Manager

Lead by example examples 🙂

Managers must continually FOCUS on managing the staff – if you see something wrong, educate the staff member

Always strive to keep CONSISTENCY throughout – especially when it comes to systems, food/beverage, guidelines and guest appreciation

Train your staff to love the customer Educate your staff so they have an understanding of the hospitality needs and the importance of a satisfied customer Teach your staff that every person that enters the dining hall MUST be treated in a helpful, cheerful, efficient and memorable fashion Remind your staff MUST maintain proper hygiene

Never STORE FOOD ON THE FLOOR – it needs to be at least 6 inches off the floor Never store chemicals above food (Preferable in a separate area) Always put food items away so the FIFO rule applies All prepped items stored must be clearly labelled with a name and date and by whom

It is the responsibility of the FSD/KM to ensure the proper implementation of a receiving/delivery scheduleIt falls on the entire Management Team to insure the proper execution of that plan. The team should select one of the support staff to be the designated receiver/storeroom personConduct proper training to that person and maintain ongoing supervision. Follow

Purchasing and Ordering for the kitchen is the responsibility of the Food Service Director and Kitchen Manager. It is the responsibility of the entire management team to keep the FSD/KM informed with any upcoming needs or low inventory levels. Always communicate with FSD/KM and other management team members. We try and buy heavy at the