Food Service Management 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 supervisory duties in a food service operation. They work under general supervision from a designated supervisor.

A(n) Food Service Supervisor typically -

1. is responsible for a dining room;
2. trains and supervises dining room and kitchen employees;
3. assists in the planning of menus;
4. assists in food preparation;
5. supervises serving of food;
6. arranges work schedules;
7. assists in planning and serving banquets and special functions;
8. is responsible for the general appearance and operation of a dining room;
9. performs other related duties as assigned.

Employees at this level are responsible for the production and service of food. They work under general supervision from a designated supervisor.

A(n) Assistant Food Production Manager typically -

1. assists in supervising the preparation and service of food;
2. assists in planning menus;
3. schedules personnel;
4. checks, orders, and requisitions foodstuffs and supplies;
5. keeps records of food costs;
6. plans and supervises the general housekeeping and sanitation of the kitchens, dining rooms, and adjacent areas;
7. substitutes for incumbents in higher levels of this series;
8. supervises dining room and kitchen employees as assigned;
9. performs other related duties as assigned.

Employees at this level are responsible for the functional operation of a food service department. They work under general supervision from a designated supervisor.

A(n) Food Production Manager typically -

1. plans organizes, and supervises the work of dining room and kitchen employees as assigned;
2. supervises food preparation;
3. checks and orders supplies;
4. assists in planning menus;
5. keeps records;
6. makes reports;
7. performs other related duties as assigned.

Employees at this level are responsible for administrative and supervisory duties as assigned. They work under the direction of a designated administrator.

A(n) Assistant Food Service Manager typically -

1. plans menus;
2. directs the work of junior supervisors and dining room and kitchen employees as assigned;
3. hires and trains employees;
4. prepares work schedules;
5. prepares food orders and control inventories;
6. is responsible for the operation of the department in the absence of the responsible administrator;
7. performs other related duties as assigned.

Employees at this level are responsible for the operation of a complex system of food services. They work under administrative supervision from a designated administrator.

A(n) Food Service Manager typically -

1. establishes policies, procedures, and methods for the department that will result in efficient operation and high standards of food service;
2. employs and trains supervisors in carrying out these policies, procedures, and methods;
3. fosters good employee relations;
4. promotes good public relations;
5. prepares the departmental budget and directs the operations in compliance with the approved budget;
6. is responsible for the sanitation of the department and the maintenance and replacement of equipment;
7. performs other related duties as assigned.

MINIMUM ACCEPTABLE QUALIFICATIONS

CREDENTIALS TO BE VERIFIED BY PLACEMENT OFFICER

1. High school diploma or equivalent.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Ability to supervise.

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 or vocational training in hospitality administration/management, culinary science, food services management, or a closely related discipline, 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)
   2. Work experience in a food service supervisory role.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Ability to supervise.

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 or vocational training in hospitality administration/management, culinary science, food services management, or a closely related discipline, 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. Work experience in a food service management role.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Ability to supervise.

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 or vocational training in hospitality administration/management, culinary science, food services management, or a closely related discipline, 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. Progressively more responsible supervisory and managerial experience in commercial or institutional food service operations.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Working knowledge of the theories, principles, methods, and procedures of professional food service management.
2. Ability to supervise.
3. Administrative ability.

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 or vocational training in hospitality administration/management, culinary science, food services management, or a closely related discipline, 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. Progressively more responsible supervisory and managerial experience in commercial or institutional food service operations.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs)

1. Knowledge of the theories, principles, methods, and procedures of professional food service management.
2. Skill in directing and managing the activities of a staff.
3. Administrative ability.