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Food Services Manager job description

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Job Summary

Main responsibilities-Food Services Manager job description

Food Services Manager job description-Main responsibilities [cont]

Knowledge, Skills and Abilities-Food Services Manager job description

To manage, supervise, plan and coordinate the activities and operations of the Food Services Unit within the Business Services Division; to coordinate assigned activities with other units, divisions, outside agencies and the general public; and to provide highly responsible and complex staff assistance to the site Principals.

Food Services Manager job description

Coordinate the organization, staffing, and operational activities for the Food Services Unit including preparing menus in accordance with dietary requirements, and promote the Food Service Program.

 

Participate in the development and implementation of goals, objectives, policies, and priorities for the Food Services Unit; identify resource needs; recommend and implement policies and procedures.

Select, train, motivate and evaluate Food Services Unit personnel; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline and termination procedures.

 

Direct, coordinate and review the work plan for Food Services Unit; meet with staff to identify and resolve problems; assign work activities and projects; monitor work flow; review and evaluate work products, methods and procedures.

 

Identify opportunities for improving service delivery methods and procedures; review with appropriate management staff; implement improvements.

Participate in the development and administration of the food services program budget; forecast additional funds needed for staffing, equipment, materials, and supplies; direct the monitoring of and approve expenditures; recommend adjustments as necessary.

 

Coordinate the services provided by the Food Services Unit with those of other divisions and outside agencies and organizations; provide staff assistance to the Site Principal; prepare and present staff reports and other necessary correspondence.

 

 

Prepare various menus in accordance with dietary requirements for the school lunch program; establish new items for menu varieties as needed.

 

Food Service Manager continued

 

Prepare food service agreements and contracts as required.

 

Promote the Food Service Program.

 

Oversee, inspect, and monitor safety and sanitation standards for school lunch program locations.

 

Ensure compliance with various State and Federal rules and regulations on food services for student and adult programs.

 

Participate in the testing of new products and equipment.

 

Coordinate and oversee various catering activities with outside organizations.

 

Attend and participate in professional group meetings; stay abreast of new trends and innovations in the field of food services.

Must demonstrate attendance sufficient to complete the duties of the position as required.

Perform related duties similar to the above in scope and impact as required.

QUALIFICATIONS

 

Knowledge of:

 

Operational characteristics, services and activities of a public school food services program.

Operation and management of adult cafeteria program.

Principles of inventory and ordering techniques.

Modern and complex principles and practices of food service management.

Principles of nutrition and menu preparation.

Special dietary needs and nutrition components.

Principles of budget preparation and control.

Principles of Recordkeeping.

Principles of supervision, training and performance evaluation.

National School Lunch Program rules and requirements.

Modern cafeteria and kitchen equipment.3

Cash receipts audit requirements and safety and security.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Service Manager continued

 

Ability to:

Manage and coordinate the work of food services personnel.

Select, supervise, train and evaluate staff.

Interpret and explain food services policies and procedures.

Prepare menus in accordance with dietary requirements and nutritional value.

Prepare clear and concise reports.

Communicate clearly and concisely, both orally and in writing.

Operate and program electronic cash register

Operate 10 key, personal computer and related software.

Establish and maintain effective working relationships with those contacted in the course of work.

Maintain effective audio-visual discrimination and perception needed for making observations; communicating with others; reading and writing; and operating assigned equipment.

Maintain mental capacity which allows the capability of making sound decisions and demonstrating intellectual capabilities.

Experience and Training Guidelines

Any combination of experience and training that would likely provide the required knowledge and abilities is qualifying. A typical way to obtain the knowledge and abilities would be:

 

Experience:

Three years of responsible experience providing direct food services in an institutional setting including one year of supervisory or management experience.

 

 

 

 

 

 

 

 

Training:

Equivalent to a Bachelors degree from an accredited college or university with major course work in home economics, business administration or a related field.