Food Service Manager

Description Position Responsibilities Key Responsibilities Brief Description of Duties Administration Procedures Ensures efficient operation of dining hall; requisitioning food and supplies; preparation cooking serving of food; and direct supplies. Prepares cooks’ worksheets and timesheets. Inspects serving line for cleanliness/sanitization, ensuring proper procedures, quality and quantity. Ensures proper operation procedures, proper use of food and elimination of food waste. Takes count of students and staff who eat in the cafeteria and ensures that only authorized personnel eat without charge. Takes inventory of food and equipment as assigned to dining hall. Instructs personnel and supervises instruction when required. Ensures that dining hall is clean/sanitary and ready for inspection at all times. Prepares and forwards performance appraisals to Finance and Administration Director for approval. Prepares food budget and maintains cost control. Works with vendors to seek out lowest prices on quality food and kitchen supplies. Maintains thorough knowledge of health code laws. Monitors food services operations daily to ensure high quality of food. Monitors food services operations to ensure high quality services are provided to students. Ensures that equipment and facilities are sanitary, and that all food is properly covered and stored. Ensures proper food-handling requirements are used by all food service workers. Ensures food is prepared on time to meet serving periods. Ensures serving line is in a neat, clean/sanitized in an orderly way. Ensures that all equipment is operated in a safe manner. Assists the cooks in proper food storage. Ensures all safety rules in the kitchen and dining room are followed. Provides quality customer service to the students that we serve at all times. Completes the cafeteria lock-up checklist on a daily basis and is accountable for security in this area. Monitors behind the serving line to provide assistance to the servers. Participates in teamwork between student employees and staff; including interdepartmental teamwork. Monitors area of responsibility to ensure timely and high-quality services. Administer periodic (monthly) food surveys. Students will provide important feedback and adjustment will be made to improve services. Facilitates a student food service committee that meets twice monthly and reports meeting informational content to the SGA and Center Director. Holds regular staff meetings at least twice a month, document meetings, and submit documentation to Center Director. Must submit a 28-day menu to Administration for approval. Works towards meeting performance management goals. Complies with all DOL guidelines, OFCCP regulation, Quality Assurance Plan (QAP), Bizzell policies and procedures, Job Corps notices and bulletins, and Center policies and procedures. Follows CDSS plan and Code of Conduct system daily. Adheres to required property control policies and procedures. Maintains good housekeeping in all areas and complies with safety practices. Demonstrates and abides by The Bizzell Group’s core values and operating principles. Models, mentors, monitors appropriate Career Success Standards. Helps students become more employable through continuous reinforcement. Evaluates personnel under his/her management and makes recommendations regarding disciplinary actions, promotions, and/or merit increases. Participation in PRH mandated staff training is mandatory. Failure to participate may result in disciplinary action up to and including termination. Performs other duties as assigned. Requirements Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Computer Literacy with basic computer functions, email, internet, and basic programs such as Adobe Acrobat. Advanced knowledge of food preparation techniques and proper food handling procedures. Advanced knowledge with various kitchen equipment and appliances. Ability to work in a fast-paced environment. High level of leadership and management skills. High level of organization, interpersonal, and communication skills. Experience One to two years food service/preparation or related experience. One-year supervisory experience. Education Bachelor’s Degree in Hotel, Restaurant, Institutional Management, Culinary or related field from a four-year college or university or equivalent combination of education and related experience. Certificates, Licenses, Registrations Valid State Driver’s License. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands and fingers to handle or feel; to reach with hands and arms; and talk and listen. The employee must be able to occasionally lift and/or move up to 50 pounds. Specific vision capabilities required by this job include close vision, distance vision, and peripheral vision.?Physical stamina required for a full shift of working in an industrial kitchen. #J-18808-Ljbffr