Manager, Campus Food Services

SUMMARY STATEMENT

The Manager of Campus Food Services is responsible for the efficient operation of the Campus Food Services, providing leadership and management of all aspects of HCC’s Food Service Department operations and catering services, and responsible for the maintenance of nutritional and sanitary standards prescribed for institutional cafeterias as regulated by both Federal and State law.

ORGANIZATIONAL RELATIONSHIPS

A.    The Campus Food Services Manager reports directly to and is responsible to the Vice President of Administration and Finance.

B.    In conjunction with institutional goals of increased student engagement and retention, the position also reports indirectly to the Dean of Students to help ensure creation of a positive student environment in the Student Center.

C.    This position requires the coordination of the campus Food Services staff, food operations, and supervision of Food for Thought catering, Hawk Café, Hilltop Grill, Valley Eatery, and ARCC Café establishments.

D.    The Manager interacts most closely with students, faculty, and staff and other departments in carrying out assigned duties and responsibilities, providing top rated customer service to all.

DUTIES

A.    Manage and direct the daily operations of the Food Service Department to meet student, faculty and staff needs.

B.    Plan menus and food utilization based on anticipated type and number of guests, nutritional value, palatability, popularity, and costs.

C.    Is responsible for maintaining proper inventory levels and ordering all food supplies and equipment for Food Services.  This includes scheduling deliveries, receiving food and beverage deliveries, checking delivery contents in order to verify product quality, quantity, and price, and authorizing payment to vendors.

D.    Review and periodic update of menus.  Analyze recipes, ingredient components, competitor pricing, and price elasticity in order to determine labor and overhead costs, and assign prices to menu items.  

E.     Oversee preparation of all menu items monitoring food preparation methods, portion sizes, as well as garnishing and presentation of food in order to ensure that food is prepared and presented in an acceptable manner.  

F.    Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

G.     Ensure consistency in preparation and service, and resolve customer complaints regarding food quality or service.

H.    Maintain sufficient, but not excessive food and equipment inventories, and maintain current inventory records to facilitate timely re-ordering of food product and supplies.

I.    Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal, laundry and pest control.

J.    Follow all guidelines for safe food handling procedures. Train other food service workers in proper food handling procedures including maintaining proper food temperature.  Perform follow-up with other food service workers on temperature check lists and prep needs, including the monitoring of daily reports.   Maintain an accurate Hazardous Analysis Critical Control Points (HACCP) plan.

K.    Maintain procedures for cleaning and sanitizing all food service supplies and equipment, including but not limited to dishes, utensils, pots and pans, stove, microwave, refrigerator, kitchen counters, serving area, and kitchen linens.  Maintains a clean and orderly work area.

L.    Follow all policies and procedures of the Washington County Health Department, Fire Code, and Hagerstown Community College with regard to food preparation, serving, building maintenance, and dining facilities.  

M.    Determine staffing needs, hire and train staff, and schedule staff work hours and duties.

  
N.    Monitor expense and revenue budgets, sales and customer number trends, and payroll records, as well as review financial transactions in order to ensure that expenditures are authorized and budgeted.  This includes participating in the annual unit plan meetings to develop the strategic objectives of the department in conjunction with College goals, including determination of long range equipment, space and staffing needs.

O.    Implement and maintain internal operation procedures for efficient operation of the department.  This should include periodic review to determine ways to increase work flow productivity, improve service, enhance performance, and increase safety.   

P.    Keep records regarding sanitation and appropriate servicing of equipment.  

Q.    Organize and direct regular staff and student worker training programs, resolve personnel problems, and perform annual and on-going staff performance appraisals/evaluations based on established standards.  

R.    Schedule the use of facilities or catering services for events such as banquets or receptions, and negotiate details of the arrangements with clients.  This includes accepting requests for catering services, preparation of the catering menu and price proposals, and discussion with the client to ensure all expectations are clarified and can be met.  After the event, prepare service invoice for the customer in a timely manner.
    
S.    In charge of the Pandemic Plan for the Food Services unit and all that it entails.

T.    In the event of unexpected school closings, responsible for minimizing waste of products, rescheduling of deliveries and contacting staff and student workers if modifying work schedule.

U.    Ensure that HCC Food Service Department complies with all State of Maryland and Washington County health and sanitation codes, plus all college policies and procedures.  This includes coordination of health permits, permits of operation for vending and scales, and working with local health inspectors during inspections. 

V.    Advertise and market Campus Food Services to increase daily utilization.  This includes keeping the Campus Food Service web page current in coordination with the Webmaster, and working with Student Activities to communicate weekly specials.

W.    Maintain inventory control procedures for the department to prevent loss, theft and waste.  Ensure disposal of expired food product or food that has been left at room temperature longer than Health Service recommendations.  In the event of such unplanned mishaps, file appropriate notice for potential insurance claims.

X.    Work in collaboration with Human Resources concerning department personnel matters pertaining to the employment, training, discipline, termination and grievances of employees and student workers.

Y.    Performs other duties as assigned.