Assistant Project Manager - Food Service At Cherry Point Dining Facility

Job Summary The Assistant Project Manager will assist the Project Manager in managing all aspects of the dining facility, including supervision, employee counseling, scheduling, staffing, coordination and quality control to ensure fulfillment of contractual requirements. Encourage and support employees to ensure they are meeting all company, Sodexo, and Marine standards. Ensure all staff are meeting or exceeding contract requirements for QAE, customer service (5-Star), safety, cleaning, food serving, and sanitation. May be required to prepare and/or maintain required corporate and/or contractual reports regarding safety, daily or weekly checklists, staffing, and any other required reports as designated by the Project Manager, ensuring adherence to contract requirements relating to the serving of guests in a clean and organized food and beverage operation. Primary Duties Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. These duties and responsibilities will be rated on the Annual Performance Review. Perform a variety of managerial tasks related to the direct supervision of Employment Source employees, including training, direction, counseling, and scheduling. Perform pre-service meeting with associates before each meal period. Ensure that Employment Source employees comply with all Sodexo, Marine Corp, and Employment Source standards in accordance with policies, principles, and procedures. This includes meeting Sodexo and Marine Corp requirements concerning appearance, personal conduct, and professionalism. Responsible for maintaining the highest standards of service in all areas by implementing best practices and standardized procedures for a food service operation. Supervise associates during all meal periods. Evaluate performance of assigned employees to provide individual counseling to improve work performance when justified. Identify areas of concern and make recommendations for changes in areas such as service, personnel, equipment, workflows, production methods, quality, and/or controls as appropriate to improve services to the customer/consumer. Daily inspection of associate food serving, proportions, line/area setup, and cleaning to meet contract and Quality Assurance Evaluation (QAE) requirements. Additional Responsibilities Perform duties as Project Manager in their absence. Routinely check Hazard Analysis and Critical Control Points (HACCP) logs, scullery logs, and other applicable tracking tools to ensure that proper food safety and sanitation practices are being followed. Perform personnel hygiene inspections on an unannounced inspection schedule and submit findings to the team. Coordinate and report required inventories on all supplies and equipment as required to Sodexo and Project Manager. Schedule and staff personnel to workstations. Perform all duties and responsibilities in a timely and efficient manner and in accordance with established company policies to achieve the overall objectives of this position. Maintain high standards of cleaning and sanitation in the interior and exterior of the dining facility cleaning in compliance with sanitation requirements of the food code and state and local laws/regulations resulting in a satisfactory or higher rating in Health inspections and report any deficiencies to the Project Manager. Assist in establishing and implementing service and quality control standards. Work with associates to meet or exceed Sodexo 5-Star customer service requirements daily. Regularly perform Quality Control inspections of the dining facility to meet and/or exceed Key Performance Indicators (KPI) standards for Sodexo and various military standards. Promptly communicate all problems or unusual matters of significance to the project manager and take necessary corrective action, where appropriate or suggest alternative courses of action. Perform other responsibilities as assigned. Qualifications: Education, Experience, and Certification(s) High school diploma or general education degree (GED) required; college degree preferred. Must have 5 years’ experience working in a large food service operation providing cafeteria style or multi‑entrée operation providing complete meal service (breakfast, lunch, and dinner) required. Military food experience in a pay grade of E‑7 or above may be credited as management experience. Must have 5 years’ experience as a manager or Assistant Manager required. ServSafe Food Protection Manager Certification required (Renew every 5 Years). Must currently possess, or be able to achieve OSHA 10 (or greater) certification from an approved provider within the first ninety (90) days of employment. Knowledge, Skills, And Abilities Excellent verbal and written communication skills. Detail‑oriented and able to carry out work with a high level of accuracy. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to work with people internally and externally at all levels of an organization. Ability to use Excel to track and share operational status and results. Provide excellent customer service. Well‑organized and self‑directed team player. Basic ability to operate a computer using Microsoft Office software. Ability to write routine reports and correspondence. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee is occasionally required to stand and walk. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, depth perception, and ability to adjust focus. Work Environment While performing the duties of this job, the employee is occasionally exposed to outside weather conditions. The noise level in the work environment is usually moderate to loud. What We Offer – for Benefit Eligible Employees May Include: Because ServiceSource hires the best people, we work hard to provide benefits that make their lives better, so we offer a comprehensive benefit program which features: Health coverage for you and your family through Medical, Dental, and Vision plans. Financial protection with 100% company paid Disability, Life, Accidental Death & Dismemberment insurance. A 403(b)-Retirement plan in which the company matches dollar for dollar on a generous percentage matching up to 3% of your contribution. Tax advantages through Flexible Spending and Health Savings accounts that allow you to pay for specific healthcare and dependent care expenses with pre‑tax dollars. To help you manage your work and life needs, we offer an Employee Assistance Program, Wellness Program, and Tuition Assistance. A generous paid time‑off program in which the benefits increase based on your tenure with the company. We are an Equal Employment Opportunity Employer, making employment decisions without regard to a person’s race, color, religion, sex (including pregnancy, sexual orientation, gender identity and transgender status), national origin, age (40 or older), veteran status, disability, or any other protected class. We are an E‑Verify Employer and a drug‑free workplace. Pre‑employment background checks are required for all employment positions. PAY TRANSPARENCY POLICY STATEMENT The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. #J-18808-Ljbffr