Manager Food Services

Job Description

Oversee daily operation of residential dining center and operational department. Manage, train and schedule staff. Responsible for all employment, training, evaluation, promotion, and termination decisions within the unit.

Plan and develop menus, forecast food needs, maintain inventory and service records. Develop budget recommendations, maintain records, review, and adjust labor and food costs to achieve departmental goals.

Assist in other areas of Food Services as needed (special events, Dome events, etc.). Qualifications Bachelor’s degree with 3-5 years of experience in food service management or an Associate’s Degree with 5-8 years of experience in food service management. Job Specific Qualifications

• Strong organizational skills, time management skills and communication skills. Knowledgeable in Kosher dietary rules. Knowledgeable in Halal dietary rules.
• Ability to foresee future food trends and implement quickly to keep up with competition.
• Formal culinary training and experience a plus. Union work environment experience a plus.
• Must be able to teach and motivate professional management, union employees, student management, student employees, and temporary staff, to provide safe, nutritious meals for our student customers, all while keeping sanitation and quality standards at a high level.

Responsibilities

Oversee daily operation of residential dining center and associated business operation. Represent Food Services to the University community, parents, vendors and the public.

Interpret and ensure compliance with all university, county, state, departmental and union policies and laws. Rely on independent judgment to problem-solve the day to day running of the dining center.

Use well-developed analytical, technical, computer, oral and written communication skills.

Manage, train and schedule staff up to 5 exempt supervisors, 50-60 bargaining unit employees, 1-2 student managers, 8 student supervisors and 70- student and temporary employees.

Responsible for all employment, evaluation, promotion, and termination decisions within the unit. Schedule staff, approve payroll and maintain required personnel records including overtime log, contact sheets, etc.

• Plan and develop menus, forecast food needs, maintain inventory and service records. Make financial decisions to maintain budget, review and approve all expenditures.
• Develop and manage all cash control procedures. Purchase and maintain inventory of food, beverage, and disposable supplies.
• Develop budget recommendations, maintain records, review and adjust labor and food costs to achieve departmental goals.

Process receivables and authorize expenditures. Review and approve employee payroll.

Coordinate and plan events for residence hall students, student groups, and departments.

Physical Requirements Not Applicable Tools / Equipment Not Applicable