FOOD SERVICE MANAGER I                                                                       L1035

Definition:

This is food service work as a manager over a medium-scale food service operation.

An employee in this class plans, organizes, and directs the complete operation of a medium-scale food service department; or may function as the assistant food service manager in a large-scale operation having comparable administrative and supervisory responsibilities. As a manager, employees carry total administrative responsibility for the food service department which involves the functions of menu planning, purchasing, personnel, finance, nutritional care, food preparation, food service, and sanitation. Work is normally characterized by operating under a decentralized organizational structure and having the specialized functions of baking and meat cutting. Employees coordinate with other staff members in programs which affect food service operations. Work is performed with a high degree of initiative and independent judgment and reviewed by an administrative supervisor through conferences, reports, and evaluation of overall effectiveness.

Characteristic Work Assignments:

Plans, organizes, and directs a medium-scale food service operation.

Performs as the assistant food service manager in a large-scale food service operation by directing the department in the absence of the manager and having comparable administrative and supervisory responsibilities to the manager of a medium-scale operation.

Establishes policies and procedures for the overall operations of the food service department.

Plans, establishes, and modifies standard and therapeutic menus in accordance with applicable objectives, doctors' prescriptions, and standards of nutrition, cost, variety and quality; and confers with medical staff and other program staff members.

Writes and utilizes acceptable product specifications.

Directs the ordering, receiving, recording, storing, and distributing of food, supplies, and equipment.

Reviews and maintains personnel, budgetary, and other departmental records and reports.

Determines staffing needs for the food service operation; interviews and hires or recommends applicants for employment; determines priorities, schedules, and assigns work and leave time; and reviews performance of subordinate staff.

Establishes, schedules, and implements training programs to provide orientation, and in-service and on-the-job training to the food service staff in methods, materials, practices, and procedures used in all aspects of the food service operation; plans and coordinates out-service training programs for the food service staff; and conducts employee counseling to develop rapport with all personnel, discuss career opportunities, and provide competent supervision.

Monitors working conditions, administers collective bargaining agreements, evaluates and reconciles employee complaints, and  renders decisions or recommendations on formal grievances.

Reviews and maintains work schedules in order to allocate staff appropriately to meet departmental objectives.

Plans, directs, and evaluates food preparation, food service, and sanitation, which normally includes meat cutting, baking, and special function preparation and service by scheduling staff, ordering necessary food stuffs, and determining pricing requirements.

Directs special diet tray assembly and distribution to insure overall efficiency of the operation.

Directs patient or student work programs and confers with members of the therapeutic treatment team regarding patient help, and their work assignments and progress.

Prepares and updates diet manuals, prepares new recipes, and revises and modifies existing recipes to meet nutritional and special diet needs.

Inspects equipment to identify any need for repairs and supervises the preparation of work order requests for equipment repair and maintenance.

Inspects all work areas to insure compliance with established departmental sanitation and safety standards.

Conducts departmental staff meetings and attends administrative meetings to discuss departmental programs and goals, work conditions, and personnel and labor relations problems.

Performs related work as required.

Required Knowledges, Skills, and Abilities:

Knowledge of the modern principles, practices, and techniques of food service management, dietetics, administration, and supervision.

Knowledge of the methods, materials, and equipment used in a food service operation.

Knowledge of the procedures involved in preparing a food service budget and maintaining cost control and expenditure records.

Knowledge of the principles and practices of nutritional care.

Knowledge of the modern methods, materials, practices, and procedures used in a therapeutic diet program.

Knowledge of the procedures required in special diet tray assembly and distribution to insure the accuracy and quality of menu items.

Knowledge of food service safety and sanitation standards.

Knowledge of the proper care and use of standard kitchen, food serving, and sanitation equipment.

Ability to plan, organize, and direct the work of food service personnel in a decentralized medium-scale food service operation.

Ability to establish policies and procedures for the overall operation of a medium-scale food service operation.

Ability to plan, direct, and evaluate the food preparation, food service, and sanitation functions.

Ability to determine proper unit staffing and perform duties associated with the personnel function.

Ability to plan menus within facility and departmental objectives, food and budget allowances, and standards of nutrition, cost, variety, and quality.

Ability to plan and modify standard and therapeutic diet menus in accordance with dietetic standards, special dietary needs, and doctors' prescriptions.

Ability to direct the ordering, receiving, recording, storing, and distributing of food, supplies, and equipment.

Ability to plan, direct, coordinate, and evaluate training programs to provide orientation and in-service, out-service, and on-the-job training to the food service staff in methods, materials, practices, and procedures used in all aspects of the operation.

Ability to conduct employee counseling to develop rapport with all personnel, resolve personnel problems, discuss career opportunities, and provide competent supervision.

Ability to determine undesirable working conditions, administer collective bargaining agreements, evaluate and reconcile employee complaints, and render decisions or recommendations on formal grievances.

Ability to establish and maintain effective working relationships with institutional personnel, medical staff, and patient and student help.

Ability to write and utilize acceptable product specifications.

Ability to prepare and maintain files, records, and reports relating to therapeutic diets, menus, orders, requisitions, inventory, dietetic interns, and food service personnel.

Ability to inspect equipment and identify the need for repair and maintenance.

Ability to develop, direct, and evaluate a student or patient work program.

Ability to direct and evaluate specialized meat cutting and baking operations.

Ability to plan and direct special function preparation and service by scheduling staff, ordering necessary food stuffs, and determining pricing requirements.

Ability to communicate effectively both orally and in writing.

Desirable Preparation for Work:

Experience supervising food preparation and service in an institutional food service operation; or any equivalent combination of experience and/or training.

Date Established or Last Revised

Class Specification - 1973

Commonwealth Equivalent PSG ST07