Description
Position at IDEA Public Schools

About the Rio Grande Valley

Since 2000, IDEA Public Schools has grown from a school of 150 students in Donna, TX to the fastest- growing family of tuition-free, public charter schools in the United States. In the Rio Grande Valley, we are a nucleus of four counties (Cameron, Hidalgo, Starr and Willacy County) that work as one unit to support our children academically and holistically.

RGV is home to a population of just over 1.3 million residents. Children across the region truly benefit from IDEA's mission of college for all as only 1 out of 17 students graduate college-ready. Our mission holds true as we have 2,400 IDEA alumni that currently attend, or have graduated from, 150 colleges and universities across the country.

Join our passionate team of changemakers in south Texas as we prepare to expand our home region to 55 schools, serving over 38,000 students in 2022 .

Role Mission: The mission of the CNP Regional Operations Manager is to streamline operational processes, maximize efficiencies & minimize costs whil e ensuring standardization is share d between regions for the benefit of all CNP campus teams. They adhere to the food and nutrition policies and guidelines set forth by the United States Department of Agriculture (USDA) and the respective state agencies that monitor (i.e. Texas Department of Agriculture, Louisiana Department of Education) . More specifically, they lead and support campus CNP managers so they can successfully manage their respective teams as to drive results for departmental goals . Other responsibilities include but are not limited to: ensuring a successful beginning of year execution, leading efforts to increase student participation in our meal program s , leading professional developments for campus CNP staff , ensuring all cafeterias follow federal, state , and local health codes for a food safety, and coordinating with campus CNP teams in making College For All a reality.

Accountabilities :

100% of campuses in the region meet the campus fund balance goal by June 30 th

• Conduct professional development for campus managers as needed with a focus on cafeteria management that includes maximization of revenue while controlling expenses
• Review the CNP Budget Trackers on a monthly basis to assess the financial health of cafeterias operations in the regions; implement corrective measures as needed for goal attainment

• Collaborate with campus APO and CM on strategies to continue increasing student participation and/or decrease costs for the campus operation
• Conduct internal audits to ensure adherence to state guidelines and compliance
• Monitor product inventory levels in the region to stay within departmental expectations
• Share best practices with other regional managers and develop standard operating procedures that can be applied to all regions in an effort to entrench operational excellence

Meet or exceed 85% Employee Retention

• Identify campus personnel needs based on student participation in our meal programs throughout the academic year
• Interview, hire, and onboarding new Cafeteria Managers in the region
• Train Cafeteria Manager s on how to hire Food Service Specialist and Food Service Specialist Substitute for their respective team
• Train Cafeteria Managers are executing the Staff Development Cycle on schedule

• Execute training on how to properly address employee conflict and follow our departmental exit protocol
• Mediate or intervene with all potential CNP exits
• Conduct exit interviews as per departmental guidelines

Region meets the cost per meal equivalent goal by LDOS

• Track cost per meal equivalent via CNP Dashboard weekly ; implement corrective action as needed
• Lead phone or video conferences to cascade best practices for operational SOPs and expectations among other regional managers and cafeteria managers
• Maintain high quality of s ervice through weekly campus visits and observation of food production and meal service; implement corrective action as needed
• Develop and lead trainings for campus staff on operational efficiency with a focus on improving food quality , minimize food waste due to overproduction, an d improving the level of service provided to students
• Meet with campus leadership to discuss progress to goals, or lack of, and coordinate course correction measures

Ensure 80% breakfast and 85% lunch student participation, 10% (40%SoLa) supper or snack participation by LDOS.

• Train managers on how to place food / non-food orders with accuracy as to ensure 100% execution of published menu
• Ensure all cafeteria teams execute Breakfast in the Classroom , Lunch, and Supper/Snack meal services on time as maximize student participation and minimizing disruption to instruction
• Ensure Breakfast in the Class audits (weekly) are being performed with a focus on compliance accuracy of 100%

• C ollect information on recipe errors or meal pattern observations and r eport these to CNP Nutrition Team
• Coordinate with CNP Finance and CNP Nutrition to execute pilots, initiatives, survey or other information gathering projects for the purpose of increase student participation in the region or improving the menu

100% of programmed schools in operation with CNP campus staff hired, food and kitchen ready by the first day of school

• Cascade to the region our beginning of year plan

• Ensure all teams use the CNP Quick Start to assess their readiness and close any gaps that can jeopardize the launch of the new academic year
• Instruct & coordinate with Cafeteria Managers as to placing their order for cafeteria tables, smallware and office supplies for delivery in July
• Ensure Prep Week protocol is executed the week before first day of school
• Conduct follow up debrief or step back meeting with APO/CM in days following the first day of school, identify causes for gaps and opportunities
• Coordinate with campus APOs to ensure they are also holding their campus CNP managers accountable for BOY plan execution

We look for Team and Family who embody the followingvaluesand characteristics:

• Believes and is committed to our missionand being an agent of change: that all studentsare capable of gettingto and through college
• Has demonstrated effectiveoutcomes and results, and wants to be held accountable for them
• Has a propensity for action, willing to make mistakes by doing in order to learn and improvequickly

• Works with urgency and purpose to drive student outcomes
• Thrives in an entrepreneurial, high-growth environment; is comfortable with ambiguity and change
• Seeks and responds well to feedback, which is shared often and freely across all levels of the organization
• Works through silos and forges strong cross-departmental relationshipsin order toachieve outcomes
• We believe in education asa professionand hold ourselves to high level of conduct, professionalism and behaviors as models for our colleagues and students.

Supervisory Responsibilities

• Campus staff, share direct reports with campus Assistant Principals of Operations

Competencies:

• Mission Focus - focuses on IDEA's core purpose of getting all students into college

• Record of Results - holds high expectations for self and others to achieve and surpass intended goals
• Managing Others to Deliver Results - leads team to achieve measurable and ambitious results
• Problem Solving - able to synthesize, analyze, and prioritize data and opportunities to develop strategies for achieving quantifiable goals
• Coaching & Developing - develops team through formal and informal methods; makes professional development a top priority
• Communication - effectively conveys information using a variety of channels and techniques

• Continuous Improvement - proactively identifies opportunities to improve and consistently reflects on past actions to guide future decisions

Qualifications:

• Education: Bachelor's degree in Business Management and/or Administration or related
• Experience: 2 + years in management role(s), within food or hospitality related industry, oversight of multiple units
• Licenses or Certifications: Nationally recognized food safety certification

Knowledge and Skills:

• Business awareness with working knowledge of methods, materials, equipment, and processes used in food management.
• Knowledge of safety, security and sanitation procedures and their implementation in food operations.
• Ability to lead, motivate and coordinate with a diverse group across regions.

• Strong computer literacy, that includes an understanding of Microsoft Office Suite (i.e Word, Excel, PowerPoint).
• Strong mathematical skills and the ability to understand and interpret data (charts, graphs, etc.).
• Strong organizational, communication, and interpersonal skills.
• Excellent oral, written, and presentation skills.
• Demonstrates strong problem solving, adaptability and flexibility skills.

• Can work independently with little direction.
• Can handle stress well to meet time sensitive deliverables.

Compensation:

• Salaries for this role typically fall between $ 51,650 and $ 6 3,812 , commensurate with relevant experience and qualifications. This role is also eligible for a performance bonus based on individual and organizational performance and goal attainment.

IDEA Public Schools does not discriminate on the basis of race, color, national origin, age, sex or disability, in admission or access to, or treatment of employment in its programs and activities. Any person having inquiries concerning the organization's compliance with the regulations implementing Title VI of Civil Rights Act of 1964 (Title VI), Section 504 of the Rehabilitation Act of 1973 (Section 504), or Title II of the Americans with Disabilities Act of 1990 (ADA), may contact IDEA Human Resources at (956) 377-8000.