Unit Manager

Description

**PRIMARY JOB OBJECTIVE (ROLE):** Plan, organize, develop, control, and manage activities related to cafeteria service provision, coordinating and supervising the various resources involved in the area to achieve the highest level of quality and service. **MAIN RESPONSIBILITIES:** Plan, manage, and evaluate financial results Prepare budgets while controlling company expenses and profits Apply current regulations regarding safety and hygiene Implement necessary measures that may affect personnel and facility safety Provide food service by controlling mechanisms agreed upon with the client, to generate reports enabling service billing. Coordinate special events requested by the client to meet their specific thematic or occasion-related requirements. **SPECIFIC ACTIVITIES:** Apply sales techniques as well as the protocol required for each situation Know and identify different types of customers, including how to greet and serve them Prepare dishes in front of the customer Handle customer complaints and claims Present the menu and other options as sales tools Plan kitchen staff tasks and supervise their work. Train kitchen staff on techniques and procedures required for food preparation and preservation. Supervise dish finishing (cooking degree, seasoning, temperature, etc.) and presentation **EDUCATION**: Bachelor’s Degree in Gastronomy or Technical Degree in Food and Beverage. **AGE:** 27 to 45 years **GENDER**: Both **LANGUAGES**: English desirable, 50% proficiency **EXPERIENCE**: 2 to 3 years in this position **MANDATORY EXPERIENCE: INDUSTRIAL CAFETERIA** Job Type: Full-time, Indefinite-term contract Salary: $8,247.47 \- $14,889.96 per month Benefits: * Life insurance * Free uniforms Workplace: On-site employment