Manager, Food Services

$58,171.00 $61,080.00

• 5 (five) years of additional applicable work experience and/or degrees higher than minimum qualification degree. Degrees higher than the minimum qualification degree can be used in combination with additional work experience.
• A combination of related education, on-the-job work experience, certifications and/or licenses that results in a candidate successfully meeting the minimum qualifications of the position, may be considered.

Aims Community College actively supports an environment that embraces the College’s Mission, Vision, Values, BaJEDI (belonging, justice, equity, diversity, inclusion), and Innovation. The College embraces and seeks to hire individuals who want to be a part of this environment and has the skillsets necessary to be successful in this position.

The responsibilities of this position consists of overseeing a multiple sites food service operation comprised of the Campus Bistro (Student Commons), Arty's Coffee Bar (Student Commons), Arty's Cafe (ATTC), Arty's Underground (PSI), Arty's Eatery (Gateway), Arty's Corner (Fort Lupton), Arty's Grab to Go (Food Truck) and Arty's Catering insuring quality, equity, and safety in food and services; establishing realistic goals of cost control; developing training and leadership programs on proper procedures when working with food, equipment, and customers; budget monitoring and assisting in budget development; directing scheduling for part-time employees, student employees, and Lead, Food Services; menu development; manage vendor relations, pricing, product regulating, and billing issues; ensure compliance with college policies and procedures; and direct internal relations with college employees and departments.

• Direct all aspects of food and beverage preparation, presentation, serving, and scullery tasks.
• Ensure maintenance schedules are followed, and contact service repair companies when necessary.
• Compliance with local health department regulations pertaining to safety, cleaning, sanitation, and food preparation.

• Develop and manage labor costs by establishing and monitoring appropriate scheduling patterns.
• Control food costs consisting of monitoring theft, waste and portion control, proper rotation of products, inventories, and proper use of equipment, which includes receiving and inspecting incoming food and non-food items.
• Direct cash management/cash flow procedures to include verifying cash drawers, reconciling bank deposits, and verifying daily cash sheets; maintaining monthly cash flow sheets; establishing on-going pricing strategies.
• Oversee budget revenue and expenditures to maintain budget integrity; reimbursement of vending machine errors; and submitting budget data for annual budget development.

• Direct supervision of the Lead, Food Services and signature authority of part-time and work-study staff.
• Utilizing proven management methods to include training, coaching, delegating, motivating, and handling conflict resolution.
• Provide quality control by training and providing leadership for employees to insure proper procedures are being followed pertaining to food preparation and food serving.
• And services provided at point of sale that insure respect, equality, and appropriateness.

• This position is responsible for directing all aspects of the food services operation to include the Campus Bistro (Student Commons), Arty's Coffee Bar (Student Commons), Arty's Café (ATTC), Arty's Underground (PSI), Arty's Eatery (Gateway), Arty's Corner (Fort Lupton), and vending machines this includes staffing, product availability, purchasing, preventive maintenance, training, product rotation, vending machines compliance, and health and safety compliance.
• Responsible for menu planning, consisting of surveying relevant populations, identifying local food trends, identifying product selection patterns by customers, and establishing appropriate menu-mix based on analysis of relevant data; and coordinating marketing strategies to include pricing, product, position, and promotion.

• Associate's degree, plus two (2) years of related experience or an equivalent combination of education and/or work experience. Of the required two (2) years of experience, one (1) year must be supervisory and/or demonstrated leadership experience.
• This position requires the use of a company vehicle and/or personal vehicle for business travel. The selected candidate must successfully pass an MVR and be insurable under Aims insurance.
• A pre-employment post-offer physical evaluation will be required of the selected candidate.
• Knowledge of: Applicable, Federal, State and local codes, rules and regulations.
• Safe use of equipment for quantity food preparation; occupational hazards and safety regulations.
• Standards of sanitization and cleanliness employed in handling food.
• Communicate effective both in writing and orally.
• Instruct, evaluate, and supervise employees; foster a cooperative work environment.
• Operate equipment and tools used in the food service industry.
• Perform basic mathematical functions.

• Cover Letter
• Resume

• Compare your previous work experience to the job duties listed on the job positing under job description. Enter the job duties you have performed under the "Work Experience" section on your job application. We evaluate your experience based on this information.
• Please make sure you state whether work experience (aka work history) is part time or full time employment by listing the average number of hours worked per week. This information is used to determine your new annual salary.
• Be sure to upload all the required documents listed at the above in "Additional Job Description" section. This can be uploaded as part of your application materials in the "My Experience" section. If there are missing documents, your incomplete application will not be considered. Per the Colorado Job Application Fairness Act, you may redact information that identifies age, date of birth, or dates of attendance at or graduation from an educational institution.