U.S. Olympic Committee
Assistant Customer Service Coordinator
U.S. Olympic Committee, Colorado Springs, Colorado, United States, 80509
Here’s a summary of responsibilities:
Assist with daily direction and support in the efficient operation of the dining services function. Assist in maintaining the quality and quantity of the service function ensuring serving lines are properly maintained, stations are stocked, and nutritional information is properly displayed. Leads by example and ensures department standards are upheld.
Here’s how you’ll have an impact: Cashier Operations
Fulfill cashier duties while assisting in servery and dining operations. Follow cashier standard operating procedures by adhering to company policy.
Assist with the efficient operation of the cashier function including accurate, daily reconciliation of credit card transactions and reporting of daily sales.
Ensure program meal coupon orders are approved by management. Fulfill requests and obtain signature when order is ready for pick up.
Report any ID card discrepancies to management immediately to include name, affiliation, date, and time.
Ensure chef on duty has forecasted and actual meal numbers for the shift.
Assist with daily/monthly reports.
Dining Operations
Provide daily operational support to front operations team members ensuring efficient and effective operations. Maintain the level of sanitation of dining and servery areas.
Ensure that nutritional information and signage is properly displayed. Bring any concerns for such information to the registered dietician. Ensure serving utensils are accurate for athletes’ portion control, serving lines are maintained at the highest level.
Assist with front operations temporary staff training and orientation as needed.
Report and follow through with accidents/incidents to include documentation and management notification.
იო Assist in coordinating the safety and sanitation of the Food & Nutrition Service department. Ensure maintenance reports and daily shift reports are complete. Assist with the sanitation of all front of the house areas and reports environmental service issues to Executive Chef and/or dining leadership.
Department Operations
Obtain customer service feedback and assist with maintaining communication of remedial action, as well as department operational improvements. Work with the Customer Service Coordinator in the development of new operating materials and support services to include training.
Assist management by working large functions as assigned and oversee staffing and front operations meet event requirements.
Balance inputting FMD work orders and reports equipment malfunctions immediately. Maybe required to call in service vendor after hours or on weekends. Perform any combination of duties for cashiers and other service staff as needed.
Take initiative to suggest improvements to the operating format, communicate ideas about improving and maintaining standards in their area, and fill in as needed to assure efficient operations.
Follow policies and procedures of the USOPC, OPTC, and department. Comply with OSHA work and Health Department food safety regulations. Uphold USOPC code of ethics.
Perform other duties as assigned.
Here are the skills and experience you'll need to be effective:
Education in the hospitality industry or equivalent related work experience
Serve Safe Certification preferred, or willingness to obtain
Minimum 2-3 years of experience as cashier and service provider
Computer program experience in the following Microsoft programs: Word, Publisher, PowerPoint, Excel and Notes.
Strong organizational skills and attention to detail.
Excellent written, oral, and professional communication.
Ability to work independently under pressure.
Thorough knowledge of proper sanitation and safety procedures.
Ability to display good customer service skill to both internal and external customers.
Able to communicate effectively and be a team player.
Ability to effectively lead and guide work team and leads by example.
Knowledge of proper use of chemicals. Complies with OSHA work safety and Health Department food safety regulations.
Maintains confidentiality on USOPC and department matters.
Here are the tools, equipment, & conditions:
Shared workspace
Prolong standing, bending, kneeling, and stretching
Ability to lift/move 50 pounds with buddy system
Various commercial food service equipment
Able to work a flexible work schedule to include days, nights, weekends, and holidays
Essential personnel position required to report to work as scheduled
Regular attendance at work is an essential job function
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Here’s how you’ll have an impact: Cashier Operations
Fulfill cashier duties while assisting in servery and dining operations. Follow cashier standard operating procedures by adhering to company policy.
Assist with the efficient operation of the cashier function including accurate, daily reconciliation of credit card transactions and reporting of daily sales.
Ensure program meal coupon orders are approved by management. Fulfill requests and obtain signature when order is ready for pick up.
Report any ID card discrepancies to management immediately to include name, affiliation, date, and time.
Ensure chef on duty has forecasted and actual meal numbers for the shift.
Assist with daily/monthly reports.
Dining Operations
Provide daily operational support to front operations team members ensuring efficient and effective operations. Maintain the level of sanitation of dining and servery areas.
Ensure that nutritional information and signage is properly displayed. Bring any concerns for such information to the registered dietician. Ensure serving utensils are accurate for athletes’ portion control, serving lines are maintained at the highest level.
Assist with front operations temporary staff training and orientation as needed.
Report and follow through with accidents/incidents to include documentation and management notification.
იო Assist in coordinating the safety and sanitation of the Food & Nutrition Service department. Ensure maintenance reports and daily shift reports are complete. Assist with the sanitation of all front of the house areas and reports environmental service issues to Executive Chef and/or dining leadership.
Department Operations
Obtain customer service feedback and assist with maintaining communication of remedial action, as well as department operational improvements. Work with the Customer Service Coordinator in the development of new operating materials and support services to include training.
Assist management by working large functions as assigned and oversee staffing and front operations meet event requirements.
Balance inputting FMD work orders and reports equipment malfunctions immediately. Maybe required to call in service vendor after hours or on weekends. Perform any combination of duties for cashiers and other service staff as needed.
Take initiative to suggest improvements to the operating format, communicate ideas about improving and maintaining standards in their area, and fill in as needed to assure efficient operations.
Follow policies and procedures of the USOPC, OPTC, and department. Comply with OSHA work and Health Department food safety regulations. Uphold USOPC code of ethics.
Perform other duties as assigned.
Here are the skills and experience you'll need to be effective:
Education in the hospitality industry or equivalent related work experience
Serve Safe Certification preferred, or willingness to obtain
Minimum 2-3 years of experience as cashier and service provider
Computer program experience in the following Microsoft programs: Word, Publisher, PowerPoint, Excel and Notes.
Strong organizational skills and attention to detail.
Excellent written, oral, and professional communication.
Ability to work independently under pressure.
Thorough knowledge of proper sanitation and safety procedures.
Ability to display good customer service skill to both internal and external customers.
Able to communicate effectively and be a team player.
Ability to effectively lead and guide work team and leads by example.
Knowledge of proper use of chemicals. Complies with OSHA work safety and Health Department food safety regulations.
Maintains confidentiality on USOPC and department matters.
Here are the tools, equipment, & conditions:
Shared workspace
Prolong standing, bending, kneeling, and stretching
Ability to lift/move 50 pounds with buddy system
Various commercial food service equipment
Able to work a flexible work schedule to include days, nights, weekends, and holidays
Essential personnel position required to report to work as scheduled
Regular attendance at work is an essential job function
#J-18808-Ljbffr