Food Service Manager

JOB SUMMARY:

Coordination of the activities of the other food service employees within the department.  Maintain the highest standards and customer service set by the department and the district.  Maintaining sanitation standards and involvement with the preparation, presentation, storage and serving of food and dining areas.

ESSENTIAL DUTIES AND RESPONSIBILITIES: Additional duties may be assigned.

1. Supervises the completion of required daily/weekly/monthly reports such as inventory, cash reports and production records.
2. Responsible for ensuring proper presentation, standard portion control, and maintenance of proper serving temperatures.
3. Directs and participates in the overall sanitation, following principles of sanitation and safety in handling food and equipment in accordance with department standards and government regulations. 
4. Directs and participates in ensuring the overall safety of the department through implementation of safety procedures and in accordance with OSHA guidelines.
5. Supervises the work of department employees according to their job description and analysis.
6. Updates job description and job analysis of Food Service personnel.
7. Ensures proper food preparation by utilizing the approved. “Nutrient Standard Menus” regulations for standardized recipes, production, and inventory records in accordance with the USDA guidelines.
8. Follows procedures for the proper set-up and breakdown of cafeteria service lines.
9. Represents department and district in a courteous, efficient, and friendly manner in all customer/employee interactions.
10. Ensures staff is serving customers’ food and beverage items quickly and in proper portions with a courteous manner.
11. Lift and carry items weighing up to 50 pounds.
12. Must have the knowledge to be able to demonstrate and operate equipment for production and service.
13. Supervises the cleanliness of kitchen, equipment, three compartment sinks, walk-ins, storage areas, and washrooms.
14. Able to verify cash control, daily deposits and petty cash flow.
15. Enters data for nutritional analysis in accordance with USDA approved regulations.
16. Coordinates catered functions year round, including, but not limited to planning, ordering product for, staffing, operating, and billing.
17. National School Lunch and Breakfast program requirements shall be accomplished by following planned menus directed by the Director of Food and Nutrition Services.
18. Develop promotions to increase participation in various programs.
19. Develops training programs for Food Service staff including unit leaders, cashiers, and substitutes.

ECUCATION AND/OR EXPERIENCE:

1. Previous food service and supervisory experience preferred

COMMUNICATION SKILLS:

1. Ability to communicate, both verbally and in writing, and interact effectively with all aspects of the school community is required.
2. Ability to solve conflicts, maintain confidentiality and remain open to various ideas and viewpoints.

MATHMATICAL SKILLS:

1. Ability to perform basic mathematical calculations using whole numbers, fractions, decimals, and percentages.
2. Ability to perform mathematical calculations to balance assigned budget items, invoices, bills, purchase orders and other related items.

REASONING ABILITY:

1. Ability to prioritize and meet deadlines while complying with established policies and procedures of the building and district.
2. Identifies and resolve problems in a timely manner, gathers and analyzes information skillfully; uses reason even when dealing with emotional topics.
3. Ability to concentrate, think, read and learn is necessary to perform the essential job duties.

OTHER SKILLS AND ABILITIES:

1. Free from communicable disease
2. Able to follow oral and written direction
3. Able to work without supervision
4. Leadership ability and qualities necessary for good management
5. Able to perform all tasks
6. Able to perform all assigned responsibilities

PHYSICAL DEMANDS:

While performing the duties of this job, the employee must regularly sit, talk, listen, and respond.  While performing the duties of this job, the employee is regularly required to sit; use repetitive wrist, hand and/or finger movement; reach with hands and arms and talk or hear.  The employee is frequently required to stand and walk. The employee is occasionally required to stoop, kneel, crouch, or crawl.  Specific vision abilities required by this job include close vision, distance vision, precise hand-eye coordination and the ability to identify and distinguish colors.  Occasionally, the employee may lift up to 50 pounds, such as, to lift files, papers, and equipment.  The foregoing is not an exclusive list and the employee may be required to exceed the minimum physical demand specifications should the safety and security of students and staff be compromised.

The above physical demands are representative of those that must be met by an employee to successfully perform the essential duties of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential duties of this job.  The noise level in the work environment is usually at a moderate level with frequent interruptions.  The employee continuously interacts with staff and the public.  Travel may be necessary to various District buildings and/or sites.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job duties.