Position Type:
CLASSIFIED/FOOD SERVICES

Date Posted:
6/2/2021

Location:
NUTRITION SERVICES


RICHLAND COUNTY SCHOOL DISTRICT ONE, SOUTH CAROLINA JOB DESCRIPTION

CLASSIFICATION TITLE: FOOD SERVICE MANAGER
FSLA: NON EXEMPT
SALARY RANGE: $59,616.00- $83,443.00

GENERAL STATEMENT OF JOB

Under limited supervision, manages the preparation and serving of student meals and services to district schools and approved programs. Requisitions foods and supplies; supervises and evaluates the work of the Schools Supervisor, Central Kitchen Supervisor and Central Kitchen Administrative Assistant/ Accounting Clerk. Reviews work of subordinates for completeness and accuracy. Reports to the Director of Nutrition Services.

SPECIFIC DUTIES AND RESPONSIBILITIES ESSENTIAL JOB FUNCTIONS
Ensures the daily central kitchen operations and schools needs are met; ensures that the supervision of duties for assigned cashiers, food service operators, warehouse, catering, food production and transportation staff is in-line with departmental needs. Supervisory duties include instructing; assigning; reviewing and planning work of others; maintaining standards; coordinating activities; allocating personnel; selecting new employees; acting on employee problems; and recommending employee transfers, promotions and discipline. Reviews the work of subordinates for completeness and accuracy; evaluates and makes recommendations as appropriate; offers advice, support and assistance as needed.

Supervises the production and distribution of food and related supplies to and from all schools and central kitchen facility; ensures sufficient orders for foods and supplies needed are aligned with the operational needs. Ensures that all food and supplies are properly shipped to schools and is on schedule. Inspects preparation and serving operations at schools for compliance with standards of quality.

Assesses and fulfills operational supply needs within the operation's budget. Will make recommendations to ensure costs incurred are aligned with the operational budget. Completes appropriate journal forms and documents to ensure the budget maintains balance.

Monitors labor, equipment and food costs for compliance with budget allocations.

Pursues and completes grant opportunities for the program to include but not limited to, Fresh Fruit and Vegetable Grant (FFVP), Equipment Assistance Grant, Fuel Up to Play 60, etc.

Supervises the completion of annual program applications; ex. National School Lunch Program (NSLP)

Serves as the summer meals program coordinator.

Completes procurement responsibilities as it relates to departmental requisitions for food, supplies and services, vendor evaluations, monitoring contracts for compliance.

Responsible for completion of monthly Sales & Use Taxes, monitoring and approving of invoices and payroll.

Reviews bank deposits and other financial records prepared by cashiers for accuracy and completeness.

Ensures on-the-job training for current and new employees are current and completed annually.

Prepares and submits daily, weekly and monthly reports.

Receives, investigates and resolves complaints regarding food services.

Performs computer data entry to record and retrieve various information and to prepare reports.

Performs general administrative tasks, including but not limited to answering the telephone, typing reports and correspondence, filing, copying documents, attending meetings, etc.

Attends seminars, conferences, workshops, classes, etc as appropriate.

Receives, reviews, prepares and/or submits various records and reports including billing invoices, checks, production reports, revenue reports, shipping sheets, routine reports, order guides, payroll review and processing, menus, memos, correspondence, etc.

Operates a variety of equipment such as a computer, printer, adding machine, telephone, braising pan, oven, steamers, dishwasher, kitchen utensils, knives, etc.

Interacts and communicates with various groups and individuals such as immediate supervisor, District and school administrators, teachers, co-workers, subordinates, students, etc.

ADDITIONAL JOB FUNCTIONS

Routinely and randomly checks the temperature of food items and food storage areas.

Conducts audit reviews of schools and of various programs to ensure program compliance.

Assists with conducting monthly inventory of supplies. Assists with the checking in of food and supplies.
Performs related duties as required.

MINIMUM TRAINING AND EXPERIENCE

Requires a bachelor degree and a minimum of two years of experience in commercial food preparation and management, or an equivalent combination of education, training and experience that provides the required knowledge, skills and abilities. Must complete required training and possess a valid state driver's license.
MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

Physical Requirements : Must be physically able to operate a variety of machines and equipment including a computer, adding machine, kitchen appliances and utensils, etc. Must be able to exert up to twenty pounds of force occasionally and/or a negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Physical demands are in excess of those for sedentary work; must be able to remain on feet for periods of time, stoop, kneel, push, pull, etc. Must be able to lift and/or carry weights of up to fifty pounds.

Data Conception : Requires the ability to compare and/or judge the readily observable functional, structural or compositional characteristics (whether similar to or divergent from obvious standards) of data, people or things.

Interpersonal Communications : Requires the ability of speaking and/or signaling people to convey or exchange information. Includes training employees, giving assignments and/or directions to subordinates and receiving assignments and/or directions from supervisor.

Language Ability : Requires ability to read a variety of policy and procedure manuals, food manuals, recipes, reports, etc. Requires the ability to prepare menus, records, memos, reports, etc. with proper format, punctuation, spelling and grammar, using all parts of speech. Requires the ability to speak with and before others with poise, voice control and confidence.

Intelligence : Requires the ability to apply principles rational systems to solve practical problems and deal with a variety of concrete variable in situations where only limited standardization exists; to interpret a variety of instructions furnished in written, oral, diagrammatic or schedule form. Requires the ability to apply influence systems in managing a staff; to learn and understand principles and techniques; to make independent judgments in absence of supervision; to acquire knowledge of topics related to primary occupation. Must have the ability to comprehend and interpret received information.

Verbal Aptitude : Requires the ability to record and deliver information, to explain procedures, to follow and give verbal and written instructions; to counsel and teach employees. Must be able to communicate effectively and efficiently with persons of varying educational backgrounds.

Numerical Aptitude : Requires the ability to add and subtract totals, to multiply and divide, to determine percentages and decimals and to determine time.

Form/Spatial Aptitude : Requires the ability to inspect items for proper length, width and shape; identify harmonious or contrasting combinations as in cooking; and visually read various information.

Motor Coordination : Requires the ability to coordinate hands and eyes using office and kitchen machinery; to operate motor vehicles.

Manual Dexterity : Requires the ability to handle a variety of items, keyboards, office equipment, control knobs, buttons, switches, catches, knives, kitchen utensils. etc. Must have moderate levels of eye/hand/foot coordination.

Color Discrimination : Requires the ability to differentiate colors and shades of color.
Interpersonal Temperament : Requires the ability to deal with people beyond giving and receiving instructions. Must be adaptable to performing under stress when confronted with emergency situations or tight deadlines.

Physical Communications : Requires the ability to talk and/or hear: (talking: expressing or exchanging ideas by means of spoken words; hearing: perceiving nature of sounds by ear).

PERFORMANCE INDICATORS

Knowledge of Job: Has thorough knowledge of the methods, procedures and policies of the Nutrition Services Department as they pertain to the performance and duties of the Food Service Manager. Has skill in planning, preparing and presenting appetizing, nutritious meals for children. Has thorough knowledge of local, state and federal rules and regulations regarding the preparation and delivery of meals to school children. Has considerable knowledge of the nutritional and dietary needs of children. Has considerable knowledge of the principles and practices of food service operations. Has thorough knowledge of the organization of the Department and of related departments and agencies. Has considerable knowledge of the functions and interrelationships of Richland District One and other governmental agencies. Is able to help ensure departmental compliance with all the laws and regulations and control the activities of the department through effective supervision. Knows how to plan, organize and direct a cafeteria staff. Is able to perform employee evaluations and to make recommendations based on results. Knows how to apply supervisory and managerial concepts and principles. Has the ability to offer training and assistance to co-workers and employees of other departments as required. Has the ability to offer instruction and advice to subordinates regarding departmental policies, methods and regulations. Has the ability to use independent judgment as needed in performing routine and non-routine tasks. Is able to take the initiative to complete the duties of the position without the need of direct supervision. Is able to read and interpret various manuals, recipes, policies and related materials pertaining to the responsibilities of the job. Knows how to prepare menus, reports, memos, etc. Has comprehensive knowledge of the terminology and various professional languages used within the department. Knows how to maintain effective relationships with personnel of other departments, professionals and members of the public through contact and cooperation. Knows how to react calmly and quickly in emergency situations. Has the mathematical ability to handle required calculations. Has the ability to plan, organize and prioritize daily assignments and work activities. Has good organizational, technical and human relations skills. Has the ability to learn and utilize new skills and information to improve job performance and efficiency. Has skill in the use of computers. Has knowledge of the standard tools, materials and practices of the trade. Has knowledge of the occupational hazards and safety precautions of the trade.

Quality of Work : Maintains high standards of accuracy in exercising duties and responsibilities. Exercises immediate remedial action to correct any quality deficiencies that occur in areas of responsibility. Maintains high quality communication and interaction with all District departments and divisions, co-workers and the public.

Quantity of Work : Performs described "Specific Duties and Responsibilities" and related assignments efficiently and effectively in order to produce quantity of work which consistently meets standards and expectations of the District.

Dependability : Assumes responsibility for completing assigned work. Completes assigned work within deadlines in accordance with directives, District policy, standards and prescribed procedures. Remains accountable to assigned responsibilities in the technical, human and conceptual areas.

Attendance : Attends and remains at work regularly and adheres to District policies and procedures regarding absences and tardiness. Provides adequate notice to higher management with respect to vacation time and time-off requests.

Initiative and Enthusiasm : Maintains an enthusiastic, self-reliant and self-starting approach to meet job responsibilities and accountabilities. Strives to anticipate work to be done and initiates proper and acceptable direction for the completion of work with a minimum of supervision and instruction.

Judgment : Exercises analytical judgment in areas of responsibility. Identifies problems or situations as they occur and specifies decision objectives. Identifies or assists in identifying alternative solutions to problems or situations. Implements decisions in accordance with prescribed and effective policies and procedures and with a minimum of errors. Seeks expert or experienced advice where appropriate and researches problems, situations and alternatives before exercising judgment.

Cooperation : Accepts supervisory instruction and direction and strives to meet the goals and objectives of same. Questions such instruction and direction when clarification of results or consequences are justified, i.e., poor communications, variance with District policy or procedures, etc. Offers suggestions and recommendations to encourage and improve cooperation between all staff persons and departments within the District.

Relationships with Others : Shares knowledge with managers, supervisors and staff for mutual and District benefit. Contributes to maintaining high morale among all District employees. Develops and maintains cooperative and courteous relationships with department employees, staffers and managers in other departments, representatives from organizations, and the public so as to maintain good will toward the District and to project a good District image. Tactfully and effectively handles requests, suggestions and complaints from other departments and persons in order to maintain good will within the District. Emphasizes the importance of maintaining a positive image within the District. Interacts effectively with higher management, professionals and the public.

Coordination of Work : Plans and organizes daily work routine. Establishes priorities for the completion of work in accordance with sound time-management methodology. Avoids duplication of effort. Estimates expected time of completion of elements of work and establishes a personal schedule accordingly. Attends required meetings, planning sessions and discussions on time. Implements work activity in accordance with priorities and estimated schedules.

Safety and Housekeeping : Adheres to all safety and housekeeping standards established by the District and various regulatory agencies. Sees that the standards are not violated. Maintains a clean and orderly workplace.

Planning : Plans, directs and uses information effectively in order to enhance activities and production of the department. Knows and understands the expectations of the District regarding the activities of the department and works to see that these expectations are met. Designs and formulates ways, means, and timing to achieve the goals and objectives of the department and the District. Within constraints of District policy, formulates appropriate strategy and tactics for achieving departmental and District objectives. Effectively and efficiently organizes, arranges and allocates manpower, financial and other designated resources to achieve the goals and objectives of the department and the District.

Organizing : Organizes work and that of subordinate staff well. Ensures that staff members know what results are expected of them and that they are regularly and appropriately informed of all District and department matters affecting them and/or of concern to them.

Staffing : Works with the Human Resources Department and upper management, where appropriate, to select and recommend employment of personnel for the department who are qualified both technically and philosophically to meet the needs of the department and the District. Personally directs the development and training of department personnel ensuring that they are properly inducted, oriented and trained.

Leading : Provides a work environment which encourages clear and open communications. Has a clear and comprehensive understanding of the principles of effective leadership and how such principles are to be applied. Provides adequate feedback to staff so they know whether their performance levels are satisfactory. Commends and rewards employees for outstanding performance yet does not hesitate to take disciplinary action when necessary. Exercises enthusiasm in influencing and guiding others toward the achievement of District goals and objectives.

Controlling : Provides a work environment which is orderly and controlled. Coordinates, audits, and controls manpower and financial resources efficiently and effectively. Coordinates, audits, and controls the utilization of materials and equipment efficiently and effectively. Has a clear and comprehensive understanding of District standards, methods and procedures.

Delegating : Assigns duties to staff as necessary and/or appropriate to meet department goals, enhance staff abilities, build confidence on the job and assists staff members in personal growth. Has confidence in staff to meet new or additional expectations.

Decision Making : Uses discretion and judgment in developing and implementing courses of action affecting the department. When a particular policy, procedure or strategy does not foster the desired result, moves decisively and explicitly to develop and implement alternatives.

Creativity : Regularly seeks new and improved methodologies, policies and procedures for enhancing the effectiveness of department and District. Employs imagination and creativity in the application of duties and responsibilities. Is not adverse to change.

Human Relations : Strives to develop and maintain good rapport with all staff members. Listens to and considers their suggestions and complaints and responds appropriately. Maintains the respect and loyalty of staff.

Policy Implementation : Has a clear and comprehensive understanding of District policies regarding the department and District function. Adheres to those policies in the discharge of duties and responsibilities and ensures the same from subordinate staff.

Policy Formulation : Keeps abreast of changes in operating philosophies and policies of the District and continually reviews department policies to ensure that any changes in District philosophy or practice are appropriately incorporated. Also understands the relationship between operating policies and practices and department morale and performance. Works to see that established policies enhance same.