Food Services Management Coordinator 2

60% of time: Operations Management Support

Acts a liaison with department and other staff on existing and new programs. Clarifies policies, procedures and service offerings. Assists in establishing policies and working with other team members on implementation. Works with appropriate management staff and supports scheduling activities to meet needs of area.

Provides day to day support to front line managers for operations oversight. Works collaboratively with managers and management team on issues such as hiring, scheduling, food preparation standards or service standards. Takes ownership for resolving issues with appropriate manager.

20% of time: Managing Communication Materials and Information Systems Data Entry

Plans, coordinates and develops communication materials with appropriate areas. Communication materials could be electronic, web based or hard copy and could include things such as printed menus, information materials, pricing, order entry systems or other documents needed for area. Revises program information as needed.

10% of time: Training and Auditing Support

Identifies training needs and develops appropriate materials/programs as needed. Assists with audits of foodservice staff for procedure compliance especially with new program/procedure implementation. Provides direction to management team about key staff performance elements impacting outcomes.

10% of time: Other duties as assigned.