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Assistant Manager, Food Services (Food Services)

Riverside Community College District logo

Riverside Community College District

Assistant Manager, Food Services (Food Services)

Riverside, CA, USA|Onsite

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $106,113.00 - $129,192.00
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Work Schedule

Standard Hours
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Benefits

Paid vacation
Paid sick leave
Health Insurance
Retirement Plan
Professional Development
Employee assistance program
Flexible spending account

Job Description

The Riverside Community College District (RCCD) is a renowned educational institution dedicated to supporting a diverse student body and providing quality educational services across its campuses. This district is recognized for its commitment to academic excellence, inclusivity, and fostering a positive community environment that promotes learning and personal growth. Operating within this district is an essential food services unit that plays a critical role in delivering nutritious and high-quality meals to students, staff, and visitors. The food service unit is managed by experienced professionals who ensure that all operations meet stringent standards of quality, safety, and efficiency.

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Job Requirements

  • High school diploma required
  • two years of food service supervisory or management experience required
  • two years of college in Hospitality, Culinary Arts, or Business Administration preferred
  • ServSafe certification
  • ability to lift up to 25 pounds
  • ability to stand and walk for long periods
  • competent in English reading, writing, and speaking
  • intermediate computer skills including Internet, Excel, Word, and Point of Sale systems
  • capacity to manage cash receipts and budgeting
  • good interpersonal and communication skills
  • sensitivity to diverse backgrounds
  • ability to work in food service environments with varying temperature and wet floor conditions
  • valid work authorization

Job Qualifications

  • Minimum of a high school diploma
  • two years of college in Hospitality, Culinary Arts, or Business Administration
  • additional qualifying supervisory or management experience can substitute for the required education on a year for year basis
  • two years of food service supervisory or management experience
  • experience in a college environment desired
  • knowledge of managing food service budget and financial data
  • leadership and people skills with value for diversity
  • effective oral, written, and interpersonal communication skills
  • ability to carry out and train staff in quantity cooking
  • intermediate computer skills including Internet, Excel, Word, and Point of Sale systems
  • ServSafe certification
  • sensitivity and understanding of diverse academic, socioeconomic, cultural, disability and ethnic backgrounds

Job Duties

  • Manages and directs daily food service operations in designated unit with a hands-on-approach
  • establishes and maintains effective internal controls within department
  • delivers the highest quality of food service through existing programs, menu preparation and marketing of food service operations
  • trains, supervises, disciplines, and evaluates assigned staff
  • implements and follows standardized recipes, correct portioning, and food quality while controlling food, beverages, and labor costs
  • directs scheduled catering functions throughout campus with high levels of consistency, efficiency, menu quality and service
  • prioritizes employee, customer, and operational needs to ensure issues are handled quickly, effectively, and efficiently
  • participates in daily operations including opening and closing of food services department as needed
  • promotes positive open communication in a team environment, address complaints and resolve problems
  • builds strong campus and community relations to promote a positive image for the District and college
  • manages the reconciliation of daily cash receipts and equivalents according to policy standards
  • abides by all federal/state governmental, college, union regulations, and labor standards
  • demonstrates prudent judgment that leads to positive employee morale and culture
  • acts as a liaison to contracted vendors
  • orders food and beverages
  • reviews deliveries and invoices to ensure accuracy
  • maintains invoice log
  • works collaboratively with District administrator and Director of Food Service to achieve mutually established goals
  • monitors and takes corrective action as needed for department budget, profitability and image of operation
  • performs administrative duties daily including checking voice mails, emails, scheduling of staff, maintaining sales and labor spreadsheets, employee evaluations, equipment and facility upkeep
  • knowledge of high volume cooking and being able to assist in menu preparation when needed
  • prepares administrative reports as required, including monthly inventories and month-end spreadsheets
  • maintains understanding of current ideas, research and practices related to the areas of responsibility for this position
  • maintains a clean, safe, and unobstructed workspace
  • understands and applies Hazard Analysis and Critical Control Point (HACCP) standards
  • serves as a member of the Management Association
  • maintains an understanding of current ideas, research and practices pertaining to the areas of responsibility for this position through continued study and participation in professional organizations
  • performs other related responsibilities as may be assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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