• Supervises operations of food distribution, including set-up, service, maintenance and personnel.

• Plans and prepares work assignments and schedules.

• Interviews and recommends employ of support staff.

• Trains, assigns work to and evaluates the performance of support staff, and recommends salary increases, promotions and status changes, including dismissals.

• Prepares service and supply requisitions.

• Maintains inventory controls.

• Monitors cash register functions.

• Prepares periodic reports on food distribution activities, including inventory records, personnel records and fiscal reports on cash register functions.

• Consults with other Food Service Supervisors and Manager to coordinate dining facility operations.

• Maintains sanitation and safety standards.

• Determines pattern of food placement in serving areas of dining facility.

• Prepares menus and pricing boards and schedules.

• Responds to inquiries and complaints from staff, student and patrons.

Knowledge, Skills, and Abilities:

• Knowledge of methods and practices of institutional food preparation and service.

• Knowledge of principles of food sanitation, health hazards and the necessary precautionary measures.

• Ability to maintain effective working relationships with others.

• Ability to establish goals, schedule work, set deadlines for total accomplishment for self and subordinates under time schedule pressure while maintaining cost effectiveness.

• Ability to measure and evaluate employee performance and conduct interviews.

• Knowledge of principles of inventory management and control.

• Ability to collect data and compile food service and food production reports.

• Knowledge of basic arithmetic skills, i.e. addition, subtraction, multiplication, division, percentages, fractional numbers, decimals, etc.

• Ability to maintain records of quantities of ingredients used and volume of production.