Food Service Manager

Class Specifications – C.10
Assistant Food Service Manager – 5445

January, 1975

Series Concept

Food Service Managers plan, organize, and direct the total food service operations in a campus residence hall, hospital, restaurant or cafeteria; and perform other related duties as required.

Incumbents typically plan menus on a daily or weekly basis; supervise the ordering, receiving, storing and issuing of food items; coordinate the preparation and serving of food; maintain quantity and quality control; supervise the maintenance of sanitary and safety standards for food preparation, serving, dining and clean-up areas; maintain accounting and personnel records; select, train, supervise and evaluate performance of food service personnel; may plan and coordinate menu selection, job assignments, type of service, quantity, quality and cost control for catering functions and special banquets; may develop new standardized recipes; may negotiate and administer contracts with external food service organizations; may initiate policy relating to more efficient standards for procuring, storing, issuing, preparing and serving of food; may develop and administer agreements with employee organizations; and may plan or assist in the planning of new food service installations.

Classes in the Food Service Manager series are distinguished from other Food Service classes in that incumbents typically have management responsibility for a total food service operation. They are distinguished from classes in the Dietitian series in that Dietitians work in a hospital and typically write and supervise the preparation of special diets and menus for patients as prescribed by physicians in addition to having total management responsibility for a hospital dietary operation.

Class Concepts

Under general supervision, Assistant Food Service Managers have managerial responsibility for the total operations in a very small food service installation or act as the first assistants to the managers of a large or medium-sized food service installation.

Incumbents typically perform the range of duties outlined in the Series Concept when responsible for a very small food service installation or perform a limited range of duties when acting as the first assistants to managers of large or medium-sized food service installations. The nature of the management assignments would determine the degree of limitations in the range of duties performed.

As a guide to help determine full responsibility at this level, incumbents usually supervise 5 or more full-time-equivalent employees, have budget responsibilities in excess of $50,000, and/or have charge of an operation serving an average of 500 or more persons daily. Incumbents acting as first assistants should work in installations employing at least 25 full-time- equivalent employees, with a minimum budget of $250,000, and having a food service operation serving at least 5,000 persons daily.

Minimum Qualifications

Either (1) graduation from college with a degree in food service management, dietetics or a related field, or (2) one year of experience performing the duties of a class equivalent to Principal Food Service Supervisor, Principal Baker or Principal Cook; or an equivalent combination of education and experience; and knowledges and abilities essential to the successful performance of the duties assigned to the position.