Cafeteria Manager Duties
SUMMARY
This is responsible administrative and supervisory work in food
service management.
An employee allocated to this class of work is responsible for
planning, organizing, and directing a diversified staff of food
service personnel in the operation of a large cafeteria and
kitchen. Activities and decisions are varied in nature,
requiring independent action and judgment in solving common
problems. Unusual cases or questionable matters are resolved
with this position's supervisor or other appropriate positions.
This class differs from a Cafeteria Manager I in that a
Cafeteria Manager II is responsible for the supervision of more
employees and a food service unit serving a larger volume of
meals. Direction is received from an administrative superior on
matters pertaining to special menus and operating policies. Work
is evaluated through observation and in terms of customer
reaction.
DUTIES AND RESPONSIBILITIES
May provide over-all management for a major food service unit
May plan, organize, assign, and supervise the work of a number
of diversified personnel engaged in food preparation and service
May observe quality of food service and give instructions for
the maintenance of high standards
May develop and prepare menus according to sound dietary
principles
May review inventory and requisitions and purchases food
supplies as required by anticipated volume
May make direct special purchases
May assess performance and complete formal performance
evaluation
May assign and train personnel and determine work schedules
May interview and recommend employees to be hired
May resolve minor employee grievances
May provide a food service educational expensive for students
assigned to a dining hall for Quality Food Labs and to interns
Performs other duties as required
EDUCATION AND EXPERIENCE
Bachelor's degree including or supplemented by course work in
dietetics and restaurant management and at least 4 years
management experience in a high volume food service unit or any
combination of training and experience. Valid driver's license
required.
KNOWLEDGE, SKILLS AND ABILITIES
Thorough knowledge of institutional or commercial food service
management procedures and practices
Considerable knowledge of health and safety requirements
applicable to a food service operation
Considerable knowledge of food values, nutrition, and menu
planning
Ability to control and manage high volume food service
operations
Ability to supervise the work of others
Ability to prepare working schedules for employees and to
instruct subordinates in food service procedures
Ability to maintain a variety of operating and general records
and to prepare reports
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