General Food Service Manager

This position plans, organizes and directs all activities of a large scale full menu food service operation which may include scratch preparation kitchen, and multiple customer service stations for eat-in and take-out foods.

• Plans and supervises the day-to-day activities of food preparation and service, in such a manner that it ensures effective, efficient and economical operation in terms of labor, food, supplies, utilities and other costs.
• Gives direction and assistance to all staff in all areas of food operation including the preparation of food and provision of service according to the high standards of the department.
• Maintains appropriate inventory and orders food and supplies. Oversees the proper care and handling of food, equipment, facilities, and supplies to provide a safe and sanitary food service operation.
• Coordinates the custodial and maintenance care of the facility, works with appropriate university support staff to accomplish objectives. Addresses building, facilities, and equipment maintenance or repair need appropriately.
• Communicates effectively with unit staff, fellow-members of the food service management team, others within the university community, and the general public.
• Prepares and maintains records, reports, and evaluations.
• Evaluates work performance of staff on a continual basis. Recommends discipline as needed. Develops staff in order to increase the effectiveness of each member.