State of Washington Classified Job Specification
FOOD SERVICE MANAGER 5
Plans, organizes and directs operations in a large food service installation or in a medium-sized food service installation which provides laboratory instruction to food, nutrition and institutional management students.
Manages all phases of food operations including budgeting, planning and ordering for a facility where over 100,000 meals are prepared each month; or manages retail operations with annual sales of at least $1,800,000; and/or supervises over 35 full-time equivalent employees including Food Service Supervisors or lower-level managers; or manages a medium-size food service operation providing laboratory instruction to approximately 50 students per academic year in all phases of large-scale institutional food operations and quantity cooking.
Interviews and recommends selection of applicants, trains new employees, assigns and schedules work, acts upon leave requests, conducts annual performance evaluations and recommends disciplinary action;
Develops and maintains operating budgets; controls food and labor costs; determines the need for and recommends acquisition of additional equipment, materials and personnel;
Directs or performs ordering, receiving, inspection and storage of food and supplies;
Directs food production including work methods, recipe development and customer surveys;
Reviews and modifies standardized menus; develops and standardizes new menus; implements the master menu;
Prepares or supervises preparation of payroll documents, management reports, operations studies, etc.;
Provides employee training programs;
Explains and interprets administrative rules and regulations; develops and maintains operating policies and procedures;
Ensures proper maintenance, repair and utilization of food service facilities and equipment; oversees compliance with sanitation and safety standards;
Consults with food, dormitory and related committees and individuals to resolve problems and promote public relations;
Responds to patron and employee inquiries, suggestions, complaints and requests;
Participates in management and instructional meetings;
Plans menus for patrons with special dietary problems;
Trains dietetic interns and students including providing laboratory instruction, assigning, directing and evaluating students in quantity cooking and foods, nutrition and institutional management;
Answers technical questions; explains systems and procedures; relates academic training to practical applications; discusses occupational opportunities and generally assists students in the educational and training processes;
Performs related duties as required.
Knowledge and Abilities
Knowledge of: management of large‑scale food preparation and services; scheduling and assigning work; inventory procedures; report preparation.
Ability to: supervise and train others in cooking and food service; plan a variety of nutritious menus to fit needs and limitations on food preparation; establish and maintain cooperative working relationships with others; follow written and oral instructions.
There may be instances where individual positions must have additional licenses or certification. It is the employer’s responsibility to ensure the appropriate licenses/certifications are obtained for each position.
Bachelor's Degree in institution management, hotel and restaurant administration, home economics, business administration or related field AND two years of supervisory/administrative experience including planning and budgeting
Class Specification History
New Class: 6-22-76.
Revise Title & Class: 3-19-81.
Revise MQ: 7-2-90.
Revise class. Revises title (formerly Food Service Manager D), class code (formerly 4012), definition and distinguishing characteristics; adopted May 10, 2007, effective July 1, 2007; general revision revises typical work, adds knowledge and abilities, and revises minimum qualifications; effective July 1, 2007.