Reports To: Resident District ManagerDepartment: OperationsSummary of Position:The Multi-Site Supervisor oversees operations for multiple sites, supporting the Assistant General Manager (AGM) and General Manager (GM) to ensure efficient kitchen operations. Key responsibilities include training staff, managing inventory, and sharing Key Performance Indicators (KPIs) with kitchen managers to maintain financial health and budget alignment. This role also includes Kitchen Manager tasks as necessary to the successful operation of the program.Qualifications:- Education: High School Diploma or GED required; some college preferred.- Proven ability to manage and direct staff.- Proficiency in Microsoft Office and Google Apps (Drive, Docs, Sheets, Forms).- Strong organizational, leadership, and communication skills.- Minimum 3 years of food service experience, with school food service preferred.- Experience in inventory management and financial oversight.- Must be physically capable of lifting 30 pounds.Responsibilities:- Supervise daily operations for assigned sites, ensuring adherence to quality and safety standards.-Understand and adhere to all SFE best practices and policies.-Support and participate in daily operations as needed on site with any tasks necessary for function of program.- Train and mentor kitchen staff on operational efficiency and financial accountability.- Share and explain KPIs with kitchen managers to ensure budgets are met and sites operate effectively.- Oversee inventory control, reducing waste and ensuring proper stock levels.-Be accountable and responsible for cash transactions/deposits in departments where this applies.- Collaborate with the AGM and GM on operational planning, staff development, and training programs.- Assist with reviewing financial reports to maintain budget compliance.- Maintain high standards of food quality, cleanliness, and customer service.- Ensure compliance with USDA and NSLP requirements, including accurate menu postings.- Act as a liaison between district administrators and kitchen staff to align with expectations.-Other duties as assignedPhysical Demands:- Ability to stand for extended periods- Frequent lifting, reaching, bending, and stooping.-Ability to lift to 50lbs
Skills Required
- High school diploma or GED
- Minimum 3 years of food service experience
- Ability to manage and direct staff
- Proficiency in Microsoft Office and Google Apps, including Drive, Docs, Sheets, and Forms
- Strong organizational, leadership, and communication skills
- Experience in inventory management and financial oversight
- Ability to lift up to 50 pounds and perform frequent standing, lifting, reaching, bending, and stooping
- Some college education
- School food service experience
What We Do
Southwest Food Service Excellence is a provider of outsourced food services for public school districts serving grades Kindergarten through 12th, focusing on creating healthy eating habits through nutrition education and interactive experiences.
