Food Service Manager

Description

Summary: The Food Service Manager oversees all food service operations across the organization, ensuring compliance with federal, state, and local regulations. This role is responsible for optimizing efficiency in food service sites, managing staffing, nutrition, menu development, inventory, and food service standards. Additionally, the Manager assists the Finance Department in ensuring accurate federal reimbursement claims and may occasionally produce meals and menus for programs such as Child and Adult Care Food Program (CACFP) and Summer Food. 

DUTIES AND RESPONSIBILITIES:

Staff Oversight 

• Provide leadership and guidance to food service staff at multiple sites, ensuring adherence to policies and procedures 
• Collaborate with People Operations (POPS) to facilitate annual trainings for Childcare and Clubhouse staff, including mandatory federal program training, Serve Safe certification, and food handler cards 

Menu Development and Management

• Manage all aspects of Club Food Service Programs, including menu development, inventory management, purchasing, production, waste control, and cost analysis 
• Ensure compliance with food safety and sanitation standards and uphold workplace safety protocols 

Financial Management

• Coordinate with the Finance Department for inventory procurement, monthly reimbursement claims reporting, program budget review, and annual application requirements 
• Manage various programs to achieve monthly cost and revenue projection goals 

Stakeholder Relations

• Develop positive relationships with staff, vendors, community members, other agencies, and local businesses to support food service operations 

Compliance and Reporting

• Ensure compliance with CACFP and Summer Food standards in meal service, recipe development, and counting and claiming procedures 
• Monitor kitchens and food service sites to comply with health department standards 
• Manage computer-based reporting systems and ensure timely and accurate entry of required information 

Professional Development

• Attend relevant classes, seminars, and training events to stay informed about current trends and best practices in food service management 

Communication and Prioritization

• Manage multiple priorities effectively while demonstrating professional communication skills and maintaining high-quality food service standards

Regulatory Compliance

• Manage all necessary reporting and income verification procedures for service sites and coordinate with regulatory agencies for program applications 
• Maintain medical compliance forms for Childcare allergies and food exceptions and monitor compliance by club managers 

Requirements

QUALIFICATIONS

The requirements listed below are representative of the knowledge, skill or ability required: 

• Bachelor's degree in Food Service Management, Hospitality Management, Nutrition Services, or related field preferred OR High school diploma/general education development (GED) and equivalent qualification in lieu of education, to include a minimum of 3 years of experience in food service management 
• Minimum 3 years' experience with food inventory practices, general inventory management, and food production procedures 
• Minimum of 3 years’ supervisory experience in general food preparation, proper food handling and safety, and sanitation requirements 
• Must be 21 years of age or older 
• Must possess current Alaska driver’s license with reliable, insured vehicle 
• Must possess a clean driving record and have a minimum of three years driving experience 
• Ability to work independently in a fast-paced work environment within limited time constraints required 
• Ability to operate kitchen equipment safely is required  
• Must be proficient in basic English (both orally and written), and math skills for recipe conversion and budgeting  
• Strong understanding of federal food service regulations and compliance requirements. 
• Excellent leadership, communication, and organizational skills 
• Proficiency in computer-based reporting systems and Microsoft Office Suite. 
• Serve Safe certification or willingness to obtain certification 
• Ability to communicate effectively with coworkers, youth, supervisors, and other personnel 
• Excellent customer service skills 
• Must be consistent, dependable, enthusiastic, and flexible 
• Ability to manage multiple projects creatively and eff