Foodservice Project Manager

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 Conduct Inventory of GFP Conduct 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. Requirements 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 #J-18808-Ljbffr Southern Foodservice Management, Inc.