Food Service Manager

POSITION DESCRIPTION:

The Food Service Manager works under the direct supervision of the Chief Executive Officer. This position is responsible for performing the daily managerial and supervisory for all areas of the agency’s food service program and related operations at multiple sites.

ESSENTIAL FUNCTIONS/RESPONSIBILITIES:

• Establish and oversee administrative procedures to meet objectives set by the Chief Executive Officer and Boards of Directors
• Responsible to organize and conduct planning as it relates to the goals and objectives of program activities;
• Responsible to monitor compliance with health and fire regulations regarding food preparation, serving, and equipment & building maintenance;
• Responsible to monitor food preparation methods, portion sizes, and special conditions based on dietary constraints to ensure that food is prepared and presented in an acceptable manner;
• Responsible to coordinate assignments of cooking personnel to ensure economical use of food and timely preparation;
• Responsible to organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance;
• Responsible to complete annual Child and Adult Care Food Program and Summer Lunch funding applications in coordination with the Finance Director;
• Responsible to implement assigned programs/projects for the purpose of conforming to administrative, federal, state and local requirements;
• Assists with the preparation and monitoring of program budgets in coordination with the Finance office;
• Responsible to monitor food production and service to assure that planned menus are followed and that substitutions comply with meal requirements;
• Responsible to ensure regular training sessions for all food service employees in the area of food production, sanitation, USDA & CACFP program regulations;
• Responsible for maintaining, preparing and reviewing a variety of statistical information (meal production records, inventories, logs and reports) required for the preparation of monthly and/or quarterly reports.
• Prepares regular and special reports, prepares and maintains appropriate and proper documentation;
• Responsible to ensure the procurement of equipment, supplies etc. in accordance with agency, state and federal policies, procedures and guidelines;
• Ensures menus are based on USDA nutritional requirements;
• Responsible for complying with all of safety rules and regulations according to the Authority’s policies and procedures, as well as federal and state laws;
• Maintain a neat and safe working environment;
• Follow the Authority’s Procurement and Personnel Policies and Procedures.

OTHER RESPONSIBLITIES

• Participates in Community activities related to the goals and objectives of the Authority and activities sponsored by the Authority.
• Maintain a working knowledge of all resources available to low-income and other clients served by the Authority.
• Knowledge or willingness to learn proper cleaning techniques is essential.
• Perform other duties as are assigned.

SUPERVISORY LEVEL Direct supervision of personnel assigned to the Food Service Department. EMPLOYMENT STANDARDS OR JOB REQUIREMENTS

Education, Training, Special Licenses: Completion of a Bachelor’s Degree in business administration, food service management or related. Must possess a valid Georgia Drivers License. Must have an acceptable Criminal Background Check and pre-employment Drug Screen.

Experience: Three (3) years or more related experience in food service and/or nutrition; must have training beyond high school; minimum of one (1) years of supervisory experience. Experience in interpreting and implementing policies, rules and regulations. Experience must include use of spreadsheet software such as Microsoft Excel; database software; typing skills and computer literacy.

Skill at: Must have basic knowledge of cleaning products and ability to perform minor building maintenance. Must be able to interpret and apply rules and regulations. Requires customer service skills in dealing with the general public; communicating with a diverse population. Must be able to communicate written and verbally. In addition must have the ability to prioritize daily work.

Equipment to be used: Must possess valid driver’s license. Must be knowledgeable in the use of computers, fax, copiers, business telephones, and 10 key calculators.

TYPICAL PHYSICAL DEMANDS:

Must be able to lift up to 50 pounds and carry 20 to 30 pounds. The job also requires manual dexterity such walking, standing, and bending. May require driving to and from surrounding counties.

Must submit to drug screening if drug use suspected.

TYPICAL MENTAL DEMANDS:

Must be able to read, comprehend and follow directions. Must be able to have attention to detail.

WORKING CONDITIONS:

The job is performed in a typical office building and office setting.

Job Type: Full-time

Pay: From $28.50 per hour

Expected hours: 40.0 per week

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person