Area manager
Company Name:
ServiceSource Inc.
Responsible for directing all operational activities relating to Shift Leaders and Food Sanitation Specialist. Responsible for maintaining required production records and reports and adhering to contract requirements at all sites.
The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
These five duties and responsibilities will be rated on the Annual Performance Review.
Essential Duty #1
Maintain a personnel structure to accomplish goals. Interview and recommendapplicants for employment.
Essential Duty #2
Supervise assigned staff to ensure their duties and responsibilities are completed.
Hire, train, and evaluate assigned staff and perform the duties as assigned by the Manager in his/her absence. May resolve work problems or assist workers in solving work problems.
Essential Duty #3
Oversee all assigned operations including supervision of employees, meeting ofcontractual obligations and other items as necessary.
Essential Duty #4
Ensure timely and accurate records and reports necessary for the operation of the dining facilities and contract requirements are submitted. Manage employee actions,vacation and sick request.
Essential Duty #5
Interface with contract personnel on all routine matters pertinent to contractualobligations and may provide pricing for additional services/staff or modify contract for overtime funding and contract language.
Interface with customers on a regular basis to solve issues that arise.
Assign employees to appropriate jobs and implement rehabilitation plans of assigned employees.
Write employees counseling reports as needed. Coordinates with Rehabilitation Counselors to solve behavior/attendance issues. Provides input as needed.
Interpret a variety of instructions furnished in written or oral format. Perform other duties as assigned by Project Manager and Assistant Project Manager.
Participate in all other training required by ServiceSource Regional and Corporate headquarters, such as Human Rights training.
Adhere to all fire,safety, bomb threat and security protocol regulations within assigned area.
A minimum of 1-2 years of management or supervisory experience in food service of commercial size, and completion of a sanitation seminar is required. Must have attended and obtained a certification from an approved sanitation program (ServeSafe). Must be thoroughly knowledgeable in the following areas: sanitation, conducting training, security, customer relations, safety, accident prevention and equipment maintenance.
Must posses a working knowledge of computers to include an intermediate level of proficiency in Microsoft Word and Microsoft Outlook software. Must be able to communicate effectively in writing and verbally to manage and supervise staff.
While performing the duties of this job, the employee is occasionally exposed to loud noise and required to wear company provided hearing protection. The normal noise level is quiet and in an office environment. While food service operations are busy the employee will occasionally to have to walk on wet and slippery floors. Also the employee will be exposed to outside weather conditions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; sit, use of hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Date: 2014-07-24
Country: US
State: NC
City: FayettevilleEstimated Salary: $20 to $28 per hour based on qualifications.
ServiceSource Inc.
Responsible for directing all operational activities relating to Shift Leaders and Food Sanitation Specialist. Responsible for maintaining required production records and reports and adhering to contract requirements at all sites.
The requirements listed below are representative of the knowledge, skill, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
These five duties and responsibilities will be rated on the Annual Performance Review.
Essential Duty #1
Maintain a personnel structure to accomplish goals. Interview and recommendapplicants for employment.
Essential Duty #2
Supervise assigned staff to ensure their duties and responsibilities are completed.
Hire, train, and evaluate assigned staff and perform the duties as assigned by the Manager in his/her absence. May resolve work problems or assist workers in solving work problems.
Essential Duty #3
Oversee all assigned operations including supervision of employees, meeting ofcontractual obligations and other items as necessary.
Essential Duty #4
Ensure timely and accurate records and reports necessary for the operation of the dining facilities and contract requirements are submitted. Manage employee actions,vacation and sick request.
Essential Duty #5
Interface with contract personnel on all routine matters pertinent to contractualobligations and may provide pricing for additional services/staff or modify contract for overtime funding and contract language.
Interface with customers on a regular basis to solve issues that arise.
Assign employees to appropriate jobs and implement rehabilitation plans of assigned employees.
Write employees counseling reports as needed. Coordinates with Rehabilitation Counselors to solve behavior/attendance issues. Provides input as needed.
Interpret a variety of instructions furnished in written or oral format. Perform other duties as assigned by Project Manager and Assistant Project Manager.
Participate in all other training required by ServiceSource Regional and Corporate headquarters, such as Human Rights training.
Adhere to all fire,safety, bomb threat and security protocol regulations within assigned area.
A minimum of 1-2 years of management or supervisory experience in food service of commercial size, and completion of a sanitation seminar is required. Must have attended and obtained a certification from an approved sanitation program (ServeSafe). Must be thoroughly knowledgeable in the following areas: sanitation, conducting training, security, customer relations, safety, accident prevention and equipment maintenance.
Must posses a working knowledge of computers to include an intermediate level of proficiency in Microsoft Word and Microsoft Outlook software. Must be able to communicate effectively in writing and verbally to manage and supervise staff.
While performing the duties of this job, the employee is occasionally exposed to loud noise and required to wear company provided hearing protection. The normal noise level is quiet and in an office environment. While food service operations are busy the employee will occasionally to have to walk on wet and slippery floors. Also the employee will be exposed to outside weather conditions.
While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand; walk; sit, use of hands to finger, handle, or feel; and reach with hands and arms. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
Date: 2014-07-24
Country: US
State: NC
City: FayettevilleEstimated Salary: $20 to $28 per hour based on qualifications.
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