A class incumbent performs administrative work which involves planning, coordinating and directing the operation of commercial food service businesses throughout the State which provides employment for visually impaired individuals.
Oversees the management of 12 food service locations and manages a program of 4,000,000.
Direct supervision of 7 consisting of professional, technical and clerical staff.
Indirect supervision of 123 staff.
Nature and Scope
The class incumbent directs all aspects of the Business Enterprise Program which administers multiple food service operations on a state-wide basis. A class incumbent is responsible for directing staff engaged in monitoring agency-sponsored food service locations operated by visually impaired managers and overseeing and directing the activities of subordinate food service managers involved in the Food Preparation/packaging/Distribution System. Work includes planning and directing program expansion for facilities with on-site managers, vending machine services and Food preparation/packaging/distribution initiatives. An incumbent assists staff in identifying problem areas and develops and implements operational plans to correct problems and improve efficiency and profitability. In addition, an incumbent is responsible for budget development and monitoring of expenditures and overseeing accounting staff who prepare profit and loss statements for each location.
Essential functions are fundamental, core functions common to all positions in the class series and are not intended to be an exhaustive list of all job duties for any one position in the class. Since class specifications are descriptive and not restrictive, incumbents can complete job duties of similar kind not specifically listed here.
Oversees and directs the activities of subordinate supervisors engaged in monitoring and assisting food service facilities operated by visually impaired managers.
Develops operational policies and procedures for administrative approval, to evaluate the productivity and profitability of each food service location and the business practices of each visually impaired food service manager.
Plans and directs program expansion by developing new markets for food preparation/distribution system and new locations for limited or full service cafeterias; confers with building and plant managers to promote and evaluate potential; estimates cost of equipment, initial stock/supplies and determines needed renovations; develops budget estimates; submits proposal and budget estimate to superior for approval.
Develops long-range menu plans designed to meet the nutritional requirements of a wide variety of consumers; implements control measures to minimize costs related to a large scale food service delivery system.
Reviews and analyzes revenues and expenditures, inspection and manager evaluation reports to determine operating problems and provides technical assistance to assure compliance with State and Federal regulations and to maintain profitability of operations.
Develops training programs designed to provide location managers with current information on trends and development impacting their businesses.
Oversees the preparation of profit and loss statements quarterly for each food service location.
Approves requisitions from program generated funds for purchase and repair of equipment.
May address businesses, community and civic groups to increase public awareness of program.
Reviews bid proposals from vendors and establishes and monitors contractual agreements from vending machine operations.
Knowledge, Skills and Abilities
The intent of the listed knowledge, skills and abilities is to give a general indication of the core requirements for all positions in the class series; therefore, the KSA's listed are not exhaustive or necessarily inclusive of the requirements of every position in the class.
Knowledge of commercial/retail food service management including menu planning, pricing, equipment, supplies and cost controls.
Knowledge of the adapted equipment needs of visually impaired individuals to enable them to manage a food service operation.
Knowledge of program management including budget development.
Knowledge of supervisory principles and practices.
Knowledge of accounting principles, practices and procedures.
Knowledge of marketing practices.
Skill in mathematical computation, analysis and interpretation of business records, financial statements and reports.
Ability to apply the methods and techniques of budget preparation.
Ability to interpret and apply applicable laws, rules and regulations covering business operations.
Ability to plan, assign and direct the work of subordinates.
Ability to communicate effectively both orally and in writing.
JOB REQUIREMENTS for Business Enterprise Program Director Applicants must have education, training and/or experience demonstrating competence in each of the following areas:
Three years experience in food service management such as prioritizing and organizing food service activities, large scale menu planning, pricing and cost control, procurement and inventory control.
Knowledge of financial administration such as comprehensive analysis of programs, budgets, projects, services, alternatives, and costs; financial planning, revenue generation, revenue forecasting, expenditure forecasting, cash flow management and establishing internal control.
Knowledge of program administration such as overseeing and directing the development, implementation and evaluation of programs and services; planning and establishing short and long range program goals and objectives. Providing advice to other agency organizational units through consultation.
Knowledge of operations management which includes planning, directing, coordinating, controlling and evaluating operations typically through subordinate supervisors.