Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $37,160.00 - $46,450.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Professional Development
Job Description
Randolph Community College (RCC) is a respected institution committed to providing comprehensive educational and community development services. Located in Asheboro, North Carolina, RCC serves a diverse range of students and community members by offering accessible academic, career, intellectual, and social development opportunities. As a community college dedicated to fostering a culture of trust, integrity, and mutual respect, RCC prioritizes creating an inclusive environment where all individuals feel they belong and are empowered to succeed. The college excels in supporting a diverse student body through innovative programs and services in a welcoming campus setting.
The Food Services Operations Manager (FSOM... Show More
The Food Services Operations Manager (FSOM... Show More
Job Requirements
- High School or GED graduate
- minimum of two years directly related food service experience
- successful management and supervision experience
- knowledge of current food trends
- proficient in Microsoft Word, Excel, POS systems, and office skills
- knowledge of proper operation of commercial equipment in a kitchen setting
- ability to manage multiple work sites within Food Services
Job Qualifications
- High School or GED graduate
- successful management and supervision experience
- minimum of two years directly related food service experience
- knowledge of current food trends
- proficient in Microsoft Word, Excel, POS systems, and office skills
- knowledge of proper operation of commercial equipment in a kitchen setting
- ability to manage multiple work sites within Food Services
- associate degree from a regionally accredited institution preferred
- course work and/or training in business and accounting principles preferred
- ServSafe certification preferred
- experience in a higher education or multi-unit food service setting preferred
Job Duties
- Demonstrate and model excellent customer service and Radical Hospitality while working with all customers, employees, and coworkers
- maintain consistent, high-quality standards in all food products while keeping expenses within reason
- complete all tasks under the standards of the Health Department for food handling, cleaning, and safety in all Food Services locations
- ensure required food handling processes are in place and practiced by all employees
- maintain an "A" sanitation grade from the Department of Environmental Health
- oversee the operational activities of the Armadillo Cafe, Armadillo Market, and all catering and event-related food services, ensuring efficient workflow across multiple service areas
- develop and maintain operational procedures, policies, and standards for all Food Services units
- responsibilities include food costing, ordering, budgeting, cost analysis, invoicing, digital reporting, and maintaining necessary documentation to ensure efficient operations and minimized loss
- ensure that all Daily Cash Analysis is completed and deposits are made to the Business Office daily in accordance with college internal controls and procedures
- responsible for monitoring and tracking day-to-day inventory across all food service locations and ensuring proper rotation and product freshness
- prepare weekly waste reports and submit to the SDCS
- provide leadership, supervision, and development to all Food Services staff
- work to develop staff through continuous training, evaluation, coaching, and development in areas including food prep, storage, customer service, cash handling, sanitation, scheduling, and safety
- fill staffing needs for Food Services through recruiting, interviewing, hiring, scheduling, and training
- be able to evaluate, discipline, and, if necessary, terminate staff following college policies and with assistance from the SDCS as needed
- research food trends related to college food services and maintain up-to-date knowledge of the food service industry
- attend trade shows and professional development activities, when possible, to identify products or trends that may improve sales or operations
- evaluate and implement new products and menu offerings across all Food Services areas
- employ effective marketing techniques to ensure strong sales
- prepare recommendations for additional menu items (including serving size, pricing, cost, and profitability) and submit recommendations to the SDCS before adding to the menu
- work to maintain strong relationships with vendors and identify new opportunities, products, and cost-saving strategies
- ensure purchasing practices comply with RCC and State procurement requirements
- electronically prepare the fiscal year-end inventory and maintain ongoing cost sheets showing menu items, up-to-date recipes, cost per ingredient, total cost, current selling price, and proposed selling price
- submit to the SDCS by June 1 of each year
- administer and maintain Food Services technology systems including point-of-sale platforms, TouchNet integrations, credit card processing compliance, digital scheduling platforms, and related tools in coordination with IT, Finance, and College Services
- provide operational support for catering including menu development, pricing, scheduling, event coordination, setup, service, and teardown for campus events and functions
- perform other tasks, including those not readily foreseen or anticipated
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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