Food Service Manager

Summary: The Food Service Manager oversees all food service operations across the organization, ensuring compliance with federal, state, and local regulations. This role is responsible for optimizing efficiency in food service sites, managing staffing, nutrition, menu development, inventory, and food service standards. Additionally, the Manager assists the Finance Department in ensuring accurate federal reimbursement claims and may occasionally produce meals and menus for programs such as Child and Adult Care Food Program (CACFP) and Summer Food.

DUTIES AND RESPONSIBILITIES:

Staff Oversight

• Provide leadership and guidance to food service staff at multiple sites, ensuring adherence to policies and procedures
• Collaborate with People Operations (POPS) to facilitate annual trainings for Childcare and Clubhouse staff, including mandatory federal program training, Serve Safe certification, and food handler cards

Menu Development and Management

• Manage all aspects of Club Food Service Programs, including menu development, inventory management, purchasing, production, waste control, and cost analysis
• Ensure compliance with food safety and sanitation standards and uphold workplace safety protocols

Financial Management

• Coordinate with the Finance Department for inventory procurement, monthly reimbursement claims reporting, program budget review, and annual application requirements
• Manage various programs to achieve monthly cost and revenue projection goals

Stakeholder Relations

• Develop positive relationships with staff, vendors, community members, other agencies, and local businesses to support food service operations

Compliance and Reporting

• Ensure compliance with CACFP and Summer Food standards in meal service, recipe development, and counting and claiming procedures
• Monitor kitchens and food service sites to comply with health department standards
• Manage computer-based reporting systems and ensure timely and accurate entry of required information

Professional Development

• Attend relevant classes, seminars, and training events to stay informed about current trends and best practices in food service management

Communication and Prioritization

• Manage multiple priorities effectively while demonstrating professional communication skills and maintaining high-quality food service standards

Regulatory Compliance

• Manage all necessary reporting and income verification procedures for service sites and coordinate with regulatory agencies for program applications
• Maintain medical compliance forms for Childcare allergies and food exceptions and monitor compliance by club managers

QUALIFICATIONS

The requirements listed below are representative of the knowledge, skill or ability required:

• Bachelor's degree in Food Service Management, Hospitality Management, Nutrition Services, or related field preferred OR High school diploma/general education development (GED) and equivalent qualification in lieu of education, to include a minimum of 3 years of experience in food service management
• Minimum 3 years' experience with food inventory practices, general inventory management, and food production procedures
• Minimum of 3 years’ supervisory experience in general food preparation, proper food handling and safety, and sanitation requirements
• Must be 21 years of age or older
• Must possess current Alaska driver’s license with reliable, insured vehicle
• Must possess a clean driving record and have a minimum of three years driving experience
• Ability to work independently in a fast-paced work environment within limited time constraints required
• Ability to operate kitchen equipment safely is required
• Must be proficient in basic English (both orally and written), and math skills for recipe conversion and budgeting
• Strong understanding of federal food service regulations and compliance requirements.
• Excellent leadership, communication, and organizational skills
• Proficiency in computer-based reporting systems and Microsoft Office Suite.
• Serve Safe certification or willingness to obtain certification
• Ability to communicate effectively with coworkers, youth, supervisors, and other personnel
• Excellent customer service skills
• Must be consistent, dependable, enthusiastic, and flexible
• Ability to manage multiple projects creatively and effectively as well as take on additional duties as needed
• Ability to maintain first aid and CPR certification
• Must pass a name-based and fingerprint criminal records background check.
• Must have a valid bank account for payroll direct deposit

PHYSICAL DEMANDS

• Standing and Walking: Food service managers often need to be on their feet for extended periods, supervising operations, interacting with staff, and ensuring the smooth flow of service. This can involve walking around the kitchen and other parts of the organization
• Lifting and Carrying: Managers may need to lift and carry assorted items, such as boxes of supplies, kitchen equipment, or food products. This requires strength and the ability to handle items safely to prevent injury
• Bending and Stooping: Tasks such as checking inventory, inspecting equipment, or assisting with food preparation may require bending and stooping. Maintaining proper posture and using ergonomic techniques can help minimize strain on the body
• Operating Equipment: Food service managers may need to operate equipment such as ovens, grills, food processors, or dishwashers. This can involve manual dexterity and the ability to handle equipment safely
• Working in Hot or Cold Environments: Food service managers will need to work in environments with extreme temperatures, such as hot kitchens or cold storage areas. Proper attire and hydration are important for managing these conditions effectively
• Handling Stressful Situations: Managing a food service operation can be demanding and stressful, especially during busy periods or when dealing with staffing issues. Managers need to be able to handle pressure effectively and maintain composure in challenging situations
• Multi-tasking: Food service managers often need to juggle multiple tasks simultaneously, such as overseeing food preparation, managing staff schedules, handling customer inquiries, and ensuring compliance with health and safety regulations. This requires mental agility and the ability to prioritize effectively
• Physical Accommodations: Reasonable accommodations will be provided for candidates with disabilities to ensure they can perform essential job functions effectively. Applicants requiring accommodations are encouraged to discuss their needs during the application process

WORK ENVIRONMENT

• Kitchen Setting: Food service manager works in a commercial grade kitchen environment where food is prepared and served. This environment can be fast paced, especially during peak hours, requiring the manager to efficiently coordinate tasks and manage staff
• Office Space: In addition to overseeing operations in the kitchen, the food service manager had administrative duties that requires time spent in an office setting. This could involve tasks such as scheduling, budgeting, inventory management, and communicating with suppliers
• Staff Interaction: Food service managers frequently interact with staff, addressing concerns, ensuring satisfaction, and occasionally handling complaints. Strong interpersonal and customer service skills are essential in this aspect of the job
• Team Management: Food service managers are responsible for hiring, training, and supervising staff. This involves providing guidance, delegating tasks, and maintaining a positive work environment
• Regulatory Compliance: Managers must ensure that the organization complies with health and safety regulations, food handling standards, and other industry requirements. This may involve conducting regular inspections, implementing sanitation protocols, and staying informed about relevant laws and regulations
• High Pressure: Especially during busy periods, such as mealtimes or special events, the work environment can be high-pressure and stressful. Managers must remain calm under pressure, making quick decisions and effectively managing any challenges that arise
• Flexibility: Flexibility and willingness to adapt to changing schedules and demands are important in this role

BENEFITS

• Professional Development & Tuition Assistance
• Advancement Opportunities
• Paid Time Off
• Twelve Paid Holidays
• Employee Assistance Plan
• Retirement Benefits
• Comprehensive Health Insurance Benefits
• Flexible Spending Accounts (Medical & Dependent Care)
• Employer Sponsored Disability Insurance
• Employer Sponsored Life & AD&D Insurance
• Voluntary Life, Accident, & Critical Illness Insurance

EQUAL OPPORTUNITY EMPLOYMENT STATEMENT

Boys & Girls Clubs of Southcentral Alaska is an equal opportunity employer. We are dedicated to upholding the principles outlined in all federal, state, and local laws and regulations concerning equal opportunity. BGCSAK does not discriminate against individuals based on race, color, religion, sex, national origin, age, disability, veteran status, or any other protected status. This commitment extends to all aspects of employment, including terms, conditions, privileges, and access to BGCSAK facilities.