Dining Hall Manager & Bartender

Broe Real Estate Group•Denver, CO

4d•Onsite

About The Position

The Dining Hall Manager is responsible for day-to-day operation of the company dining hall, serving lunch to approximately 50–70 employees Monday through Thursday. The role plans simple, appealing meals; prepares and serves food; maintains salad bar and soup offerings; manages food ordering and inventory; and keeps kitchen and dining areas clean, organized, and welcoming. The position calls for a dependable, hands-on person who can work independently, manage costs and supplies, and provide a positive dining experience for employees and guests. The role also performs bartender duties, including preparing and serving drinks, stocking and ordering bar supplies, handling payments and balancing cash receipts, checking identification for age requirements, maintaining clean bar areas and equipment, and addressing excessive drinking and disruptive conduct. It may include planning drink and bar menus, preparing snacks, and coordinating the operation of a cocktail lounge or bar. This hourly position is eligible for overtime. Duties are primarily indoors in kitchen, food storage, serving, and dining areas, and are generally performed on-site during meal preparation and service hours. Work involves proximity to hot surfaces, sharp utensils, coolers, freezers, and cleaning products. The position serves lunch Monday through Thursday; no other schedule details are provided. Applications are accepted on an ongoing basis until the position is filled.

Requirements

High school diploma or equivalent.
Two or more years of related experience in a cafeteria, cafe, restaurant, catering operation, corporate dining facility, school dining program, or similar food service environment.
Experience preparing food and serving groups.
Experience ordering food or supplies and managing inventory.
Food handler certification, or ability to obtain it within the time required by the company.
Previous kitchen experience and knowledge of basic kitchen techniques and food preparation.
Strong attention to detail and cleanliness.
Excellent written and verbal communication skills, including the ability to write reports, business correspondence, and procedural manuals and to present information and respond to questions.
Ability to define problems, collect data, establish facts, and draw valid conclusions.
Ability to solve practical problems involving a variety of concrete variables where limited standardization exists.
Ability to perform basic math using whole numbers, common fractions, and decimals.
Basic computer and software skills, including word processing, data entry, and analysis.
Ability to prioritize appropriately and manage multiple requests at once.
Organized, detailed, and reliable approach to duties and communication.
Professional, collaborative, and responsive approach to customer service and interactions with colleagues.
Ability to self-motivate, take initiative, and manage time to complete duties and projects independently.
Good judgment and ability to ask for help in critical applications.
Commitment to the highest professional ethical standards.
Ability to perform the stated physical duties, including standing for long periods, lifting and carrying 40–50 pounds, and performing repetitive kitchen tasks.

Nice To Haves

Experience independently operating a small corporate dining facility or cafeteria.
Experience developing menus and managing food costs.
Experience serving 50 or more people a meal daily.
ServSafe Food Manager Certification or equivalent, if not required by applicable law or company policy.

Responsibilities

Develop weekly meal plans with simple, balanced, varied options for approximately 50–70 employees each day.
Prepare and serve lunch items such as entrees, side dishes, sandwiches, and other simple meals.
Set up, stock, and maintain a fresh self-serve salad bar; prepare or heat soups and other menu items and monitor temperatures during service.
Plan serving portions based on participation and adjust quantities to limit shortages and food waste; provide reasonable options for common dietary needs.
Ensure food is fresh, appealing, and ready on schedule.
Order food, produce, beverages, and kitchen and dining supplies within established budgets, and coordinate timely, accurate vendor deliveries.
Receive deliveries, verify order accuracy and quality, and store items promptly.
Maintain inventory, track usage, rotate stock, monitor expiration dates, and minimize spoilage and waste.
Communicate supply needs, equipment concerns, and budget issues to management.
Set up the dining area before service and clean and reset it afterward.
Maintain a friendly, helpful environment for employees and guests; gather feedback and use it to improve menus and service within operational and budget requirements.
Respond to questions or concerns promptly and professionally, and communicate promptly when meal service plans change.
Coordinate occasional special meals, meetings, or employee events as requested.
Follow food safety, sanitation, temperature-control, labeling, storage, and rotation requirements; maintain required food safety and temperature logs.
Clean and organize food preparation, service, dining, storage, cooler, and freezer areas; clean and sanitize work surfaces, utensils, small equipment, and service areas.
Monitor kitchen and dining equipment and report repair or replacement needs; follow company safety procedures and applicable health requirements.
Create and mix classic and innovative drinks efficiently, accommodate customer preferences, and serve wine and bottled or draft beer.
Take beverage orders from serving staff or patrons; serve snacks or food items to bar customers and prepare appetizers.
Stock the bar with beverages and related supplies; arrange bottles and glasses for attractive displays; order or requisition liquor and supplies.
Prepare garnishes and create drink recipes; plan bar menus and organize and control bar or cocktail lounge operations.
Collect payment for drinks, balance cash receipts, and check customer identification to verify legal age requirements for purchasing alcohol.
Clean glasses, utensils, bar equipment, bars, work areas, and tables.
Take steps to limit problems and liability related to excessive drinking, including encouraging customers to stop drinking or arranging transportation for intoxicated patrons; address disruptive customers, including asking them to leave or physically removing them.
Perform other duties and projects as assigned.