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FOOD SERVICE MANAGER III
Job Title: FOOD SERVICE MANAGER III
Job Code: 2054
FLSA: E
Job Level: 87
Revised Date: 10/01/2022
Job Family: JF 28
Occupational Summary
Provide overall management to a large, high volume DUFS area composed of numerous and varied cost centers to ensure efficient and profitable operation.
Work Performed
Provide overall management to a large, high volume DUFS area composed of numerous and varied cost centers, such as the West Union Building; review subordinate managers' budgetary recommendations and their compliance with established budget; implement appropriate action to eliminate budget variances; administer board food production plans. Plan menus and forecast portion specifications to satisfy nutritional needs and consumer demand in accordance with departmental standards and cost and recipe information provided by DUFS Support Services; determine food and supply needs for area; prepare specifications for purchases and order or monitor the requisition of food and supplies as needed; maintain inventory control of food and supplies stored within the component to minimize waste and pilferage.
Coordinate with DUFS support components to arrange for services such as housekeeping, procurement, food preparation and preparation of facilities, equipment and furniture.
Plan, schedule and supervise the work of assigned areas to ensure proper distribution of assignments, adequate manning and facilities for performance of duties, and prompt and efficient preparation of foods to meet the menu requirements and institutional needs; manage the coordination of production facilities shared by cost centers ensure food production quality standards are met and amounts are sufficient to meet expected need; make substitutions and changes to menu if warranted by situation.
Maintain and administer standards for food production and handling, cooking, housekeeping, sanitation, safety, dress, alcohol control, security, cash control and employee hygiene in compliance with appropriate laws and regulations, and DUFS policies and procedures; plan and conduct meetings with subordinates to ensure compliance with practices and policies and to keep employees abreast of current changes and standards; train new personnel in proper procedures related to food service work. Prepare operational reports and analyses setting forth progress, adverse trends and appropriate recommendations and conclusions; develop and recommend policies and procedures related to assigned operations; make recommendations for increased savings, reduced costs, and improved services; determine changes in selling prices and menu items as needed; propose new equipment purchases; review recommendations and proposals of lower level managers.
Manage several subordinate managers and supervisors; manage various personnel functions including, but not limited to, hiring, disciplinary actions, grievances, promotions, transfers and vacation.
Perform other related duties incidental to the work described herein.
The above statements describe the general nature and level of work being performed by individuals assigned to this classification. This is not intended to be an exhaustive list of all responsibilities and duties required of personnel so classified.
Required Qualifications at this Level
Education/Training
Work requires communications, organizational and food production management skills generally acquired through completion of a bachelor's degree program with major concentration in food preparation management, nutrition or related field.
Experience
Work requires five years experience in a food production or related area to acquire skills necessary to manage a large, high volume food service area composed of numerous and varied cost centers.
OR AN EQUIVALENT COMBINATION OF RELEVANT EDUCATION AND/OR EXPERIENCE
Skills
N/A
The intent of this job description is to provide a representative and level of the types of duties and responsibilities that will be required of positions given this title and shall not be construed as a declaration of the total of the specific duties and responsibilities of any particular position. Employees may be directed to perform job-related tasks other than those specifically presented in this description.
Duke University is an Affirmative Action/Equal Opportunity Employer committed to providing employment opportunity without regard to an individual's age, color, disability, gender, gender expression, gender identity, genetic information, national origin, race, religion, sex, sexual orientation, or veteran status.
Duke aspires to create a community built on collaboration, innovation, creativity, and belonging. Our collective success depends on the robust exchange of ideas-an exchange that is best when the rich diversity of our perspectives, backgrounds, and experiences flourishes. To achieve this exchange, it is essential that all members of the community feel secure and welcome, that the contributions of all individuals are respected, and that all voices are heard. All members of our community have a responsibility to uphold these values.
Essential Physical Job Functions
Certain jobs at Duke University and Duke University Health System may include essential job functions that require specific physical and/or mental abilities. Additional information and provision for requests for reasonable accommodation will be provided by each hiring department.
