A class incumbent performs supervisory level work overseeing the activities of visually impaired persons engaged in managing food service businesses and promoting the Business Enterprise Program, as well as program promotion activities.
Nature and Scope
An incumbent in this class supervises and participates in the operational control of food service facilities. Work is performed with supervision from the Business Enterprise Program Director who also oversees a small fiscal unit. A class incumbent examines invoices and receipts to monitor operations and business practices at assigned food service locations and to insure adherence to Business Enterprise Program standards and policies, state rules and regulations. A significant aspect of the work involves advising blind food service managers on merchandising, inventory and cost control, customer relations and sanitation to enable them to operate an efficient and profitable businesses. This class is distinguished from the next lower in the series by the additional responsibility for assisting in the promotion and expansion of the program including assessing potential profitability of food service and vending machine locations under consideration and participating in establishing new facilities.
Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.
Inspects food service locations to insure adherence to Business Enterprise Program standards and policies and compliance with public health and fire regulations and assures corrective actions as necessary; prepares periodic health reports and manager evaluations.
Examines food service operation records including reviews of cash register receipts and daily bank deposits to ensure the accuracy of records and efficiency and profitability of the businesses; compiles reports of revenues and expenditures for accounting and management purposes.
Advises Food Service Managers on merchandising, inventory control, improved methods of operations and sanitation.
Supervises and coordinates the activities of sighted food service workers and places orders with venders at those food service locations where no manager has been assigned.
Investigates and resolves food quality, service and related complaints.
Assists in the promotion and expansion of the program; participates in assessing the potential profitability and in setting up new locations including installation of equipment and renovations to facilities.
May serve as Acting Business Enterprise Program Director in the absence of the Director.
Provides training, supervision and guidance to newly hired cafeteria managers.
Knowledge, Skills and Abilities
The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series; therefore, the KSA’s listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.
Knowledge of business practices, supervision, work scheduling and small business management and promotion.
Knowledge of food service management including merchandising, menu planning, food preparation, inventory and cost control, pricing and customer relations.
Knowledge of the Business Enterprise Program including current program initiatives and operational parameters.
Skill in mathematical computation.
Ability to analyze and interpret business records and financial statements.
Ability to interpret and apply relevant laws, rules and regulations.
Ability to keep records and make reports.
Ability to establish and maintain working relationships with blind and sighted food service personnel.
JOB REQUIREMENTS for Visually Impaired Business Service Supervisor
Applicants must have education, training and/or experience demonstrating competence in each of the following areas:
Three years experience in institutional or commercial cooking and baking.
Three years experience in proper safety, storage and sanitation standards for food items.
Six months experience in record keeping.
Knowledge of inventory control such as ordering, receiving, tracking, storing and handling inventory; disbursing materials, supplies and equipment.
Knowledge of staff supervision acquired through course work, academic training, training provided through an employer, or performing as a lead worker overseeing the work of others; OR supervising staff which may include planning, assigning, reviewing, and evaluating the work of others; OR supervising through subordinate supervisors a group of professional, technical, and clerical employees.