Assistant Director Food Service -
Retail Duties
SUMMARY
This is administrative and supervisory work in food service
management.
An employee allocated to this class is responsible for planning,
organizing, and directing a diverse staff of food service
personnel in a multiple type food service operation, which may
include catering/banquet service, full service restaurant, and
specialty snack food service or meal plan operations. Work
requires considerable judgment and initiative in planning work
programs, and staffing for food service operation. Employee
receives requests for catering/banquet service, plans, and
prices menus, and supervises operations at location where
catered service or banquets are held. Direction is received from
an administrative superior on matters pertaining to operating
policies and special menus. Work is evaluated through
observation and in terms of customer reaction.
DUTIES AND RESPONSIBILITIES
Plans, organizes, assigns, supervises, trains staff and
coordinates activities.
Develops menus for banquet and dining areas.
Coordinates catering/banquet service activities.
Works on customer relations and satisfaction
Performs as manager in food areas as needed.
Interviews, hires, and evaluates employees' performance.
Reviews inventory and purchases.
Works with quality control and maintenance standards.
Ensures actual costs do not exceed budget.
Ensures compliance with safety/health regulations.
EDUCATION AND EXPERIENCE
Graduation from an accredited college or university including or
supplemented by course work in dietetics and restaurant
management and considerable management experience in a high
volume food service unit or six years related experience.
Driver's license required.
KNOWLEDGE, SKILLS AND ABILITIES
Must have thorough knowledge of institutional or commercial food
service management procedures and practices.
Must have considerable knowledge of health and safety
requirements applicable to an operation providing cash food
service and catering and banquet service.
Must have considerable knowledge of food values, nutrition, and
menu planning.
Must be able to control, manage, and/or direct food service
operations.
Must be able to supervise the work of others.
Must be able to prepare work schedules for employees and to
instruct subordinates in food service procedures.
Must be able to maintain a variety of operating and general
records and to prepare reports.
Must be able to operate computer, perform word processing, data
entry, create graphics, and design various forms or
spreadsheets.
Must be able to interact well with customers |
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