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The Food Service Office Manager is responsible for overseeing the administrative and office functions that support the daily operations of the Food Services Department. This position ensures accurate recordkeeping, efficient office operations, and effective communication between staff, management, and external vendors. The Food Service Office Manager provides leadership in office administration and supports the Director of Food Services in coordinating financial and operational tasks. This is a 10-Month general staff position reporting the Director of Food Service.

QUALIFICATIONS:

• High school diploma or equivalency
• Ideal candidate should have a positive attitude, be productive with minimal supervision, and have a good attendance record
• Experience using technology including email, word processing, spreadsheet, database, and Internet use. 

PREFERRED QUALIFICATIONS: 

• Two years food services experience

HOURS OF OPERATION:       Monday – Friday (7:00 a.m. – 3:00 p.m.)*

*Hours may vary to meet the needs of the department

ESSENTIAL DUTIES AND RESPONSIBILITES:

The essential duties and responsibilities include but are not limited to the following:

1. Oversee daily office operations to support the Food Services Department.
2. Assist with the preparation and processing of invoices, purchase orders (POs), and departmental expense records.
3. Perform daily safe reconciliation, cash register counts (morning and afternoon), and prepare bank deposits.
4. Process corrections of campus cards as needed.
5. Monitor, order, and reconcile office supplies and food service office equipment; coordinate maintenance requests and work orders.
6. Maintain filing systems, department mail, and daily paperwork requirements.
7. Support and assist with budgeting and financial reporting for the Director of Food Services.
8. Assist food service employees with timekeeping, payroll submissions, and distribution of paychecks for food service employees.
9. Assist department managers with training and onboarding, and personnel recordkeeping of food service staff.
10. Provide customer service by responding to inquiries from staff, students, vendors, and general public.
11. Assist with food service operations as needed, including working the cash register, helping on serving lines, preparing/cooking food, cleaning, and dishwashing.
12. Provide additional support or perform other duties as assigned to ensure smooth and efficient operations of the Food Services Department.
13. Maintain a professional work environment, and abide by NWCC rules and policies.
14. Perform all other duties as assigned by the Director of Food Service.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES

• Strong organizational skills and attention to detail
• Experience using technology including email, word processing, spreadsheet, database, and Internet use. 
• Strong interpersonal skills to interact tactfully and courteously with students, faculty, staff, and the general public. 
• Ability to collaborate with others and work as part of a team. 
• Demonstrate oral and written communication skills to interact with a wide range of diverse individuals. 

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Must work well in a team environment 
• Must be able to perform tasks that may require stretching, reaching above head, and shoulders 
• Must be able to properly lift up to 50 lbs. 
• Must be able to perform tasks related to food preparation and kitchen sanitation
• Must wear dark slacks and slip resistant shoes
• Prolonged periods of standing
• Ability to remain calm under pressure and deal with unexpected situations
• Flexible schedule is required to meet department needs, as some evenings, weekends, and extended hours may be required. 

APPLICATION:

To apply, please submit and attach the following: 

• Application at www.northwestms.edu
• Resume
• Three (3) Professional References:  Name, Organization, Email Address and Telephone Number

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