Charlotte Facility Director, Charlotte

Charlotte, NC, United States

Description

Summary of Position:

Creates an atmosphere where the customer and employees come first. Understands & follows the guidelines set forth in the Iacofano Group, LLC employee handbook. Accurately and efficiently maintains employee & inventory levels to produce the product that is needed to fulfill the orders for our customers. All dishes should be created accurately, consistently and within the proper temperatures for transport and serving. Maintain a clean, sanitary & healthy working environment through encouraging employees to improve, constant & consistent training and supervision.

Duties & Responsibilities:

Communicates with Iacofano’s Corporate on the day to day operations of the facility

Maintains excellent Customer Service within the facility and with our customers.

P&L

Understand budgeting, food cost, labor cost & Profit and Loss Statements

Able to manage all facets of a P&L

Able to prepare, forecast & budget

Staffing

Maintains accurate labor cost as a percentage of sales

Maintains a level of staffing to accurately and efficiently produce orders in a timely manner

Knows and understands what positions are needed, the scheduling void they will fill, starting hourly or salary and how they will effect the budget

Places employment ads that properly portray the needs of the position and what is required of the position

Ensures that proper paperwork, orientation and time clock procedures are in place before the employee starts

Properly names the employees position, pay rate for the position and trains the employee to perform efficiently and accurately with minimal supervision

Creates work schedules and relays the information to the employees in a timely manner, at least 5 days prior to changes in the schedule

Monitors clocking in and out of employees daily to keep accurate records; knows why an employee would be receiving overtime

Maintain and communicate an on call system of qualified personnel to fulfill the needs of our customers every day of the year 24 hours a day.

Product & Inventory

Maintains accurate food cost as a percentage of food sales

Orders using the proper systems that Iacofano’s deems necessary to create the most accurate inventory and product consistency

Accurately orders all necessary products to produce for upcoming, unforeseen and forecasted orders

Reduces store runs on regularly used products

Properly receives supplier orders; checks for quality and rejects unacceptable product ; makes sure that invoices are properly marked when receiving goods

Handles, stores and rotates all products properly using FIFO

Portions products consistently for speed and accuracy whether it’s frozen, refrigerated or room temperature product

Maintains & calculates weekly inventory

Recipes

Records & documents new or changes to recipes to the corporate office through pictures, proper measurements & preparation notes

Properly trains staff on recipes and demonstrates the proper methods so that the staff can reproduce the recipe unsupervised

Monitors that recipes are being replicated properly with the best presentation possible, customers eat with their eyes first

Production

Assumes 100% responsibility for quality of products served

Uses systems that allow employees to accurately plate products for consistency; ex. set number of chicken tenders per row in a hotel pan or set number of rolls per sheet pan for baking. This allows for counting a number of pans by using simple multiplication to compute the total number of pieces

Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures

Sanitation

Maintains a clean and sanitary work stations, walls, shelving and flooring including but not limited to all kitchen equipment

Ensures and monitors that employees are following proper sanitation to prevent cross contamination, proper storage of product and proper employee hygiene

Knowledge of local Health Code Regulations, FDA & USDA Regulations. Maintains Health Code Standards for Cleanliness, Food Storage Temperatures, Cook Temperatures, etc… at or above a score of 95

Responsible for closing the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen’

Maintains ServSafe Certification

Employee

Monitors & documents employee attendance issues

Monitors, resolves & documents employee disciplinary actions against company policies set forth in the Iacofano Group, LLC Employee Handbook.

Maintains employee performance reviews at 90 days, yearly & with any changes in job descriptions and properly relays them to the GM/Office for approval

Trains & cross trains employees with the ability and motivation in one or more positions in the kitchen to shift labor when necessary & to cover shortages

Creates, schedules & maintains a monthly employee meeting

Reviews notes from the previous meeting on goals

Encourages employees to bring suggestions for improvement

Daily Checks

Cooler/Freezer

Temp Logs

Clean

Organized

Items shelved correctly to prevent cross contamination

Restroom Cleanliness and toiletries full

Recycling bins

Composting bins and waste log

Outside free of debris

Visual vehicle inspections

Time clock system

Compare receipts to charges shown online-must have a receipt for each charge

Weekly Checks

Vehicle Inspection Report

Food & Paper Inventory

Budget Analysis

Facility Inspection Report

Requirements

Qualifications:

3 years Chef/Kitchen Manager

2 years Facility Director in a profitable environment

Valid Drivers License

Must be able to work on your feet for 8 hours at time

Pass background check

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