NORTHBOROUGH-SOUTHBOROUGH REGIONAL SCHOOL DISTRICT

Job Description: Northborough/Southborough Regional Manager of Food Services

Bargaining Unit: None FLSA Classification: Exempt

1. GENERAL DESCRIPTION OF DUTIES AND RESPONSIBILITIES:  

The Regional Manager of Food Services plans, supervises, and operates the school-based lunch program.  The Regional Manager of Food Services maintains accurate records of income and expenditures, food, supplies, inventory, personnel, and equipment.  The Regional Manager of Food Services ensures compliance with federal and state school nutrition program requirements and regulations.

1. ESSENTIAL JOB FUNCTIONS: 

• Administer the food service program according to federal and state requirements and District policies.
• Develop and maintain high standards of food preparation and service with an emphasis on menu appeal and nutritional value.
• Facilitate cooperation with education partners such as administrators, teachers, parents, and students.
• Plan and analyze menus to ensure that the United States Department of Agriculture (USDA) National School Lunch Program’s nutritional requirements are met.
• Utilize government commodity foods and provide suggestions for the preparation, serving, and storage.
• Plan menu adaptations for students with special dietary needs and monitor products for potential allergens.
• Maintain Mosaic POS front of house and back of house for accuracy. Train staff to utilize the technology in effort to increase efficiency of the school food and nutrition operation.
• Support the processing of applications and direct certifications for free or reduced lunch in coordination with Finance Coordinator.
• Prepare, monitor, and administer the food services budget.
• Monitor and analyze all revenue sources, investigate reductions in revenues, and propose plans for revenue enhancements and process efficiencies.
• Inform Administration of potential problems and situations before they occur.
• Keep abreast of industry trends and current research to develop a long range plan that facilitates continuous program improvement.
• Hire, train, supervise, and evaluate all food service personnel.
• Coordinate all equipment maintenance and building repairs with the Administrator of Facilities, Operations, and Transportation.
• Ensure that established sanitation and safety standards are maintained, and adhere to Department of Public Health regulations.
• Work in partnership with the District Wellness Coordinator to provide a healthy and safe school lunch program.
• Complete all other assignments as requested by the Director of Finance and Operations or designee.

1. MINIMUM QUALIFICATIONS:

1. Training and Experience:

• Must meet the minimum education standards for School Nutrition Directors as outlined by the USDA.  Credentialed as a School Nutrition Specialist (SNS) preferred.
• Must possess ServSafe certification.
• Must have supervisor experience in a school food service program or comparable setting. 
• Must have a knowledge of a variety of computer programs and technologies, and experience with school lunch payment collection systems.

1. Special Requirements:

• Ability to communicate effectively and respectfully.
• Ability to work independently with minimal supervision.  
• Ability to work with staff and the public.
• Ability to solve challenging situations.
• Ability to manage multiple deadlines efficiently.

1. Physical Qualifications:

•  Must be able to walk, climb, stoop, reach and bend.
• Must be able to lift up to 40 pounds and occasionally move or lift up to 50 pounds.

1. SUPERVISION RECEIVED: Reports to the Assistant Superintendent of Operations or designee

1. SUPERVISION EXERCISED: None.

1. EVALUATION: The Manager of Food Services is evaluated by the Assistant Superintendent of Operations or designee.