General Manager - Lebanon School Nutrition

SUMMARY: The General Manager is responsible for maintaining systems and procedures for all aspects of the Food Nutrition /Dining Program for which he/she oversees. The program services a student enrollment of 2,499 or less.

The Manager will ensure that all guidelines, relating to the NSLP, are adhered to in all schools, consistently. Stay current with USDA regulations and ensure menus and processes are in compliance at all times.

Maintain systems and procedures for the ordering, receiving, storing, preparing and
serving of food related products, as well as menu planning and development using
Whitsons approved systems and policies
 Manages program within all budgetary guidelines established by Whitsons.
 Motivates, trains, and manages subordinate Team Members.
 Provide the necessary tools for the team to perform at satisfactory level.
 Maintain a harmonious working relationship with Team by demonstrating consistent
and equitable treatment for all Team Members consistently in accordance with
Company policies.
 Ensures compliance with applicable health regulations and ordinances and that all
schools are prepared for any state or local board of health inspection.
 Develops budgets and operational financial forecasts and is able to explain variances.
Responsible for accounting and documenting accurately all financial components. 
Ensures that requirements for appropriate sanitation and safety levels in respective areas
are met and staff adequately trained.
Revised
 Coordinates and supervises all production, merchandising, quality and cost control,
labor management and Team Member training. 
Recruits, hires, develops and retains team using Company required systems, procedures
and policies. 
Participates in all wellness and nutrition committees and meetings.
 Must spend 80% of workday in the schools observing and supporting team.
 Conducts recurring inventory; maintaining records to comply with Whitsons,
government and accrediting agency standards.
 Controls all expenses such as food cost, labor cost and operating expenses while
providing exceptional customer service. 
Manages all purchasing and utilization of government commodities including processed
goods.
 Prepares location for internal QA audit by using the “Check Yes” tools.
 Executes all marketing promotions applicable to the district according to the marketing
calendar. Ensures marketing, merchandising in place effectually and current at all times.
 Maintains an 80% or above score on the Whitsons Internal Audit and shows increased
improvement each year.
 Adhere to all company and district policies and ensure that entire team understands and
follows them

Bachelors degree or equivalent with concentration in food and nutrition, food service
management, dietetics, family and consumer sciences, nutrition education, culinary arts,
business or a related field. OR
 Bachelors degree or equivalent with any academic major AND a state recognized
certificate in food and nutrition, food service management, dietetics, family and
consumer sciences, nutrition education, culinary arts, or business. OR
 Associates degree or equivalent with concentration in food and nutrition, food service
management, dietetics, family and consumer sciences, nutrition education, culinary arts,
business or a related field AND at least one year of relevant school nutrition programs
experience
Certifications:
 ServSafe Mandatory– Local food safety certification if required in jurisdiction of
employment. Must be knowledgeable of all local ordinances.