Foodservice Project Manager

Job Description

Job Description

Description:

Southern Foodservice Management is seeking an experienced Foodservice Project Manager to oversee operations at our Fort Lee location. This leadership role is responsible for managing a federal food service contract, including staff supervision, financial performance, and maintaining strong relationships with government partners.

Job Duties and Responsibilities

• Responsible Federal Food Service Contract
• Point of Contact for Government/SFM
• Manage staff of hourly and salaried employees
• Write Monthly Government Invoicing
• Develop Profit & Loss Statements
• Monitor All Purchasing
• Assist with Government Proposals
• Assist with Personnel Issues/ Employee Discipline
• Conduct Personnel Interviews
• Resolve Customer Issues
• Assist with resolving Government Issues
• Conducts Inventory of GFP
• Conducts Random Inspections of Facilities
• Conduct Drug Screening
• Oversee Maintenance of the Facilities and Equipment
• Oversee Cleaning of the Facilities
• Conduct Weekly Management Staff Meetings
• Conduct Management Staff Training and Testing
• Control Costs in Labor
• Control Costs in Production of Food
• Control Costs for Fixed and Non-Fixed Price Expenses

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

• The PM shall have no less than 5 years management and must be highly familiar with Army Food Management Information Systems (AFMIS).
• The PM shall be highly qualified with general supervisory experience, and shall have at least 3 years specific management experience in managing cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch and dinner).
• The PM shall have and maintain a current (within the last 5 years) Food Protection Manager Certificate as defined in Tri Service Food Code (TB MED 530).
• The PM shall have full authority to act for the Contractor on all matters relating to this contract. The PM has overall responsibility for the site’s Quality Control (QC).
• The PM shall be the primary point through which technical communications, prioritization of effort, team standardization and technical direction flow between the Government and the Contractor.
• During any absence of the PM, the COR shall be notified immediately.
• A qualified alternate who possesses a Food Protection Manager certification (within the last 5 years), shall have full authority to act for the Contractor on all matters relating to work performed.
• The PM shall return all Government calls within one hour during operational hours and two hours during non-operational hours.

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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