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Food Service Operations Supervisor
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SUMMARY: The Food Service Operations Supervisor plays a pivotal role in supporting the General Manager in overseeing all facets of the Food Nutrition/Dining Program. This position ensures compliance with all guidelines related to the National School Lunch Program (NSLP) across various educational institutions, as mandated by the General Manager. The Supervisor will remain informed about USDA regulations, ensuring that menus and operational processes consistently meet compliance standards.
KEY RESPONSIBILITIES:
- Assist in establishing and maintaining systems for the procurement, storage, preparation, and service of food products, alongside menu planning and development in accordance with Whitsons approved policies.
- Manage the program within the budgetary constraints set by the General Manager and District Manager.
- Support the motivation, training, and management of subordinate team members.
- Identify necessary tools and resources for the team to achieve satisfactory performance.
- Act as the primary client liaison and manager in the absence of the General Manager.
- Foster a positive working environment by treating all team members equitably and in line with company policies.
- Ensure adherence to health regulations and prepare schools for health inspections.
- Collaborate with the General Manager on budget preparation and operational financial forecasts, providing explanations for variances.
- Implement sanitation and safety protocols, ensuring staff training is adequate.
- Oversee production, merchandising, quality control, labor management, and team member training.
- Recruit, hire, and develop team members in accordance with company policies.
- Assist with inventory management, maintaining records that comply with Whitsons and governmental standards.
- Monitor expenses related to food, labor, and operations while delivering exceptional customer service.
- Support the General Manager in purchasing and utilizing government commodities.
- Prepare the location for internal quality assurance audits using established tools.
- Ensure effective marketing and merchandising strategies are in place and current.
- Engage in regular communications with the client and District Manager, providing monthly updates on activities and financial information.
- Perform additional duties as assigned by the General Manager.
- Comply with all company and district policies, ensuring the entire team is informed and adheres to them.
- Spend a significant portion of the workday in schools, observing and supporting the team.
EDUCATION:
- Bachelor's degree or equivalent in food and nutrition, food service management, dietetics, or a related field; or
- Bachelor's degree with any major and a state-recognized certificate in food and nutrition; or
- Associate's degree in a relevant field with at least one year of experience in school nutrition programs; or
- High School diploma or GED with a minimum of five years of experience in school nutrition programs.
- ServSafe certification and knowledge of local health and food safety regulations.
- Proficiency in Microsoft Office applications and effective electronic communication.
- Ability to quickly learn new software and systems.
- Three years of experience in Food Service Management as a Supervisor or Assistant Manager.
- Minimum of one year in K-12 programs with a strong interest in school nutrition development.
- Culinary background with a passion for food.
- Experience in managing multiple priorities and developing talent.
- Strong critical thinking skills for problem resolution and program improvement.
- Excellent communication skills with clients, parents, students, and support staff.
- Outstanding time management and organizational abilities.
The physical demands of this role require the ability to sit, walk, talk, and hear, as well as use hands and fingers for handling objects. The position involves standing for the majority of the workday and may require lifting up to 40 pounds. Reasonable accommodations may be made for individuals with disabilities.
WORK ENVIRONMENT:
This role is primarily performed in a cafeteria/food service setting, with hands-on work during meal times and office tasks completed before or after. The noise level can range from moderate to loud. The duties listed are illustrative and may evolve as the needs of the company change.