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AR
Athol-Royalston Regional School District
Cafeteria Manager
Career Insights for Restaurant / Food Service Manager
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Based on Massachusetts 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.
$69,073 / year median in Massachusetts
+12% projected growth
Job Description
Hours - 6:00 a.m. to 1:00 p.m. - Athol High SchoolMust have good communication skillsMust be able to delegate jobs as needed and ensure they are carried through promptly.
Responsible for all cafeteria employees in the building.
Notify FSD immediately of any staff absence, injury, sent home sick, or conflict.
Enforce dress code: proper clothing, shoes, hair restraintsBe able to operate and train staff on the Point of Sale program.
Keep and maintain proper and accurate Time sheets for all cafeteria staff in the kitchen.
Be responsible for all equipment maintenance and cleaning. Ensure all staff are properly trained to use all equipment.
Oversee daily cleaning of the kitchen.
Must follow menu as set forth by the FSD; exchanges only acceptable within the same category. If necessary, changes must be approved by the FSDInsure all meals, breakfast and lunch, are prepared and served promptlyKeep all food production records daily.
Insure all logs are up to date: Equipment, food temps, sanitizer, dishwasher, etc.
Keep daily money sheetsEnd of day records: lunch/breakfast counts All inventory monthlyPaperwork to be submitted upon schedule set by FSDInsure all orders are placed as needed: milk, grocery, paper goods, ice cream.
Work with school officials, FSD, principals, and teachers on any functions for your building. Manager must follow the
Responsible for all cafeteria employees in the building.
Notify FSD immediately of any staff absence, injury, sent home sick, or conflict.
Enforce dress code: proper clothing, shoes, hair restraintsBe able to operate and train staff on the Point of Sale program.
Keep and maintain proper and accurate Time sheets for all cafeteria staff in the kitchen.
Be responsible for all equipment maintenance and cleaning. Ensure all staff are properly trained to use all equipment.
Oversee daily cleaning of the kitchen.
Must follow menu as set forth by the FSD; exchanges only acceptable within the same category. If necessary, changes must be approved by the FSDInsure all meals, breakfast and lunch, are prepared and served promptlyKeep all food production records daily.
Insure all logs are up to date: Equipment, food temps, sanitizer, dishwasher, etc.
Keep daily money sheetsEnd of day records: lunch/breakfast counts All inventory monthlyPaperwork to be submitted upon schedule set by FSDInsure all orders are placed as needed: milk, grocery, paper goods, ice cream.
Work with school officials, FSD, principals, and teachers on any functions for your building. Manager must follow the