Assistant Cafeteria Manager Duties
SUMMARY
This is responsible administrative and supervisory work in food
service management in a large cafeteria.
Work involves assisting the Cafeteria Manager in planning,
organizing and directing food service personnel in the operation
of a large cafeteria or kitchen. Work is performed under the
general direction of the Cafeteria Manager and is evaluated
through observation of results and customer reaction.
DUTIES AND RESPONSIBILITIES
Assists in the overall management of a large University
cafeteria or a major food service unit.
Prepares food orders and control inventories.
Plans, organizes and directs food service personnel in food
production and service.
Makes direct special purchases.
Hires and trains food service personnel.
Assumes responsibility for the operation of the cafeteria or
food service unit as delegated.
Performs related duties as required.
EDUCATION AND EXPERIENCE
Graduation from an accredited college or university with course
work in dietetics and restaurant management and experience in a
large food service unit; or any combination of training and
experience.
KNOWLEDGE, SKILLS AND ABILITIES
Considerable knowledge of institutional or commercial food
service management procedures and practices.
Considerable knowledge of food and nutritional values, and menu
planning.
Knowledge of health and safety requirements applicable to a
large food service operation.
Ability to effectively supervise the work of others.
Ability to maintain a variety of operating and general records.
Ability to supervise and manage a large work group.
Ability to manage employees with a diverse educational
background.
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