Auditor Food Service

Overview:

$17.55 / hour

 

Age requirement: 18+

 

 

Auditors have different job duties than Office Assistant such as: They organize and facilitate staff onboarding, they train the staff on all key FB programs, and culinary practices. They also facilitate the training of ServSafe. Responsible for determining compliance with company policies and procedures, food, and quality system standards implementation, as well as cashier over/short investigations. The Food & Beverage Auditor evaluates operations and provides written report results of conducted audit and recommendations of corrections. It is essential the auditor understands company policies and procedures and is capable of producing training and sign off procedures and memos. 

Responsibilities:

• Facilitates a series of internal audits. Performs audits, provides feedback to associate and/or leadership of that location, and even at times, counsels the associate immediately to ensure the policies are corrected and followed properly. Performs audits outside of the division such as Security safety entry audit. F&B audits include alcohol audits, to ensure we are following SERV safe guidelines, Souvenir cup process audit, to see if associates are upselling and ringing in the cup properly. Audits inventory counts to determine if there are discrepancies and reports findings. Performs uniform audits, to ensure the associate is following proper uniform guidelines Performs Coke upsell audits in the summer to ensure associates are following our GUT (greet, upsell and thank) initiatives.
• Manages scheduling and timecards of new hires for Department training such as: Divisional, Micros, Culinary, Focus on Facts, and SERV Safe Alcohol. Conducts weekly classes on proper procedures for the new Micros Symphony, along with training department policies and procedures. Manages and ensures department training packets and presentations are up to date with all company policies and procedures. Proctors the classes for the SERV Safe Alcohol registration, SERV Safe Alcohol course, & Responsible Beverage Service (RBS) exam. Oversees scheduling and completion of the Department and Micros training courses in the Learning Management System (LMS).
• Uses DORS and Food-Trak systems to generate weekly Cost of Goods reports and collaborate with park management to update and ensure accuracy on the Cost of Good report. Generates weekly inventory reports after completing the weekly Cost of Goods Report and monthly waste reports. Facilitates and corrects any discrepancies in Food-Trak systems inventory and transfer forms.
• Utilizes My Micros reporting to investigation tools for investigating financial discrepancies. Recommends discipline to associates with discrepancies while on register. Assists Loss Prevention, Internal Auditors, and Sales Audit Finance regarding suspicious activity, financial discrepancies, and other concerns including, override and lost authorization and “To Be Billed.” Investigates guest concerns regarding My Micros transactions and issues approved check or card refunds for guest concerns.
• Uses My Micros reporting and DORS to generate weekly sales reports for lessees which includes Johnny Rockets, Starbucks, and Fuji Food Products. Generates location specific sales reporting to complete transfers within Food-Trak. Conducts the annual Menu Engineering program to keep menu items and recipes up to date.
• Uses My Micros reporting and Gate Central to investigate and report issues that result in discount, dining plan, and voucher barcode errors. Collaborates with Corporate IT concerning My Micros issues, pricing and offering adjustments, and Micro’s training application adjustments.
• Inputs written recipe documentation in coordination with the Executive Chef regarding ingredients, allergens, and preparation to ensure park wide standards are being met regarding food quality. Conducts photoshoots of food items including editing and finalization of photos and graphics for menus and Picture Perfects. Creates and distributes memos regarding changes of policies and procedures.
• Makes specific recommendations on updating policies and procedures as identified, in order to best achieve cleanliness, safety and cost of good goals of the Food and Beverage Division.

Qualifications:

• Must be a High School graduate, diploma or equivalent.
• Associate's Degree/vocational or technical (preferred)
• Serve Safe Manager Certificate
• Ability to work independently and exercise good judgement to resolve operational issues.
• Ability to work nights, weekends and holiday periods to meet business needs.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.