The Food Service Manager (FSM) at the Top of the Hill School will play a pivotal role in the successful operation of the school cafeteria overseeing daily operations, managing staff, ensuring quality and safety compliance. At the Top of the Hill school, the Food Service Manager will be at the helm of both the back-of-house and front-of-house activities. This position requires a blend of leadership acumen, organizational expertise, and a passion for hospitality.

Operational Supervision:

• The FSM will ensure that every aspect of the food service operation runs smoothly. Duties include scheduling staff, coordinating food preparation, overseeing inventory, and handling day-to-day challenges that arise in a fast-paced environment.
• Staff Management and Training:
• The FSM will be expected to develop training programs for both new and existing staff, focusing on food safety, student dietary needs, catering needs for school events and school guests as needed.
• The FSM will be responsible for fostering positive workplace, increasing staff retention, and enhancing overall service experience.

Customer Service Excellence:

• Every interaction with a student, faculty or guest should be an opportunity to reinforce the school’s reputation.
• FSM should be able to handle students’ food related complaints, ensure prompt and courteous service, and often step in to resolve issues that require a higher level of authority. Monitoring the dining areas to guarantee student satisfaction.

Quality and Safety Compliance:

• Ensuring compliance with the school regulations regarding food safety and sanitation is a non-negotiable aspect of the job. The Manager should routinely inspect the school cafeteria facilities for cleanliness, food handling procedures, and maintain detailed records of safety checks and staff certifications.

Inventory and Supply Management:

• Keeping track of stock levels for ingredients, beverages, and supplies is vital for uninterrupted operation. The manager orders supplies, negotiates with vendors, and implements strategies to minimize waste and control costs.

Financial Oversight:

• Food Service Manager will be responsible for budgeting, financial planning, cost control, and monitor expenditure while maintaining quality standards.

Menu Planning and Development:

• Collaborating with the kitchen staff, students and administrators, managers will design menus that are both appealing and cost-effective, by researching the school meals trends, soliciting students feedback, and adjust offerings to optimize satisfaction and revenue.

Technology Integration:

• Modern food service operations rely on technology for reservations, point-of-sale systems, and customer feedback tracking. Managers oversee the implementation and maintenance of these systems for operational efficiency.

Emergency Response and Problem Solving:

• At the Top of the Hill School the FSM will be expected to respond swiftly to emergencies, whether they involve food safety issues, equipment failures, or personnel challenges.

Qualifications and Education

Education:

• A bachelor’s degree in hospitality management, culinary arts, business administration, or a related field is often preferred.

Experience:

• Candidates typically need two to five years of experience in food service, with at least one year in a supervisory or managerial role.

Certifications:

• Food safety certification (such as ServSafe) is highly desirable, along with specialization in a culinary art such as baking certifications where applicable.

Essential Skills:

• Servant Leadership and Team Building:
• Inspiring, motivating, and guiding staff to achieve operational excellence.
• An effective communicator, able to articulate instructions, provide feedback, and facilitate effective cross-departmental collaboration in all aspects of food service.
• The manager should be fair in delegating tasks, and a problem solver.
• Paying attention to Detail, by ensuring accuracy in orders, inventory, and compliance checks.