Charlotte Facility Director, Charlotte
Charlotte, NC, United States
Description
Summary of Position:
Creates an atmosphere where the customer and employees come first. Understands & follows the guidelines set forth in the Iacofano Group, LLC employee handbook. Accurately and efficiently maintains employee & inventory levels to produce the product that is needed to fulfill the orders for our customers. All dishes should be created accurately, consistently and within the proper temperatures for transport and serving. Maintain a clean, sanitary & healthy working environment through encouraging employees to improve, constant & consistent training and supervision.
Duties & Responsibilities:
Communicates with Iacofano’s Corporate on the day to day operations of the facility
Maintains excellent Customer Service within the facility and with our customers.
P&L
Understand budgeting, food cost, labor cost & Profit and Loss Statements
Able to manage all facets of a P&L
Able to prepare, forecast & budget
Staffing
Maintains accurate labor cost as a percentage of sales
Maintains a level of staffing to accurately and efficiently produce orders in a timely manner
Knows and understands what positions are needed, the scheduling void they will fill, starting hourly or salary and how they will effect the budget
Places employment ads that properly portray the needs of the position and what is required of the position
Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts
Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision
Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule
Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime
Maintain and communicate an on call system of qualified personnel to fulfill the needs of our customers every day of the year 24 hours a day.
Product & Inventory
Maintains accurate food cost as a percentage of food sales
Orders using the proper systems that Iacofano’s deems necessary to create the most accurate inventory and product consistency
Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders
Reduces store runs on regularly used products
Properly receives supplier orders; checks for quality and rejects unacceptable product ; makes sure that invoices are properly marked when receiving goods
Handles, stores and rotates all products properly using FIFO
Portions products consistently for speed and accuracy whether it’s frozen, refrigerated or room temperature product
Maintains & calculates weekly inventory
Recipes
Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes
Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised
Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first
Production
Assumes 100% responsibility for quality of products served
Uses systems that allow employees to accurately plate products for consistency; ex. set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking. This allows for counting a number of pans by using simple multiplication to compute the total number of pieces
Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
Sanitation
Maintains a clean and sanitary work stations, walls, shelving and flooring including but not limited to all kitchen equipment
Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene
Knowledge of local Health Code Regulations, FDA & USDA Regulations. Maintains Health Code Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc… at or above a score of 95
Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen’
Maintains ServSafe Certification
Employee
Monitors & documents employee attendance issues
Monitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook.
Maintains employee performance reviews at 90 days, yearly & with any changes in job descriptions and properly relays them to the GM/Office for approval
Trains & cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages
Creates, schedules & maintains a monthly employee meeting
Reviews notes from the previous meeting on goals
Encourages employees to bring suggestions for improvement
Daily Checks
Cooler/Freezer
Temp Logs
Clean
Organized
Items shelved correctly to prevent cross contamination
Restroom Cleanliness and toiletries full
Recycling bins
Composting bins and waste log
Outside free of debris
Visual vehicle inspections
Time clock system
Compare receipts to charges shown online-must have a receipt for each charge
Weekly Checks
Vehicle Inspection Report
Food & Paper Inventory
Budget Analysis
Facility Inspection Report
Requirements
Qualifications:
3 years Chef/Kitchen Manager
2 years Facility Director in a profitable environment
Valid Drivers License
Must be able to work on your feet for 8 hours at time
Pass background check
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