POSITION SUMMARY:
Under the supervision of the Director of Food and Nutrition Services
and Supervisor of Food Service Operations, the Food Services Supervisor is
responsible for food service operations in their assigned region. An employee
in this class supports the goals and objectives of the department and provides
technical, training, and supervisory expertise.
This includes administering, planning, analyzing, directing, assessing,
promoting and evaluating operations in order to meet operational, financial,
accountability, fiscal reporting, daily reporting, and profitability goals of
the department. The ability to work independently with minimal supervision and
work well with others is essential.
DUTIES and RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Develops
short and long-term goals and objectives that support the philosophies and
procedures of the department;
Employs
sound management and leadership strategies to maintain a cost effective
program;
Analyzes
food service operations for cost effectiveness and works with Food and
Nutrition Services personnel to implement improvements;
Prepares
and submits to the supervisor of operations daily reports of operations;
Monitors
financial performance and interprets for field specialists and managers;
Produces,
uses and interprets a wide variety of comparative analysis tools, ratio
analysis, cash collection analysis and control, inventory management analysis
and control, and profit and loss statement analysis to improve operations;
Ensures
adherence of food service programs to federal, state and local laws and
regulations;
Assigns
and evaluates field specialists, managers and satellite leaders, counsels as
indicated;
Develops
training and reviews work schedules, production standards, food costs, labor
costs, and revenues by type for schools; takes corrective action as needed;
Enforces
safety and sanitation practices, operational procedures, accounting procedures,
personnel procedures, and Health Department regulations; completes onsite
reports;
Ensures
all invoices, claims, billings, and reports are submitted accurately and
timely;
Assists
field specialists, managers and satellite leaders in planning and
implementation of promotions and marketing efforts, provides press releases to
the supervisor of operations quarterly;
Promotes
a countywide customer service driven philosophy that focuses on value,
satisfaction and financial accountability;
Attends
meetings of district personnel, student groups, community representatives,
parents and the general public to promote the department and to obtain and
provide information concerning school food service programs;
Works
with vendors to solve problems, monitors compliance with bid documents
conditions and prices, and reports issues to the nutrition specialist;
Assists
the Director and Supervisor of Food Service Operations in establishing,
interpreting and implementing procedures for excellence in countywide food
service operations;
Meets the
annual continuing education/training education requirements for USDA Professional Standards for School
Nutrition Employees;
Processes
leave and time card approvals; and
Performs
other duties as assigned.
QUALIFICATIONS:The requirements listed below are representative of the knowledge, skill, and/or ability required.
Thorough knowledge of the methods and procedures of food
services operations, analysis, accounting, profitability, reporting, and
delivery of quality goods and services;
Equipment operation and layout, current management theories
and practices;
Complete knowledge of child nutrition program goals,
operations, regulations, policies and procedures;
Expert knowledge of work simplification theories and
practices, accounting, cost reduction, revenue enhancement, point of sale
systems, and record keeping;
Ability to implement fiscal and managerial controls designed
to effect economy in food services operations;
Ability to effectively supervise, train, and instruct
employees in all aspects of food service operations including, cooking, baking,
safety and sanitation, technology, and the operation of equipment;
Ability to make sound recommendations for, and assist in, the
planning and implementation of automated food services procedures;
Ability to work effectively with principals, parents,
students, PTA representatives, food service staff, government representatives
and others, often under stressful conditions;
Ability to communicate effectively both orally and in
writing; good physical condition; and
Must
be computer literate in Microsoft office, and POS.
EDUCATION and/or EXPERIENCE REQUIREMENTS:
Bachelor’s degree from an accredited college or university in
Food Services Management, Hotel Administration, Institutional Management,
Dietetics, or a related field; Five (5) years of multi-unit, administrative or
supervisory experience in school food service, institutional, contract food
service, restaurant management; or any equivalent combination of experience and
training which provides the required knowledge, skills and abilities.
CERTIFICATION REQUIREMENTS:
ServSafe certification
or Certified Food Service Manager; candidate
must possess an appropriate Driver’s License, insurance, and a reliable
vehicle; certification as Registration Dietitian and/or School Nutrition
Specialist (SNS) preferred, and 12 hours of annual continuing
education/training.
SUPERVISORY RESPONSIBILITIES:
Provides
guidance and direction to assigned personnel.
PHYSICAL DEMANDS:
The physical demands are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently required to stand, talk, hear, walk, sit, and use fingers, tools or controls. The employee is occasionally required to reach with hands and arms and stoop, kneel, crouch, or crawl. Specific vision abilities required by this job include close vision such as to read handwritten or typed material, the ability to adjust focus, and depth perception. While performing the duties of this job, the employee may occasionally push or lift up to 25 lbs.
Long hours of standing on hard surfaces, lifting up to forty
pounds, sitting for long periods of time, bending, crawling, moving of heavy
objects, extended hours of computer operation.
WORKING ENVIRONMENT:
The work environment characteristics are representative of those an employee encounters while performing the essential functions of the job.
ADDITIONAL INFORMATION:
Considered essential personnel.
Wide variations in heat, humidity, dirty and greasy environments, often stressful conditions requiring prioritization of multiple conflicting priorities, fast paced, significant in County travel between schools, long hours as needed, some overnight travel; may be called upon to report to work during off hours for various situations.