Job Description

​​​​​​​​​​​​​​ 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.
  
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Qualifications

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.