Assistant Food Service Manager

ASSISTANT FOOD SERVICE MANAGER

General Description:

Managerial work assisting the manager in the direction of employees engaged in preparation and service of a variety of meals in a school cafeteria. Common characteristics of the Assistant Manager include responsibility for the operation of the cafeteria and satellite operations. There is a wide variety in the number of meals served and number of employees supervised at each school.

Essential Job Functions:

Essential functions are fundamental job duties. They do not include marginal tasks which are also performed but are incidental to the primary functions. The omission of specific statements of duties does not exclude them from the position if the work is similar, related or a logical assignment to the position, nor does every position allocated to the class necessarily perform every duty listed. Personal characteristics required of all employees, such as honesty, industry, sobriety and the ability to get along with others, are presumed qualities and may not be listed specifically.

Assists cafeteria manager in planning meals and/or a la carte offering, estimating quantities of food stuffs required for menu, writing food orders, preparation of daily work and cleaning schedules, requisitioning for additional supplies when needed, preparing daily, weekly, monthly report, training new employees;

Directs preparation, cooking and service of food from daily schedules;

Tests cooked food for taste and smell to ensure that it is properly cooked and seasoned;

Supervises cooking and garnishing of foods requiring skillful preparation;

Guides work of lower level food service workers;

Acting manager in absence of cafeteria manager;

Keeps routine operational records and makes reports;

Supervises transportation of food from cafeteria to satellite location;

Performs related duties as required.

Essential Physical Skills:

Must be able to walk, bend, reach, stand and lift moderate weights (up to 60 pounds); operatecafeteria equipment such as mixers, slicers, ovens, steamers, etc.; communicate using speaking, hearing and visual skills.

While performing the duties of this job, the employee is regularly required to sit, stand, reach, bend, and carry. Have physical strength, stamina, and tolerance for all of the following:

• Walk 100 feet carrying 30 pounds
• Push and/or pull carts while walking
• Reach above shoulders and lift 20-30 pounds
• Bend and/or stoop below shoulders and lift 20-30 pounds
• Climb steps, stools, ladders, and lift 20-30 pounds

• “Stand up and work” for 6 continuous hour

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Environmental Conditions: Work in cafeteria; exposure to high heat from ovens, stoves, dishwashers; exposure to cleaning materials, chemicals, exposure to outside environment when transporting food from cafeteria to satellite operations

Knowledge Of: Routine kitchen duties involving food preparation and service; operation of a variety of food service equipment; food values and nutrition; health, sanitary and safety practices in food service operations; storage of food and non-food supplies.

Ability To: Assist in supervision and training of new employees; coordinates transportation of food from cafeteria to satellite location; establish and maintain effective working relationship with employees, students and school personnel; prepare economical, nutritious and attractive meals.

Skills: Manual dexterity in order to operate kitchen equipment.

License: Valid Florida driver's license.

Qualifications Required:

>High School diploma or GED

>Three years experience in the food industry

Certifications:

>Successfully completed the Food Service Manager Training course

>Successful completion of the ServSafe Program

>FSNA member

>SNA certified

End of the Day Process:

Close out all cash register

Bring all monies to the office

Have cashiers count and verify count with a manager/assistant manager

Put all till monies in the safe and lock up.

All cashiers must sign till monies on the cashiers’ diary as acknowledgement

Fastlane:

Close out open terminal @ the manager’s machine

Print:

In the program click on

>Day End Processing

>Process Data

>Verify

>Exit

>Bank Deposit

NOTE: change the deposit to match the monies collected from the day’s sales All In One

Two reports will be generated.Verify each report then sign the Bank Recap, Edit Check and Meal Reports. Keep one copy for our record, one copy with two signatures is sent to FSO with the deposit ticket attached. All other reports require one signature.

Make sure on the checks report that the checks collected that day match the checks posted on the deposit ticket.

OTHER SITE:

When that student is not attached to your school and received a meal at your school. A lot of time this is a mistake. A student from another school put in the wrong pin number and the cashier did not catch it. Please always verify. If this is an error, make the necessary correction.

REPORTADJUSTMENT:

Make sure that there is an explanation with this report as to why you adjusted a student’s account.

VOIDS:

Voids should only be done by management. Verify that void is correct, initial and sign at the bottom of the report.

Back to fastlane – Click on the main menu then click on exit/log out.

End of Report

ASSISTANT FOOD SERVICE MANAGER CHECKLIST

Assist Food Service Manager in planning meals and/or ala carte offering, processing of daily, weekly and monthly reports, inventory, production record and duties as needed:

_____1. I know how to estimate quantities of food supplies required for the menu

_____2. I know how to follow recipe directions, do the necessary conversion

_____3. I know how to estimate and place order from vendors:

• US Foods

• produce
• bread
• milk
• beverage
• ice cream

_____4. I can do inventory, know where to find inventory spreadsheet and who to send completed inventory to.

_____5. I can do commodities inventory through liquid office.

_____6. I know how to process end of the day report (See attached procedures).

_____7. I know how to process end of the week reports, identify which reports is sent to

FSO and which reports stay in office file.

_____8. I can print end of the month reports, identify which reports is sent to FSO and

which reports stay in my file.

_____9. I know how to acquire office supplies when needed (office depot order)

____10. I understand how to fill out the production record

____11. I understand MPLH report

____12. I can complete the Monthly Safety audits (Food and Physical).

____13. I know how to print labor reports to the FSO printer and for my record.

____14. I am capable of training new employees

____15. I can schedule preparation of daily work and cleaning schedules

____16. I can explain the reimbursable meal components

____17. I can give directions on preparation, cooking and service of food from daily

schedules.

____18. I can identify cooked and seasoned food and make them appealing and palatable

____19. I can find positive solutions for personnel conflicts.

____20. I can delegate work successfully.

____21. I can serve as Manager in the absence of the Cafeteria Manager

____22. I can perform related duties as required

______

Signature of Assistant Food Service Manager Trainee Date Signed

______

Trainer’s Signature Verifying the Above Date Signed

Trainer’s Name and Title

Printing Labor Reports to the FSO Printer.

Log in to VBOSS

Click on Personnel Management

Click on Print/View Labor Report

Click on Individual Site

Uncheck the entire site and check your school site

Click Ok.

Click on Individual Employees in Last Name Order

Radio Button stays in the Detailed Report

Put the Beginning Date and Ending Date

Check include absences for Employees

Check print each employee on a separate page

Click OK

Click on the printer

In the drop down box select the RICOH 9029-01

Click OK.

Your labor reports should be printing at the FSO printer.

Print a copy of your labor reports to your printer following the instructions above. You don’t need to click the drop down box because your printer should reset automatically to your printer.

Verify your timesheets, sign and send them in the courier to the FSO. Fill out a time correction form for any missing days worked. Fax it to the FSO and send the signed copy in the courier.

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