Texas A&M University
Classification Specifications

General Description:  Assists in management of the operations of a large cash facility which may include multiple cash operations on the TAMU campus for the Department of Food Services.

Typical:  Supports and follows department mission, vision, values, and standards as guidelines for decision making; assist in the responsibility for the overall fiscal operation of the unit; assists in the accountability of and provides justification for all expenses; assists in the knowledge and use of the "FoodPro" system and reports in order to manage the unit for inventory, purchasing, production, service records, recipes, menus, and costing; assists in developing of a complete and accurate budget for the operation and maintaining a positive bottom line; follows, implements, and maintains cash handling procedures in the unit; assists in the accountability for all cash handling audits; ensures compliance with all university policies and procedures; assists in responsibility for requisitioning food supplies, and equipment; assists in the recommendation for changes in dining facilities and procedures; assists in design of food service facilities; assists in the management of auxiliary units; assists in the reviews of menu items for food cost, student satisfaction, and production and service problems; participates in menu development committee, as requested; assists in maintaining lines of communication with both subordinate and upper management, while generating feedback and checking for understanding; participates in administrative staff meetings and conducts own meeting with unit, in absence of Facility Manager; prepares documentation, E-mail, menus, letters, counseling, and coaching and other reports; resolves personnel problems by managing conflict and/or mediation; assists in the interviews of prospective employees and makes recommendations to the Food Service Director and other appropriate supervisors; counsels and trains employees; assists in developing performance standards for subordinates; assists in the evaluation of employees; recommends promotions; provides praise and support as well as constructive criticisms to all levels of staff and encourages participation and/or supports recommend staff for recognition awards and incentive program activities; assists in developing short and long term goals for the department; participates in developing departmental strategic plan based on unit goals; plans and organizes all the activities and events of the unit; establishes work deadlines and timely schedules; completes unit and self goals in an appropriate and timely manner; identifies problems, determines causes and develops and implements solutions within own limits of responsibility; follows through and continuously evaluates unit for continuous improvement; identifies and effectively delegates appropriate tasks to staff; follows through on delegated tasks as being the ultimate level of responsibility; assists in the assurance of compliance with all state and county health department and safety regulations ensuring and maintaining high standards of sanitation as a unit priority; ensures unit is clean and ready for inspection at any time; assists in the performance of sanitation and safety checklists, logs, and HACCP procedures are complete, followed and maintained at all times; participates in Test Kitchen food taste tests and evaluations, as requested; assists in the following through on all record keeping and forms such as leave requests, time sheets, payroll records, first report of injury, FoodPro reports, health cards, training requirements (MSDS, ethics, sexual harassment) and cash handling; assists in the development and implementation of facility marketing plan for unit as a way to generate sales; supports weekly promotions and/or festivals; performs market analysis to compete with outside competition and customer satisfaction; ensures quality customer service by training and developing staff, visiting with students and faculty and following up on comments/report cards; ensures unit is neat and attractive implementing merchandising techniques to promote sales and create a customer friendly environment; participates in university classes and training; performs related duties as required.

Received:  General instruction and occasional review from Facility Manager, Cash Divisional Manager and/or from Director/Associate Director.

Given:  General supervision of management and staff under direction of this position.

Required:  Bachelor's degree or any equivalent combination of training and experience. Three or more years experience in a supervisory/management position in commercial or institutional Food Service operation.

Preferred:  Bachelor's degree in food service related field. Food Management Protection Certification. Level II supervisory training from TAMU Food Services. Experience as a manager of a large dining facility or high volume cash operation.

Required:  Will be required to obtain Food Handler's card for continued employment. Valid driver's license and good driving record. Must be able to obtain state of Texas class "C" vehicle operator's license within 30 days of employment.

Preferred:  None.

Typical:  Use of standard commercial kitchen and dining equipment and personal computers.

Typical:  Physical ability to withstand long hours of moderately strenuous work. Capable of lifting moderate weight cases of food items and/or supplies and carry short distances within the work area. Constant exposure to wet, slippery floors, heat, steam, and refrigerator temperatures.