NO OPENING #7

Food Service Director - Private College (New Account) JOB SUMMARY

Responsible for the operation of all campus board, retail, catering, and concession dining services; the attainment and maintenance of student, faculty, and staff satisfaction; and the achievement of both client and company financial objectives.

 ESSENTIAL FUNCTIONS

1. Hires, trains, schedules, and supervises the food service management team and all unit staff, following company and client policies, while assuring maximum productivity consistent with company objectives and client guidance.  Appraises all managers and unit staff at a minimum of once per year.

 

2. Provides input and counsel to the District Manager in the preparation of the annual operating budget/forecast.

 

3. Oversees menu design, planning, and execution for all catered/special events.

 

4. Establishes and teaches standards of performance to include (but not limited to) the correct and safe method of operation of all food service equipment; the use of correct chemical formulae; tools, and procedures for all cleaning operations; correct food preparation and service methods; the use of standardized recipes; and effective use of time.

 

5. Oversees purchasing food, supplies, and equipment to meet menu and operational requirements, using established company procedures and specifications.

 

6. Inventories food, paper, and cleaning supplies weekly using valid current pricing.

 

7. Forecasts customer count and projected portion usage.  Prepares daily Production Control Record and allocates assignments for the preparation of food.  Meets with production staff daily to insure an understanding of the work that is scheduled and then supervises production of food, providing assistance when needed.

 

8. Supervises the service of food, with an emphasis on good food attractively displayed and cheerfully offered in a clean, pleasant environment.

 

9. Supervises the cleanliness, orderliness, and maintenance of the Food Service Department.

 

10. Prepares the (W.O.R.) Weekly Operating Report.  Reviews financial results and takes appropriate action to insure the satisfaction of both the company and client.

 

11. Actively promotes and markets all retail operations, board plans, catering, and concession services.

 

12. Takes a pro-active approach to campus food service advisory committee involvement and activity.  Implements valid committee input and is responsive to all issues.

 

13. Maintains up-to-date knowledge in the food service industry by reading appropriate periodicals, maintaining close relationships with vendors and colleagues, and attending trade shows and seminars whenever possible.

 

14. Maintains close contact with the client liaison and other administrators to insure that dining services are meeting their expectations.  Provides all required and requested reports, and keeps the client liaison informed of all food service issues.

 

15. Performs other duties as directed.

 

 QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential function satisfactorily.  Food Service Directors should hold a Bachelor of Science degree in Hospitality Management/related field or possess comparable job experience in an institutional food service/business setting. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by a Food Service Director so as to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Standing and/or walking - 80% of the time.Occasionally lifting up to 50 lbs.Frequently lifting up to 20 lbs.