People Strategy, Equity, and Culture

Senior Manager Food and Catering Services

TITLE: Senior Manager Food and Catering Services

CATEGORY: Management

FLSA: Exempt

GRADE: K

Job Summary

Under the direction of the Director of Auxiliary Services, the Senior Manager of Food and Catering Services manages the day-to-day operations of District-wide food and catering services. Leads the development, implementation, and administration of operational policies, procedures and processes in Food and Catering Services. Responds to inquiries from College departments, the community, and/or external agencies and supervises administrative services professionals, paraprofessionals, technical/support staff, and/or student workers. 

Distinguishing Characteristics

The Senior Manager Food and Catering Service has a focused role in ensuring compliance with food safety, sanitation, and health regulations. Designs and enforces safe food handling procedures, as well as compliance with food-specific laws and dietary considerations across the District. The Senior Manager of Food and Catering Services oversees multiple food and catering operations including direct supervision of management personnel, at each location. They are responsible for all procurement, installation, and maintenance of food service and vending-specific equipment. This role has direct oversight  for all policies and procedures related to special event management in food services and catering.

 Responsible for integrating strategies that have the potential to significantly impact a broad student and staff population as well as the community at large. The incumbent applies specialized technical knowledge to resolve complex problems involving stakeholders with diverging perspectives and advocacies. 

Typical Duties and Responsibilities
  1. Plans, organizes, monitors and manages the day-to-day processes and operations of Food and Catering Services; interprets and applies federal and state mandated guidelines. Manages the activities of assigned programs to include: coordinating, implementing, administering and evaluating projects and services.
  2. Conducts independent research and analysis to inform long range program planning and to meet short and long-term program objectives.
  3. Develops, initiates, monitors, evaluates, and recommends improvement to processes, procedures, workflow, and/or standards, ensuring alignment with College mission, values, goals and objectives and local, state, and federal laws and regulations.
  4. Recommends and administers operational policies, procedures, and processes in support of Food and Catering Services; implements and monitors compliance with approved policies, procedures, and processes.
  5. Supervises food service teams including campus managers, vending clerks, and the operations coordinator, as well as indirectly managing classified, casual, and student workers. technical/support and student staff and performs both direct and indirect supervision through subordinates. Hires, evaluates, trains, disciplines and recommends dismissal of staff as necessary.
  6. Develops and administers department budget in Food and Catering Services; approves expenditures; reviews financial statements, manages financial operations and implements and allocates resources following budget approval.  Reviews monthly financial reports in conjunction with revenue fluctuations.
  7. Designs and implements short and long-term financial and capital plans. Adjusts expenditures (labor, materials, supplies, services, and capital) in accordance with income fluctuations to maintain adequate reserves. 
  8. Identifies and maintains adequate reserves required to fund short and long-term business development or operational requirements to include capital plans, operational contingencies and debt service.
  9. Manages and participates in the installation, configuration, troubleshooting maintenance and repair of applicable technologies and associated equipment.
  10. Evaluates and communicates the impact of potential legal or regulatory changes on the College.
  11. Participates in/on a variety of meetings, committees, and/or other related groups to communicate information regarding programs, information resources, services, and/or other pertinent information as appropriate.  Cultivates and manages relationships with key stakeholders.
  12. Serves as a liaison to internal departments within the College, consumers, the general public, and/or outside agencies, contractors and vendors to respond to inquiries and provide information on available resources and services. 
  13. Positions in this classification may perform all or some of the responsibilities above and all positions perform other related duties as assigned.
Minimum Qualifications

Bachelor’s Degree in Hospitality, Business Administration or a related field preferred .First Aid certification/card required (or can be obtained within 30 days of employment). Oregon Food Handlers card required.  Experience performing the duties of the job may substitute for the degree requirement on a year-for-year basis. Five years’ progressively responsible food and catering services experience, including three years in a supervisory capacity. Must have a valid driver’s license to operate a motor vehicle in the State of Oregon and possess an acceptable driving record.

Knowledge, Skills and Abilities

Knowledge of:

  • Supervisory principles;
  • Principles and practices in assigned area of responsibility;
  • Budgeting, financial and business management principles and practices;
  • Project management principles and practices;
  • Community college operations and administration principles and practices;
  • Policy and procedure development and implementation practices;
  • Inventory management principles and practices;
  • Applicable Federal, State, and local laws, rules, regulations, codes and/or statutes;
  • Conflict management.

Skill in:

  • Supervising and developing subordinate staff;
  • Analyzing problems, identifying alternative solutions, projecting consequences of proposed actions and making recommendations in support of goals;
  • Coordinating activities with other internal departments and/or external agencies and vendors;
  • Developing and monitoring budgets;
  • Managing projects;
  • Preparing a variety of reports related to operational activities, including statistical analysis;
  • Managing, marketing and promoting programs in an entrepreneurial environment;
  • Monitoring compliance with applicable policies, procedures, rules, and regulations;
  • Utilizing computer technology for communication, data gathering and reporting activities;

Ability to:

  • Interpret and evaluate complex problems to successfully recognize and define solutions;
  • Establish and maintain cooperation, understanding, trust and credibility; 
  • Handle stress and perform duties efficiently in a courteous, tactful, responsible and timely manner;
  • Build teams and motivate subordinates;
  • Communicate effectively through writing, speaking, presenting, influencing and negotiating in order to achieve objectives;
  • Achieve or exceed financial management goals within the retail business sector;
  • Work with stakeholders, community college students, and staff from diverse academic, cultural and ethnic backgrounds.
Work Environment and Physical Requirements. 

Work is generally performed in a commercial kitchen environment, with frequent interruptions and irregularities in the work schedule. Work hours may vary and frequent evening and weekend hours are required.  While performing the duties of this job, the employee is regularly required to maintain a stationary position for long periods of time (sitting or standing); communicate with employees, partners, and stakeholders; and operate a computer to develop work products, communicate, and carry out responsibilities. Additionally, this role will constantly walk, lift, stand, talk or hear for long periods of time.  Employees are required to travel to other campuses to attend meetings, access items, and utilize equipment, and, rarely, move or transport items up to 50 pounds. Ability to provide own transportation to and from campuses and/or offsite functions may be required. 

 

New: 2/2025