1. What is the average salary of a Food Services Manager - Higher Ed.?
The average annual salary of Food Services Manager - Higher Ed. is $64,482.
In case you are finding an easy salary calculator,
the average hourly pay of Food Services Manager - Higher Ed. is $31;
the average weekly pay of Food Services Manager - Higher Ed. is $1,240;
the average monthly pay of Food Services Manager - Higher Ed. is $5,374.
2. Where can a Food Services Manager - Higher Ed. earn the most?
A Food Services Manager - Higher Ed.'s earning potential can vary widely depending on several factors, including location, industry, experience, education, and the specific employer.
According to the latest salary data by Salary.com, a Food Services Manager - Higher Ed. earns the most in San Jose, CA, where the annual salary of a Food Services Manager - Higher Ed. is $80,925.
3. What is the highest pay for Food Services Manager - Higher Ed.?
The highest pay for Food Services Manager - Higher Ed. is $80,760.
4. What is the lowest pay for Food Services Manager - Higher Ed.?
The lowest pay for Food Services Manager - Higher Ed. is $45,282.
5. What are the responsibilities of Food Services Manager - Higher Ed.?
Food Services Manager - Higher Ed. manages and coordinates food service, menu planning, and dining hall management for a university/college. Arranges work schedules and trains food service workers. Being a Food Services Manager - Higher Ed. maintains equipment and ensures kitchen sanitation. May require a bachelor's degree. Additionally, Food Services Manager - Higher Ed. typically reports to a head of a unit/department. The Food Services Manager - Higher Ed. supervises a group of primarily para-professional level staffs. May also be a level above a supervisor within high volume administrative/ production environments. Makes day-to-day decisions within or for a group/small department. Has some authority for personnel actions. Thorough knowledge of department processes. To be a Food Services Manager - Higher Ed. typically requires 3-5 years experience in the related area as an individual contributor.
6. What are the skills of Food Services Manager - Higher Ed.
Specify the abilities and skills that a person needs in order to carry out the specified job duties. Each competency has five to ten behavioral assertions that can be observed, each with a corresponding performance level (from one to five) that is required for a particular job.
1.)
Customer Service: Customer service is the provision of service to customers before, during and after a purchase. The perception of success of such interactions is dependent on employees "who can adjust themselves to the personality of the guest". Customer service concerns the priority an organization assigns to customer service relative to components such as product innovation and pricing. In this sense, an organization that values good customer service may spend more money in training employees than the average organization or may proactively interview customers for feedback. From the point of view of an overall sales process engineering effort, customer service plays an important role in an organization's ability to generate income and revenue. From that perspective, customer service should be included as part of an overall approach to systematic improvement. One good customer service experience can change the entire perception a customer holds towards the organization.
2.)
Merchandising: In the broadest sense, merchandising is any practice which contributes to the sale of products to a retail consumer. At a retail in-store level, merchandising refers to the variety of products available for sale and the display of those products in such a way that it stimulates interest and entices customers to make a purchase. In the profession of merchandising you are either employed by the store in which you work, or by an independent distributor. As a professional merchandiser, in a retail setting, you will not only know your products(I.e. coffee, juice, soda, etc.) but you will gauge other “vendors” like products as you tend to your job. Working with the store and other merchandisers, shelf space is often given or taken as need be in some locations(for some young merchandisers this is known as “war”) In retail commerce, visual display merchandising means merchandise sales using product design, selection, packaging, pricing, and display that stimulates consumers to spend more. This includes disciplines and discounting, physical presentation of products and displays, and the decisions about which products should be presented to which customers at what time.
3.)
Guest Service: Guest services is a division of the hospitality industry. The goal of guest services is to provide customers with an enjoyable experience, primarily in the hotel and spa industry, sports facilities, and event venues.
