Manager

We are a fast-paced operation that is big on teamwork, a friendly work environment and a professional atmosphere.

Job Summary:

The Assistant Foodservice Manager reports directly to the Building Manager and assists in the planning, organizing, and directing of quality service in all areas of the operation and the direct supervision of the union hourly employees and production of food. They are responsible for the daily operations throughout the foodservice facility and work together with a team of other managers. Under the direction of the Project Manager and the Building Manager, this position is responsible for managing foodservice operations for the dining hall within the guidelines of both company and government clients. This is to be done under the policies and procedures set forth by Southern Foodservice Management. These guidelines are designed and laid out to meet the contractual obligations. The Assistance Foodservice Manager must be available to work shifts as Army Requirements dictate.

Southern Foodservice Management’s Culture

We have a philosophy for each and every one 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.

Qualifications and Skills

• Bachelor’s degree, preferably in institutional or business management, restaurant/hotel management, or equivalent work experience.
• 4-5 years of experience as a manager or assistant operations manager in a high-volume foodservice operation.
• Knowledge of food services, sanitation and safety standards.
• Must possess leadership and interpersonal skills.
• Ability to motivate employees.
• Capability to work well in team environments.
• Basic knowledge of nutrition.
• Serve-Safe certification preferred.
• Experience preparing and cooking large quantities of food.
• Knowledge of the best practices for training kitchen staff and implementing procedures.
• Excellent organizational and communications skills.

Responsibilities and Duties

• Always ensure facilities and work areas are in clean and safe operating condition.
• Conduct all kitchen and dining room set up and closing procedures to ensure it is in operational order.
• Daily temperature documentation of all necessary equipment.
• Responsible for any phone calls or messages to the facility daily.
• Ensure all staff are properly clocked in and out and that all positions are properly staffed.
• Reviews staff time clock punches at the end of the shift. Investigate and make corrections per submitted request.
• Monitor team members to ensure proper uniform and that meal policy is being followed.
• Prepare all necessary kitchen equipment for daily use. Reports all equipment issues for repair and service and submits in ARMA (Maintenance system).
• Ensures the menu of the day is displayed and matches menu being served and Go for Green cards match menu being served.
• Directly supervise and support cashiers to include providing drawers and assist with daily audits, as well as making safe deposits.
• Constantly monitor food quality and food leftover for storage and saving for re-use.
• Responsible for pulling reports from POS systems and submitting reports to administrators.
• Assist the kitchen or the front of the house team members throughout the service.
• Responsible for customer and employee relations and employee training and coaching.
• Monitors FOH and BOH operations as assigned. Trains and provide guidance to team members per their assigned tasks.
• Supervises all food preparation and presentation, and cleaning/sanitizing of facility to ensure quality standards.
• Complete food production schedule utilizing kitchen requisition forms to ensure all subsistence is properly managed and tracked.
• Complete Risk Management Forms to record food temperatures and corrective measures.
• During service, monitor serving lines and progressive cooking to meet customer flows, monitor for spills, ensure bowls, glasses, silverware are stocked for customer use, serving lines replenished, dish room flow, and ensure all areas have enough staff to support.
• Ensure all field chow is prepared and ready for pick up at the appointed time.
• Ensure overall cleanliness of the cafeteria and all related work/service areas within 30 minutes prior to meal service or upon closing for end of day operations.
• Complete detailed end-of-shift blog of all events that occurred during the service.
• Responsible for communication through e-mail, blog, and phone.

#INDSJ

Physical Requirements

• Strength: Lift up to 20lbs
• Posture: Standing 50%, walking 30%,
• Movement of objects: Occasionally
• Heavy lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasionally
• Stooping: Occasionally
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent
• Typing: Frequently