TITLE Food Services Manager WP
CLASSIFICATION NUMBER 7554
CLASSIFICATION Professional Nonexempt
IMMEDIATE SUPERVISOR Dean of Student Services
MAJOR ADMINISTRATOR Chancellor
The Food Services Manager hires and oversees food service employees, plans menus, orders food supplies, caters special events on campus, oversees the food services budget, maintains cleaning supplies, assists with meal and other food preparation, and participates in various campus committees and activities as necessary.
MINIMUM ACCEPTABLE QUALIFICATIONS
Education/Experience: Five years of progressively responsible food services experience, including management experience, in an educational or institutional setting, or a high school diploma or the equivalent and at least three years of food service management experience, or an associate’s degree in culinary arts or a related field and one year of food service experience is required.
Skills: The ability to operate a cash register and computer is required. Bookkeeping skills are required. Baking and cooking skills are required. The ability to plan, organize and cater for miscellaneous campus events is required. The ability to maintain a customer friendly dining room is required. The ability to provide a wide variety of meals to enhance customer satisfaction is required. The ability to develop knowledge of, respect for, and skills to engage with those of other cultures or backgrounds is required.
Effort: This position moves institutional food supplies and equipment weighing up to fifty pounds on a regular basis.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1). Plans well-balanced, nutritious meals for the campus community, maintains recipes needed for all menus, and seeks input from patrons to ensure customer satisfaction.
2. Oversees the purchasing of all groceries, cleaning supplies, and equipment and ensures the repair of equipment by appropriate personnel.
3. Conducts the weekly inventory, posts purchased items on the inventory sheet, and updates prices.
4. Prepares the following information and make it available for review by appropriate authorities (e.g., Dean of Student Services and internal auditors): labor planning worksheet (including custodial), fixed and general expense worksheet (including utilities, cleaning supplies, and rest room supplies), weekly operating report, income planning worksheet, meal plan participation worksheet, food and supplies received worksheet, and weekly operating report.
5. Ensures the prompt and proper storage of food items, the laundering of linens, the cleanliness of the entire facility, and maintains food services operations in full compliance with public health codes.
6. Schedules daily, weekly, and monthly cleaning of floors, ovens, the grill, hood screens, freezers, etc. and assists in accomplishing these necessary tasks.
7. Prepares timely billings for catered events and provides the paperwork to the Office of Business Services.
8. Oversees the accuracy of the operation of the cash register, debit/credit card machine, daily deposits, the daily cash worksheet, and petty cash.
9. As primary budget authority, monitors income and expenses monthly and ensures operation within the budget to include an appropriate surplus for equipment and maintenance requirements.
10. Hires part time and full time employees, ensures the accuracy of all time cards, schedules workers to cover the hours of operation, and remains available for emergency calls or make arrangements for someone to be available to handle problems that might arise when manager is not on the job.
11. Resolves and properly documents any issues or incidents that might occur within dining facilities.
12. Develops and promotes special meals and other activities.
13. Participates actively in weekly Student Services staff meetings and other campus activities.
14. Develops the department mission and goals and assessment of student learning and monitors, documents, and revises as necessary.
15. Facilitates a work environment that encourages knowledge of, respect for, and development of skills to engage with those of other cultures or backgrounds.
16. Remains competent and current through self-directed professional reading, developing professional contacts with colleagues, attending professional development courses, and attending training and/or courses as directed by the Dean of Student Services.
17. Ensures that miscellaneous assignments related to Food Services are completed in the best interests of the campus by accepting and accomplishing tasks which are delegated by the Dean of Students.
The Food Services Manager is supervised by the Dean of Student Services and directly supervises the employees of the Putnam Cafeteria.
OFFICE OF HUMAN RESOURCES
REVISED SEPTEMBER 2014
JOB FAMILY 2
Factor 1: Educational Requirements of the Job
Level 2 - 100 Points: The job requires a high school diploma or equivalent.
Factor 2: Skill Requirements - Craft and Trade Skills
Level 2 - 350 Points: General mechanical or technical aptitude and a general knowledge of, and experience in, a skill, craft, or trade. A general ability to understand procedures, operations, and/or operate basic equipment, that typically require some previous experience or training is required. Jobs at this level typically require at least one and up to two years of related experience for successful performance.
Factor 3: Managerial Responsibility
Level 5 - 500 Points: Supervision of a work group or department including hiring, training, disciplining, and directing the work of others. At this level the required supervision will likely include general rather than close supervision of others. Typically, the nature of the work may involve the supervision of other supervisors or work group leaders, or the responsibility for a rather large group of operative employees in non-technical or non-highly skilled areas. At this level, supervisory responsibilities consume significant amounts of work time and include substantial responsibility for budget development as well as financial control, purchasing, and work planning responsibilities.
Factor 4: Guidelines
Level 3 - 90 Points: Procedures and standards exist, but considerable latitude in applying procedures and selecting a sequence of activities must be exercised. The employee uses judgment in interpreting and adapting guidelines such as agency policies, regulations, precedents, and work directions for application to specific cases or problems. The employee analyzes results and recommends changes.
Factor 5: Contacts
Level 4 - 175 Points: The purpose is to coordinate activities involving employees, students, and/or the general public. At this level, contacts involve considerable interpersonal skill involving cooperation and coordination and may involve the organization of activities of programs requiring working relationships among several parties. While contacts may require some level of persuasion, potential for conflicts and disputes are relatively minor.
Factor 6: Work Environment
Level 2 - 40 Points: The work area involves moderate discomfort and/or risk such as that from moving machinery, occasional work with hazardous substances, or moderate levels of noise. The work may require wearing of protective gear. The work area is generally adequately lighted and ventilated, but may involve uncomfortable temperatures at times.
Factor 7: Physical Demands
Level 2 - 60 Points: Work requires some exertion such as standing for long periods of time, considerable walking, frequent bending kneeling, reaching, and stooping. May include occasional lifting of moderately heavy objects. Work may require specific but common physical abilities.
Factor 8: Responsibility for Facilities and Resources
Level 3 - 70 Points: At this level would be jobs in which the incumbent has considerable ongoing responsibility for building security and public safety.
Factor 9: Complexity
Level 2 - 250 Points: The work consists of tasks that involve related steps, processes, or methods. Decisions regarding what needs to be done involve choices requiring the employee to recognize the differences among a few easily recognizable situations. Decisions at this level are based on knowledge of the procedural requirements of the work coupled with the awareness of the specific functions and assignments of the department.