Occ. Code 3125011



New York State Department of Civil Service

Classification Specification


Food Service Management Specialists develop large volume food service operations and small business enterprises for legally blind individuals. They supervise these individuals as managers, ensuring that their businesses are run according to accepted practices, State and federal guidelines, and the policies of the Business Enterprise Program of the Commission for the Blind and Visually Handicapped (CBVH).

Food Service Management Specialists are classified only in the Office of Children and Family Services.


FOOD SERVICE MANAGEMENT SPECIALIST 1: journey level; ensures the effective and profitable operation of a group of Commission-owned food service operations and small business enterprises by legally blind managers, conducts field inspections and supervisory visits within an assigned Region.

FOOD SERVICE MANAGEMENT SPECIALIST 2: supervises three or more Food Services Management Specialists 1 and Business Services Specialists 1 in a regional office; oversees the development and coordination of food service operations and small business enterprises with other agencies; positions classified in Central Office assist in legislative review, policy and program development, and contract management.


Positions in the Business Services Specialist Series are earmarked for consolidation into the Food Service Management Specialist Series.

Correctional Facility Food Administrators are responsible for management of a food service operation for a correctional facility.

Facility Food Service Managers are responsible for the food service operation in a large residential facility in the Office of Children and Family Services.

Food Service Specialists are responsible for negotiating contracts and reviewing and evaluating private contractors who provide food and cafeteria services in State-operated office buildings.


FOOD SERVICE MANAGEMENT SPECIALIST 1: under the supervision of a Food Service Management Specialist 2, supervises the activities of legally blind small business managers who operate a food service business or small business enterprise; conducts regular on-site visits to these businesses to identify problems and provides advice on possible solutions; consults with Food Service Management Specialist 2 concerning possible intervention in the small business managers' decisions; reviews the delivery and disposition of supplies and inventory maintenance procedures to ensure adherence to State and federal procedures; analyzes the financial reports to identify potential problems; discusses and resolves problems with building managers to ensure the continuation of the business operations; evaluates equipment needs, procures equipment, and monitors its maintenance; prepares annual written evaluations of the business managers' performance; interprets and implements policies and procedures for the CBVH managed vending operations within the Region; ensures compliance with all health and sanitation codes; evaluates training needs and conducts training; oversees applications for food service permits; provides technical support to food service facility personnel in the area of food service management; surveys assigned geographic territory to determine the potential for new vending operations; conducts negotiations for new locations with federal, State, county, and local officials and private company executives to obtain approval for the establishment of small businesses; monitors on-site construction and works with builders and other State agency staff to resolve construction problems; and operates vending facility occasionally, including planning menus, preparing food, cleaning, and handling cash register transactions.

FOOD SERVICE MANAGEMENT SPECIALIST 2: When assigned to a Regional Office: supervises Food Service Management Specialists 1 and Business Services Specialists 1; acts as office manager and liaison with Central Office; assigns work and develops performance criteria; provides staff with interpretation of rules, regulations, policies, and procedures; provides staff with ongoing training; monitors staff performance; reviews and approves all purchase order requests for new equipment, replacement equipment, and equipment repair; reviews designs and plans for new facilities and refurbishment of existing facilities; interviews and resolves conflicts or unusually complex or sensitive issues; proposes compromise solutions to solve disputes between Food Service Management Specialist 1 or the Business Services Specialist 1, the manager, and the host agency; meets with host agencies, if a conflict exists, to mitigate concerns; promotes the services provided by the Business Enterprise Program to the private sector and government agencies; meets with elected and appointed officials of federal, State, and local governments and with executives of large business firms to explain the Business Enterprise Program and to seek new facility opportunities; appears before various community-based organizations to promote the program; and plans and directs negotiations for new facility sites.

When assigned to Central Office: assists in formulating and implementing policies and procedures; reviews, analyzes, and interprets legislation, rules, and regulations relating to the Business Enterprise Program; drafts policies and develops operational manuals for Regional Office staff; conducts feasibility studies and prepares concept papers; updates and revises the State Plan for program operations; redesigns and revises the Business Enterprise Program Policy Handbook for legally blind small business managers; oversees, manages, and administers contracts to ensure effective and timely delivery of services and continued revenue for small business managers; negotiates facility design and construction contracts with non-State host agencies; coordinates contract matters concerning the Office of General Services and the Dormitory Authority; develops specifications and arranges for competitive bids for revenue contracts; prepares and distributes bid solicitations and conducts pre-bid conferences; evaluates bids and prepares recommendations for contract awards; and implements and monitors contract and contractor compliance.



Open Competitive: six years of experience working in a for-profit cafeteria or restaurant operation with a gross sales volume in excess of $500,000 annually, with a seating capacity of 100 or more or serving 500 or more customers daily, and offering a full menu covering at least two different mealtimes (i.e., breakfast and lunch); this experience must include four years in the preparation of food and adherence to health and sanitation codes and standards and two years of experience in a managerial capacity responsible for staffing, training personnel, purchasing and pricing products, controlling inventory, maintaining vendor accounts, and handling receipts; college study in food service management may be substituted for up to four years of general experience at a rate of 30 college credits equaling one year of experience; a Master's Degree in food service management may be substituted for one year of general experience.


Promotion: one year of permanent service as a Food Service Management Specialist 1.


Date: 4/98