Food Service Manager
UCI Series Concepts -- UCI SIZE-NEUTRAL SUPPLEMENTAL GUIDELINES
Class Specifications - C.10
Food Service Coordinator (5441) SIZE-NEUTRAL
Principal Food Service Manager (5442) SIZE-NEUTRAL
Senior Food Service Manager (5443) SIZE-NEUTRAL
Food Service Manager (5444) SIZE-NEUTRAL
Assistant Food Service Manager (5445) SIZE-NEUTRAL
January, 1975 -- SIZE-NEUTRAL MARCH 1995
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 and management responsibility; and the 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 food service installations of limited scope
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 broad scale across the campus.
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 develop overall
policy affecting campus food service operations; determine food,
material, personnel, equipment and building needs for a complex
operation of broad scope and impact to the campus; maintain overall
budget control through periodic review; and develop policies
covering compliance with sanitary regulations.
Positions in this class differ from those in the Principal Food
Service Manager class in that incumbents are responsible for
coordinating a complex and multi-faceted food service operation
of broad scope and impact to the campus.
Principal Food Service Manager
Under direction, Principal Food Service Managers have managerial
responsibility for the total operations of a complex food service
installation.
Senior Food Service Manager
Under direction, Senior Food Service Managers have managerial
responsibility for the total operations in a moderately complex
food service installation.
Food Service Manager
Under direction, Food Service Managers have managerial responsibility
for the total operations in a food service installation of limited
complexity.
Assistant Food Service Manager
Under general supervision, Assistant Food Service Managers have
managerial responsibility for the total operations in a food
service installation of very limited scope and impact or act as
the first assistants to higher level food service managers.
Incumbents may also function in a management trainee capacity.
Incumbents typically perform the range of duties outlined in the
Series Concept when responsible for a service installation of
very limited scope or perform a limited range of duties when
acting as the first assistants to higher level managers. The
nature of the management assignments would determine the degree
of limitations in the range of duties performed.
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.