Description/Job Summary

General Responsibilities

The principal responsibility of a Project Manager is ensuring that the company provides service that meets or exceeds the contract requirements.

Basic Qualifications

• Bachelor degree in business management, hospitality management, or the equivalent.

• 5 years experience in managing food service operations including relevant experience of managing military locations.

• Within the past ten years, five years of experience within a large volume food service facility serving complete meals.

• High School graduate, Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.

• ServSafe certification required.

• Must have solid work ethics.

• Good reading and writing skills; excellent interpersonal and communicative skills.

• Ability to interpret government contracts and make appropriate application.

Experience

• Minimum three years related Food Service/Quality Control experience with a major culinary institution, a large institutional food service operation or the military.

• Demonstrated knowledge and competency in managing food services, labor, budget, and other resources.

• Must be able to prepare employee schedules, work efficiently on computer, communicate with customers, express oneself with customers, vendors and employees.

• Exchange information, occasionally will assist with removing objects weighing up to 50 pounds from one location to another.

(Specific experience requirements may vary with each contract.)

Specific Responsibilities

• Provide management oversight of the Food Service Operations at the dining facility(ies.)

• Coordinate cooperation and support between dining facilities including cross-utilization of labor resources.

• Ensure compliance with the Building/Equipment Cleaning Plans.

• Physically inspects all dining facilities on a scheduled basis, in coordination with QCM inspection schedules.

• Establish and maintain a close working relationship with the customer contract supervisor, Installation Food Advisor, and dining facility managers. Verbally and in writing, respond to client request for information and meetings in a timely manner.

• Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.

• Prepare work schedules in accordance with contract requirements.

• Ensure that employees comply with all safety regulations in accordance with contract requirements. Perform monthly safety training.

• Provide all relevant training.

• Provide mid-year and annual performance reviews.

Additional Responsibilities

• Understands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce.

• Understand and follow employee handbook, policy and procedures, and payroll requirements.

• Comply with all HACCP standards.

• Manage the workforce in a fair and consistent manner.

• Understand and oversee cash management and control operations.

Physical Demands

• Lift and carry up to 50 lbs.

• Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP.

• Some bending and stooping.

• The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.