Cafeteria Manager Duties
This is administrative and supervisory work in food service
An employee allocated to this class of work is responsible for
planning, organizing, and directing a diversified staff of food
service personnel in the operation of dining hall and kitchen.
Work requires judgment and initiative in planning work programs,
staffing for operation, requisitioning and purchasing food
supplies, and training employees in food service and
preparation. This position differs from a Cafeteria Manager II
position in that it is responsible for the supervision of fewer
employees and a food service unit serving a smaller volume of
meals. Direction is received from an administrative superior on
matters pertaining to special menus and operating policies. Work
is evaluated through observation and in terms of customer
DUTIES AND RESPONSIBILITIES
Provides over-all management for a major food service unit.
Plans, organizes, assigns, and supervises the work of a number
of diversified personnel engaged in food preparation and
Observes quality of food service and gives instructions for the
maintenance of high standards.
Develops and prepares menus according to sound dietary
Reviews inventory and requisitions and purchases food supplies
as required by anticipated volume; makes direct special
Assigns and trains personnel and determines work schedules.
Interviews and recommends employees to be hired; resolves minor
Performs other duties as required.
EDUCATION AND EXPERIENCE
Graduation from an accredited college or university including or
supplemented by course work in dietetics and restaurant
management and considerable management experience in a food
service unit; or any combination of training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Thorough knowledge of institutional or commercial food service
management procedures and practices
Considerable knowledge of health and safety requirements
applicable to a food service operation
Considerable knowledge of food values, nutrition, and menu
Ability to control and manage food service operations
Ability to supervise the work of others
Ability to prepare working schedules for employees and to
instruct subordinates in food service procedures
Ability to maintain a variety of operating and general records
and to prepare reports