Sample Food Truck Manager Job Description

When a food truck owner starts looking to hire new employees, they must have an understanding of the responsibilities that position holds. Over the next few weeks, we will be covering the basic job descriptions for the various positions within a food truck business. Today’s job description is one of the most important positions on a food truck when an owner will not be operating the truck themselves…the job of the food truck manager. Check out this sample food truck manager job description.

Food Truck Manager Job Description

SUMMARY

The food truck manager is responsible for managing food service operations within food truck. Ensure all employees follow in house policies and procedures and meets with all federal and state requirements.

PRIMARY RESPONSIBILITIES

Oversee the day-to-day operations at food truck and commercial kitchen.
Plan for and purchase food for daily operations.
Maintain required records including food production, inventory, income/expense, meal counts and personnel records.
Ensure food truck staff members follow proper sanitation procedures.
Preside over food truck employees, including cooks, food preparers, cashiers, and other employees.
Ensure safety standards are maintained while food is being cooked.
Prepare and serve the food.
Plan menus.
Respond to customer preferences and complaints.
Set prices for each product on menu.
Plan and budget for future meals.
Maintain equipment including refrigerator, stove, prep table and cookware.
Ensure customer dining experience is satisfactory.
Expedite food.
Hire, recruit, and train employees.
Deliver orders to appropriate customers.
Direct the cleaning of the truck and commercial kitchen.
Maintain employee records, prepare payroll, and complete paperwork to comply with laws and regulations.
Keep records of supplies and purchases.

The Bottom Line

Now that you know the basics of a food truck manager job description, you can craft a job listing once you begin looking to fill this role on your truck.

If you think we missed anything, feel free to share your thoughts with us in the comment section, our food truck forum or social media. Facebook | Twitter

About the Author: Richard Myrick

Richard Myrick is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].