Job Description
Title:
Pub/Food Service Manager
Job Class Code:
6105
Summary:
Function & Scope: To provide managerial skills in planning, directing and supervising food purchasing, service, and related business activities of a food service unit. Responsible for managing the business operations and services of a medium sized food service unit.
Essential Functions:
Typical Essential Functions include but are not limited to the following:
- Directing and assisting in the planning of menus and food purchases.
- Assisting in establishing unit regulations, procedures, and standards.
- Managing business operations with use of computer applications relative to food service operation.
- Planning marketing and special promotion activities for unit.
- Supervising food service supervisors and student employees.
- Monitoring payroll and preparation of payroll documents.
- Monitoring and reconciling budget.
- Interviewing job applicants and conducting training for new employees.
- Inspecting work and food service areas for cleanliness and appearance.
- Recommending replacement or purchase of new equipment.
- Supervising inventory control.
- Working special events as required.
Marginal Functions:
Performs other duties as assigned.
Supervision:
Received: Occasional instruction or suggestions from supervisor.
Given: Daily supervision of all persons involved in the preparing of food. Close supervision of persons involved in food purchasing and/or payroll or financial activities.
Education:
Required: Two years college in food management, business or marketing.
Preferred: Bachelor’s degree in hotel/restaurant management business or closely related field.
Experience:
Required: Three years experience in food service area with two years in supervisory capacity
Preferred: Experience in food service unit of a college or university.
Other Knowledge, Skills, and Abilities:
Usual kitchen equipment, computer and food related computer applications. Food handler’s certificate. Knowledge of use of standard and special equipment used by a food service unit. Knowledge of computer applications relative to food service operation.
Special Job Requirements (such as hours, accuracy, special equipment and/or working conditions):
Proficiency in all areas of work. Commercial kitchen and dining facility
Other:
If this is a supervisory position, the incumbent is expected to complete required supervisory training; orient, train and develop subordinates; provide appropriate coaching, guidance and supervision to subordinates; and complete annual performance evaluations.
Specific job requirements or physical location of some positions allocated to this classification may render the position security sensitive; thereby subject to the provisions of Section 51.215 Texas Education Code.
Responsible for duties as assigned relating to internal controls including safe-guarding of department assets, reliability of department financial information, and compliance with applicable laws, regulations, policies and procedures.
Any qualifications to be considered as equivalents, in lieu of stated minimums, require the prior written approval of the Assistant Vice President, Human Resources Management.
Last Updated: July 24, 2007
