Assistant Food Service Manager

Definition

Definition: Under general supervision of the Food Service Manager and/or the Director of Administration, responsible for planning, organizing, and directing the daily food service operations, including breakfast and lunch meal service and catering for events, at the River People's Health Center Cafe (RPHCC), as well as meals prepared and served at the nearby Journey to Recovery (JTR) facility. Serves as the Community's direct point of contact for and is directly responsible for supervising ARAMARK Food Service Salaried Management and its hourly staff operating those two facilities on behalf of the Community. Oversees the planning and preparation of meals, dining facility maintenance and operations, catering, vending machines, Micro-Markets and office coffee services provided at the two facilities by ARAMARK, and bottled office water services provided by Nestle's and/or Ready Refresh. Oversees staffing, developing and directing of all food services personnel management and clerical staff, and evaluation, menu planning, record keeping, reporting and other related food service tasks at the two facilities. Assists the Food Service Manager in fulfilling their responsibilities as needed, specifically covering those duties during their approved leave. This job class is treated as FLSA exempt.

Essential Functions: (Essential functions may vary among positions, but may include the following tasks, knowledge, skills, abilities, and other characteristics. This list of tasks is ILLUSTRATIVE ONLY and is not intended to be a comprehensive listing of tasks performed by all positions in this classification.)

Examples of Tasks

1. Daily operations: Plans, directs, and oversee all aspects of the food service operations and facilities at RPHCC and JTR as outlined below. All tasks are for either RPHCC, JTR or both.

• Develops and maintains strategic goals/objectives for ongoing food service operations
• Plans and develop healthy, nutritional breakfast/lunch menus and for guests including SRPMIC government employees. Oversees and manages all food preparation.
• Prepares and maintains the annual budget to cover the facilities' operational costs; controlling costs to budgeted amounts is critical as both facilities are subsidized
• Develops and maintains policies/procedures for operations to ensure staff compliance with health and safety standards and established tribal requirements.
• Monitors and inspects facilities for cleanliness daily and ensure they are ready for Community or State health inspections at all times; Assistant Food Service Manager held responsible for passing health inspections, and maintains current ServSafe Certification by the National Restaurant Association.
• Monitors and ensures all staff maintain appropriate Food Handler's certification.
• Orders and ensures sufficient supply of food and necessary equipment to support operations and service levels
• Markets and advertises facility menus, contests, events and promotions with daily emails to SRPMIC employees and other registered customers
• Develops reasonable pricing for food selections in cooperation with ARAMARK, according to criteria set forth in the current contract
• Establishes and maintains high customer service standards and processes for measuring such standards. Receives, evaluates, responds to and shares customer feedback to help improve service
• Chairs an employee volunteer Focus Group which meets at least quarterly to discuss ways to improve facility customer service levels, food quality, food safety and sanitation and help keep customers satisfied
• Works with all departments at RPHC to coordinate events, fund raiser sales and other activities that may take place in the RPHCC

1. Contract services: Manages and oversees the hiring of contract food service workers and vendors, and purchase and procurement of supplies and equipment.

• Coordinates current contract compliance with vendors, catering service and food preparation staff to support vending and Cafe operations
• Ensures vendor meets Community's Native Hiring Preferences at the facilities
• Monitors and ensures hired food service staff and vendors comply with all current contract agreements.
• Resolves issues and concerns with employees, vendors, contractors, and the public.
• Prepares reports, documents, and presentations to report on the quality of services provided by contract employees for management review as requested

1. Mentoring: Mentors and trains contract or government employed food service staff on requirements for running food service operations at the facilities

• Assist staff in obtaining technical knowledge and customer service skills to run a quality, safe, and customer-oriented dining facility.
• Develops and trains employees to gain necessary work experience to perform work tasks independently and attain career progression goals.

1. Supervision: Supervises, trains, and motivates regular/contract hired food service staff to perform required food service responsibilities.

• Hires and trains assigned contract or regular employees in all aspects of food service preparation and presentation.
• Establishes and maintains weekly, monthly and quarterly staffing schedules.
• Reviews staff work products to ensure compliance with health and safety procedures for food preparation, and standards for quality and service.
• Coordinates and delegates work assignments to ensure all meals are ready to serve according to published food service schedules.
• Works with assigned staff to keep facility clean, organized, and running effectively and efficiently.
• Conducts regular staff meeting to keep staff informed of changes in food service operations.
• Counsels staff and recognizes outstanding performance.
• Prepares timely evaluations on assigned staff for Director approval.
• Makes recommendations for disciplinary action for regular employees to Director or contract employees through parent organization, when necessary.
• Reviews and mediates conflicts and disagreements with employees, vendors, contract staff and the public.

1. Miscellaneous: Performs other job-related duties as assigned by the Director or designee to maintain and enhance department operation.

Knowledge, Abilities, Skills and Other Characteristics:

• Knowledge of the culture, customs, traditions, history and government of the Salt River Pima-Maricopa Indian Community.
• Knowledge of Food Services Management.
• Knowledge of institutional food preparation, including menu planning, purchasing, institutional cooking, and catering.
• Knowledge of food preparation and delivery systems.
• Knowledge of tribal, state and federal food preparation health and safety regulations.
• Knowledge of department programs, policies and procedures.
• Knowledge of Community's accounting, billing, invoicing, payroll, purchasing, personnel, and records management procedures.
• Knowledge of advanced customer service principles and techniques.
• Knowledge of principles and practices of employee supervision, including planning, scheduling, training and performance evaluation
• Knowledge of current marketing techniques and trends, including the use of social media to promote the Cafe, its food and events
• Skill in utilizing available social media for marketing the Cafe, its events, menus and activities
• Skill in understanding and interpreting complex concepts, rules, regulations, guidelines and following oral and written instructions, policies and procedures.
• Skill in evaluating staff performance and conducting timely performance evaluations.
• Skill in developing and maintaining annual budget and tracking budget expenditures.
• Skill in listening and communicating effectively with employees at all levels.
• Skill in analyzing and planning daily food service work assignments and ensuring timely and effective completion of all tasks.
• Skill in providing leadership to and evaluating food service staff.
• Skill in establishing and maintaining effective working relationships with staff, vendors, contract employees, Tribal government employees, outside clients, and the general public.
• Ability to prepare correspondence, utilizing correct grammar, punctuation, spelling, and organization.
• Ability to plan efficient, nutritious meal menus and entrees.
• Ability to delegate responsibility and authority to assigned staff.
• Ability to work effectively with all levels of employee and community representatives, vendors, contractor, and the public.
• Ability to communicate effectively in writing as well as speaking.
• Ability to use Microsoft Word, Excel, Outlook and USDA approved nutrition software programs.
• Ability to prepare and monitor budgets and carry out proper purchasing and accounting procedures.
• Ability to stand and walk for prolonged periods of time.
• Ability to use hands and fingers to handle or feel.
• Ability to reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl, talk or hear and taste or smell.
• Ability to lift and carry 25 pounds regularly.

Minimum Qualifications

• Education & Experience: Graduation from an accredited college or university with a bachelor's degree in food service management or closely related field with five (5) or more years' experience in food service and operation of a multi-site food service facility, two (2) years supervisory experience, and food service operation start up experience is required. Preference will be given to applicants with culinary training or experience at the "Chef" level.
• Equivalency: Any equivalent combination of education and/or experience that would allow the candidate to satisfactorily perform the duties of this position, will be considered.
• Underfill Eligibility: An enrolled Community Member whom closely qualifies for the minimum qualifications for a position may be considered for employment under SRPMIC Policy 2-19, Underfill.

Special Requirements

• Must possess a Serve Safe Certification and/or completion of a Food Handler's course administered by Maricopa County or the State of Arizona Health Department. May be required to work beyond normal work hours to prepare meals for Council or special events.

Prior to hire as an employee, applicants will be subject to drug and alcohol testing. Will be required to pass a pre-employment background/fingerprint check.

"SRPMIC is an Equal Opportunity/Affirmative Action Employer" Preference will be given to a qualified: Community Member Veteran, Community Member, Spouse of Community Member, qualified Native American, and then other qualified candidate.

In order to obtain preference, the following is required: 1) Qualified Community Member Veteran (DD-214) will be required at the time of application submission 2) Qualified Community Member (must provide Tribal I.D at time of application submission),3) Spouse of a Community Member (Marriage License/certificate and spouse Tribal ID or CIB is required at time of application submission), and 4) Native American (Tribal ID or CIB required at time of application submission).

Documents may be submitted by one of the following methods:

1) attach to application

2) fax ...

3) mail or hand deliver to Human Resources.

Documentation must be received by position closing date.

The IHS/BIA Form-4432 is not accepted.

Your Tribal ID/CIB must be submitted to HR-Recruitment-Two Waters.