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Job Summary

Summary:

Responsible for overseeing the day-to-day operations of the facility including managing the staff, ensuring customer satisfaction, maintaining quality standards, and maximizing profitability.

Does this position require Patient Care?
No

Essential Functions
-Recruit, train, supervise, and schedule the food service staff, including servers, cooks, kitchen staff, and other personnel.

-Manage all aspects of daily operations, including food preparation, service, inventory control, and facility maintenance.

-Collaborate with chefs and culinary staff to create menus that align with the establishment's concept, customer preferences, and dietary requirements.

-Develop and manage budgets, monitor expenses, and control costs to maximize profitability.

-Establish and maintain relationships with vendors, suppliers, and contractors.

-Ensure consistent adherence to quality standards for food preparation, presentation, and service.

-Monitor food costs and analyze profitability for each menu item.

-Collaborate with other departments, such as front-of-house, kitchen, and management teams, to ensure seamless operations and effective communication.

-Monitor and oversee the preparation of food items, which may include washing, peeling, cutting, and chopping fruits, vegetables, and meats.

-Monitor and oversee the assembling and portioning food items according to standardized recipes and portion control guidelines.

-Ensure food and beverages are served to customers or clients in a friendly and efficient manner.

-Monitor cash transactions to ensure accuracy.

-Ensure cleanliness and sanitation standards in all food service areas, including dining areas, food preparation areas, and serving counters.

-Ensure the proper receipt and storage of incoming food and supplies.

-Monitor all health and safety regulations, including proper food handling, storage, and temperature control.

-Supervise and schedule food service workers to ensure proper coverage.

Qualifications

• Education High School Diploma or Equivalent required and Trade/Technical/Vocational Diploma Foodservice Management required and Bachelor's Degree Hospitality/Hotel Management preferred Can this role accept experience in lieu of a degree? No Licenses and Credentials Experience Food Service Industry Experience 5-7 years required and Management Experience 2-3 years required Knowledge, Skills and Abilities
• Knowledgeable of food safety principles and practices.
• Knowledgeable with basic food preparation techniques, such as cutting, chopping, and measuring ingredients.
• Strong leadership abilities, including the ability to inspire and motivate a team, delegate tasks, and provide constructive feedback.
• Understanding of financial management principles, such as budgeting, cost control, and inventory management.
• Exceptional customer service skills.
• Effective communication skills to understand customer orders, interact with team members, and follow instructions from supervisors.

Additional Job Details (if applicable)Physical Requirements

• Standing Frequently (34-66%)
• Walking Frequently (34-66%)
• Sitting Occasionally (3-33%)
• Lifting Occasionally (3-33%) 35lbs+ (w/assisted device)
• Carrying Occasionally (3-33%) 35lbs+ (w/assisted device)
• Pushing Occasionally (3-33%)
• Pulling Occasionally (3-33%)
• Climbing Occasionally (3-33%)
• Balancing Frequently (34-66%)
• Stooping Occasionally (3-33%)
• Kneeling Occasionally (3-33%)
• Crouching Occasionally (3-33%)
• Crawling Occasionally (3-33%)
• Reaching Occasionally (3-33%)
• Gross Manipulation (Handling) Frequently (34-66%)
• Fine Manipulation (Fingering) Frequently (34-66%)
• Feeling Constantly (67-100%)
• Foot Use Rarely (Less than 2%)
• Vision
• Far Constantly (67-100%)
• Vision
• Near Constantly (67-100%)
• Talking Constantly (67-100%)
• Hearing Constantly (67-100%)

Remote Type

Onsite

Work Location

75 Francis Street

Scheduled Weekly Hours

40

Employee Type

Regular

Work Shift

Rotating (United States of America)

Pay Range

$70,990.40 - $101,202.40/Annual

Grade

7

At Mass General Brigham, we believe in recognizing and rewarding the unique value each team member brings to our organization. Our approach to determining base pay is comprehensive, and any offer extended will take into account your skills, relevant experience if applicable, education, certifications and other essential factors. The base pay information provided offers an estimate based on the minimum job qualifications; however, it does not encompass all elements contributing to your total compensation package. In addition to competitive base pay, we offer comprehensive benefits, career advancement opportunities, differentials, premiums and bonuses as applicable and recognition programs designed to celebrate your contributions and support your professional growth. We invite you to apply, and our Talent Acquisition team will provide an overview of your potential compensation and benefits package.

EEO Statement:

2200 The Brigham and Women's Hospital, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religious creed, national origin, sex, age, gender identity, disability, sexual orientation, military service, genetic information, and/or other status protected under law. We will ensure that all individuals with a disability are provided a reasonable accommodation to participate in the job application or interview process, to perform essential job functions, and to receive other benefits and privileges of employment. To ensure reasonable accommodation for individuals protected by Section 503 of the Rehabilitation Act of 1973, the Vietnam Veteran’s Readjustment Act of 1974, and Title I of the Americans with Disabilities Act of 1990, applicants who require accommodation in the job application process may contact Human Resources at (857)-282-7642.

Mass General Brigham Competency Framework

At Mass General Brigham, our competency framework defines what effective leadership “looks like” by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.