The Floater Manager is responsible for the daily operation of all front-of the-house functions, including customer relations, point-of-sale operations, presentation and service of food, and ware washing and related cleaning operations. Operations: Manages all aspects of front-of- the-house operations, including food production/presentation, customer service, training, safety, quality control, and financial management. Administration: Schedules staff hours and assigned duties. Thorough knowledge of food quality standards, safe food handling practices, and HAACP procedures. ABOUT UR: At the University of Richmond, we’re creative, inclusive, and determined.
Create an account to see the full posting, access our search engine, and more.