Assistant Food Service Manager

As a Supervisor for Nutrition Services at Ronald Reagan, you will be responsible for the daily operations of the various areas of the Dept. of Nutrition- Cafeteria, including overseeing the requisitioning and storage of food according to HACCP and JC standards. Duties include, but not limited to:

• Train, supervise, and discipline a diverse food service staff.
• Serve food and work cash register when needed.
• Conduct monthly inspections of the cafeteria.
  
• Track revenue and sale trends by areas of responsibility.
• Develop and implement menus to introduce change adhering to customers' expectations.
  
• Control cost by reviewing portion control and quantity of preparation to minimize waste.

Required:

• Minimum one year of experience as a supervisor in food services; hospital experience highly preferred.
• Must have a current ServSafe certificate.
• Must have knowledge with cash handling, food services, HACCP, BUS 49, JC, Safety, and Sanitation.
• Ability to read, write, and comprehend standard English.
• Interpersonal skills to interact effectively with co-workers, customers, supervisors, managers, and staff.
• The ability to work in a standing position for a long period of time; stretch, bend, walk, stoop and reach repetitively.
• Ability to conduct monthly inspections of the cafeteria.
• Ability to control cost by reviewing portion control and quantity of preparation minimizing waste; ensuring high quality of preparation.
• Ability to facilitate regular staff meetings monthly, in services, and weekly huddles.
• Knowledge of operation of equipment, must be able to evaluate equipment and techniques.
• Ability to communicate job expectations; planning, monitoring and appraising job results; maintain quality service by enforcing quality training; initiating, coordinating and organizational standards.
• Ability to resolve employee problems by analyzing data; investigating issues; identifying solutions; and recommending actions.
• Ability to be organized and work independently with minimum supervision.
• Ability to establish priorities and monitor progress.
• Ability to adjust to fluctuating workload and adhere to flexible work schedules.
• Ability to maintain working relationship with the union by following the terms of the collective bargaining agreements.