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Coachella Valley Behavioral Health
Manager - Food and Nutritional Services
Career Insights for Restaurant / Food Service Manager
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Based on California 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.
$70,563 / year median in California
+5% projected growth
Job Description
Overview
PURPOSE STATEMENT
Manage the daily operation of department(s) that prepare and serve food and beverages. ResponsibilitiesESSENTIAL FUNCTIONS
- Plan, coordinate or direct purchasing, food planning, preparation and serving.
- Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility.
- Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing.
- Review, plan menus and prepare projected menu plans.
- Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction.
- Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation.
- Analyze food costs and assist with departmental budget issues.
- Orient, train and coach team members on operational guidelines, organizational policies and procedures.
OTHER FUNCTIONS
- Perform other functions and tasks as assigned.
EDUCATION/EXPERIENCE/SKILL REQUIREMENTS
- High school diploma or equivalent required.
- Bachelor's degree in Food Service Management, Human Nutrition or related field preferred.
- Four of more years' experience in food services role with 2+ years' experience in a supervisory capacity in food services.
LICENSES/DESIGNATIONS/CERTIFICATIONS
- ServSafe Certification or similar food safety certification, where required by the state and facility.
- Required completion of the coursework and a passing score on the examination for Certified Dietary Manager, or be in the active pursuit of license/certification, where required by the state and facility.