The food service program is self-operated generating appropriately $140,000 in yearly revenues on three campuses. This position is responsible for managing all aspects of the College’s food and beverage service operations, including but not limited to cafeterias, snack bars and catering services in accordance with State guidelines.
Conway Campus: _3,750______commuter students:
Operations include a cafeteria
Current Hours of operation: Mon- Th: 8:00 – 2:00 and Fri: Closed
Grand Strand Campus:_3,000________________Commuter Students
Operations include: Snack/Coffee Shop
Current Hours of Operation: Mon- Th: 8:00 – 2:30 and Fri: Closed
Georgetown: 500 Commuter students
Operations include: Vending Only
DUTIES & RESPONSIBILITIES
Conway Campus: hiring, scheduling, training, oversight and disciplinary responsibilities for : 3 part-time employees
Grand Strand: hiring scheduling, training, oversight and disciplinary responsibilities 1 full time manager and one part-time cashier
Food & Beverage:
Recipe development, development/oversight of any and all food service standards regarding recipe development, portion control, service standards, menu development, inclusive of knowledge of menu labeling, packaging and allergen awareness.
Ability to determine selling prices through food and supplies cost analysis.
Vending: Operational oversight.
Knowledge of menu labeling, packaging and allergen awareness programs and their importance to the customer.
Fine balance of creativity marketing and merchandising techniques to enhance sales to commuter students.
Special event planning to capture sales.
Food Safety & Sanitation:
Serv-Safe Certified, daily practice of Serv-Safe knowledge and employee oversight, inclusive of all HACCP regulations and daily practice.
Maintain an A on all health department inspections.
Maintenance & Repair:
Daily, weekly, etc oversight of all back and front of house equipment and repair logs and the reporting of items needing repair, maintenance and or replacement to the appropriate staff member.
Ability to plan, organization the kitchens of both campuses for efficient scheduling, production and sales of food and beverage items. Determine the best mix of in-house prepared and convenience foods offered for sale as determine by work force scheduling and pricing.
Handle all food purchasing responsibilities by sourcing the best products for the end use.
It will be necessary to participate in food daily food preparation.
Responsible for all food services decisions to be presented to senior staff through chain of command.
Catering menus and pricing as per industry standards.
Working knowledge of all back and front of house food service equipment