Under general direction, to either (1) promote the establishment and to supervise the operation of various in-plant feeding establishments and vending stands under the Business Enterprise Program for the Blind; in both public and private buildings, to assist blind vendors with the installation, maintenance, and management of these establishments, or (2) coordinate the provision of skills training to rehabilitation clients in business management and food service operation, including classroom instruction and on- the-job training; and to do other related work.
Promotes, designs and installs in-plant food facilities including cafeterias, snack bars and vending stands in Federal, State, county and municipal facilities and private buildings; surveys facilities as to number of employees to be served, availability of space, hours of operation, type of service to be rendered, and expected earnings for the vendor; estimates the cost of new installations or remodeling of existing locations; negotiates agreements or contracts on proposed locations, operating conditions and amount of subsidy to be provided by management, when applicable; prepares and clears detailed construction drawings and specifications for installation of fixtures and equipment including cabinet, millwork, sheet metal, electrical, plumbing, and mechanical work; consults with architects and engineers on new construction, remodeling or renovation of buildings; encumbers funds, contacts vendors, and requisitions supplies and equipment appropriate to the layout and services to be provided; arranges for and supervises selection committee meetings to choose vendors; assists vendors with selection and purchase of initial stock and with acquisition of necessary insurance coverage, permits, and licenses and with selection of qualified employees; advises vendors on display of merchandise and other appropriate sales techniques; analyzes food problems, plans menus, estimates food costs and investigates resources for large-scale wholesale purchases; assists with the establishment of a record-keeping system and instructs vendors in its use and in the preparation and submission of reports; audits financial statements for completeness, accuracy, and proper application of funds; does minor repair work and aids vendor with replacement, maintenance and repair of State- owned equipment; inspects food facilities for compliance with sanitation safety and housekeeping standards; is responsible for maintaining an inventory of all State-owned equipment; solves operational problems and evaluates the efficiency of the vendor's staff; organizes food service advisory committees; dictates correspondence and prepares reports.
As a Business Enterprise Program trainer, develops curriculum and provides training in areas including requisition, storage and preparation of food; maintenance of equipment and supplies; safety and sanitation; supervision and public relations; purchasing and inventory; laws governing operation of a small business, taxes, insurance and licenses; business principles and record keeping; coordinates and monitors on-the-job training with Business Enterprise Program vendors and other training resources; develops, updates and provides training for vendors for upward mobility; coordinates the transition of trainees into their initial vending or food service facility to ensure successful placement.
Eighteen months of experience in promotion, or supervision of the operation of feeding facilities or vending stands under the Business Enterprise Program for the Blind in the California state service at a level of responsibility no less than Range A of Junior Staff Analyst. (Persons within six months of completing the required experience will be admitted to the examination but will not be appointed until they have completed the required experience.)
Two years of experience in promotion, or supervision of the operation, of in-plant feeding facilities, or vending stands under the Vocational Rehabilitation Program for the Blind in another governmental jurisdiction. or
Two years of experience in a supervisory or administrative capacity in a program of in-plant food facility management which must have included responsibility for purchasing, food preparation, service, accounting, and supervision of staff in a facility serving meals to a minimum of 500 persons per day. or
Two years of experience in the design, financing, and installation of commercial or industrial food service facilities which must have included responsibility for contract negotiation, estimating and budgeting, plan preparation, development of equipment specifications, and supervision of installation. or
Two years of experience in training the blind for self-employment in small businesses and/or food service operations or Business Enterprise Program vending facilities, which must have included responsibility for training groups of five or more blind individuals. (Graduate training in institutional food management or business administration may be substituted for one year of the required experience on a year-for-year basis.) and
Education: Equivalent to graduation from college. (Additional qualifying experience may be substituted for the required education on a year-for-year basis.)
Knowledge of: Business and personnel management methods and safety and health rules and regulations applicable to the management and operation of such businesses as cafeterias, snack bars, and vending stands, materials, processes, and equipment used in the operation of such businesses; retail record-keeping systems, principles of salesmanship and promotion; attitudes, problems, and opportunities for blind persons; laws affecting the Business Enterprise Program and with health and welfare measures for blind persons; principles of effective supervision; principles and methods of training and instructional techniques; equipment and devises which can aid blind and visually impaired persons in learning.
Ability to: Prepare working drawings for construction, alteration, or repair of facilities such as cafeterias, snack bars, and vending stands; estimate need and cost of equipment, supplies, and services; make minor adjustments and emergency repairs to equipment, both electrically and gas operated; read and interpret plans and specifications; speak effectively and promote the Business Enterprise Program; work with and instruct blind persons; establish and maintain cooperative relations with public and private agencies for the blind and with the agencies and businesses participating in the program, develop training modules; work with and instruct blind and visually impaired persons at varying levels of adjustment and with diverse backgrounds and experience.
Willingness to travel throughout an assigned geographic area; demonstrated interest in working with the visually handicapped; and demonstrated capacity for assuming progressively greater responsibilities.