Assists the Manager on duty with the coordination of activities of associates within the food service department while maintaining the highest standards and levels of customer service.
Responsibilities
Cultivate strong client relationships, ensuring excellent guest satisfaction with service and menu options.
Act as the secondary point of contact for clients, guests, and Compass upper management.
Assist the Manager in reporting SLA results to guests and proactively addressing client needs.
Serve as the secondary point of contact for managers and team members, overseeing unit associates.
Coach and guide associates, supporting them in achieving their career goals.
Collaborate with the Manager in all phases of operation planning, including inventory management and space utilization.
Execute unit‑specific policies and maintain positive vendor relationships.