FOOD SERVICE DIRECTOR
Title: Food Service Director
FLSA Status: Exempt or Non Exempt (choose for your particular position)
Reports To: Owner/Regional Manager
Administer the foodservice program in a multiple-site program according to policies and procedures, and federal/state requirements. Supervises and trains foodservice personnel. Develops and maintains high standards of food preparation and service with emphasis on menu appeal and nutritional value. Maintain high standards of sanitation and safety. Maintain records of income and expenditures, food, supplies, personnel and equipment.
Essential Job Functions
1. Prepares, monitor and administers the food services budget. Monitors and analyzes all revenue sources. Reviews and authorizes all program expenditures.
2. Assesses customer preference, industry trends and current research to develop a long range plan that facilitates continuous program improvement.
3. Maintains an efficient food service operation and a high quality food service staff by recruiting, selecting, training, scheduling, supervising and evaluating all food service personnel.
4. Maintain an awareness of developments in the field of health and safety to ensure that the company continues to comply with the best practice and legal requirements, including any necessary licensing.
5. Coordinates all equipment maintenance and building repairs with the appropriate personnel or a private service provider.
6. Ensure that established sanitation and safety standards are maintained.
7. Be able to recognize and react to conditions, both internal and external conditions that present a positive or negative image of the resort.
8. Develop and implement a customer service strategy which provides total customer satisfaction and meets the resorts missions and objectives.
9. Develops a marketing plan that promotes the food services to our guests.
10. Oversee the ordering and controls on all food product
Other Job Functions:
Attend educational opportunities as directed
Work with Recreation Director to coordinate theme meals into the menu (ie: Christmas in July have a Turkey Dinner or a Peppermint Sundae)
Knowledge of cashier procedures and job description
A Baccalaureate Degree in institutional food service management (or a closely related field) is required.
Two additional years of successful experience as a food service manager could be substituted for the degree A minimum of two years successful experience as a supervisor or manager in an institutional food service or comparable setting.
Demonstrated ability to work as an effective team leader.
Skill in motivating and supervising foodservice personnel. Knowledge of foodservice program requirements.
Basic computer skills.
Ability to maintain records and complete reports, including web-based reporting. Written and oral communication skills.
Considerable knowledge of quantity food production and serving techniques, food safety/sanitation requirements and procedures.
An understanding of foodservice program finances.