Building Manager/ Army DFAC

Southern Foodservice Management Inc., a national contract food service company, is looking to hire a Building/DFAC Manager at Fort Gregg Adams unit in Richmond VA (area). This operation is open seven days a week, 365 days a year and serves breakfast, lunch, and dinner. You must be available to work shifts as Army Requirements dictate.

You should be a highly motivated individual with strong leadership skills. You will make plans, organize, and direct the daily activities to oversee food service operations for warfighters, staff, and visitors in accordance with Army professional standards. This position is that of a supportive role, reporting directly to the Project Manager and Assistant Project Manager.

You must be energetic, customer service oriented, computer literate, be able to multitask work assignments, and have good communication skills. You must have prior experience in serving a large volume foodservice operation and military experience is a plus.

This location operates on a 7-day variable and the shift hours are varied.

Responsibilities

• Directs daily activities in their assigned building.
• Must follow all company policies and procedures.
• Complete administrative tasks correctly and on time.
• Develop staff’s skills and encourage growth.
• Assists in recruiting, selecting, orienting, training, assigning, scheduling and coaching of employees.
• Counsels and disciplines employees through progressive discipline as outlined in the Employee Handbook.
• Continuously work to improve supervisory skills.
• Must demonstrate accuracy, thoroughness and monitor own work to ensure quality.
• Must meet productivity standards and complete work in timely manner.
• Aid in the personnel development of staff; 130 hourly employees and Assistant Managers.
• Maintain safety and sanitation standards.
• Ensure complete compliance with COR/QAE, Veterinary Medicine and Dept. of Public Health inspections.
• Point of Contact for Government/SFM in the assigned building.
• Resolve employee relation issues and personnel follow-through.
• Conduct personnel interviews.
• Resolve labor union, customer, and government issues.
• Assists with the procurement for government furnished property.
• Attend weekly management staff meetings.
• Control costs in labor, production of food, and for fixed and non-fixed price expenses.
• Actively involved with our administrative staff
• Ensuring all field chow, boxed meal requests and catering functions are received and executed properly.
• Work with Production Manager (Executive Chef) to complete accurate end of month inventory reporting.
• Comply with the company’s dress code policy.
• Set a good example for all personnel through appearance in uniform and work ethic.
• Perform other duties as assigned or directed.

Requirements

• Bachelor’s Degree or 6 years of food service management experience.
• Five years of experience in an Institutional setting 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.
• Must be well versed and possess knowledge in both Back of House and Front of House Operations.
• Computer skills and working knowledge of Word, Excel and PowerPoint.
• Excellent management and communication skills, as well as a high focus on customer service.
• Expert knowledge of AFMIS, food production and menu development.
• Knowledge of the HACCP, FDA Food Code, and sanitation and safety procedures.
• Proficiency in cost analysis including food, 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.
• Ability to work well under intense time pressure.
• Excellent emotional control in fast-paced environments.
• Flexible schedule required.
• Must be able to prioritize responsibilities.
• Ability to work long hours in a fast paced and high-pressure environment.
• ServSafe Certified

Must possess a high level of the following:

• Problem solving and active listening skills
• Customer service skills
• Oral communication
• Written communication
• Quality management
• Delegation
• Judgment
• Professionalism
• Dependability

Benefits

• Vacation Benefits
• Medical Insurance
• Dental Insurance
• Vision Insurance
• Life Insurance
• Disability Insurance
• 401(k)
• Credit Union Membership

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, policies and forms as needed/required.

#FGA250

Job Type: Full-time

Pay: $75,000.00 - $83,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift

Experience:

• Food service management: 6 years (Preferred)
• Institutional setting and/or another food service industry: 5 years (Preferred)

Ability to Relocate:

• Richmond, VA 23223: Relocate before starting work (Preferred)

Work Location: In person

Salary : $75,000 - $83,000