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Buffet/Prep Attendant Responsibilities: Ensures the highest quality of food arrives to each guest by following exact specifications and recipes. Ensures freshness, temperature control, quality and rotation of each buffet item at all times.
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Ability to adhere to corporate policies, procedures, and Occupational Health and Food Safety standards. Assist P&L management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
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Must coach, counsel, and develop Team Members to maximize sales and profitability, control expenses, meet budgetary constraints, handle Guest complaints, and ensure sanitation, safety and food quality.
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Ability to adhere to corporate policies, procedures, and Occupational Health and Food Safety standardsThe above pay represents the expected compensation range for this job requisition. The Assistant General Manager has the overall responsibility for directing the daily operations of a restaurant in the Restaurant General Manager's absence.
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All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department.
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Directs staff to ensure that food safety, product preparation, and cleanliness standards are maintained. Responsible for inventory and money control systems - may establish inventory schedules.
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Stores food in designated areas following wrapping, dating, food safety and rotation procedures. Utilizes approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
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Document control including submittals, methods statements, safety reports, drawing logs and associated tracking processes. Markets served include automotive, chemical, food processing, healthcare, industrial/manufacturing, institutional, metals, power/petrochemical, refining, educational, commercial/retail, hospitality/recreation and warehouse/distribution.
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Adheres to recipe and portion control to assist in maintaining food costs. Maintains safety and sanitation standards in the restaurant and keeps the dining area sparkling clean. Inspects every food and beverage item that is served to the guests, ensuring perfect menu execution of each item ordered.
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