Position Summary:
Under general supervision, responsible for supervision of a highly
complex food unit. Supervises employees in Carson's Carryout. Carson's Carryout
is an operation serving 9,000 customers per week. Carson's Carryout features a
carryout food store, pizza parlor and delivery service, Mexican food station and
a submarine sandwich line and delivery service. This position is responsible for
the human resource functions for Carson's Carryout including scheduling,
interviewing, hiring and conducting orientations. This position also provides
mentoring for new food service staff across the Division. This position is
responsible for maintenance and building sanitation for Carson Gully Commons
which includes Carson's Carryout, 2 heavily used meeting/conference rooms, 2
locker rooms and all common areas. Yearly revenue for this operation is
$970,000.
Goals
and Worker Activities
- 50% Manage the day-to-day
operations of a variety of food operations and the building in which they are
located.
- Lead and direct the assistant food
managers and supervisors, including the planning and implementation of their
on-the-job training according to the mission and vision of University Housing
and food service department.
- Develop, implement and evaluate
policies, procedures and standards for these southeast area food service
operations.
- Establish long range goals and
develop procedures to accomplish standards that reinforce University Housing's
goals and procedures.
- Develop and carry out quality
controls which focus on high quality standards, safety, sanitation, and
appetizing foods.
- Direct staff on ServSafe
guidelines and practices.
- Review HACCP analysis of
production to ensure food safety guidelines.
- Plan work schedules and develop
employee work routines to comply with budgetary allowances for civil service and
bargaining unit agreements and service objectives.
- Direct the development and
evaluation of training programs for employees.
- Evaluate the performance of
subordinate supervisors and employees.
- Counsel employees and supervisors
on personnel policies and procedures, and other work related
problems.
- Oversee supervisors' evaluation
and counseling of employees.
- Oversee and direct large scale
ordering of supplies.
- Inspect facilities regularly to
insure that Division standards of repair, replacement, cleanliness and safety
are maintained. Act as troubleshooter to investigate, analyze and resolve
problems.
- Hire, train, supervise, assign and
evaluate subordinate employees.
- Develop and maintain channels of
communication to supervisors, student supervisors and employees of policies,
changes and assignments.
- Develop schedules for civil
service, student and part time staff that meet customer demand.
- Oversee basic computer operations,
debit card system, and automated inventory and menu management
systems.
- Supervise and audit cashiering and
accounting functions.
- Assist students with debit card
problems.
- Oversee strict sanitation and food
safety goals, and training.
- Coordinate meeting room set ups,
cleaning and equipment use.
- Direct summer conference and
catering food service, including schedules, room set-ups, food production
services and delivery.
- Report unsafe acts and conditions
and investigate work place accidents in a timely manner.
- Review work place health and
safety expectations with employees and students.
- Personally follow all health and
safety rules established by the institution.
- Attend safety meetings and
training sessions when requested.
- Provide health and safety
instruction for employees and students.
- Incorporate safety and health
objectives into annual performance evaluations of supervised
employees.
- Promote fair and equal standards
for all employees.
- 20% Promote customer
satisfaction.
- Review observed problems with the
quality of food served or the appearance of the facility with the Assistant Food
Managers and Supervisors. Assist with resolving problems.
- Work with Residence Life
Coordinators, House Fellows and students to plan social events that include the
service of food.
- Plan, market and implement special
events with food staff to increase customer participation and satisfaction in
food service operations.
- Solicit and evaluate customer
suggestions and respond to customer feedback on food quality, selection and
service.
- Reinforce and maintain a customer
oriented attitude among staff and all employees.
- Direct the marketing of the food
services to the customers.
- Develop promotional materials to
keep customers and employees informed.
- Develop garnish and display
cooking programs.
- Assist student customers in
questions of nutrition and dietary needs.
- 15% Maintain food facilities and
equipment to ensure an orderly, sanitary and safe environment.
- Develop safety and sanitation
procedures.
- Review accident reports and
correct any training and procedural problems.
- Conduct safety and sanitation
employee training programs. Ensure that all employees have received this
training.
- Inspect facilities and equipment
routinely. Report needed repairs.
- Work with the Maintenance Manager
in resolving food service maintenance problems.
- 10% Analyze food, labor and supply
expenses.
- Compile labor hours
reports.
- Review financial and management
records and submit recommendations for correcting deviations from established
standards. Implement approved corrective measures.
- Review records and establish
budget goals.
- Evaluate budget goals and develop
procedures to reach.
- 5% Assist the Area Food Service
Director.
- Conduct special projects and
studies as assigned.
- Assist in campus catering by
providing supplies and staff as
needed.
Knowledge and Skills
- Ability to build cooperative,
smooth running teams.
- Thorough knowledge of
institutional food service menus.
- Thorough knowledge of food
preparation, handling and service on a large scale food production
basis.
- Advanced knowledge of food values,
quantities and nutrition.
- Thorough knowledge of food trends
and innovations in the food industry.
- Thorough knowledge of materials,
methods and equipment used in preparation of foods on a production
basis.
- Knowledge of equipment and
supplies utilized in a major food service operation.
- Thorough knowledge of sanitation
and safety in an institutional food setting.
- Knowledge of food distribution,
short order production, batch cooking procedures, and related
areas.
- Knowledge of basic computers,
debit card system, automated inventory and menu management system
applications.
- Knowledge of dishroom and cleaning
procedures.
- Thorough knowledge of supervisory
methods and techniques.
- Knowledge of developing and/or
working with operating budget.
- Knowledge of multi-shift work
scheduling.
- Knowledge of customer relations
methods and techniques.
- Knowledge of training methods and
techniques and the ability to train employees.
- Ability to plan, establish and
attain long range goals.
- Ability to communicate orally and
in writing with a wide range of employees and customers.
- Ability to positively influence
the culture of the organization.
Additional Requirements:
Must have a current Wisconsin Restaurant
Manager certification, or meet the requirements to apply for it, upon
hire.
Long periods of standing and walking and frequent lifting of
objects weighing approximately 50 pounds.
Must pass a conviction record
check.
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