Food Service Operations Manager

Job Info

Job Summary:

Has the responsibility to Assist the director (in the absence of the Director overall responsibilities) to plan, direct and coordinate the Food Service Department; performs related duties as required. EXAMPLES OF DUTIES: Supervises staff, and Managers involved in food service operations including effectively recommending action on hiring, probationary periods, performance evaluation, discipline, adjustment of grievances and staffing levels.

Essential Job Duties:

1. Works with the Director and Dietitians on reviewing regular and restricted diet menus as to cost and suitability to patient needs.
2. All ordering and receiving food and supplies as well as monitoring inventory and maintaining food production records to control food and supply costs within operating budgets.
3. Responsible for the implementation of standardized recipes, to ensure quality, appearance, and flavor standards are upheld. Supervises patient tray line. Plans and supervises daily production, directs all food preparation through training, conducting regular food production meetings and communication.
4. Develops and implements quality control mechanisms for areas of responsibility and actively participates in departmental performance improvement program.
5. Supervises assigned food service personnel (eg. Orients, trains, coaches, evaluate, ect.) for the purpose of maximizing the productivity, and satisfaction of the work force, providing adequate coverage and ensuring adherence to health, safety, and nutritional standards of food service operations.
6. Assists the Director with monitoring the maintenance of statistical, financial, and cost allocation records relating to costs, work schedules, supplies, and equipment.
7. Assists the Director in conducting in service training sessions for all food service staff. Works on staff coverage, by making changes as necessary. Follows and maintains knowledge of all food service policies and procedures. Assist in developing policies and procedures.
8. Participates in professional association meetings, workshops, and conferences for the purpose of gathering information that can enhance department practices and personal performance and ensure a strong leadership.
9. Establishes cleaning and maintenance schedules to the level of Indiana state requirements and codes.
10. Works with the catering program to ensure catering orders are booked, recorded, charged, and adequately staffed.
11. Establishes and utilizes purchase par levels and maintains inventory levels within department budget.
12. Plan and assist with costing of all the departments’ menu items.
13. Work with the Retail Manager on cafeteria specials and menu creation.

Secondary Job Duties That May be Reassigned:

1. Catering/special function planning and preparation of food.
2. Assist in cafeteria as needed.

Job Specifications:

• A Bachelor's degree in institutional management or current CDM is preferred or equivalent experience in food service management, plus three years’ experience in institutional food service.
• ServSafe certified.

Posting Date: 2024-12-31T17:44:56 00:00

Job Schedule: Full time

Job Shift: Day Shift

Locations: 520 S 7th St Vincennes IN 47591