Business Manager

Description:

• Prepares/supervises the preparation of menus involving both standard and new cooking methods.
• Participates in the selection of employees, directs on-the-job-training of new employees, makes duty assignments consistent with operational requirements.
• Develops operating budget and data, identifying labor, equipment, and supply costs. Controls food pricing and costs. Oversees food ordering, storage and issues.
• Directs subordinates in all phases of food preparation and food sanitation requirements. Supervises assigned staff.
• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• A one year probationary period may be required.
• Satisfactorily complete an employment verification (E-Verify) check.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3, Chapter 2 to include a Tier 1 background investigation.
• The ability to obtain (within the first 6 months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required.
• Work experience or education directly related to the duties to be performed.
• Knowledge of pricing methods and internal controls.
• Demonstrated work experience must be equivalent in complexity and difficulty to the next lower pay level.
• Possess a certificate for sanitation in food service or have the ability to obtain the certificate within three months of appointment.