Manager

The Following are key concepts when expressing LEADERSHIP in the Kitchen: Honesty Delegate Communication Confidence Commitment Positive Attitude Creativity Intuition Inspire Approachable LEAD BY EXAMPLE!

Developing international staff needs patients and training, Make the time to give step by step instructions and visual training examples.   Always create a path for their success it is key to your own success.

During the first few days at camp, the support staff will go through Training and Orientation for their role.This will be conducted by the FSD/KM with the support of the entire management team. Throughout the summer, it is our responsibility as managers to assure the ongoing training, supervision and mentoring of the staff. Here are

Use these Golden rules to successfully manage your staff: CONSISTENCY Always strive to keep consistency throughout the operation FOCUSManagers must continually focus on managing the staff – if you see something wrong, educate the staff member COMMUNICATIONConduct Pre and Post Shift meetings; Staff are better engaged when they KNOW what’s going on APPRECIATIONStaff should be

We are a FOOD SERVICE Company! We have clients, they may be children (Campers) or adults (Staff), but they should ALWAYS be treated with respect and honor. 2 rules of thumb to always follow: ** TREAT YOUR CLIENT AS YOU WISH TO BE TREATED **** EVEN WHEN THE CLIENT IS WRONG – THEY ARE STILL

JOLT Checklists play a major part of our operation. It is essential that they are fully completed before and at the end of every shift. The checklists needs to be inspected by FSD/Manager before anyone leaves The MOD is responsible making sure his shifts start and end with the JOLT checklists completed

The work week commences on Sunday and ends on Saturday night The schedules will be posted on the employee notice board no later than Tuesday night for the following week All shift changes must be sent to the FSD in writing and cannot be accepted until an answer has been sent by FSD. If you

Always start off with a full beverage station each meal This allows for smooth dining room Service during meal times Have backup water pitchers pre-made for quick refills  The Milk should be time stamped when pulled from cooler Keep clean and organized for efficient traffic at the beverage station EVERYDAY HAVE SOMEONE CHECK EXPIRATION DATES