50-70employees each day• Prepare and serve easy lunch items, including entrees, side dishes, sandwiches, and other simple meals• Set up, stock, and maintain a fresh self-serve salad bar• Prepare or heat soups and other menu items and monitor temperatures throughout service• Plan portions based on participation and adjust quantities to limit shortages and food waste• Provide reasonable options for common dietary needs• Ensure food is fresh, appealing, and ready for service on schedule

Ordering and Inventory

Order food, produce, beverages, and kitchen and dining supplies within established   budgets

Coordinate with vendors to support timely and accurate deliveries

Receive deliveries, confirm order accuracy and quality, and store items promptly

Maintain appropriate inventory levels and track food and supply usage

Rotate stock, monitor expiration dates, and minimize spoilage and waste

Communicate supply needs, equipment concerns, and budget issues to management

Dining Hall Operations and Employee Service

• Set up the dining area before service and clean and reset the space after service• Maintain a friendly, helpful, and welcoming environment for employees and guests• Gather employee feedback and use it to improve menus and service while staying within operational and budget requirements• Respond to questions or concerns promptly and professionally• Coordinate occasional special meals, meetings, or employee events as requested• Maintain consistent meal service and communicate promptly if service plans need to change

Food Safety and Cleanliness

• Follow all food safety, sanitation, temperature-control, labeling, storage, and rotation requirements• Keep food preparation, service, dining, storage, cooler, and freezer areas clean and organized• Clean and sanitize work surfaces, utensils, small equipment, and service areas• Maintain required food safety and temperature logs• Monitor kitchen and dining equipment and report repair or replacement needs• Follow company safety procedures and applicable health requirements

Bartender

Creates and mixes a wide range of classic and innovative drinks, quickly and without waste.

Discerns and accommodates customers’ unique tastes.

Cleans glasses, utensils, and bar equipment.

Collects money for drinks served.

Balances cash receipts.

Checks identification of customers to verify age requirements for purchase of alcohol.

Cleans bars, work areas, and tables.

Attempts to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking or ordering taxis or other transportation for intoxicated patrons.

Takes beverage orders from serving staff or directly from patrons.

Serves wine and bottled or draft beer.

Plans, organizes, and controls the operations of a cocktail lounge or bar.

Stocks bar with beer, wine, liquor, and related supplies such as ice, glassware, napkins, or straws.

Serves snacks or food items to customers seated at the bar.

Mixes ingredients, such as liquor, soda, water, sugar, and bitters, to prepare cocktails and other drinks.

Slices and pits fruit for garnishing drinks.

Asks customers who become loud and obnoxious to leave, or physically removes them.

Arranges bottles and glasses to make attractive displays.

Creates drink recipes.

Orders or requisitions liquors and supplies.

Plans bar menus.

Prepares appetizers such as pickles, cheese, and cold meats.

OTHER DUTIES

Performs other duties and projects assigned.

SUPERVISORY RESPONSIBILITIES

None

KNOWLEDGE, SKILLS, AND ABILITIES

Previous kitchen experience.

Knowledge of basic kitchen techniques and food preparation.

Strong attention to detail and cleanliness.

Excellent written and verbal communication skills, including writing reports, business correspondence, and procedural manuals.

Ability to effectively present information and respond to questions from employees, customers, and the public.

Ability to define problems, collect data, establish facts, and draw valid conclusions.

Ability to solve practical problems with a variety of concrete variables in situations where only limited standardization exists.

Ability to perform basic math in all units of measure, including whole numbers, common fractions, decimals.

Basic computer and software skills, including word processing, data entry and analysis.

Ability to appropriately prioritize and manage multiple requests at once.

Organized, detailed, reliable approach to duties and communication.

Consistently professional, collaborative, and responsive approach to customer service and interactions with colleagues.

Strong ability to self-motivate, take initiative, and manage time to accomplish duties and projects independently.

Excellent judgment and ability to ask for help in critical applications.

Observance of and commitment to the highest professional ethical standards.

QUALIFICATIONS & COMPETENCIES

Required:

High school diploma or equivalent

Two or more years of related experience in a cafeteria, cafe, restaurant, catering operation, corporate diningfacility, school dining program, or similar food service environment

Experience preparing food and serving groups

Experience ordering food or supplies and managing inventory

Food handler certification, or ability to obtain within the time required by the company

PREFERRED QUALIFICATIONS, KNOWLEDGE, SKILLS, AND ABILITIES

Experience independently operating a small corporate dining facility or cafeteria

Experience developing menus and managing food costs

Experience serving 50 or more people a meal daily

PREFERRED CERTIFICATIONS AND LICENSES

·       ServSafe Food Manager Certification or equivalent, if not required by applicable law or company policy

       WORK ENVIRONMENT

Duties are primarily performed indoors in kitchen, food storage, serving, and dining areas• The position regularly works near hot surfaces, sharp utensils, coolers, freezers, and cleaning products• Work is generally performed on-site during meal preparation and service hours

COMPENSATION

               WAGES

This position is paid an hourly rate and is eligible for overtime.

Wage will vary between the two positions. Must clock into the right position to accurately report rates.

Exact salary is determined within the stated range by merit, seniority, production rate and/or quality; geographic location; education, training and/or experience related to job duties and responsibilities; or travel required by the position.

Potential additional compensation includes monthly, on-call, and annual bonus.

              BENEFITS

On and off-site job specific training

Medical, dental, vision, and life insurance

401k with company matching

10 paid holidays/year

Generous paid leave and on a schedule according to tenure

Annual sick/personal leave

Rent discount for BREG properties

PHYSICAL REQUIREMENTS

Physical Requirements

% of Work Time

Work in a fast-paced kitchen environment

80%

Ability to stand for long periods of time

100%

Bend, stoop, kneel, squat, and reach overhead to access supplies and restock items

20%

Lift and carry 40-50 lbs. including produce boxes, beverage cases, and salad bar supplies

10%

Perform repetitive motions such as chopping, slicing, reaching, grasping, and operating kitchen tools

15%

Push and pull carts, food bins, or supply racks as needed

5%

Move frequently between kitchen, storage, and service areas, including coolers and freezers with varying temperature conditions

20%

Disclaimers:

Applications will be accepted on an ongoing basis until the position is filled.

OmniTRAX conducts its recruiting and hiring activities directly and does not utilize third-party recruiting agencies, staffing firms, search firms, or fee-based referral services unless specifically engaged through a written agreement authorized by the Company. OmniTRAX does not accept unsolicited resumes or candidate submissions from any agency or firm. Resumes or candidate information submitted to any OmniTRAX employee without a valid, fully executed recruiting agreement and a specific requisition assignment authorized by the Company will be deemed unsolicited and become the property of OmniTRAX. OmniTRAX reserves the right to pursue and hire any candidate submitted through unsolicited means without any obligation to pay a fee, commission, or other compensation to the submitting agency.