STATION/STORE FOOD SVC 1208 - Full-time / Part-time

The Food Service Coordinator must demonstrate and is responsible for the proper
and efficient management of the food service operation within governmental rules and
regulations and company policy in such a manner as to ensure that the operation is safe,
profitable, meets or exceed set goals and budgets, directs entry level personnel, trains
and coordinates information, maintains the high level of customer service and overall
company success.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
Coordinates employee training to standards set forth by training aids and manual
Aids in maintaining sales goals and margin goals
Determines the materials and supplies necessary to maintain appropriate levels
Reinforces food safety training according to Federal, State, local laws rules and regulations
including company policy
Interacts with Federal, State, County, or local representatives to maintain all necessary
certifications and follows all regulations as dictated by said agencies
Coordinates sales promotion activities
Provides for and maintains the health and safety of the employees and general public
Food safety knowledge as dictated by the most recent Federal Food Code
Basic understanding of reports relating to sales and margin
Ability to read and interpret documents such as safety rules, operating and maintenance
instructions and procedure manuals for food service equipment
Ability to write, and possess the ability to speak effectively
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers,
common fractions and decimals
Maintain, operate, and perform routine maintenance on food service equipment
Time management; including multitasking, and productivity
High performance team building and strong team player
Administer a food service program to meet all state and federal requirements
Submit all food service reports required by state authorities
Complete all monthly food service financial reports
Maintain pertinent records pertaining to purchases, equipment, and supplies
Authorize purchases in accordance with budgetary limitations and company rules
Facilitate the food service program with vendors and marketing representatives
Develop recommendations for future equipment and personnel needs
Maintain safety standards in conformance with state and insurance regulations and
develop a program of preventive safety
Attend appropriate committee and staff meetings
Keep log books up to date
Follow company policies, handbooks, and regulations
Perform other duties as assigned by the supervisor
















JOB REQUIREMENTS:

QUALIFICATIONS:
High school diploma
Two years of successful job experience in a Restaurant/Fast Food or related environment; knowledge of Food Safety

CRITICAL SKILLS/EXPERTISE:
Ability to work cooperatively and constructively with others
Ability to manage job responsibilities while meeting the established company goals