Food Service Administrator Series

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Employees in this series are involved in the management of food service operations.

DESCRIPTIONS OF LEVELS OF WORK

Employees at this level perform routine management duties in a food service unit or department. They work under administrative supervision from a designated supervisor.

A(n) Food Service Administrator I typically -

1. assists in the supervision of the production and service of food in a food service unit; assists in managing the operations of the unit including the development of sales plans, budget projections, objectives, strategic goals, and tactics;
2. maintains established standards of quality, sanitation, and overall efficiency of the unit;
3. orients and trains employees and supervisory subordinates to carry out assigned responsibilities; assists in periodic training sessions;
4. practices good public relations/effectively communicate with students, guests, and university personnel and/or vendors/brokers; monitors customer service and relations;
5. supervises and maintains accurate records of equipment, billing documents, daily and monthly inventories, orders, and/or requisitions of food and supplies with established specifications and bid contracts, assists in the preparation of reports;
6. actively manages employees by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve employee performance; disciplines employees, and assists in handling grievances;
7. monitors the financial performance of the unit; ensures all cash handling and register functions are performed accurately and consistently;
8. plans, identifies, communicates, and delegates appropriate responsibilities and practices to employees;
9. performs other related duties as assigned.

Employees at this level are responsible for the functional operation of a food service unit or department within the unit. They work under administrative guidance from a designated supervisor.

A(n) Food Service Administrator II typically -

1. plans, organizes, and manages the work of all food production and service; plans and coordinates working schedules of the menus daily for food prep;
2. defines acceptable standards to subordinates and ensures they are upheld in the area of responsibility including collaboration with other units as appropriate; implements sound safety and preventive maintenance programs;
3. aids in the development of standardized recipes, methods, and techniques; tests recipes;
4. initiates and establish training sessions on food preparation, food handling, standard recipes, culinary techniques, cash handling, safety, fire, and good housekeeping in all operations and departments;
5. assists in the planning and execution of catering and special events;
6. assists with requisition and inspection of food and non-food supplies and equipment; ships, receives, stores, and issues stock;
7. supervises the maintenance of records of food inventories, personnel, labor, and food costs and other statistical information; analyzes and assists with budgeting and related accounting procedures; completes reports and communicates information to unit manager;
8. monitors and manages staffing level; assists in assigning responsibilities to and/or scheduling those in venues, kitchen, and/or dining area; oversees culinary, customer service, and maintenance/sanitation functions of the unit;
9. reviews equipment needs in the operation and makes recommendations for the repair or replacement of equipment; completes the work orders;
10. supports departmental objectives and develops an understanding of these objectives in supervisors and employees;
11. evaluates job performance of subordinate supervisors or employees at regular intervals and delegates authority in relation to ability; carries out any necessary discipline;
12. periodically reviews unit operations and makes recommendations for improvements; is responsible for venue cleanliness, safety, sanitation, and efficiency of the unit as well as quality control;
13. assists in marketing directives for the unit/department;
14. ensures proper accountability for cash handling and credit card records;
15. assists in the planning and execution of catering and special events;
16. performs duties at the lower levels of this series;
17. performs other related duties as assigned.

Employees at this level are responsible for the coordination and execution of a complex or multi-unit department. They work under general administrative direction from a designated administrator.

A(n) Food Service Administrator III typically -

1. directly supervises the day-to-day operations of assigned unit(s) including the planning and implementation of overall policies, procedures, objectives, and methods; coordination of training programs, monitoring, and evaluation of all aspects of the operation;
2. directly supervises the food service staff and personnel functions including interviewing, hiring, training, scheduling, time reporting, evaluating, disciplining, grievances, etc.;
3. develops and plans menus, standardized recipes, new product research, and preparation methods and techniques;
4. develops, promotes, and maintains good public relations in relationship with students, guests, and other university personnel;
5. plans safety and proper maintenance programs;
6. prepares unit master work schedules about budget and operational requirements; assists in the preparation of budgets; directs subordinates in complying with and implementing established budgets; ensures the unit’s operating budget goals are met;
7. reviews and approves staff time records; maintains a record of all current pay rates of title;
8. assists in organizational development; participates in planning future installations; evaluates and recommends facility, staff, and equipment needs/purchases; prepares, reviews, and analyzes reports and suggests appropriate action;
9. counsels employees and supervisors concerning departmental objectives; makes recommendations as to the most efficient use of personnel;
10. performs duties at the lower levels of this series;
11. performs other related duties as assigned.

Employees at this level are responsible for the operation of a complex system of operations and/or departments. They work under administrative review from a designated director/supervisor.

A(n) Food Service Administrator IV typically -

1. establishes and defines objectives and policies for all food service departments;
2. assumes responsibility for overall development and planning of menus, standardized recipes, new product research, and preparation methods and techniques;
3. provides overall philosophy and direction for personnel development program;
4. oversees all aspects of dining, marketing, public relations, and culinary arts;
5. develops and implements a sound safety and proper maintenance program ensuring food safety and compliance with State code;
6. assists in, prepares, and is responsible for departmental budgets including budgets for larger equipment purchases and general improvement; analyzes operational statements and budget and initiates any necessary controls; monitors job costs, evaluates change orders;
7. assumes responsibility for planning future operations relative to design, layout, equipment, or other considerations and for the improvement of existing facilities by the addition of equipment or the replacement of old equipment;
8. determines personnel needs recruits, interviews, and selects personnel;
9. prepares written and/or oral reports and directives;
10. supervises and manages and entries inventory, storage, and distribution of food, beverage, supplies, and equipment;
11. manages and enforces contractual terms with customers, vendors;
12. assists in the development of short and long-term operational plans and monitors and maintains performance, product, and service quality;
13. coordinates billing and resolve billing disputes with customers and/or vendors;
14. performs duties at the lower levels of this series;
15. performs other related duties as assigned.

MINIMUM ACCEPTABLE QUALIFICATIONS

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. Any one or combination totaling two (2) years (24 months) from the categories below:
   1. Coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field as measured by the following conversion table or its proportional equivalent:
      • 30 semester hours equals one (1) year (12 months)
      • Associate’s Degree (60 semester hours) equals eighteen months (18 months)
      • 90 semester hours equals two (2) years (24 months)
      • Bachelor's Degree (120 semester hours) equals three (3) years (36 months)
   2. Food service supervisory work experience.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of sanitation procedures to ensure clean machines, proper rotation of food products, and, safe food handling procedures.
2. Knowledge of computer programs relating to menu management, inventory management, and point of sale systems to effectively process raw sales information into cogent sales reports to effectively marshal resources.
3. Knowledge of marketing strategies, merchandising, and promotional advertising.
4. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
5. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
6. Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
7. Excellent/strong verbal and written communication skills.
8. Skill in preparing and cooking a variety of foods.
9. Skill in motivating, developing, and directing people as they work, identifying the best people for the job.
10. Skill in researching current trends to write and standardize recipes.
11. Skill in time management i.e. managing one’s own time and the time of others.
12. Skill in good record keeping and concise report preparation.
13. Ability to supervise.
14. Demonstrated ability to work with a variety of people i.e. diverse students, faculty, staff, and the general public in a dynamic, fast-paced environment.
15. Ability to make accurate and rapid calculations in the transfer of products and cash.
16. Ability to maintain account records and inventory control experience.

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. Any one or combination totaling four (4) years (48 months) from the categories below:
   1. Coursework in hospitality administration/management, culinary science, food services management, or a closely related field, as measured by the following conversion table or its proportional equivalent:
      • 30 semester hours equals one (1) year (12 months)
      • Associate’s Degree (60 semester hours) equals eighteen months (18 months)
      • 90 semester hours equals two (2) years (24 months)
      • Bachelor's Degree (120 semester hours) equals three (3) years (36 months)
   2. Food service management work experience.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of food service organization, operation, methods, and equipment.
2. Full knowledge of food management techniques including purchasing, food storage, inventory, food production and control, service personnel management, marketing, financial management, facilities management, and health and safety regulations.
3. Knowledge of sanitation procedures to ensure clean machines, proper rotation of food products, and safe food handling procedures.
4. Extensive working knowledge of a wide variety of institutional food service operations such as dormitory food service, catering, bakery, fast foods, sit-down dining, etc.).
5. Knowledge of computer programs relating to menu management, inventory management, catering program, and point-of-sale systems to effectively process raw sales information into cogent sales reports to effectively marshal resources.
6. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
7. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
8. Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
9. Knowledge of marketing strategies, merchandising, and promotional advertising.
10. Skill in researching current trends to write and standardize recipes.
11. Excellent/strong verbal and written communication, interpersonal, and customer service skills.
12. Intermediate math skills including cash handling.
13. Skill in good recordkeeping and concise report preparation.
14. Skill in service orientation.
15. Skill in decision-making, independent judgment, initiative, and leadership.
16. Supervisory and leadership skills such as training, instruct and disciplining employees.
17. Skill in operations analysis.
18. Ability to supervise.
19. Demonstrated ability to work with a variety of people i.e. diverse students, faculty, staff, and the general public in a dynamic, fast-paced environment.
20. Ability to read, understand, follow, and enforce all policies and procedures.
21. Ability to meet deadlines.
22. Ability to exercise sound judgment and make decisions under pressure.
23. Ability to deal effectively with employee and customer conflicts.
24. Ability to organize, prioritize and multitask.

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. Any one or combination totaling six (6) years (72 months) from the categories below:
   1. Coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field as measured by the following conversion table or its proportional equivalent:
      • 30 semester hours equals one (1) year (12 months)
      • Associate’s Degree (60 semester hours) equals eighteen months (18 months)
      • 90 semester hours equals two (2) years (24 months)
      • Bachelor's Degree (120 semester hours) equals three (3) years (36 months)
   2. Food service management work experience.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of food service organization, operation, methods, and equipment.
2. Full knowledge of food management techniques including purchasing, food storage, inventory, food production and control, service personnel management, marketing, financial management, facilities management, and health and safety regulations.
3. Knowledge of sanitation procedures to ensure clean machines, proper rotation of food products, and, safe food handling procedures.
4. extensive working knowledge of a wide variety of institutional food service operations (such as dormitory food service, catering, bakery, fast foods, sit-down dining, etc.)
5. Knowledge of computer programs relating to menu management, inventory management, catering program, and point-of-sale systems to effectively process raw sales information into cogent sales reports to effectively marshal resources.
6. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
7. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
8. Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
9. Knowledge of marketing strategies, merchandising, and promotional advertising.
10. Skill in researching current trends to write and standardize recipes.
11. Excellent/strong verbal and written communication, interpersonal, and customer service skills.
12. Strong administrative skills (interact with others either in person or on the phone, planning, and organizing problem-solving and critical thinking.
13. Intermediate math skills including cash handling.
14. Skill in using logic and reasoning to identify strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
15. Skill in good recordkeeping and concise report preparation.
16. Skill in service orientation.
17. Skill in decision-making, independent judgment, initiative, and leadership.
18. Strong supervisory and leadership skills such as training, instructing, and disciplining employees.
19. Strong skills in operations analysis.
20. Skill in time management i.e. managing one’s own time and the time of others.
21. Ability to supervise.
22. Administrative ability.
23. Demonstrated ability to work with a variety of people i.e. diverse students, faculty, staff, and the general public in a dynamic, fast-paced environment.
24. Ability to read, understand, follow, and enforce all policies and procedures.
25. Ability to meet deadlines.
26. Ability to exercise sound judgment and make decisions under pressure.
27. Ability to deal effectively with employee and customer conflicts.
28. Ability to organize, prioritize and multitask.

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.
2. Any one or combination totaling eight (8) years (96 months) from the categories below:
   1. Coursework in business, dietetics, culinary arts, food science, nutrition, hospitality, hotel, catering, restaurant, or institutional management, or a closely related field as measured by the following conversion table or its proportional equivalent:
      • 30 semester hours equals one (1) year (12 months)
      • Associate’s Degree (60 semester hours) equals eighteen months (18 months)
      • 90 semester hours equals two (2) years (24 months)
      • Bachelor's Degree (120 semester hours) equals three (3) years (36 months)
   2. Food service management work experience.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of food service organization, operation, methods, and equipment.
2. Full knowledge of food management techniques including purchasing, food storage, inventory, food production and control, service personnel management, marketing, financial management, facilities management, and health and safety regulations.
3. Knowledge of sanitation procedures to ensure clean machines, proper rotation of food products, and, safe food handling procedures.
4. extensive working knowledge of a wide variety of institutional food service operations (such as dormitory food service, catering, bakery, fast foods, sit-down dining, etc.)
5. Knowledge of high-end cuisine and event coordination.
6. Knowledge of computer programs relating to menu management, inventory management, catering program, and point-of-sale systems to effectively process raw sales information into cogent sales reports to effectively marshal resources.
7. Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
8. Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership techniques, production methods, and coordination of people and resources.
9. Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
10. Knowledge of marketing strategies, merchandising, and promotional advertising.
11. Knowledge of human and public relations.
12. Knowledge of the techniques and equipment related to associated with food products (both plant and animal) for preparation and consumption including storage/handling techniques, equipment specification development and purchasing, processing, and warehousing.
13. Extensive knowledge of equipment related to credit/debit.
14. Skill in researching current trends to write and standardize recipes.
15. Excellent/strong verbal and written communication, interpersonal, and customer service skills.
16. Strong administrative skills (interact with others either in person or on the phone, planning, and organizing problem-solving and critical thinking.
17. Intermediate math skills including cash handling.
18. Skill in using logic and reasoning to identify strengths and weaknesses of alternative solutions, conclusions, or approaches to problems.
19. Skill in good recordkeeping and concise report preparation.
20. Skill in service orientation.
21. Skill in decision-making, independent judgment, initiative, and leadership.
22. Strong supervisory and leadership skills such as training, instructing, and disciplining employees.
23. Strong skills in operations analysis.
24. Skill in time management i.e. managing one’s own time and the time of others.
25. Ability to supervise.
26. Administrative ability.
27. Demonstrated ability to work with a variety of people i.e. diverse students, faculty, staff, and the general public in a dynamic, fast-paced environment.
28. Ability to read, understand, follow, and enforce all policies and procedures.
29. Ability to meet deadlines.
30. Ability to exercise sound judgment and make decisions under pressure.
31. Ability to deal effectively with employee and customer conflicts.
32. Ability to organize, prioritize and multitask.