Food Service Operations Coordinator

6 days ago

Newton, United States UMass Amherst Full time
Job Summary

UMass Amherst is seeking a highly skilled and experienced Food Service Manager to oversee the daily operations of our food service areas. As a key member of our team, you will be responsible for supervising and participating in the management of food service areas, planning and overseeing food preparation and service, estimating and ordering food and supplies, and maintaining inventory of supplies and materials in accordance with quality control standards.

Key Responsibilities
  • Food Service Operations
    • Participate in the determination of material and labor needs for assigned area, and the planning of menus.
    • Supervise and may participate in the production and service of foods and beverages, ensuring that quality and quantity conform to established standards.
    • Supervise the cleaning and maintenance of assigned areas and equipment. Ensures that cleanliness and sanitation requirements are met.
  • Inventory Management
    • Orders food, beverages, supplies and equipment; ensures that items are correct and in good condition when received; arranges for their appropriate storage and conducts periodic inventories.
  • Record Keeping
    • Maintains accurate records of food and beverages served; hours worker by employees; and sales and customer counts.
  • Cash Handling
    • Supervises the receipt of cash and the operation of cash registers in accordance with University and department cash handling procedures and policies.
  • Leadership
    • Formulates procedures and methods to minimize operating costs, in conjunction with unit management, and communicates same to subordinates.
    • Trains and supervises employees directly and indirectly including hiring and assigning work.
    • Acts as the unit manager during any absence and responsible for occasional weekend coverage of a unit.
  • Customer Service
    • Responds to customer complaints as necessary.
Requirements
  • At least five (5) years of full-time or equivalent part-time experience in food service work in a hotel, restaurant, cafeteria, catering firm, government or private institution or a diploma or certificate from a recognized trade, technical or vocational school at the high school level or higher with a major in-home economics, culinary arts, food services or food trades may be substituted for the required experience.
  • Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting, preferably a college or university setting.
  • Knowledge of the proper quality, appearance and condition of foods.
  • Knowledge of the standard sanitation methods and techniques used in food handling and storage, and preventative maintenance procedures.
  • Knowledge of general cash handling procedures and ability to enforce their application.
  • Ability to judge the proper quality, appearance and condition of foods by sensory observation.
  • Ability to follow oral and written instructions.
  • Ability to give oral and written instruction in a precise and understandable manner.
  • Ability to maintain accurate records.
  • Ability to establish and maintain harmonious working relationships with a diverse population.
  • Ability to supervise.
  • Ability to work varied shifts an/or irregular hours (i.e. weekends, holidays, nights).
  • Knowledge of the laws, rules, policies and procedures of the University and assigned unit.
  • Ability to comprehend and operate a computerized menu system.

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