Job Title: Food Service Manager

Department: Operations

Reports to: Regional Manager

Effective Date: June2024

Position Description

The job of Food Service Manager was established for the purpose/s of assisting the District Manager to ensure school cafeterias follow proper procedures and regulations related to the ordering, receiving, storing, handling, preparation, and service of food; supervising district nutrition services and activities; overseeing assigned personnel; providing information to others; and assisting cafeteria managers with staff training and supervision; accounting procedures to ensure efficient and effective operations.

Duties/Responsibilities

• Oversee the tasks for the Foodservice employees’ orientation to include providing company information, working conditions, benefits, schedules, and general work expectations.
• Coordinates with District personnel for the purpose of implementing and maintaining services and/or programs.
• Assists the DM to evaluates cafeteria programs (e.g., daily visits to school sites, standardization for food portion size, work schedules, observes employees, etc.) for the purpose of reviewing all menus for school lunches and special meals.
• Implements assigned activities and/or projects (e.g., storage of food and supplies, security of food and supplies, security of food and supplies, preparation, and service of food, serving lines, cleanup operation for kitchens, USDA regulations, etc.) for the purpose of complying with regulatory requirements and established guidelines.
• Inspects school lunch facilities and operations for the purpose of ensuring that standards of diet, cleanliness, health, and safety are being maintained.
• Assist the DM monitoring fund balances of assigned programs and related financial activity in food services for the purpose of ensuring that allocations are accurate, related revenues are generated, expenses are within budget limits and/or fiscal practices are followed.
• Monitors school cafeterias for overall safety and sanitation for the purpose of ensuring that the school foodservice programs throughout the district is administered in accordance with federal laws, USDA regulations and school board polices.
• Along with the DM, participates in meetings, workshops, and seminars for the purpose of conveying and/or gathering information required to perform functions.
• Promotes public interests for the understanding of the school foodservice program for the purpose of improving relations with students, principals, teachers, parents, and others for resolving concerns.
• Responds to inquiries of students, staff, and the public for the purpose of providing information and/or direction regarding available food items and/or food service policies and practices.
• Assists the DM with overseeing the preparation of a variety of records and reports (e.g., cycle menus, government claims for reimbursement reports, production reports, monthly reports, budget input, memos, letters, procedures, manuals, etc.) for the purpose of documenting activities, providing written reference, and/or conveying information.
• Assist the DM with Supervising department functions including hiring/termination recommendations, planning/scheduling/coordinating activities, training, advising, consulting, etc. for the purpose of ensuring that the department functions in a safe and efficient manner.

Required Knowledge, Skills, and Abilities

• Excellent communication skills
• Strong interpersonal skills and conflict resolution abilities
• Strong planning and organization skills
• Dedication to providing exceptional guest service
• Strong analytical/problem solving skills
• Exceptional team building capability
• Basic business math and accounting skills
• Basic personal computer literacy
• Ability to manage multiple projects
• Ability to be a role model in employee appearance and presentation
• Ability to work independently under broad organizational guidelines to achieve unit objectives; managing a department; and assisting the District Manager with the use of budgeted funds within a work unit. Utilization of resources from other work units may be required to perform the job’s functions.

Education and Experience

• Minimum of 2-year College degree, preferably in Foodservice Management or equal
• 2 or more years in NSLP Foodservice Operations with progressive management responsibilities preferred.

Physical Requirements

The usual and customary methods of performing the job’s functions require the following physical demands: frequent lifting, carrying, pushing and/or pulling up to 50 pounds; some stooping, kneeling, crouching, and/or crawling; and significant fine finger dexterity. Generally, the job requires 10% sitting, 40% walking and 50% standing. This job is performed under minimal temperature variations and in a generally hazard free environment.

Reasonable accommodation can be made to enable people with disabilities to perform the described essential functions.