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Food Service Manager at Washington State Board for Community and Technical Colleges

Washington State Board for Community and Technical Colleges

Food Service Manager

Bellevue, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $78,396.00 - $113,675.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Life insurance

Disability insurance

Retirement Plan

Paid holidays

Paid sick leave

Paid vacation

Transit program

Tuition reduction

Employee Discounts

membership benefits

Job Description

Bellevue College is a vibrant, student-centered institution located just 10 miles east of Seattle, Washington. The college is known for serving one of the most diverse student populations in the state, proudly reflecting the global community it serves. Bellevue College is dedicated to fostering a supportive and inclusive workplace where employees feel valued, supported, and empowered. The college prioritizes professional growth, collaboration, and innovation and offers its faculty and staff numerous opportunities to expand their skills, contribute to meaningful work that impacts lives, and engage in a community committed to diversity and inclusion. At Bellevue College, employees experience a welcoming environment that encourages creativity and innovation while celebrating the contributions of every individual in shaping the success of the students and the vibrancy of the surrounding region. The Food and Event Service department at Bellevue College plays a critical role in the campus ecosystem by providing nourishment through campus dining services, catering, and supporting internal and external events. The department ensures that high standards of food quality, safety, and customer satisfaction are met, making it an essential service for the college community.

The Food Services Manager position is an integral leadership role reporting directly to the Director of Food and Event Service. This role oversees food service operations across kitchen and retail locations as well as relationships with third-party vending partners. This position requires managing the Assistant Kitchen Manager and Assistant Retail Manager and coaching and evaluating food service staff performance with a strong focus on food safety, excellent food service, and outstanding customer service practices. The manager monitors sales reports and trends, directs marketing efforts and menu development for specials, and ensures that the campus community is well informed about promotions and food service changes. Responsibilities also include ensuring compliance with local and state health regulations, maintaining operational budgets for food and labor costs, and managing ordering, inventory, and storage. The position offers a salary range of $78,396 to $113,675 per year, with an expected workweek of 40 hours and eligibility for overtime pay when applicable. Bellevue College extends a comprehensive compensation package including medical, dental, life and disability coverage options, retirement plans, paid holidays, sick leave, vacation benefits, transit programs, tuition reduction, and employee discounts and memberships. This position is a perfect fit for a dynamic, experienced food services professional who can lead diverse teams, innovate menu and marketing strategies, uphold safety and quality standards, and foster an inclusive and collaborative team environment within a higher education institution.

Job Requirements

Bachelor's degree in hospitality management, business management or related field
Minimum three years experience in medium-scale food service or retail operation
Minimum two years supervising employees, budgeting, and developing marketing materials
Effective written, verbal and interpersonal communication skills
Ability to work on several projects simultaneously and follow up on projects
Ability to keep records of inventory and supply levels
Ability to direct and coordinate food service staff
Ability to train staff in food preparation, equipment use and systems
Ability to balance cash drawers and ensure accurate financial reporting
Knowledge of local and state health regulations
Knowledge of food values and nutrition
Knowledge of menu preparation
Knowledge of food handling, sanitation and safety practices
Knowledge of kitchen utensils and equipment care and use
Knowledge of point-of-sale systems
Proficient in Microsoft Office products
Experience working in collaborative and inclusive environments
King County Food Handler's Permit at time of hire
ServSafe Food Protection Manager Certification within three months of hire
Valid Washington driver’s license with two years driving experience

Job Qualifications

Bachelor's degree in hospitality management, business management or related field
Minimum three years experience in medium-scale food service or retail operation
Minimum two years experience in supervising employees, budgeting and marketing
Effective written, verbal and interpersonal communication skills
Strong customer service skills
Ability to manage multiple projects and follow through
Knowledge of inventory and supply record keeping
Ability to direct and train food service staff
Experience balancing cash drawers and financial reporting
Knowledge of local and state health regulations, food values, menu preparation and safety precautions
Proficiency in POS systems and Microsoft Office
Experience in collaborative and inclusive work environments
King County Food Handler's Permit at hire
ServSafe Food Protection Manager Certification within three months of hire
Valid Washington driver’s license with two years driving experience

Job Duties

Direct all aspects of food production including recipe creation and batch preparation
Plan, review and modify menus to meet dietary requirements
Maintain operational budget for food, equipment, beverages, supplies and labor
Supervise food production staff to ensure consistency and quality
Coordinate with events office for catering planning
Oversee ordering, receiving, inventory management, and proper storage of food and supplies
Maintain and enforce cleanliness, safety standards and compliance with health codes
Supervise, recruit, train, evaluate and discipline food service staff
Address disciplinary actions, conflict resolution and personnel matters
Ensure employee training in food safety, kitchen and retail operations
Monitor customer service and cleanliness through onsite inspections
Oversee cash drawer operations and financial reconciliation at retail locations
Direct staff to maintain clean, stocked and safe retail and serving areas
Ensure sustainable practices in retail and kitchen operations
Manage staff scheduling and equipment performance checks
Update food prices and develop marketing plans with Director
Ensure promotions through social media and printed materials
Manage procurement of food and supplies orders
Ensure vendor purchase orders and invoice payments
Maintain weekly food waste logs and sales reports
Oversee vending partners and maintenance requests
Perform other duties as assigned