Employees at this level are responsible for the functional operation of a retail dining operation(s). They work under the general supervision of a Food Service Manager or Retail Director.
Duties and Responsibilities (generally)
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write simple correspondence. Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, proportions, percentages. Ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Manages 2-6 subordinate civil service staff and a total of 5-50 student employees in the sanitation staff, production staff, and student staff. Is responsible for the overall direction, coordination, and evaluation of locations. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning; assigning; and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Minimum Required Qualifications for this position
1. (A) Bachelor’s degree in a foods and nutrition program (such as food and lodging management or dietetics) from a recognized institution and three years of progressively more responsible supervisory and managerial experience in retail food service operations
(B) certification from a two-year program in foods and nutrition from a recognized institution and four years of progressively more responsible supervisory and managerial experience in retail food service operations
(C ) six years of progressively more responsible supervisory and managerial experience in retail food service operations
(D) any combination of the above that totals six years