THE UNIVERSITY OF WYOMING

CLASSIFICATION DESCRIPTION

This is a description of a staff position at the University of Wyoming not a job opening announcement.  Look for current job openings at the following link:  https://uwadmnweb.uwyo.edu/hremployment/employmentdefault.asp.

The following statements are intended to describe the general nature and level of work being performed.  They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.

TITLE:  SUPERVISOR, FOOD CONCESSIONS

REPORTS TO:  Designated Supervisor

UW JOB CODE:  7287

UW JOB FAMILY:  72

SOC CODE:  35-1012

PAY GRADE:  16

DATE:  1-11-05

PURPOSE

Under general direction, oversees the concessions programs at university sports facilities, including supervision of concessions workers and maintenance of inventory, supplies, and equipment.

CHARACTERISTIC DUTIES AND RESPONSIBILITIES

ESSENTIAL FUNCTIONS:

Expedites concession operations during sports events and intervenes in crisis situations; recommends methods and procedures to improve sales and services.

Supervises the preparation and sale of food and beverages for university athletic activities.

Manages and supervises personnel which typically includes volunteers.

Oversees handling and balancing of cash sales and maintains expense and income records.

Develops recordkeeping procedures and manages appropriate department records in accordance with applicable regulations, policies, and standards.

Orders, stocks, and maintains concession food and supplies inventories.

Assists in the annual budget planning process and regularly monitors expenditures.

SUPPLEMENTAL FUNCTIONS:

May also supervise the parking operations at athletic events.

SPECIFICATIONS

KNOWLEDGE, SKILLS, AND ABILITIES:

Knowledge of:

• Applicable federal, state and local codes, rules and regulations.
• Numbers and types of workers needed to staff a large food service operation.
• Equipment and supplies used in quantity food preparation and service and its care and operation.
• Quality assurance, infection control, and environmental safety procedures.
• Occupational hazards and safety regulations and rules.
• Standards of sanitization and cleanliness employed in handling food.
• Employee policies and procedures and supervisory techniques.
• Budgeting and expenditure monitoring.
• Work activity inspection processes and procedures.
• Production records maintenance and reporting procedures.

Skills and Abilities to:

• Prepare work reports and correspondence.
• Maintain inventories and requisition supplies and equipment.
• Instruct, evaluate, and supervise employees.
• Move up to 50 pounds.
• Plan work schedules and maintain work standards.
• Operate equipment and tools used in the food service industry.
• Communicate and work well with others.
• Enforce quality and sanitation standards, portion control and efficiency of a unit.
• Maintain daily production and inventory records.
• Recommend budget estimates and monitor expenses.
• Maintain favorable public relations.
• Perform routine maintenance of equipment in the designated area.
• Foster a cooperative work environment.

REQUIRED EDUCATION, LICENSURE, CERTIFICATION, REGISTRATION OR OTHER REQUIREMENT:

• Some positions require valid State of Wyoming Class "B" Driver's License.

WORKING CONDITIONS:

Food service or kitchen environment; regular exposure to noise, vapors, temperature changes, chemicals, and fumes.

Authorized by Classification/Compensation, Human Resources                                               

Employees may be requested to perform job-related tasks other than those specifically presented in this description.  Participating in the University’s hazardous waste minimization program is part of the job of each employee who uses (or may come in contact with) hazardous materials.  Fair Labor Standards Act (exempt/non-exempt) is designated by position.  University of Wyoming actively supports Americans with Disabilities Act and will consider reasonable accommodations.