FS Food Service Manager

Provides direction and manages the overall operations of the Food Service Department.                                                                           

Duties and Responsibilities 

Essential

• Provides direction and supervision to Food Service Associates and Coordinators.
• Controls inventory management, waste control and over sees the ordering of all supplies related to food service.
• Controls and maintains labor costs within the department.
• Provides excellent customer and associate relations / service.
• Oversees and is responsible for compliance within the food industry, OSHA, and health codes.
• Monitors department morale and working conditions within the department.
• Monitors and evaluates the food quality to the customers through such avenues as comment cards, suggestions, etc.
• Continually works ways to improve in service, food quality, prices and vendor costs.
• Works closely on a continual basis with vendors providing food service items.
• Works closely with different departments, i.e., Accounting, Finance, etc.
• Provides back-up support through out the department - register operations, cash reconciliation, etc.
• Assists with food preparation, clean-up and serving as needed.
• Manages different work schedules, month-end, and time cards.
• Coordinates and organizes month-end meals for all home office associates.
• Coordinates and organizes meal needs for the plant facility.

 Additional

• Performs other duties as assigned or needed.

Supervision of Others

• Supervises staff members by performing such duties as recommending employment status (i.e., hiring, terminating, promotions, issuing warnings, etc.), interviewing applicants, counseling, training, scheduling, resolving conflicts, coordinating with other departments, conducting associate meetings, recommending wage increase, etc.

 Minimum Qualifications

 Essential

• Written and verbal communication skills.
• Ability to lift a minimum of 50 lbs.
• Standing, bending, pulling, stretching and lifting for the duration of shift.
• Visually read recipes, orders, product labels etc.
• Ability to read, write and perform math skills, as well as understand food cost.
• Ability to perform essential duties and responsibilities with efficiency and accuracy.
• Customer service skills.
• Ability to organize tasks.
• Ability to work every position in the kitchen and to teach kitchen skills.
• Ability to do inventory control and waste management.
• Experience and knowledge with food preparation.
• Demonstrated leadership abilities.
• Six months previous experience as a Food Service Manager or equivalent.
• Ability to work under stress.
• Ability to work independently and professionally.
• Ability to analyze problems and create solutions.