Job Summary: 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 in his/her area of responsibility.
• Evaluates employees in 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 and documents results.
• 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. 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 in regard to sanitation, safety, etc.
• Meets regularly with the Community Life Coordinator/Deans and/or Assisted Living Director 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.