Manager, Hospitality And Food Service

This full-time, 12-month exempt position at the John Wood Community College (JWCC) campus in Quincy, Illinois, reports to the Dean of Business Services and Institutional Effectiveness.

John Wood Community College

Quincy, IL

Job Summary

Hospitality and Food Service Manager

The Food Services Manager oversees all aspects of food service operations at John Wood Community College, ensuring high-quality culinary experiences for customers while maintaining efficiency, safety, and compliance with regulations. This role involves managing staff, controlling inventory, budgeting, and maintaining cleanliness and food quality standards. In addition, the position will provide services to the Hospitality and Culinary Arts academic program. These duties will include teaching responsibilities of up to 8 load hours per fall and spring semesters and up to four load hours during the summer. This position will also direct and mentor students and interns of the program and be involved in recruiting students and promoting the program.

Essential Duties:

• Leadership and Staff Management:

• Recruit, train, and supervise kitchen and dining room staff.

• Provide leadership, guidance, and motivation to ensure a positive working environment.

• Schedule staff shifts, manage payroll, and enforce disciplinary actions when necessary.

Menu Planning and Development:

• Collaborate with chefs or cooks to create menus that meet customer preferences, dietary requirements, and budgetary constraints.

• Monitor food trends and incorporate innovative dishes or concepts into the menu.

• Ensure that menu items are consistently prepared and presented according to established standards.

Food Preparation and Quality Control:

• Oversee food preparation, cooking, and presentation to ensure high-quality standards are maintained.

• Conduct regular inspections of food storage areas, refrigerators, and kitchen equipment to ensure cleanliness and compliance with food safety regulations.

• Implement procedures for proper food handling, storage, and disposal to prevent contamination and minimize waste.

Inventory Management and Cost Control:

• Monitor inventory levels of food, beverages, and supplies and place orders as needed to maintain adequate stock.

• Implement cost-saving measures and strategies to optimize food and labor costs without compromising quality.

• Analyze financial reports and budgets to track expenses and identify areas for improvement.

Customer Service and Satisfaction:

• Interact with customers to gather feedback, address complaints, and ensure a positive dining experience.

• Implement initiatives to enhance customer satisfaction and loyalty, such as special promotions or events.

• Monitor online reviews and social media channels to respond to customer feedback and maintain the restaurant's reputation.

Compliance and Safety:

• Ensure compliance with health and safety regulations, including food safety standards, sanitation practices, and fire safety protocols.

• Conduct regular inspections and audits to identify and address any compliance issues or hazards.

• Coordinate with regulatory agencies and participate in inspections to maintain required permits and licenses.

Training and Development:

• Provide ongoing training and development opportunities for staff to improve skills and performance.

• Conduct training sessions on food safety, customer service, and other relevant topics to ensure staff competence and compliance.

Hospitality and Culinary Arts Program Support

• Provide subject matter expertise for the Hospitality and Culinary Arts program of study.

• Teaching responsibilities of up to 8 load hours per fall and spring semesters and up to four load hours during the summer

• Coordinates with admission for recruitment activities.

• Coordinates with advising to ensure student success and retention.

• Works closely with the Advisory Council to regularly seek industry input on program offerings, internships, essential job skill requirements, and employment opportunities within the industry.

Qualifications:

• Associate degree in Hospitality Management, Food Service Management, or related field (Bachelor's preferred).

• Proven experience in food service management, with a strong understanding of culinary techniques, food safety standards, and hospitality operations.

• Excellent leadership, communication, and interpersonal skills.

• Strong organizational and multitasking abilities, with the ability to prioritize tasks in a fast-paced environment.

• Knowledge of budgeting, financial analysis, and inventory management principles.

• Familiarity with industry regulations and compliance requirements.

• Proficiency in computer applications, including point-of-sale systems and Microsoft Office suite.

The Food Services Manager plays a crucial role in ensuring the success and reputation of the establishment by delivering exceptional food and service experiences to customers while maintaining operational efficiency and compliance with regulations.

Note: This job description is intended to convey information essential to understanding the scope of the position and is not exhaustive. Duties, responsibilities, and activities may change or be assigned as necessary to meet organizational needs.

Work Schedule

Monday

• Thursday 8:00 am

• 5:00 pm, Friday 8:00 am

• 12:00 pm, Some evenings and weekends may be required.

Work Calendar

12 Months

SALARY

Commensurate with the College's pay scale

BENEFITS

JWCC offers a competitive benefits package, which includes health, dental, vision, and prescription drug insurance, vacation, sick days, personal days, paid holidays, tuition waivers for employees and dependent family members, and State University Retirement System.

APPLICATION

Candidates will need to have the following information or materials available to complete the application:

1.A letter of application (not to exceed five pages) that briefly addresses the following three questions and demonstrates how the candidate's experience and professional qualifications prepare them to serve as the Food Service Manager

• What are the three most important factors when designing a menu?
• What are the essential safety practices when handling food?
• Provide your thoughts on the importance of education in the hospitality and food service industry.

2.A current resume, including an email address and cellular telephone number.

3.A list of five references: for example, two supervisors, two to three direct reports, and one or two employees from current and former institutions.

This is a confidential search process. To ensure full consideration, application materials should be received by June 10, 2024.

Application materials are to be submitted at https://jwcc.aaimtrack.com/jobs/.

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, pregnancy, age, marital status, disability, status as a protected veteran, or any legally protected status. If you are a person with a disability and need assistance applying for a job, please submit a request to hr@jwcc.edu.