Food Services Materials Manager Duties
This is specialized work in the acquisition of food, supplies,
and equipment; volume procurement; storage and distribution of
food, equipment, and dining hall supplies from a central
Work involves detailed duties in purchasing meat, produce,
staples, supplies, and equipment. Work is performed under
general supervision and requires the use of independent
judgement and initiative in the preparation and review of
requisitions; the receipt of bids or quotations; the checking of
bills, invoices, and goods against specifications; and
coordination of quality testing of food products. The employee
performs duties within defined University purchasing policy and
Food Services policy.
DUTIES AND RESPONSIBILITIES
Receives, examines, and processes requisitions; prepares precise
bid specifications and analyzes bids related to the purchase of
supplies, meat, fresh produce, and equipment; locates sources of
supply and places orders.
Compares cost and evaluates the quality and suitability of food
Interviews and corresponds with vendors; keeps informed of new
food products, market conditions, trends, and their
Confers with managers of all dining halls to determine
purchasing needs and specifications; advises managers regarding
frozen food bids.
Maintains records of purchase price information on both open
market and contract purchases and revises these as conditions
change; obtains quotations on open market purchases.
Communicates with the administrative staff, Procurement, and
vendors regarding special event and emergency orders for food
Oversees the storage and distribution of food and supplies from
Supervises clerical staff involved in posting, accounting,
typing, and receptionist activities.
EDUCATION AND EXPERIENCE
Graduation from an accredited college or university in home
economics, business administration, or related degree.
Responsible experience in volume purchasing of a variety of
specialized food service items; or any equivalent combination of
training and experience.
KNOWLEDGE, SKILLS AND ABILITIES
Considerable knowledge of food purchasing methods and procedures
and of the techniques of receiving and evaluating bids.
Considerable knowledge of a variety of foodstuffs, supplies, and
materials, the best sources, and appropriate prices for the
procurement of such goods.
Considerable knowledge of methods of grading and analyzing food
Background knowledge of the application of warehouse and
inventory methods in the keeping of procurement records.
Ability to establish and maintain procedural and staffing needs
with University officials and vendors for the central warehouse.