1) Operate a food service to provide lunches. Breakfast and dinner meals will be offered if demand exists and the College agrees to such service in writing. 2) The Vendor shall be responsible for purchasing all food to be provided to clients. 3) The Vendor shall be responsible for the purchase of any non-food items and will be required to obtain their own vendor account based on the Vendor’s credit terms. The Vendor shall be responsible for all phases of cafeteria services, quality control, inventory control, and human resources management (hiring, training, development, dismissal, etc.). The Vendor shall ensure that the kitchen and food preparation areas are clean, modern, and appealing to customers. 4) The Vendor must collect funds from all clients. The Vendor must provide cash to the Business Office. TheBusiness Office will document the receipt of funds from the Vendor in the College’s accounting system. The Vendor is responsible to provide their own cash register and/or any equipment needed to collect funds from clients. 5) The Vendor shall remit a monthly sales report and the applicable commission, to the Business Office, by the 15th of the following month. The report will detail gross sales for the period and the computation of the commission to be paid to Halifax Community College as stated in the proposal, Attachment A: Pricing. Commissions received after the 15th are subject to a 5% late filing penalty. Late filing for two (2) consecutive months or for three (3) months within any 12- month period is deemed sufficient grounds to terminate the contract. The Vendor will provide the College with copies of all required sales tax reports. A report detailing the gross receipts and sales taxes for the month in a form acceptable to the College shall accompany this payment. The payment is to be made at the Cashier’s Office. 6) The Vendor is responsible for immediately notifying the Chief Financial Officer of any repairs and maintenance that need to be made to the facility, including for the continued high quality service of food services. 7) The Vendor will provide those background checks described in Section 4.6 Background Checks for each employee who will work on the HCC campus in completion of this RFP before they start working for the Vendor. This responsibility exists for the Vendor for the duration of the contractual agreement. 8) The Vendor will operate during the hours of: Monday-Friday 10:00 a.m.-2:00 p.m. with breakfast and evening hours as needed and agreed to by both parties in writing. The Vendor will follow the campus schedule for holidays and other closings. The Vendor is able in this proposal to recommend another operating schedule for the cafeteria. 9) The Vendor may submit quotes for all College-related catering events. 10) The Vendor will Incur all costs of additional equipment, supplies, materials, food products and taxes for the food service operation. 11) The Vendor will hire, train, and compensate all employees and comply with the federal minimum wage and employment guidelines, federal and state payroll and unemployment tax requirements and provide workers compensation insurance on all Food Service employees. 12) The Vendor will carry general and professional liability insurance with the limits of $1,000,000 per claim with an aggregate of $2,000,000 and list the College as "additionally insured" on the policy and provide a copy of the policy to the College to cover the full period of the agreement or as otherwise agreed in writing by the College.
