Manages and coordinates the general operations in a food service department.

Manages and coordinates all phases of food operations including budgeting, planning and ordering for a facility where 50,000 to 100,000 meals are prepared each month; or manages retail operations with annual sales of at least $500,000; and/or supervises 15-35 full-time equivalent employees which may include Food Service Supervisors.

Interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, conducts annual performance evaluations and recommends disciplinary action; 

Develops and maintains operating budgets; controls food and labor costs; determines the need for and recommends acquisition of additional equipment, materials and personnel; 

Directs or performs ordering, receiving, inspection and storage of food and sup­plies; 

Directs food production including work methods, recipe development and customer surveys; 

Reviews and modifies standardized menus; develops and standardizes new menus; implements in the master menu; 

Prepares or supervises preparation of payroll documents, management reports, opera­tions, studies, etc.; 

Provides employee training programs; 

Explains and interprets administrative rules and regulations; develops and maintains operating policies and procedures; 

Ensures proper maintenance, repair and utilization of food service facilities and equipment; oversees compliance with sanitation and safety standards; 

Consults with food, dormitory and related committees and individuals to resolve problems and promote public relations; 

Responds to patron and employee inquiries, suggestions, complaints and requests; 

Participates in management and instructional meetings; 

Adjusts menus for patrons with special dietary problems; 

Trains dietetic interns and students; 

Knowledge of: management of large‑scale food preparation and services; scheduling and assigning work; inventory procedures; report preparation. 

There may be instances where individual positions must have additional licenses or certification.  It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.

Bachelor's Degree in institution management, hotel and restaurant administration, home economics, business administration or related field; AND three years of super­visory/administrative experience including planning and budgeting

                                                                            OR