Food Service Manager
Job Summary
The Food Service Manager is responsible for providing a high-quality dining experience for the students, faculty, staff and visitors of Frontier Nursing University’s campus. The Food Service Manager oversees the cleanliness, inventory, and daily operations of dining facilities and kitchen operations in accordance with applicable federal, state, and local regulations and standards. This position is responsible for the planning, coordination, and execution of dining and catering services, including special events and programming. This position is committed to operational excellence through staff development and engagement, continuous improvements, regulatory compliance, and exceptional customer service.
Supervisor Responsibility
Directly supervises Dining Services staff. Responsible for hiring, training, scheduling, coaching, performance management, and annual evaluations of assigned personnel.
Duties and Responsibilities:
- Responsible for maintaining compliance with all food safety, sanitation, and health regulations, including preparation for and response to inspections conducted by regulatory agencies.
- Manage the Dining Services budget in collaboration with the Director of Campus Operations, including budget planning, expenditure monitoring, cost-control initiatives, inventory management, and efforts to reduce food and supply waste.
- Responsible for ensuring that all certifications and training are current for all dining services staff. This involves checking that licenses and certifications are in place, along with all applicable documentation.
- Review survey feedback to identify improvement opportunities and respond to and resolve complaints in a timely and effective manner.
- Define staff duties and responsibilities, establish work schedules and staffing assignments, and review and evaluate employee performance through ongoing coaching, feedback, and formal performance evaluations.
- Develop and implement nutritious meal plans and catering menus for students, employees, guests, and campus events, ensure the successful preparation and service of all meals, and provide food service accommodations for special dietary needs, preferences, and other reasonable requests to support an exceptional dining experience.
- Exemplifies excellent customer service and professionalism with students, employees, and guests.
- Manages the storage, location, and ordering of food and supplies.
- Maintains a productive working relationship within other departments/units to coordinate events and campus needs.
- Develop and maintain procedures and training materials for all dining service employees to ensure all policies and procedures are followed.
- Responsible for conducting monthly inspections to ensure cleanliness and sanitary conditions are maintained.
- Provide service to the University through activities such as involvement in FNU shared governance (e.g. committees, workgroups), FNU sponsored activities (e.g. charity drives, community-outreach activities), and/or service to the profession (e.g. presentations, profession organization committee work).
- Adhere to the elements of the Culture of Caring
- Other duties assigned
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Required Skills and Abilities:
- Excellent customer service skills
- Ability to use Microsoft 365 for communication
- Knowledge of Food Service Policies and Procedures
- Ability to effectively communicate and exchange information with a wide diversity of individuals.
- Ability to organize details on an ongoing basis
- Ability to organize workloads, delegate task, and meet deadlines
- Strong interpersonal, communication, and leadership skills.
Education and Experience:
- Minimum 5 years’ experience progressive food service management or supervisory
experience.
- Associate degree in culinary or hospitality-related field preferred.
- Certified Dietary Manager Certification highly desirable or a nationally recognized food - safety management.
- Food handlers permit as required by state law and/or company standards.
- Possess a valid driver’s license.
Physical Requirements
- Must be able to stand, walk, bend, stoop, kneel and reach for extended periods.
- Must be able to lift, carry, push and pull up to 50 pounds
- Must possess sufficient manual dexterity to handle food products, kitchen equipment, and supplies.
- Must be able to reach above shoulder level and below waist level.
- Must be able to work in confined spaces and occasionally work at floor level to inspect, clean, or retrieve items.
- Must be able to move throughout kitchen, dining, storage, and campus food service areas.
- Must be able to work in varying environmental conditions, including hot kitchens, walk-in coolers/freezers, and outdoor conditions as needed.
- Must be willing and able to work evenings, weekends, holidays, and special events as operational needs require.
Reporting Relationship
- This position reports directly to the Director of Campus Operations.
Work Location:
Versailles, KY
Not eligible for telecommuting.