What is a Compliance Manager?
Are you a restaurant manager or food and beverage director, or do you hold a managerial position anywhere in the food industry and wish that you had two more hands?
Do you wish you could clone yourself?
Do you wish there were more than 24 hours in a day?
If you find yourself saying “Yes!” to these questions, I have a solution for you: Your operation needs a full-time Compliance Manager.
WHAT IN THE WORLD IS A COMPLIANCE MANAGER?
The short answer: This manager will do everything you wish you had time to do, leaving you to run the day-to-day activities and manage operational performance, the staff, and the guest experience. The long answer: The CM position is designed to allow the operations managers, both front and back of the house, the opportunity to run their departments and the guest experience by taking over the responsibility of ensuring the standards of the operation, as well as all local, state, and federal statutes are maintained and enforced. For example:
the ordering and receiving of food and nonfood supplies
- safety training and certification of management and staff
- development and implementation of crisis management plans
- food-safety checks and logging during production hours
- equipment checks and maintenance requests
- accompanying heath-inspection personnel during inspections
The Compliance Manager would work right alongside of the Front-of-the-House (FOH) Manager and Back-of-the-House (BOH) Manager; for example, while the FOH manager is hiring and training dining room staff or bar staff, the CM would administer any certificate training they may need, such as safe alcohol training or allergy awareness training. While the BOH manager is hiring and training kitchen staff, the CM would administer any certificate training they may need, for example, food safety training. While the BOH manager is running the kitchen during a lunch rush, the CM is checking in supply deliveries and assisting in putting supplies away to ensure proper HACCP storage. While the FOH manager is running the dining room during a lunch rush, the CM is checking in beverage deliveries and assisting in putting the supplies away to ensure security of high-theft items. While the BOH manager is running the kitchen during afternoon prep, the CM is accompanying the state health inspector on the annual health inspection.
POSITIONED FOR SUCCESS
This new management position is revolutionary. It currently does not exist in the food and beverage industry. This management position will enhance the performance of the entire operation, as it alleviates either the FOH or BOH manager from having to do these tasks, thus allowing them to focus on employee performance and guest satisfaction to increase store sales and maximize profits. It truly is a win-win for the operation.
Want to learn more about earning your BS – Food Industry Compliance Management degree program? Complete the “Request Info” form on this page or call 855-JWU-1881.