FoodPro Assistant Manager

High school diploma or equivalent

• Extremely well-organized with strong analytical skills; attention to detail.
• Able to accurately maintain a variety of records and to prepare reports.
• Able to meet deadlines and manage time accordingly.
• Able to strategically plan and logistically execute work flows.
• Ability to successfully manage through crisis and extenuating circumstances.
• Well-versed at building relationships internally and be a consummate team player.
• Able to work autonomously, with little supervision, and effectively to troubleshoot challenges as they arise.
• Able to work varied shifts including evenings and weekends.
• Present a professional image and be able to work collegially and effectively within a community of students, employees, faculty, staff and others.
• Possess a high degree of integrity, ethics, and dedication to the mission of the University of Georgia.

• Accurate invoice entry into FoodPro. Review of scanned invoices and EDI from locations to ensure catchall numbers are identified and resolved through communication with Dining Hall staff.
• Monitor credits indicated on invoices vs. credits claimed on vendor payment portal. Enter credit memos into FoodPro.
• Audit and verify inventory counts and procedures on predetermined rotation cycle. May be conducted in person or through forensic examination of product credits vs purchases vs amount on hand.
• Monitor Location Cost Summary and Inventory Analysis weekly reporting. Investigate issues that may be causing report anomalies.
• Create inventory numbers and add them to the relevant FoodPro locations with correct inventory and purchase units and pack ratios per requests from TeamDynamix Ticket system. Also, to include all pertinent information of items including but not limited to its vendor order number(s), brand information, UPC, etc.
• Communicate all new inventory information to the Associate Director for Culinary Development/Certified Executive Chef, Nutrition team, POS Manager, FoodPro Manager and production team (unit production managers, sous chefs, and material handlers).
• Report issues or irregularities to FoodPro Manager and Executive Chef.

• Serve as back-up to FoodPro Manager and Point-of-Sale manager. Assist with FoodPro duties and special projects as needed. Routine duties include product additions, user support, client software installation and weekly start-up/production run. Special projects varied but may include projects requiring multiple steps, complex processes and multiple team players.
• Provide training and support to all units on the process of receiving goods to and/or from respective units. Work with user to ensure procedures are followed in the use of FoodPro. Work to establish inventory, schedule cycle, and special event menus. Work to promote the use and enhance the FoodPro program. Work with Dining Service staff in all areas to ensure procedures are followed in the use of FoodPro.

• Maintains Master List Management software for Prime Vendor ordering.
• Troubleshoot out of stock items by consistently monitoring changes to discontinued products and make appropriate changes/associations in MLM software and FoodPro, ensuring products are ordered and invoiced properly.
• Communicate with Prime Vendor Account rep and Executive Chef as needed to stay ahead of pending changes to products.

• Represents the department internally as needed at committee meetings and campus events and externally at related food service organization meetings/events and community events.
• Perform other duties and assist in operating units as assigned.