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Food Service Manager
UCI Series Concepts
Class Specifications - C.10
Food Service Coordinator - 5441
Principal Food Service Manager - 5442
Senior Food Service Manager - 5443
Food Service Manager - 5444
Assistant Food Service Manager - 5445
January, 1975
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SERIES CONCEPT
Food Service Managers plan, organize, and direct the total food service
operations in a campus residence hall, hospital, restaurant or cafeteria; and
perform other related duties as required.
Incumbents typically plan menus on a daily or weekly basis; supervise the
ordering, receiving, storing and issuing of food items; coordinate the
preparation and serving of food; maintain quantity and quality control;
supervise the maintenance of sanitary and safety standards for food
preparation, serving, dining and clean-up areas; maintain accounting and
personnel records; select, train, supervise and evaluate performance of food
service personnel; may plan and coordinate menu selection, job assignments,
type of service, quantity, quality and cost control for catering functions and
special banquets; may develop new standardized recipes; may negotiate and
administer contracts with external food service organizations; may initiate
policy relating to more efficient standards for procuring, storing, issuing,
preparing and serving of food; may develop and administer agreements with
employee organizations; and may plan or assist in the planning of new food
service installations.
Classes in the Food Service Manager series are distinguished from other Food
Service classes in that incumbents typically have management responsibility
for a total food service operation. They are distinguished from classes in
the Dietitian series in that Dietitians work in a hospital and typically
write and supervise the preparation of special diets and menus for patients
as prescribed by physicians in addition to having total management
responsibility for a hospital dietary operation.
The series consists of five levels based on varying degrees of administrative,
management, and/or supervisory responsibility; and the size, nature and/or
complexity of the food service operation. Assistant Food Service Manager
is the management trainee level; Food Service Manager is the first management
operational level; and Senior Food Service Manager and Principal Food Service
Manager are the second and third management operational levels, respectively.
Incumbents in the first four levels typically have management responsibility
for single food service installations or perform management functions in one
major area of a campus food service operation such as residence hall,
restaurant or cafeteria and may report to a higher level Food Service Manager
or Food Service Coordinator. Food Service Coordinator is the fourth management
operational level with incumbents responsible for coordinating all food
service operations typically involving one or more major areas on a campus-
wide basis.
CLASS CONCEPTS
Food Service Coordinator
Under general direction, incumbents are responsible for coordinating a total
food service program in a campus residence hall, hospital cafeteria or
restaurant system.
Incumbents typically supervise several lower level Food Service Managers in
charge of individual food service installations; develop overall policy
affecting campus food service operations; determine food, material, personnel,
equipment and building needs for a campus-wide operation; maintain overall
budget control through periodic review; and develop policies covering
compliance with sanitary regulations on a campus-wide basis. As a guide to
help in allocating duties at the fourth management level, incumbents typically
coordinate a campus-wide food service operation comprised of at least 100
full-time-equivalent employees, with budget responsibility in excess of
$1,000,000, and/or serving an average of 15,000 or more persons daily; and in
addition they may perform the range of duties outlined in the Series Concept.
Positions in this class differ from those in the Principal Food Service
Manager class in that incumbents are responsible for coordinating a campus-
wide food service operation.
Principal Food Service Manager
Under direction, Principal Food Service Managers have managerial
responsibility for the total operations of a large food service installation.
As a guide to help determine the third management level, incumbents typically
supervise more than 75 full-time-equivalent employees, have budget
responsibility in excess of $500,000, and/or have charge of a food service
operation serving an average of 10,000 or more persons daily; and in addition
they may perform the range of duties outlined in the Series Concept.
Senior Food Service Manager
Under direction, Senior Food Service Managers have managerial responsibility
for the total operations in a medium-sized food service installation.
As a guide to help determine the second management level, incumbents typically
supervise at least 30 full-time-equivalent employees, have budget
responsibility in excess of $250,000, and/or have charge of a food service
operation serving an average of 5,000 or more persons daily; and in addition
they may perform the range of duties outlined in the Series Concept,
Food Service Manager
Under direction, Food Service Managers have managerial responsibility for the
total operations in a small food service installation.
As a guide to help determine the first management level, incumbents typically
supervise 15 or more full-time-equivalent employees, have budget
responsibility in excess of $100,000, and/or have charge of an operation
serving an average of 2,000 or more persons daily; and in addition they may
perform the range of duties outlined in the Series Concept.
Assistant Food Service Manager
Under general supervision, Assistant Food Service Managers have managerial
responsibility for the total operations in a very small food service
installation or act as the first assistants to the managers of a large or
medium-sized food service installation.
Incumbents typically perform the range of duties outlined in the Series
Concept when responsible for a very small food service installation or
perform a limited range of duties when acting as the first assistants to
managers of large or medium-sized food service installations. The nature of
the management assignments would determine the degree of limitations in the
range of duties performed.
As a guide to help determine full responsibility at this level, incumbents
usually supervise 5 or more full-time-equivalent employees, have budget
responsibilities in excess of $50,000, and/or have charge of an operation
serving an average of 500 or more persons daily. Incumbents acting as first
assistants should work in installations employing at least 25 full-time-
equivalent employees, with a minimum budget of $250,000, and having a food
service operation serving at least 5,000 persons daily.
MINIMUM QUALIFICATIONS
Food Service Coordinator
Graduation from college preferably with training in food service management
or dietetics, and four years of management experience in a food service
operation; or an equivalent combination of education and experience; and
knowledges and abilities essential to the successful performance of the
duties assigned to the position.
Principal Food Service Manager
Graduation from college preferably with training in food service management
or dietetics, and three years of management experience in a food service
operation; or an equivalent combination of education and experience; and
knowledges and abilities essential to the successful performance of the
duties assigned to the position.
Senior Food Service Manager,
Graduation from college preferably with training in food service management
or dietetics, and two years of management experience in a food service
operation; or an equivalent combination of education and experience; and
knowledges and abilities essential to the successful performance of the
duties assigned to the position.
Food Service Manager
Graduation from college preferably with training in food service management
or dietetics, and one year of management experience in a food service
operation; or an equivalent combination of education and experience; and
knowledges and abilities essential to the successful performance of the duties
assigned to the position.
Assistant Food Service Manager
Either (1) graduation from college with a degree in food service management,
dietetics or a related field, or (2) one year of experience performing the
duties of a class equivalent to Principal Food Service Supervisor, Principal
Baker or Principal Cook; or an equivalent combination of education and
experience; and knowledges and abilities essential to the successful
performance of the duties assigned to the position.
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