Manager - School Operations

About the role

The Manager - School Operations works under the direction of the Director II of Nutrition Operations and provides leadership, supervision, logistic support and financial responsibility for key nutrition services functions relating to school operations, central kitchen, and special programs to ensure business strategies and objectives are met.

Responsibilities

• Works with Director II of Nutrition Services and other peers for strategy development and execution planning;
• Develops and implements a mission and a shared vision of the future for sections under span of control, ensuring alignment with the district’s overall strategic vision, mission, goals;
• Supervises assigned staff establishing standards and effectively select, train, motivate, delegate, monitor and evaluate performance to ensure targets and goals are met;
• Works with direct reports to ensure department goals are cascaded to all workers;
• Facilitates professional development and serves as coach;
• Provides technical expertise, information, and assistance to the Director II of Nutrition Services regarding nutrition service programs;
• Assists in the formulation and development of policies;
• Directs the preparation and provide Director II of Nutrition Services a variety of narrative and statistical reports, records, correspondence, and files related to assigned service, activities, and operations;
• Provides for appropriate research and compiles reports;
• Directs the audit activities for local, federal, and state meal accountability reimbursement;
• Provides accurate records of food purchases for reimbursement from the State ensuring District compliance with all applicable policies, procedures, laws, and regulations;
• Directs the key functions of Nutrition Services, including school operations, central kitchen, and special programs;
• Works through the functional managers providing hands-on management, including regular feedback, coaching and support to ensure all team members are operating at a high level and working cross-functionally;
• Develops, presents, and defends assigned program budget requirements;
• Oversights and approves program expenditures and prepare financial forms;
• Maintains policies and procedures, budgetary requirements, and applicable local, state, and federal building, safety, and district regulations;
• Develops, presents, and defends assigned program budget requirements;
• Oversees and approves program expenditures and prepare financial forms;
• Maintains policies and procedures, budgetary requirements, and applicable local, state, and federal building, safety, and district regulations;
• Develops, maintains SDS, HACCP, and Food Defense Safety Manuals;
• Participates and leads problem solving sessions/meetings;
• Counsels and supports employees in the resolution of problems and conflicts;
• Conducts root cause analysis and applies corrective and preventative actions as needed;
• Ensures food safety and quality of out-bound products meet the criteria outlined in the Nutrition Services’ SOPs;

Qualifications

• Graduation from an accredited college or university with a Bachelor's degree in a relevant field or equivalent;
• Plus an additional five (5) years related experience, or equivalent, for a total education/experience of 9 years.