Dining Hall Manager & Bartender

BROE Group and it's managed affiliates•Denver, CO

2d•Onsite

About The Position

The Dining Hall Manager & Bartender is responsible for the 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. It 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 position also performs bartending duties, including preparing and serving drinks and food items, managing bar supplies and orders, handling payments and cash balancing, checking identification, and addressing intoxication or disruptive behavior appropriately. Duties are primarily performed on-site indoors in kitchen, food storage, serving, and dining areas during meal preparation and service hours. The position is hourly and eligible for overtime. 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 from employees, customers, and the public.
Ability to define problems, collect data, establish facts, and draw valid conclusions; solve practical problems involving a variety of concrete variables and limited standardization; and 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 colleague interactions.
Ability to self-motivate, take initiative, manage time, and accomplish duties and projects independently.
Excellent judgment and ability to ask for help in critical applications.
Commitment to the highest professional ethical standards.

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, and varied options for approximately 50–70 employees each day.
Prepare and serve lunch items, including 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 portions based on participation and adjust quantities to reduce shortages and food waste; provide reasonable options for common dietary needs.
Ensure food is fresh, appealing, and ready for service on schedule.
Order food, produce, beverages, and kitchen and dining supplies within established budgets, and coordinate timely, accurate vendor deliveries.
Receive deliveries, confirm accuracy and quality, 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, and welcoming environment for employees and guests.
Gather employee feedback and use it to improve menus and service while meeting operational and budget requirements; respond promptly and professionally to questions or concerns.
Coordinate occasional special meals, meetings, or employee events, maintain consistent meal service, and promptly communicate changes to service plans.
Follow food safety, sanitation, temperature-control, labeling, storage, and rotation requirements; keep food preparation, service, dining, storage, cooler, and freezer areas clean and organized.
Clean and sanitize work surfaces, utensils, small equipment, and service areas; maintain required food safety and temperature logs; monitor equipment and report repair or replacement needs.
Follow company safety procedures and applicable health requirements.
Create and mix classic and innovative drinks efficiently and without waste, accommodate customers’ tastes, create drink recipes, and plan bar menus.
Clean glasses, utensils, bar equipment, work areas, bars, and tables; arrange bottles and glasses for attractive displays; slice and pit fruit for garnishes; prepare appetizers and serve snacks or food items at the bar.
Take beverage orders from serving staff or patrons; serve wine, bottled or draft beer, cocktails, and other drinks.
Collect payment for drinks and balance cash receipts.
Check customer identification to verify legal age requirements for alcohol purchases.
Limit problems and liability related to excessive drinking, including persuading customers to stop drinking or arranging transportation for intoxicated patrons; address loud or disruptive customers, including asking them to leave or physically removing them.
Plan, organize, and control cocktail lounge or bar operations; stock the bar with beverages and related supplies; order or requisition liquor and supplies.
Perform other duties and projects as assigned.