Service Leader

Marie Callender's (Marie Callenders Inc)•Visalia, CA

2d•$19 - $20•Onsite

About The Position

Achieves guest satisfaction through implementation of company policies, procedures, programs, and performance standards. Monitors compliance with company standards and execution of all company policies to guarantee maximum guest satisfaction and a quality work environment.

Requirements

At least six months prior experience in guest service capacity.
Extensive standing, without breaks
Exposure to heat, steam, smoke, cold
Reaching heights of approximately 6 feet and depths of 2 1/2 - 3 ft.
Must have high level of mobility/flexibility in space provided
Must be able to fit through openings 30" wide
Must be able to work irregular hours under heavy pressure/stress during busy times
Bending, reaching, walking
Communicating with guests
Operating cash register
Carrying trays of food products weighing about 20 pounds for distances up to 30 feet
Lifting up to 50 pounds

Nice To Haves

some college or degree preferred

Responsibilities

Ensures that all guests are properly greeted, seated, and served.
Accountable for proper resolution of all guest complaints.
Ensures proper control of the facility and equipment through preventive maintenance, repairs, security measures, and adherence to safety and sanitation requirements.
Monitors and oversees food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food borne illness.
Trains employees during shift to guarantee proper and productive performance.
Takes responsibility and verifies that all menu items are prepared and served according to standards.
Anticipates, identifies and corrects system breakdowns to achieve maximum guest satisfaction.
Communicates with Manager on Duty and coworkers regarding product/service deficiencies, equipment, safety problems, etc.
Responsible for change fund, cash register, and guest check control. Performance will have a direct affect on the unit’s sales and profits through consistent guest satisfaction and cost controls.