Food Service Manager

The Food Service Manager is responsible for planning, organizing, supervising, and evaluating daily food service operations to ensure safe, high-quality meals and excellent service at My Brothers Keeper, a nonprofit emergency men’s shelter. This position oversees food preparation, sanitation, inventory, guest chef scheduling, budgeting, and compliance with all health and safety standards. The Food Service Manager also promotes teamwork, efficiency, and respectful service to guests, clients, residents, staff, and visitors. Essential Duties and Responsibilities

· Manage day-to-day food service operations, including meal planning, food preparation, service flow, cleanup, and kitchen organization.

· Supervise, train, schedule, and support food service staff, volunteers, and assigned workers to ensure quality performance and professional conduct.

· Ensure all food handling, storage, preparation, and service practices comply with applicable health, sanitation, and safety regulations.

· Maintain a clean, safe, and orderly kitchen, dining, storage, and equipment areas through regular inspections and corrective action.

· Plan menus that meet program needs, nutritional standards, budget guidelines, and available resources.

· Monitor inventory, order food and supplies, receive deliveries, rotate stock, and reduce waste through proper purchasing and storage practices.

· Prepare and maintain accurate records, including menus, inventory logs, temperature logs, purchase records, staff schedules, and required reports.

· Manage food service budgets, control costs, review invoices, and recommend improvements to increase efficiency.

· Respond to guest, client, resident, staff, and visitor concerns in a respectful, timely, and professional manner.

· Coordinate with leadership, vendors, community partners, donors, and other departments to support food service needs and special events.

· Ensure food service equipment is properly used, cleaned, maintained, and reported for repair when needed.

· Promote a positive, team-oriented work environment focused on dignity, compassion, respect, and service excellence, and perform other related duties as assigned.

Minimum Qualifications

· High school diploma or equivalent required; associate or bachelor’s degree in food service management, hospitality, culinary arts, nutrition, business, or a related field preferred.

· Previous food service experience required, including experience in food preparation, kitchen operations, inventory control, or sanitation.

· Supervisory or management experience in a restaurant, cafeteria, shelter, nonprofit, institutional kitchen, healthcare, school, or similar food service environment preferred.

· Current food safety certification preferred or ability to obtain required certification within the timeframe established by the organization.

· Knowledge of safe food handling, sanitation procedures, portion control, menu planning, purchasing, and inventory management.

· Ability to lead, train, motivate, and hold staff accountable while maintaining a respectful and professional work environment.

· Strong communication, organization, problem-solving, and customer service skills.

· Ability to maintain confidentiality and interact respectfully with individuals from diverse backgrounds and life circumstances.

· Basic computer skills, including the ability to prepare schedules, records, reports, and purchasing documents.

Physical Requirements and Work Environment

· Ability to stand, walk, bend, reach, lift, and carry supplies for extended periods during assigned shifts.

· Ability to work in a kitchen environment with exposure to heat, cold, moisture, sharp tools, cleaning products, and commercial kitchen equipment.

· Ability to lift and move food products, supplies, and equipment as required by the organization’s safety guidelines.

· May require early morning, evening, weekend, holiday, or emergency scheduling based on operational needs.

Core Competencies

· Leadership and accountability

· Food safety and sanitation

· Planning and organization

· Budget and inventory control

· Teamwork and communication

· Problem-solving and sound judgment

· Customer service and professionalism

· Commitment to quality, dignity, compassion, and respect. Equal Employment Opportunity

Pay: From $2,480.00 per month

Benefits:

• Paid time off
• Paid training

Work Location: In person

Salary : $2,480