Mess Hall Project Manager - Contract Food Services

Position involves oversight, management and leadership of multiple Mess Halls (Front of House Operations only) each with individual Dining Managers as well as union Leads, Cashiers and Food Service Workers.
Position reports to the Vice President of Operations and is responsible for development and maintenance of program operational standards and procedures based on scope of work. Develops and monitors performance standards necessary to accomplish the program to client satisfaction. Provides objective feedback and operational support to Mess Hall Dining Manager and staff.
Plans and manages operations - defining objectives, methods, timetables, and budgets, recommending changes as needed. Identifies and implements new ideas, technologies, or processes to increase organizational efficiency, productivity, quality, safety, and cost-savings. Performs inspections and/or operational audits to ensure contractual and regulatory compliance - eliminating inefficiencies or unnecessary work and reducing operating expenses where feasible.
Develops and implements quality improvement and corrective plans. Maintains close working relationships with managers, vendors, contractors, and subcontractors on quality and safety issues. Provides a customer/client-centered culture that strives to exceed requirements and expectations. Facilitates development of a team culture, including setting team goals, conducting team building and conflict resolution. Ensures that Mess Hall management team and staff have sufficient resources to perform their jobs and meet goals and deadlines.
· Point of Contact (POC) for the contract interacting directly with the Client’s representative(s)
· Determines policies and procedures in accordance with Contract Scope of Work requirements, Union polices and best commercial practices
· Ensures that all administrative, HR, safety, training and quality control requirements are met
· Works with Dining Managers, Supervisors and Leads always ensuring appropriate staff coverage for all units
· Conducts regular physical inspections of all units to ensure contract compliance
· Ensures that all allocated hours for staff are maintained in accordance with Client and Company’s requirements and targets
· Conducts weekly meetings with Dining Managers and Supervisors to plan and ensure that all goals and objectives are being met
· Conducts evaluations of all exempt employees
​· Other duties as may be required to meet the program needs and client expectations.

Position Skills and Proficiencies:
Candidate with demonstrable leadership skills and experience in managing military Mess Halls or Galleys is highly desired.
Proficiencies desired include capabilities in developing and tracking budgets, supervision and coaching, staffing, planning and process improvement, performance management, strong customer service skills, ability to communicate effectively both orally and in writing, computer literacy in MS windows-based applications (word processing, spreadsheets, presentations) and the internet.
Position requirements include at a minimum Associates Degree in Food Service Management from an accredited college and/or five-year’s experience as a Food Services Program Manager, Dining Manager or Supervisor or a combination thereof.
Position also requires ServSafe Certification.
Job Type: Full-time

Job Types: Full-time, Contract

Salary: $26,410.00 - $67,363.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Holidays
• Weekend availability

Education:

• High school or equivalent (Preferred)

Work Location: Multiple Locations