Sisters of the Order of St. Benedict are seeking a Food Service Manager for St. Benedict’s Monastery in St. Joseph, MN.  The ideal candidate will hold a Food Manager Certification from the State of MN, a ServSafe Certification and have 3 to 5 years of food service production and supervisory management experience.

Our Food Service Manager duties include endorsing, supporting and teaching the Mission and Values of the Sisters of the Order of Saint Benedict; hiring, training, and managing food service employees; developing and implementing goals, objectives and budgets for his/her area of responsibility; demonstrating leadership by presenting a positive example, establishing high standards, holding people accountable, and maintaining the highest standards of honesty and integrity.

The Food Services Manager is responsible and accountable for the Food Services Department at assigned location. This includes the responsibility for overseeing the daily operations and coordination of food service activities, including planning, organizing, and implementing systems to meet the needs of the organization. The Food Services Manager uses effective communication and supervisory skills in leading employees who provide food services and works collaboratively with the Food Services Manager at the other food service site, and with other managers and administrators of the Sisters of the Order of Saint Benedict. 

Essential Managerial Job Duties

• Understands, gives input, endorses and supports and teaches the Mission and Values of the Sisters of the Order of Saint Benedict.
• Develops and implements goals, objectives and budgets for his/her area of responsibility.
• Demonstrates leadership by presenting a positive example, establishing high standards, holding people accountable, and maintaining the highest standards of honesty and integrity.
• Supports and cooperates with other departments, managers, and administration.

Essential Supervisory Job Duties

• Hires, orients, trains, and develops employees in area of responsibility.
• Supervises and directs the efforts of employees and volunteers in his/her area of responsibility.
• Evaluates employees in his/her area of responsibility in an objective and timely manner. 
• Identifies the need for disciplinary action, initiates appropriate discipline and follows through accordingly.

Essential Specific Job Duties

• Develops menus on a rotating cycle incorporating seasonal menus and produce considering nutritional value, palatability, popularity, and costs.
• Reviews menus and analyzes recipes to determine meal, labor, and overhead costs.
• Establishes and maintains positive vendor relationships to obtain competitive bids for food, supplies, and equipment.
• Receives/monitors food and beverage deliveries, checking contents of orders to verify product quality and quantity, and communicates with vendor regarding concerns. 
• Orders food, supplies, and equipment for the provision of food services and assures appropriate charging processes and accurate records. 
• Responsible for maintaining an accurate food and supply inventory system and providing records on a quarterly basis.
• Responsible for effective purchasing agreements and contracts in areas of responsibility.
• Plans and directs special events and meets with related individuals/groups as appropriate.
• Develops and maintains written special event procedures utilizing communication process forms defining specific details of each event for current use and future reference, and data management including event details, cost, etc. 
• Works with the College Food Service and other vendors to plan for large SBM and SSC events including purchasing arrangements and contracts.  
• Ensures compliance with federal, state and local food service standards/regulations and department policies/practices by maintaining accurate documentation/records required by governing agencies regarding sanitation, safety, etc. 
• Meets regularly with the Community Life Coordinator and others to address needs of the Sisters, guests, and employees to meet daily needs and plan for special events.
• Works closely with Supervisor and the Director of Human Resources in recruiting staff, planning orientation, employee issues, and providing ongoing education.
• Monitors with the Human Resource Director the staffing ratios for personnel.
• Responsible for reporting to the Director of Human Resources the department’s employee hours worked and benefits utilized for payroll purposes.
• Establishes and ensures compliance of standards and expectations for personnel performance through clearly defined responsibilities and accountabilities.
• Develops staff schedules, coordinating and monitoring assignments to ensure appropriate, economical use of food and time.
• Addresses and resolves personnel issues promptly, utilizing constructive problem-solving processes incorporating appropriate/innovative approaches and solutions while holding employees accountable.
• Develops and evaluates annual written department goals in collaboration with Supervisor to provide quality food service and customer satisfaction and provides monthly written report on goals.
• Develops and updates written work procedures for the Department Operations Manual to ensure work quality, continuity, and to determine ways to improve service, performance, and safety.       
• Develops the annual budget and manages the implementation and monitoring of the budget.
• Directs employees in food preparation tasks including cooking, baking, and other kitchen related tasks, plus supervises the staff performing these tasks by working side by side with them on a weekly basis to ensure a sufficient level of service for Sisters.         
• Directs employees in dining service tasks including serving food, clearing tables, dishwashing and related tasks, plus performs these tasks by working side by side with them on a weekly basis to ensure a sufficient level of service for Sisters.  
• Monitors food preparation methods, portion sizes, and garnishing and presentation of food in order to ensure that food is prepared and presented in a quality manner.
• Evaluates and monitors the food production process, how staff is assigned in the process, and ensures that it complies with regulations.
• Meets and collaborates with Food Services Manager from other food service site regarding special events, menus, inventory, meal and other food services as needed.
• Develops food production orders, assigning staff, and ensuring compliance.
• Tests cooked food by tasting and smelling to ensure palatability and flavor conformity.
• Coordinates employee meal service in collaboration with Supervisor.
• Arranges for routine maintenance, repair, and upkeep of equipment and work areas and coordinates a variety of services such as waste removal, pest control, etc.
• Prepares a daily, weekly, monthly, and annual cleaning schedule and assigns employees to specific cleaning tasks followed with documentation.
• Regularly inspects service areas, and staff procedures to assess the quality and sanitation, safety in food production, storage and inventory.
• Communicates positively and effectively with Supervisor, Sisters, employees, volunteers, and guests, monitoring levels of satisfaction and investigates promptly and resolves appropriately issues/concerns regarding food quality and service.
• Maintains regular contacts with Sisters and employees to focus and collaborate on overall mission, vision and goals.
• Serves as an effective leader and team member by demonstrating positive communication and collaborative/cooperative interactions with Supervisor, Sisters, employees, departments, administration, guests and volunteers.
• Instructs, follows and supports all policies and procedures as established by the Sisters of the Order of Saint Benedict.

Benefits

• Health Insurance
• Dental Insurance
• Retirement Plan
• Paid time off
• Tuition Reimbursement
• Employee Assistance Program

Sisters of the Order of Saint Benedict provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.