Food Service Manager

Food Service Manager The Food Services Manager oversees food service in the kitchen, retail locations and relationships with third-party vending partners. This position involves supervising Assistant Kitchen Manager and Assistant Retail Manager, coaching, and evaluating food service staff performance for food safety, outstanding food services and customer service practices. This position monitors sales reports and sales trends. This position directs the Assistant Retail Manager in developing and advertising specials while ensuring campus is well informed of all specials and any changes to food service operations. This position directs the Assistant Kitchen Manager in menu development for specials and cost effectiveness. This position reports directly to the Director of Food and Event Service. Position Salary Range: $78,396/year - $113,675/year. The salary information shown above is a general guideline only. The salary will be determined based on candidate's qualifications and related experience, as well as market and business considerations. Typically, new hire starts no higher than $87,216/year based on Bellevue College Exempt salary schedule. We offer a comprehensive compensation package with salary and benefits as the main components. Generous benefits are offered through Washington State plans that include multiple medical, dental, life and disability coverage choices for employees and dependents; choices of retirement and deferred compensation plans; paid holidays, sick, and vacation plans; transit program, reduced tuition, employee discounts and memberships, etc. The employee is scheduled to work 40 hours per workweek. This position may be eligible for the overtime provisions of the Fair Labor Standards Act; salaries below the threshold may be eligible for overtime pay. Food Production Direct all aspects of food production, including development of work methods, recipe creation and batch preparation. Plan, review, implement, and modify menus to meet regular and special dietary requirements. Maintain the operational budget for food, equipment, beverage, supplies, and labor costs as directed by Director of Food and Event Services. Supervise food production staff to ensure consistency and quality. Work in coordination with the events office to plan and coordinate catering foods for events. Oversee ordering, receiving, inventory management, inspection and proper storage of food and supplies. Oversee opening and closing procedures for all food production and food retail locations. Maintain and enforce cleanliness and safety standards, and compliance with health codes and sanitation regulations. Kitchen and Retail Operations Management Supervise, recruit, train, evaluate and discipline classified, student and hourly staff. Oversee staff relations, addressing disciplinary actions, conflict resolution, and personnel matters. Ensure employee training in food handling, kitchen safety, equipment usage, and retail operations. Monitor customer service across locations through regular onsite inspections during peak hours to assess the flow of operations, cleanliness, and compliance with health codes. Oversee cash drawer operations at each retail location, ensuring accurate reconciliation of funds at the start and end of shift and alignment between register reports and actual cash/credit totals. Direct staff to maintain clean, stocked, and safe retail areas, pantries, and serving areas. Ensure retail locations and kitchen follow sustainable practices (composting, recycling and use of compostable/reusable materials). Oversee staff scheduling and ensure schedules are posted at each retail location. Oversee the set up and performance checks of all equipment to confirm safe and effective operation. Marketing & Menu Management Update all food prices provided by the Director of Food and Event Services and ensure accurate posting across menus and cash registers. Develop a marketing plan with the Director of Food and Event Services. Ensure regular/timely promotions through social media, Bellevue College for Your Information (BCFYI)s and printed materials in collaboration with Institutional Advancement department. Manage procurement of food and supplies orders for kitchen and retail locations. Ensure timely processing of vendor purchase orders and invoice payments. Maintain weekly food waste log from each retail location. Maintain current food and supply costs spreadsheets for the Director of Food and Event Services to use for pricing. Provide weekly sales reports for all retail locations and vending operations to Director of Food and Event Services. Oversee vending partners to ensure selling proper menu items, minimizing waste in machines, appropriate types and location placement of machines. Submit and manage request center tickets for maintenance and custodial services needs in food services. Perform other duties as assigned. Minimum Qualifications Bachelor's degree in hospitality management, business management, or other related areas. Any combination of relevant education and/or experience may be substituted for the educational requirement on a year-for-year basis. Minimum three (3) years of experience in a medium-scale food service or retail operation. Minimum two (2) years of experience in supervising employees, budgeting, and developing marketing materials. Effective written, verbal, interpersonal communication and customer service skills. Ability to work on several projects simultaneously and follow up on projects. Keep records of inventory and supply levels. Direct and coordinate staff in food services. Guide and train staff in the preparation of food and beverages as well as food services equipment and systems. Balance cash drawers and ensure accurate end-of-day financial reporting. Manage point-of-sale systems (POS) and closing procedures. Knowledge of local and state health regulations, food values and nutrition, menu preparation, food handling, sanitation, and safety precautions, care and use of kitchen utensils and equipment. Proficient in Microsoft Office products (Word, Excel, Outlook, Teams). Demonstrated experience working in a collaborative and inclusive environment with colleagues and students. Must have King County Food Handler's Permit at the time of hire. Must have the ServSafe Food Protection Manager Certification within six (3) months of hire. Must have a valid Washington driver's license with two (2) years of driving experience to operate the college vehicles. Preferred Qualifications Experience with outside catering. Conditions of Employment Bellevue College intends to provide a drug‑free, healthy, safe, and secure work and educational environment. Each employee is expected to report to work in an appropriate mental and physical condition to perform his, her, or their assigned duties. Bellevue College employs only U.S. citizens and lawfully authorized non‑U.S. citizens. All new employees must show employment eligibility verification as required by the U.S. Citizenship and Immigration Services. Prior to start of employment, finalists for this position will be subject to a pre‑employment background check as a condition of employment. Information from the background check will not necessarily preclude employment, but will be considered in determining the applicant's suitability and competence. #J-18808-Ljbffr