Food Service Manager

Food Services ManagerReports To: TBDFLSA Status: ExemptSchedule: Full-Time, Monday–Friday (typically 6:30 AM–2:30 PM; hours may vary based on catering demands and operational needs)Position SummaryThe Food Services Manager is responsible for overseeing all food service operations within the organization, including café services, boxed lunch catering, internal cafeteria meal service, and special food orders. This position ensures high-quality food production, safe and compliant kitchen operations, and efficient service delivery while supporting the organization’s mission as a Community Rehabilitation Program (CRP) serving individuals with disabilities.This role requires strong operational leadership, the ability to develop and implement systems, and the capacity to train and manage a diverse staff with varying skill levels. The Food Services Manager must demonstrate sound judgment, adaptability, and resilience in a fast-paced environment with competing priorities.Essential Duties & ResponsibilitiesFood Service OperationsOversee daily operations of café, catering, boxed lunch production, and internal cafeteria meal serviceEnsure consistent quality, presentation, and timeliness of all food productsSupervise meal preparation, portioning, packaging, and delivery processesMaintain a clean, safe, and compliant kitchen environment that meets health inspection standardsEnsure adherence to all food safety policies, sanitation procedures, and regulatory requirementsCatering & Café ManagementPlan, organize, and execute boxed lunch orders and catering servicesCoordinate daily café service for guests, staff, and program participantsManage scheduling and workflow to meet fluctuating order volume and demandEnsure excellent customer service and responsiveness to internal and external clientsSystems & Process DevelopmentDevelop, implement, and improve operational systems, workflows, and kitchen proceduresConduct ongoing assessment of efficiency and recommend process improvementsEstablish structure and accountability within food service operations and assistant management rolesTrain staff on standardized procedures and task executionFinancial & Administrative ResponsibilitiesConduct monthly inventory of food, supplies, and equipmentTrack receipts, invoices, and purchasing documentationCollaborate with finance on budgeting, cost control, and reportingUtilize POS system to run reports, track sales, and monitor operational dataMonitor food, labor, and operational expenses and identify opportunities for cost containment and efficiencyStaff Leadership & TrainingSupervise, train, and provide direction to food service staff and assistant manager(s)Maintain the skills and availability necessary to provide direct vocational coaching and participant support during staffing shortages, training periods, or operational needsConduct task analysis and skill-based training as neededParticipate in interdisciplinary team (IDT) meetings and provide performance input when appropriateFoster a respectful, structured, and professional work environmentVendor & Community RelationsCommunicate effectively with vendors regarding pricing, orders, delivery schedules, and product issuesMaintain positive relationships with suppliers and service providersEnsure timely ordering and delivery of food service supplies and inventoryCompliance & Program SupportSupport vocational rehabilitation and habilitation goals for individuals participating in work programsEnsure compliance with CRP program requirements and documentation standardsParticipate in required trainings including CPR, First Aid, and food safety certificationsPhysical RequirementsAbility to stand, walk, and perform physical activity for extended periodsAbility to lift, carry, and move up to 50 poundsFrequent bending, reaching, and kitchen-related physical tasksAbility to work in hot, fast-paced kitchen environmentsWork EnvironmentThis position operates in a commercial kitchen, café, and vocational program setting serving individuals with varying support needs. The environment may be fast-paced and requires flexibility, problem-solving, and strong interpersonal skills.The Food Services Manager must be able to remain calm and effective in a dynamic environment with changing priorities, staffing challenges, and fluctuating customer demand.Additional DutiesThis job description is not intended to be an exhaustive list of all responsibilities. Additional duties may be assigned as necessary to support organizational needs.Employment is at-will and does not constitute a contract of employment.QualificationsHigh school diploma or GED required; college coursework in hospitality, business, psychology, social work, or related field preferredMinimum of 3–5 years of food service management or supervisory experience preferredExperience working with individuals with disabilities or in vocational rehabilitation settings preferredStrong leadership, communication, and organizational skillsAbility to develop systems, manage processes, and improve operational efficiencyExperience with POS systems and basic financial tracking requiredAbility to obtain and maintain WV Food Handler’s Permit and Food Manager Certification (ServSafe or equivalent)Must possess a valid driver’s license and maintain a satisfactory driving record to support catering deliveries and operational supply needsMust successfully pass WVCares criminal background investigationAbility to communicate professionally with staff, clients, vendors, and leadership #J-18808-Ljbffr