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Cafeteria Manager Duties

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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.


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


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.

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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