Food Service Manager - Miami Campus

Job Description

Job Description

 

SUMMARY:
The Food Service Manager will provide oversight of the Miami Center Food Service staff. This role is responsible for meal planning, purchasing food, supplies, and equipment, and ensuring compliance with all health and safety requirements and certifications. The Food Service Manager will also oversee administrative procedures related to payroll, employee performance, and staff training.

DUTIES AND RESPONSIBILITIES:

• Provide direct, structured support and oversight to all Food Service staff to ensure compliance with policies and procedures.
• Report incidents/accidents to the Director of Facilities by completing required documentation, ensuring appropriate response, and routing client grievances as necessary.
• Coordinate food and non-food item availability within operational budget; review and prepare menus in accordance with food standards and communicate any changes or new requirements in a timely manner.
• Assist with recruitment and hiring within the Food Service department; develop work schedules and daily task lists for Food Service Supervisor; complete annual performance evaluations; process payroll and approve leave requests.
• Collaborate with the Director of Facilities regarding expenditures and capital purchases.
• Oversee food service operations for special events, ensuring effective coordination with volunteers and maintaining professional donor relations.
• Attend meetings and events assigned, both on- and off-site.
• Ensure compliance with state and federal laws related to cleanliness, sanitation, and food handling guidelines.
• Perform other related duties as assigned by management.

SUPERVISORY RESPONSIBILITIES:

• Directly supervises one (1) employee.
• Indirectly supervises nine (9) employees, as well as internal and external volunteers.
• Carries out supervisory responsibilities in accordance with organizational policies and applicable laws, including interviewing, hiring, training, planning, assigning, and directing work, appraising performance, rewarding and disciplining staff, and addressing complaints or resolving problems.

QUALIFICATIONS:

• Bachelor’s degree in food service management, Culinary Arts, or a related field; or equivalent combination of education and experience. Food Service Management Certificate required.
• Minimum of five (5) years of experience in the food service industry and/or working with homeless families/individuals, with at least three (3) years in a supervisory role.
• Demonstrated leadership and management experience, preferably within community-based organizations.
• Proven ability to make sound decisions and take accountability for actions.

 

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of Chapman Partnership policies and procedures. 
• Applicable Health & Safety Standards. 
• Knowledge of Food Service contracts and capital projects (budgeting, coordination and monitoring)
• Ability to be professional, flexible, respectful, and calm. 
• Ability to work well with others. 
• Ability to lead by example.
• Ability to provide effective support and guidance to further develop professionals within the department.
• Exceptional verbal and written communication skills. 
• Computer proficient in MS Word, Excel. 
• Effective time management and project management skills.
• Bilingual in English and Spanish and/or English and Creole preferred.