Position Classification Title: Mgr,Restaurant/Snack Bar
Position Classification Code: G4025
Job Family: Auxiliary
Pay Level: 05
Exempt Status: Non-exempt
This description is intended to describe the general nature of the work being performed. It is not intended to be a complete list of specific duties of any particular position. Duties, responsibilities and bargaining unit eligibility may vary based on the specific tasks assigned to the position.
Purpose of Classification:
Under administrative direction, plans, organizes, and manages the food service operation of the college restaurant/snack bar.
Standard Duties:
Supervises two or more full-time employees, or their equivalent, on a regular basis. Plans, assigns, trains, evaluates, and supervises, the work of cafeteria/snack bar personnel. Checks the quality of food served and inspects the cafeteria/snack bar for proper sanitation and safety standards. Assists in the major cooking tasks in preparing soups and limited menu specials in accordance with prepared menus and established recipes, and other foods that may be used in the cafeteria/snack bar. Assures standardized recipes, approved price schedules and portion controls are followed. Estimates, orders, and prices needed quantities of foodstuffs and other supplies, assures proper storage and authorized use of same. Checks goods received against requisitions and invoices notifying supplies in accordance with established procedures. Supervises the cleaning of the kitchen grill areas, equipment, dining room, and eating utensils. Coordinates with campus Safety Officer about maintaining records and disposal of all chemicals and hazardous materials. Coordinates the set-up and delivery of food and beverage service to various campus sites for special occasions. Maintains, prepares, and reviews various records and reports including payroll and accounts payable. Maintains and prepares a variety of records and reports including daily sales reports, bank deposits, accounts receivable, monthly inventories, audit reports, equipment replacement and repair. Coordinates arrangements with maintenance department for building services, and for work requests for equipment repairs. Prepares written and/or oral reports. Works cooperatively with campus personnel to improve the quality of service and meet the needs of the faculty, staff, and students.
Knowledge, Skills and Abilities:
Knowledge of food service production and service techniques and standards. Knowledge of sanitation and quality food service standards. Knowledge of supervisory practices and principles.
short- and long-term planning; problem analysis and resolution; report preparation and presentation; interpersonal and organizational communication, both oral and written.
Ability to communicate effectively.
Minimum Qualifications:
   Education- High School diploma or GED certificate.
   Experience- Three (3) years of experience directly related to the standard duties as outlined.
   Equivalency- Completion of a post-secondary degree or certificate may substitute for years of experience.
   Departmental Requirements-
   Special Requirements-