Food Service Manager

Food Service ManagerQualifications: High school diploma or equivalent. Completion of the Arkansas Department of Education Manager's Training for Child Nutrition. Successful experience in quality food service operation. Skills in problem-solving, human interaction, and conflict management. Ability to provide leadership to assigned personnel and train others. Ability to plan, organize, and prioritize. Knowledge of basic computer software and hardware.Reports to: Food Services Supervisor. Supervises: Cafeteria workers at location.Terms of Employment: The contract length will be 178 days. Evaluation: Based on local district policy and Arkansas Department of Education guidelines, and performed by the food service supervisor.Job Goal: The Food Service Manager will endeavor to oversee all aspects of the assigned location's cafeteria Child Nutrition Program operation, providing an environment that supports healthy food habits while maintaining program integrity and customer satisfaction. The school nutrition professional shall partner with others in the District and community to solicit support for the development of a sound nutrition assistance food program while following general, state, and local guidelines.Performance Responsibilities:Follows and maintains knowledge of all District policies and procedures.Follows all state and federal regulations.Cooperates in planning, developing, and utilizing the school food service program to effect maximum benefits to school and community.Supervises and evaluates secondary food service personnel; recommends employees for appointment, re-appointment, transfer, and termination.Maintains high standards of sanitation and safety.Submits reports and maintains records, as required.Instructs employees in regulations and procedures and conducts continuous on-the-job training for food service personnel.Motivates employees to participate in professional self-improvement activities that improve the education and training of the employee and opportunity for advancement.Attends professional activities and participates in job-related educational opportunities.Exercises managerial skills to control labor, food, and non-food cost in secondary school.Orders and receives necessary food and supplies for the school, including multiple serving line, à la carte foods, and specialty lines according to established specification and determined by menu, volume, and student needs.Recommends purchase of equipment.Approves invoices for payment and directs proper storage and inventories for all supplies and food items received.Manages and assists in the preparation of food following standardized recipes, preparation and service methods, food handling techniques, and equipment use and care guidelines.Practices desirable health and work habits, and maintains acceptable standards of work, conduct, and dress code.Maintains quality relations with school staff and customers.Maintains accurate and current records of money; sales; free, reduced, and paid student; etc.Other duties, as assigned.