Job Description


Title of the position:
Manager in Training/Intern

Reports to:
Shift supervisors, assistant managers, operations manager

Overall responsibility:
Learn basic managerial skills such as

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Count money and make bank deposits.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Maintain food and equipment inventories, and keep inventory records.

 Establish standards for personnel performance and customer service.
 

Key areas of responsibility:

•  Monitor employees to ensure proper methods are used when preparing menu items.
• Train employees on sanitation, portion sizes, and basic methods to create menu items on various stations.
• Ensure employees maintain a clean environment
• Help with opening and closing duties
• Assist with customer service. 

Learning Objectives



Objective #1

To learn the basic administrative skills needed for a management position
 

Activities/Resources:
1. Learn opening and closing duties
2. Learn inventory
3. Learn how to maintain inventory and how to order products

Evaluation/Verification:
1. Reflective narrative

Objective #2
To learn how to create a nutritional information sheet.

Activities/Resources:
1. Collect nutrition facts and enter into nutrition facts Excel spreadsheet.
2. Analyze contents of Excel spreadsheet and determine nutritional information of each menu item.
3. Update Union Café’s nutritional information sheet and create nutritional information sheet for Falcon Café.

Evaluation/Verification


1. Word document/PDF of nutritional information sheet.

Objective #3
Learn supervisory skills necessary for a management position.

Activities/Resources
1. Manage/co-manage opening, middle, and closing shifts.
2. Supervise/train student employees concerning sanitation, consistency, and customer service.
3. Create cheat sheets for creating menu items to be used during training.

Evaluation/Verification
1. Reflective narrative
2. Word document/PDF of cheat sheets
Objective #4
To improve my people management skills such as social awareness skills (awareness of others feelings, needs, and concerns) and social skills (adeptness at inducing desirable responses in others).

Activities/Resources
1. Read various articles and books at library on management and leadership.
2. Interview shift supervisors on their experience with customer/employee relations.

Evaluation/Verification
1. Reflective commentary/Essay
2. Reading Reviews/Reactions