Project Manager/Military Food Service

Job Description -- Project Manager
General Responsibilities:

The principal responsibilities of the Project Manager are to ensure that the company provides Quality, Cleanliness, and Superior Food Service support that meets or exceeds the contract requirements:

Specific Responsibilities:

• Provide management oversight of the dining facility.
• Ensure contract compliance and performance.
• Plan, manage, and oversee the cleaning and sanitation operations of multiple food service facilities.
• Oversee accountability of Mess Attendant and Quality Assurance at dining facilities.
• Coordinate cooperation and support between dining facilities including cross-utilization of labor resources.
• Ensure compliance with the Building/Equipment Cleaning & Operation Plans.
• Ensure successful operations, compliance monitoring, and excellent guest services.
• 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 costs.
• 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 and all other relevant training.

Basic Qualifications:

• Within the past ten years, five years' experience in managing cleaning and sanitation service within cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch, and dinner), and at least three years of that experience as a manager.
• Bachelor of Science or Bachelor of Arts in food management may be substituted for three years of the five years of management experience.
• Three to five years' experience in military food service may be credited as management experience for this position.
• Sanitation and Food Safety certification within the past four years.

Additional Responsibilities:

Confirm work schedules are developed in accordance with contract requirements.

Ensure that employees comply with all safety regulations in accordance with contract requirements.

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

Understand, administer and follow Collective Bargaining Agreement, Employee Handbook, policy and procedures, and payroll requirements.

Comply with all HACCP standards.
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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.
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