Food Service Manager-RSW

Career Systems Development Corporation•Roswell, NM

About The Position

Responsible for the overall operation of the center’s food service function and for promoting customer service, hospitality, and student satisfaction. The manager oversees the center dining facility and develops the procedures needed to operate it effectively, efficiently, and economically. The role includes planning menus and food orders, coordinating food purchases with Purchasing and Finance, assisting with the departmental budget, and maintaining inventory records for food and equipment. The manager develops rotating menus in compliance with PRH requirements, coordinates the SGA food committee, and gathers student input through food surveys. The manager supervises staff, conducts interviews and makes hiring recommendations, completes performance evaluations and provides ongoing feedback, and assists with staff scheduling. The role also ensures a safe, clean, and orderly work environment; maintains sanitation and safety standards; trains staff on relevant procedures; and ensures required PRH training and SERV safe certification are completed. The manager submits required reports, attends required staff training, and may supervise activities or special events on or off center.

Requirements

Certificate of completion from a culinary arts training program and/or an associate degree in food service management or culinary arts; extensive institutional food service management experience may substitute for education.
Must be able to obtain SERV safe manager certification.
Knowledge of Federal, State, County, and City regulations governing the legal operation of a food service facility.
Ability to relate effectively to the student population.
Knowledge of good nutrition, particularly as it relates to youth.
Excellent oral and written communication skills.
Knowledge of OSHA regulations.
Must meet applicable State or local food-handling requirements, whichever are more restrictive.

Nice To Haves

Three years of broad-based experience in an institutional food service capacity, including one year in a lead or supervisory position.

Responsibilities

Maintain positive working relationships with co-workers.
Adhere to PRH and CSDC policies and procedures and Center Operating Procedures.
Interview prospective employees and make hiring recommendations based on qualifications and experience, in compliance with applicable laws and company policy.
Conduct timely formal performance evaluations for supervised staff and provide regular ongoing feedback.
Assist with preparation of weekly and monthly staff schedules.
Ensure supervised staff maintain an orderly, safe, clean, and healthy work environment in their areas of responsibility.
May supervise an activity or special event, on or off center.
Supervise the overall operation of the center food service component.
Plan, coordinate, and develop procedures for effective, efficient, and economical operation of the center dining facility.
Coordinate food and foodstuffs purchases with Purchasing and Finance personnel and assist with preparation of the departmental budget.
Maintain complete inventory records for food and equipment.
Develop a rotating menu in compliance with PRH requirements, coordinate the SGA food committee, and conduct student food surveys to gather input into menu planning.
Maintain safety and sanitation codes and procedures.
Prepare menus and determine the quantity and quality of foods ordered.
Submit weekly activity and other required reports.
Instruct departmental staff in sanitation and safety procedures.
Attend required staff training and ensure staff complete required PRH training and SERV safe certification.
Perform other duties as assigned.