Foodservice Project Manager

Job Summary

Southern Foodservice Management is seeking a highly motivated Project Manager with strong leadership skills. The Project Manager works in conjunction with the Army to plan, organize and direct daily food production, janitorial, and equipment tracking. This operation is open seven days a week, 365 days a year, and serves breakfast, lunch and dinner. This location operates food service for an average of 4,500 cadets. The Project Manager should be energetic, customer service oriented, computer literate, and have good communication skills.

Candidates must pass a federal government background and credit check and pass a pre-employment drug test.

Southern Food Service Management Standards

We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee must adhere to the following standards:

• Keep accurate records and maintain tight control of all sensitive information
• Maintain the strictest confidentiality regarding all sensitive information
• Always present a professional image
• Always seek advice in areas of uncertainty
• Consistently demonstrate the ability to recognize and deal with priorities
• Use company manuals, polices and forms as needed/required

Responsibilities and Duties

• Serve as the primary point of contact between company management and client representatives, ensuring clear communication and service satisfaction
• Budget and scheduling
• Conduct regular facility inspections to verify adherence to company, client, and regulatory standards for food safety, sanitation, and service quality.
• Handle all departmental administrative activities
• Must follow all company policies and procedures
• Complete administrative tasks correctly and on time
• Develop staff’s skills and encourage growth
• Responsible for recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees
• Develop strategies to retain top talent and reduce turnover through employee engagement and professional development initiatives.
• Must communicate job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Collaborate with culinary leadership to maintain menu consistency, portion control, and presentation standards.
• Continuously work to improve supervisory skills
• Must demonstrate accuracy and thoroughness and monitor own work to ensure quality
• Must meet productivity standards and complete work in timely manner
• Maintain safety and sanitation standards
• Ensure complete compliance with all inspectors and perform corrective actions in a timely manner
• Maintain accurate employee records, certifications, and training compliance documentation.
• Resolve employee relation issues
• Conduct personnel interviews
• Keep inventory of government furnished property
• Conduct drug screenings
• Conduct weekly staff meetings and training
• Control costs in labor and for fixed and non-fixed cost expenses
• Comply and enforce company’s dress code policy
• Set a good example for all personnel through appearance in uniform and work ethic
• Analyze operational data and prepare periodic reports on staffing, quality, and performance metrics for leadership review.
• Perform other duties as assigned or directed

Qualifications and Skills

• Bachelor’s Degree or 10 years of food service management experience
• Five years’ experience in restaurant and/or another food service industry
• Within the last three years have successfully managed a large dining hall or full-service cafeteria operation
• Prior food service management or culinary background in the private sector, university setting, military or government installation, preferred
• Computer skills and working knowledge of Word, Excel and PowerPoint
• Serv-Safe certified
• Ability to multi task
• Excellent management and communication skills, as well as a high focus on customer service
• Expert knowledge of food production and menu development.
• Knowledge of the HACCP, FDA Food Code, TBMED-530 and sanitation and safety procedures
• Proficiency in staffing: recruiting, vetting, onboarding, training and evaluating labor, and controllable expenditures.
• Excellent critical thinking and time management skills
• Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately
• Flexible schedule required

Employee Benefits

• Paid Holidays
• Vacation
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Voluntary Life Insurance
• Universal Life Insurance
• Short Term Disability
• 401(k)
• Credit Union Membership

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