Food Service Manager

Description

Location Name: South Buffalo Charter School

Rate of Pay: $55,000 $65,000 (41-week schedule)

Hours of Work / Schedule: Monday- Friday

Full Time Status

Come join our team at Personal Touch Food Service!

What We offer:

Flexible schedules: positions have no nights, weekends or holidays!

School District positions have working hours compatible with school schedules for working families!

Benefits:

Benefit eligible positions may choose to participate in Health, 

Dental, Vision, 401k, LTD, Life Insurance 

Job Overview:

To deliver professional food and service in a courteous environment using current food trends; participate fully in producing quality food/menu products, achieving strong financial results and creating an initiative-taking, team-oriented environment throughout Personal Touch. Maintains a positive relationship with client. 

This position requires the ability to perform duties in a busy, loud, and dynamic school cafeteria environment. Candidates must be able to maintain composure and efficiency during peak service times.
 

Impact of the Food Service Manager Job:

If this job is performed well, it generates strong customer/administrators’ satisfaction from quality, tasty foods, positive financial results, and account retention, and a positive public image. In addition, if this job is performed well, the incumbent will be satisfied and may advance into another position of challenge and reward. All jobs in the company are affected by this position due to its impact on personnel and customer satisfaction, and hence, the bottom line.

 
Supervision of Staff:

Cooks, Kitchen Prep, Food Service Staff and Monitors

Routine Decisions Made:

Production planning/portion control, menu planning, scheduling, ordering food and supplies, maintaining equipment, pricing services, making personnel decisions, and handling decisions related to food production, catering/special functions, promotions and pleasing customers.

Essential Duties and Responsibilities of the Food Service Manager

• Determine operational needs, level of service and changes in service to meet or exceed customer and administrators’ satisfaction (via communication with all parties and superiors)
• Develop effective menus to meet the operation’s needs, with food production charted and leftover foods accounted for
• Supervise production of all food items daily
• Cross train staff about operational procedures, health and safety issues and sanitation with the goal of creating an effective and efficient operation and work environment
• Hire and manage staff; recruit, interview, hire, schedule and evaluate employees
• Assist with development of Budget; Analyze and monitor costs for fiscal control; monitor receivables, payables and cash to provide fiscal  responsibility
• Order food, supplies and equipment to meet the needs of operational and contractual goals, while practicing fiscal responsibility
• Logistics planning; food transport to various points of service and/or venues.
• Cash controls
• Effectively communicate and administrate provide essential personnel information to corporate; prepare and execute inventory, payroll, sales reports, ledger and P & L forms; prepare reports as necessary for administrators.
• Monitor and supervise operation: frequently inspect all work, storage, serving, production and administrative areas to determine that  food and physical safety regulations and directives are met.
• Improve self through advanced education, knowledge, skills,  abilities and experience in all aspects of foodservice industry

Knowledge, Skills & Abilities Required:

• Cooking, preparation
• Effective marketing/presentation
• General nutrition
• Communication skills necessary
• Human relations/diplomacy
• Listening
• Institutional equipment
• Fiscal management/control
• Ability to read, write and perform basic math at a high school      graduate level
• Effective problem solving
• Adaptability and learning

Requirements

Education/Experience Requirements:

Culinary Degree, bachelor’s degree in food service management, food & nutrition, business management, or in lieu of degree a minimum of 5 years’ experience in institutional/commercial food operation in a capacity with increasing food service supervisory positions/responsibilities.