Foodservice General Manager

• Relocation expense assistance negotiable.

Summary

The Foodservice Director (Project Manager) is responsible for the comprehensive management and strategic direction of a high-volume foodservice operation at the Federal Law Enforcement Training Center (FLETC), overseeing the preparation and delivery of approximately 4,000 meals daily. This pivotal role demands exceptional leadership in directing all moving parts of the operation, ensuring efficiency, safety, and the highest standards of food quality and service in accordance with contract specifications and federal regulations. A critical aspect of this position involves proactive and effective verbal and written communication with FLETC client representatives, fostering a strong and collaborative partnership.

Job Duties and Responsibilities

Operational Leadership and Direction:

• Provide strong leadership and clear direction to all aspects of the foodservice operation including recruiting and staffing, menu planning, procurement, inventory management, food production, and service across multiple serving lines or dining facilities.
• Strategically manage workflow, staffing levels, and resource allocation to ensure the timely and efficient delivery of approximately 4,000 meals per day.
• Establish and maintain rigorous standards for food preparation, presentation, and nutritional integrity, adhering to any specific dietary and menu requirements per the contact’s PWS (Performance Work Standards)
• Oversee the maintenance and functionality of all kitchen equipment and facilities, ensuring a safe, sanitary, and efficient operational environment.
• Implement and enforce standard operating procedures (SOPs) to optimize efficiency

Client Communication and Relationship Management:

• Serve as the primary point of contact for all foodservice-related matters with designated FLETC client representatives.
• Proactively communicate operational updates, challenges, and successes through clear and concise verbal and written reports, presentations, and meetings.
• Cultivate and maintain a strong, collaborative working relationship with the client, understanding their needs and expectations.
• Respond promptly and professionally to client inquiries, concerns, and feedback, ensuring a high level of client satisfaction.
• Participate in regular client meetings to discuss operational performance, menu planning, special events, and any contractual requirements.

Financial Oversight and Budget Management:

• Develop and manage the annual budget for the foodservice department, ensuring fiscal responsibility and adherence to contractually agreed-upon financial parameters. All financial information is kept confidential.
• Monitor and analyze financial performance metrics, identify potential cost-saving opportunities, and implement strategies to maximize efficiency without compromising quality.
• Oversee purchasing activities to ensure cost-effective procurement. Manage inventory control systems to minimize waste and prevent shortages.

Team Management and Development:

• Recruit, train, supervise, and evaluate a large and diverse team of foodservice professionals, fostering a culture of teamwork, accountability, and continuous improvement.
• Provide clear expectations, ongoing coaching, and development opportunities to enhance staff skills and performance.
• Conduct regular team meetings to ensure effective communication, address operational issues, and promote a positive work environment.
• Address employee relations matters fairly and in accordance with established policies and procedures.

Compliance and Quality Assurance:

• Ensure strict compliance with all federal, state, and local regulations related to food safety, sanitation, and hygiene (e.g., USDA, FDA, HACCP).
• Implement and monitor comprehensive quality control measures throughout the entire foodservice process, from procurement to service.
• Maintain accurate records and documentation related to food safety, production, inventory, and personnel.
• Stay abreast of updates in food safety regulations and best practices, implementing necessary changes to maintain compliance. Knowledge and understanding of the FDA Food Code is required as this location is inspected per these rules and regulations.

Other tasks:

• Write Monthly Government Invoicing
• Develop Profit & Loss Statements
• Write Government Proposals
• Write Menus
• Write Special Event Calendar
• Develop Special Event Menus
• Resolve Personnel Issues/ Employee Discipline
• Conduct Personnel Interviews
• Procures Pricing for Government Furnished Property
• Conducts Inventory of GFP

Qualifications and Skills

• Bachelor's degree in Foodservice Management, Hospitality Management, Nutrition, or a related field. Or ten (10) plus years of extensive relevant experience in high-volume foodservice management.
• Minimum of ten (10) years of progressive experience in managing large-scale, high-volume foodservice operations (serving thousands of meals daily), preferably within a government or institutional setting.
• Current Serv-Safe Manager Certificate
• Proven ability to effectively direct all moving parts of a complex foodservice operation.
• Exceptional verbal and written communication skills, with a demonstrated ability to interact professionally and effectively with clients and stakeholders.
• Strong knowledge of food safety regulations, sanitation standards, and nutritional guidelines.
• Demonstrated financial management skills, including budget development, cost control, and financial reporting.
• Proven leadership and team management skills, with experience in supervising and developing a large and diverse workforce.
• Excellent organizational, problem-solving, and decision-making abilities.
• Proficiency in relevant computer applications (e.g., Microsoft Office Suite, foodservice management software).

Southern Foodservice Management’s Culture

We have a philosophy for everyone on our service team to give something extra.

• A Southern Foodservice Management Employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• Movement of objects: Occasional
• Heavy lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent
• Typing: Frequent
• Reading: Frequent