Assistant Director of Food Service Operations

Assistant Director of Food Service Operations

Full Time

GENERAL STATEMENT OF JOB

Under limited supervision, responsible for the overall management of the catering and concessions operations, with strong back of house and purchasing experience. Monitors the supervision of subordinate staff in the maintenance of facilities, guest service, food costs and labor control. Monitors and maintains excellent food and beverage quality, sanitation standards, and overall customer service. Prepares and collaborates with the development of annual budget. Reports to the Director of Food Service Operations. This is an exempt position under the Fair Labor Standards Act and requires time worked in access of 40 hours per week.

SPECIFIC DUTIES AND RESPONSIBILITIES

ESSENTIAL JOB FUNCTIONS

- Monitors the profitability of the catering and concessions department. While coaching and guiding managers to meet goals and objectives.

- Develops and monitors standards of customer service and food presentation, as well as oversees beverage operations including alcohol.

- Develop and maintain long term training and retention goals for catering and concessions staff.

- Oversee accurate monthly inventory for food service goods.

- Work closely with Director, Executive Chef, Sous Chefs, Production Manager, and Food Service Managers to ensure highest quality of customer service is maintained.

- Maintain catering and concessions facilities to be clean and organized, work with maintenance and facilities as need on building issues.

- Monitors expenditures; plans and implements department purchases to attain food readiness, while keep par levels where they need to be on items.

- Assists with preparing and implementing an operating budget for the catering and concessions department including labor and food budgets.

- Work with Health Department on all food service permits, inspections and new construction projects.

- Oversee the purchasing manager for all food purchases and production operations.

- Interacts and coordinates with other Zoo departments in order to solicit, plan and implement support for other activities, special events and programs as needed.

- Maintains facilities in accordance with state, federal and local policies and laws as well as Toledo Zoo policies and procedures.

- Supervises and directs activities and operations of employees which involves instructing; assigning and reviewing work; planning; maintaining standards; coordinating activities; scheduling personnel; acting on employee problems; selecting new employees; and recommending transfers, promotions, disciplinary actions, discharges and salary increases.

- Receives reviews and processes an assortment of reports and records including checks, operating reports, billing invoices, liquor licenses, certificate of insurance, transfers, time cards, architectural drawings, job applications, marketing materials, menus, inventory records, etc.

- Prepares and processes various documents and reports including weekly event forms, billing statements, transfers, purchase orders, purchase requisitions, labor reports, event bookings, training manuals, food orders, maintenance requests, check requests, expense reports, employee schedules, transfer forms, employee evaluations, job descriptions, etc.

- Interacts and communicates with various individuals and groups including sales representatives, Zoo Director, various department heads, potential clients, clients, employees, supervisor, event planners, committee members, restaurant owners, business owners, hotel sales representatives, etc.

ADDITIONAL JOB FUNCTIONS

- Utilizes various types of equipment and machinery including electric cart, computer, oven, food processor, commercial kitchen, gas grills, typewriters, coffee maker, vacuum sweeper, sound equipment, photocopier, beverage machines, walkie‑talkie, office supplies, cooking utensils, audio‑visual equipment, etc.

- Provides all needed reports and research as directed.

- Performs other related duties as required.

MINIMUM TRAINING AND EXPERIENCE

Associate degree in a Culinary or Hospitality program, business management, or related field and a minimum of 5 years of experience in business and food service management, or any equivalent combination of education and experience. Must have a valid drivers’ license and be insurable by the fleet insurance carrier. ServSafe Certified/Proctor Certified a plus.

The Toledo Zoo is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, religion, color, creed, genetic information, sex, age, national origin, disability, military status, sexual orientation, gender identity or expression, or any other characteristic protected by law.