9-month position (Aug 16-May 15); actual start and end dates may vary by academic year
Employees at this level supervise and participate in the work of a group of employees engaged in a snack bar/sundry operation. They work under general supervision of the Food Service Administrator III.
Duties and Responsibilities (generally)
Oversees and ensures food preparation and sanitary standards are maintained in food preparation and in the food prep, services areas, and Front of House areas. Assists with food preparation and serving of food and beverages as staffing and business dictates. Establishes and maintains simple account records, manages cash handling processes, and completes daily cash deposits. Assists with operating POS register as staffing and business dictates. Assists in planning, development, pricing, and rollout of new franchise directives (i.e. merchandising, menu items, etc). Trains, supervises, and evaluates employees on assigned shift. Continually interacts with customers.
Minimum Required Qualifications for this position
One (1) year (12 months) of experience in fast-food procedures (such as gained as a Food Court/Snack Bar Attendant).
(Food Handlers Certificate or Food Service Manager Certification required upon hire date.)
Specialty Factors (Additional Required Qualifications)
Education and Experience Preferred
1. Two years of experience in food service.
2. Knowledge of use and operation of cleaning materials, methods and equipment.
3. Ability to read and write.
4. Ability to perform other related duties as assigned.
5. Ability to follow oral and written instructions and work independently.
6. Ability to apply common sense to carry out detailed instructions.
7. Good communication skills.
8. Good customer service skills.
9. Food Service Sanitation Certification
List the knowledge, skills, and abilities critical to the performance of this position.
1. Monitoring – Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
2. Coordination – Adjusting actions in relation to others’ actions.
3. Speaking – Talking to others to convey information effectively.
4. Time Management – Managing one’s own time and the time of others.
5. Active Listening – Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
6. Oral Comprehension – The ability to listen to and understand information and ideas presented through spoken words and sentences.
7. Oral Expression – The ability to communicate information and ideas in speaking so others will understand.
8. Problem Sensitivity – The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
9. Training and Teaching Others – Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
10. Coaching and Developing Others – Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
11. Communicating with Supervisors, Peers, or Subordinates – Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
12. Organizing, Planning, and Prioritizing Work – Developing specific goals and plans to prioritize, organize, and accomplish your work.
13. Developing and Building Teams – Encouraging and building mutual trust, respect, and cooperation among team members.
14. Establishing and Maintaining Interpersonal Relationships – Developing constructive and cooperative working relationships with others, and maintaining them over time.
15. Ability to maintain simple account records and forms.
16. Ability to make accurate and rapid calculations in the transfer of products