Job Abstract

SUMMARY:

The Operations Manager is responsible for maintaining systems and procedures for all aspects of Food Nutrition Programs to assist the District Manager in the overall operations. The Operations Manager will ensure that all guidelines relating to the SBP, NSLP, state and/or federal guidelines are being met and are adhered to in all units, consistently. This position requires staying current on all State and USDA regulations and to be in compliance with the USDA Professional Standards and Whitsons Food Safety certification requirements. This position requires frequent travel to and from the locations Whitsons operates.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES:

• Assumes the GM Role and or covers the account/district when the GM is either absent, on leave, or position is open for any length of time while it is being filled.
• Support the GM/DM in order to maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies
• Support the GM/DM program to maintain all budgetary guidelines established by Whitsons.
• Support the new business that Whitsons obtains by being fully immersed during the opening of any new accounts.
• Motivate, train, and manage subordinate Team Members.
• Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies.
• Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local health department inspection and that for appropriate sanitation and safety levels in respective areas are met and staff adequately trained.

• Ensures compliance with all Whitsons required standards and CFE criteria.
• Works with the team to develop budgets and operational financial forecasts and is able to explain variances. Responsible for supporting the DM by accounting and documenting accurately all financial components.
• Assists the GM and team in supervision of all production, merchandising, quality and cost control, labor management and Team Member training.
• Recruits, hires, develops and retains team using Company required systems, procedures and policies.
• Participates in all wellness and nutrition committees and meetings as requested.
• Must spend 80% of workday in the schools observing and supporting team.
• Supports the DM in conducting inventory if needed or inventory audits and supports maintaining records to comply with Whitsons, government and accrediting agency standards.
• Supports DM/GM in controlling all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service.
• Manages all purchasing and utilization of government commodities including processed goods.
• Ensuring the GM is using the “Check Yes” tools.
• Supports executing all marketing promotions applicable to the district according to the marketing calendar. Ensures marketing, always merchandising in place effectually and current. This includes both KPI Indicator spreadsheets and Business Plans.
• Provide the necessary tools for the team to perform at CFE level and support all locations to maintain a 90% or above score on the Whitsons Internal Audit and shows increased improvement each year.

• Adhere to all company and district policies and ensure that entire team understands and follows them.

Education:

• Bachelor's degree or equivalent with concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business or a related field. OR
• Bachelor's degree or equivalent with any academic major AND a state recognized certificate in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, or business. At least one year of management experience, preferably in school nutrition strongly recommended.

Certifications:

• ServSafe Mandatory-- Local food safety certification if required in jurisdiction of employment. Must be knowledgeable of all local ordinances.
• School Nutrition Specialist Certification preferred.

Computer Skills:

• Proficiency in all Microsoft Office applications is required.
• Must be able to communicate electronically through use of email and other similar computer platforms.
• Able to learn new programs easily and quickly.
• Competencies:
  • Communication
  • Effectively write, present and transfer ideas and information.
  • Customer Focus
  • Act in the best interest of the customer, both internal and external
  • Innovation
  • Create new ideas, processes or products which, when implemented, lead to positive, effective change.
  • Organizational Leadership
  • Apply strategic thinking, prioritization and decision-making to drive results.
  • People Leadership
  • Effectively assess, select, develop and empower individuals and teams.

Other Qualifications, Experience:

• 10 years' experience in Food Service Management required,
• Minimum 7 year experience in high volume urban K-12 programs required. Strong interest in school nutrition program development.
• Culinary background is required - Must have a passion and an interest in food
• Working knowledge of cooking procedures and recipe adherence and scaling.
• • Must possess excellent time management and organizational skills