Food Services Operations Manager

Salary: $108,543.00 - $131,935.00 Annually
Location : Main Campus 411 Central Avenue, Salinas
Job Type: Manager
Job Number:
Division: Admin Services
Department: Food Services
Opening Date: 09/23/2026
Closing Date: 10/23/2026 11:59 PM Pacific

Description
Under the direction plans, organizes, coordinates, and oversees the operations and activities of the District's food services program, including Starbucks, the Grille, catering services, and related auxiliary food service operations; coordinates staffing, scheduling, catering, purchasing, inventory, customer service, menu development, and operational support activities; provides leadership and support to food services personnel and student workers; ensures compliance with applicable health, safety, sanitation, and food handling regulations; and performs related duties as assigned.

SUPERVISION RECEIVED AND EXERCISED

Receives general direction from the Vice President of Administrative Services, Executive Director of Fiscal and Auxiliary Services, or assigned administrator. Exercises direct and general direction over assigned support staff and student workers.

CLASS CHARACTERISTICS

This is a management classification responsible for overseeing the District's food services operations and auxiliary dining activities. The incumbent is responsible for operational leadership, coordination of catering and food service activities, menu and service enhancements, staffing coordination, purchasing and inventory oversight, and support of customer service and revenue generating operations. The position is expected to provide operationally hands-on leadership and support as needed while leveraging and coordinating the existing food service staffing structure.
Examples of Duties

EXAMPLES OF TYPICAL FUNCTIONS (Illustrative Only)
The District reserves the right to add, modify, change, or rescind the work assignments of different positions and to make reasonable accommodations so that qualified employees can perform the essential functions of the job. Administrators can be assigned to work at any district location or learning site and, in some cases, can be assigned to multiple locations and learning sites.

• Plans, coordinates, monitors, and evaluates the District's food services and activities, including menu preparation and pricing, vending operations, catering, and food service areas.
• Develop, review, and evaluate menu offerings, pricing, seasonal items, and customer service initiatives to improve food service operations and participation.
• Coordinate and support catering activities for District meetings, events, programs, and special functions. Coordinate staffing assignments, work schedules, operational coverage, and student worker support.
• Assist with operational planning and implementation of process improvements intended to improve efficiency, service levels, and operational sustainability.
• Review sales activity, participation trends, food costs, operational expenditures, and related information to support operational decision-making and revenue generation efforts.
• Support food preparation, catering, and food service activities as needed to maintain operational continuity and customer service levels.
• Assists in the development and implementation of goals, objectives, policies, and priorities for the assigned functions and programs; recommends, within unit policy, appropriate service and staffing levels; recommends and administers policies and procedures.
• Selects, trains, motivates, and directs unit personnel; evaluates and reviews work for acceptability and conformance with unit standards, including program and project priorities and performance evaluations; works with employees on performance issues; implements discipline and termination procedures; responds to staff questions and concerns.
• Manages and participates in the development and administration of the unit's annual budget; forecasts additional funds needed for staffing, equipment, materials, and supplies; monitors and approves expenditures; directs and implements adjustments as necessary.
• Maintains inventories for all food service sites, including culinary kitchens in the student food service areas, and any snack bars, coffee bars, sandwich shops, and catering services; conducts product sampling, cost studies, and other tests; and analyzes market reports and forecasts for the purpose of purchasing food and supplies; prepares specifications and purchases cafeteria equipment.
• Maintains health, safety, and sanitation levels of all food operations, including all kitchen functions, dining rooms, food storage, and service areas; inspects the premises for health, safety, and sanitation regulation compliance; obtains and maintains all required state, county, and city permits and licenses for food service operation.
• Attends and participates in professional group meetings and various District committees and advisory groups; stays abreast of new trends and innovations in the field of food services as they relate to the areas of assignment.
• Prepares, reviews, and presents staff reports, various management and information updates, and reports on special projects as assigned.
• Stays abreast of new trends and innovations in food services; research emerging products and enhancements and their applicability to District needs.
• Learns and applies emerging technologies, and as necessary, to perform duties in an efficient, organized, and timely manner.
• Perform related duties as assigned.

Typical Qualifications

Knowledge of:

• Principles and practices of fiscal management, strategic, and facilities planning.
• Pertinent federal and state laws and regulatory provisions.
• The development, implementation, and assessment of service area outcomes.
• Principles and practices of technology and software use for databases, accounting, spreadsheets, and other business processes.
• Principles and practices of menu planning
• Principles and practices of sanitary methods of preparing, cooking, serving, and storing foods; basic kitchen machines and utensils.
• Modern office practices, methods, and computer equipment and applications, including word processing, database, and spreadsheet applications.
• Record keeping principles and procedures.
• Principles, practices, and techniques of effectively dealing with the public and basic public relations.
• English usage, spelling, vocabulary, grammar, and punctuation.
• Techniques for effectively representing the District in contacts with governmental agencies, community groups, and various business, professional, educational, and regulatory organizations.
• Techniques for providing a high level of customer service by effectively dealing with the public, vendors, students, and District staff.
• Principles of customer service, menu evaluation, pricing review, and operational improvement strategies.
• Methods and practices used to evaluate food service participation, customer engagement, and operational sustainability.

Ability to:

• Demonstrate sensitivity to and understanding the diverse academic, socioeconomic, cultural, disability, and ethnic backgrounds of community college students.
• Effectively lead employees and teams with a collaborative style in a collegial and participatory governance environment.
• Deliver formal and influential presentations.
• Be a fair-minded, ethical, and honest leader with excellent interpersonal and communication skills, both oral and written.
• Develop, implement, and evaluate programs and services.
• Utilize data and assessment outcomes to make improvements for programs and services.
• Inspire and motivate others toward goal achievement.
• Counsel, direct, and facilitate professional development of employees.
• Develop and monitor budgets and effectively utilize resources.
• Effectively manage priorities in large, complex, and diverse operational units.
• Use independent judgment in the interpretations and application of rules, regulations, policies, and procedures.
• Provide leadership and work collaboratively and productively with all stakeholders, including faculty, students, administrators, support staff, unions, and the community.
• Recruit, select, supervise, and evaluate employees.
• Interpret, apply, explain, and ensure compliance with federal, state, and local policies, procedures, laws, and regulations.
• Plan menus affording a varied and properly balanced diet.
• Estimate quantities needed; order correct amounts for economical food service.
• Prepare clear and concise reports, correspondence, policies, procedures, and other written materials.
• Establish and maintain a variety of filing, record-keeping, and tracking systems.
• Operate modern office and kitchen equipment, including computer equipment and specialized software applications programs.
• Understand the scope of authority in making independent decisions.
• Establish, maintain, and foster positive and effective working relationships with those contacted in the course of work.
• Analyze operations needs and implement effective operation improvements.
• Coordinate multiple operational activities while maintaining service quality and operational continuity.
• Work a flexible schedule, including evenings and weekends, and be required to support catering, special events, and operational needs.

Supplemental Information

Education and Experience:
Any combination of education, training, and experience that would provide the required knowledge, skills, and abilities is qualifying.

A typical way to obtain the required qualifications would be:
• Equivalent to an associate degree from an accredited college. Major coursework in food services management, hospitality management, business administration, culinary arts, or a related field is preferred.
• Four (4) years of increasingly responsible experience in food services, catering, hospitality, restaurant, retail food operations, or auxiliary services operations, including supervisory or lead experience.

Licenses and Certifications:

• Possession of, or ability to obtain, a valid California Driver's License by time of appointment.
• Possession of, or ability to obtain within six (6) months of employment, a valid ServSafe Food Protection Manager Certification or equivalent food safety manager certification recognized by the applicable health department.

CONDITIONS OF EMPLOYMENT / PHYSICAL DEMANDS

PHYSICAL DEMANDS

• Must possess mobility to work in a standard office setting and use standard office equipment, including an oven and grill
• Operate a motor vehicle and to visit various District and meeting sites
• Vision to read printed materials and a computer screen;
• Hearing and speech to communicate in person, before groups, and over the telephone
• Partially sedentary office, partially a field classification, and standing in and walking between work areas is frequently required
• Finger dexterity is needed to access, enter, and retrieve data using a computer keyboard or calculator to operate standard office equipment and commercial kitchen equipment.
• Bend, stoop, kneel, reach, push, and pull drawers open and closed to retrieve and file information and to retrieve food, produce, and kitchen equipment such as pots and pans
• Ability to lift, carry, push, and pull materials and objects weighing up to 40 pounds and occasionally up to 65 pounds.

ENVIRONMENTAL ELEMENTS

Employees partly work in an office environment and partly work in the kitchen and are exposed to loud noise levels, cold and hot temperatures, such as when working near ovens or retrieving food from freezers, vibrations, confining workspace, hazardous physical substances, and fumes. Employees may interact with upset staff and/or public and private representatives and contractors in interpreting and enforcing departmental policies and procedures.

CONDITIONS OF EMPLOYMENT:
This is a full-time, classified management position. Management salary range XI: $108,543.00 to $131,935.00 annually (within this salary range, the successful candidate's starting salary will be commensurate with education and experience).
Annual doctoral stipend: $3,000.
The district provides health benefits, which consist of full medical, dental, and vision insurance coverage for employees and a high percentage of coverage for eligible dependents. There is also life, accident, and income protection insurance, sick leave, vacation, and paid holidays, and CalPERS (public employee's retirement system).

APPLICATION PROCEDURE
The following documents must be uploaded as attachments to your online application:
1) Resume
2) Cover letter
3) College/university transcripts (copies acceptable)

We require unofficial copies of all undergraduate and graduate coursework from regionally accredited institutions. Official copies will be required at the time of hire. Foreign transcripts must be evaluated by the National Association of Credential Evaluation Services (NACES) member organization at the applicant's expense.