Job Description

Major/Essential Functions

  • Complete required university/departmental/franchise training.
  • Count money, and verify proper handling of cash by employees, particularly cashiers. 
  • Interview, hire and train new employees, develop existing staff.
  • Manage staff and assign duties.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Maintain food inventories and keep inventory records.
  • Operate unit in the absence of unit manager during late night and weekends.
  • Order and receive food; Verify product quality and quantity to standards.
  • Monitor food preparation methods, portion sizes, freshness, and presentation of food. Ensure that food is prepared according to food safety guidelines and is presented in an acceptable manner.

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