Manager Food Services I

Summary
The Residential Dining Team is seeking a Manager Food Services I to oversee daily food service operations, including onsite food production, facilities, and staff. This role is responsible for supervising personnel, prioritizing and assigning work, scheduling staff, and establishing and maintaining high-quality service and food standards.

Example of Duties
• Supervises service delivery, training, safety, sanitation, facilities maintenance, marketing, and cash handling in order to meet departmental goals.
• Assists with the development of operational pricing and budgets to meet sales, budgetary, and financial targets.
• Supervises and participates in food production, including forecasting food ordering, food preparation, and food sanitation.
• Authorizes purchases and monitors inventory control procedures.
• Assists in the planning and execution of dining programs and participates in short and long-term strategic planning.
• Assists in creating and updating policies and procedures used by the department in order to assure compliance with university policies and State and Federal laws.
• Evaluates product offerings and selection to keep current with the popularity of items offered for sale.
• Markets the department and acts as the liaison for the department with various units, committees or task forces.
• Establishes and demonstrates a positive working relationship with vendors to develop product ordering, delivery, and stocking schedules.
• Researches, facilitates, and develops trainings and orientations for new staff.

Preferred Qualifications

• Bachelor’s degree in Food Science and Human Nutrition; Hotel, Restaurant, and Institution Management; or a related field with a focus on culinary and management curriculum

• Management experience in a high-volume collegiate residential dining and/or restaurant environment

• Demonstrated experience in personnel management, including hiring, training, and supervising staff

• Experience with food service software systems, specifically CBORD Foodservice Suite (FSS) and CS Gold

• Management experience in food production, including inventory control, adherence to sanitation and safety standards, cost control, and expense analysis

Level Guidelines
• Aware of key annual objectives of department or work unit
• Understands linkage between daily activities and achievement of annual objectives of department/work unit and explains to direct reports
• Focus on ISU’s mission and meeting department or work unit goals
• Supervises a small department or work team
• Often is a working supervisor with direct, previous experience performing work of those supervised
• Has full management responsibility for direct reports, specifically the authority to hire, fire, and counsel; may share part of responsibility with higher level management
• Requests approval for financial actions beyond a limited scope per policy

Candidates must be legally authorized to work in the U.S. on an ongoing basis without sponsorship. Immigration sponsorship is not available for this position.

Nights and weekends will be required. This position serves as an evening manager, overseeing operations during evening service hours.