DINING HALL ADMINISTRATOR

Description

Position Summary: We are seeking a hospitality or administration professional to supervise operations, control quality and customer service, manage staff and inventory, and ensure compliance with standards. Key Highlights: 1. Supervision of service operations and customer service quality. 2. Inventory control and adherence to menu scheduling. 3. Staff training and supervision of hygiene and safety. **Requirements:** Technical degree in Hospitality, Restaurants; or Graduate/Bachelor's degree in Hotel Administration, Food Business Administration, Nutrition, or related fields. **Responsibilities:** 1\. Observation and implementation of Good Manufacturing Practices. 2\. Daily monitoring of staff attendance and presence during production. 3\. Verification of the number of portions to be prepared per service; this data will be provided by the Signature and Cash Sales Control Officer. Support in supervising and controlling customer service quality during services. 4\. Staff training on appearance and customer interaction. 5\. Control of inventory for equipment and supplies required to deliver appropriate service. 6\. Adherence to menu scheduling; if variations occur, they must be communicated promptly to the client with valid justification—without implying voluntary non-compliance or negligence on our part—and also to the logistics department, as necessary, to reschedule service accordingly. 7\. Review of weekly supply requirements and others. 8\. Supervision of hygiene and cleaning of dining hall, kitchen, storage areas, and sanitary facilities. Supervision of compliance with quality standards, GMP, and personnel safety standards. 9\. Handling and resolution of issues arising during service. **Competencies** ü Results Orientation ü Effective Communication ü Service Attitude ü Teamwork ü Innovation and Continuous Improvement ü Planning and Organization ü Ability to Work Under Pressure. Employment Type: Full-time Work Location: On-site Employment