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St. Bernards Healthcare

EXTERNAL FOOD SERVICE MANAGER - SLC

Pay: Not specified

Posted: 1 week ago

Location: Jonesboro, AR (Onsite)

Last Updated: 1 week ago

Hours: Full-Time

Expires: 9/30/2026

Career Insights for Restaurant / Food Service Manager

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Scorecard

Based on Arkansas data

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What they do

A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.

$57,326 / year median in Arkansas

+5% projected growth

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Job Description

JOB REQUIREMENTS

Education Minimum Education :

High school graduate or Equivalent. Must have completed an approved food Services management training course or be a certified dietary manager

Preferred Education :

2 years of college majoring in Food & Nutrition preferred

Experience Minimum Experience:

Minimum of 2 years experience in a food service supervisory position

Preferred Experience:

Demonstrates knowledge regarding senior services Physical This is a safety sensitive position. Please see the St. Bernards Substance Abuse Policy for further information.

Vision Requirements:

Normal/Corrected Eyesight Regularly (67-100%)

Hearing:

Normal Range Regularly (67-100%)

Standing/Walking:

Regularly (67-100%)

Climbing/Stooping/Kneeling/Bending:

Frequently (34-66%) Lifting (30 lbs)/Pulling (50 lbs)/Carrying (30 lbs)/ Pushing (50 lbs): Regularly (67-100%) Manual dexterity and mobility: Must be able to write, Type and use phone system. Regularly (67-100%) Distinguish tastes and smells, distinguish temperature By touch Regularly (67-100%)

JOB SUMMARY

The Food Service Manager provides high quality meals to congregate and homebound within budgetary guidelines, is responsible for food procurement, production and service. Coordinates all functions to maintain an efficient operation with quality outcomes. Supervises the cooks and assures compliance with procedures, mission and standards. Routinely, assigns and responsibly directs staff. This position is required to utilize independent judgement. Subject to varying and unpredictable situations Occasionally subjected to irregular hours and overtime Requires good judgment/action Exposure to heat, steam and cold