Food and Beverage Ops Mgr - 90000409 - Oakland

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As we move America’s workforce toward the future, Amtrak connects businesses and communities across the country. We employ more than 20,000 diverse, energetic professionals in a variety of career fields throughout the United States. The safety of our passengers, our employees, the public and our operating environment is our priority, and the success of our railroad is due to our employees.

Are you ready to join our team?

Our values of ‘Do the Right Thing, Excel Together and Put Customers First’ are at the heart of what matters most to us, and our Core Capabilities, ‘Building Trust, Accountability, Effective Communication, Customer Focus, and Proactive Safety & Security’ are what every employee needs to know and do to be most impactful at Amtrak. By living the Amtrak values, focusing on our capabilities, and actively embracing and fostering diverse ideas, backgrounds, and perspectives, together we will honor our past and make Amtrak a company of the future.

SUMMARY OF DUTIES:
The Manager, Food & Beverage Operations oversees and ensures the smooth coordination of food and beverage activities on trains and within assigned warehouse(s) across the Amtrak system, while managing the relationship with the service provider.  This position is responsible for the coordination of Food & Beverage activities on all assigned trains and ensures that the managed service provider maintains daily catering and supply operations for foodservice cars, sleeping cars, and stations across the Amtrak system.  The Manager Food & Beverage Operations acts as the Food & Beverage department’s subject matter expert, who supports and collaborates with local division staff, On-Board Services Management, Mechanical, Engineering, and Transportation departments as well as the managed service provider’s staff. This position monitors compliance of daily operational functions of the warehouse facility(s), provisioning of stock to/from trains, compliance with corporate policies and procedures, accounting procedures, FDA requirements, and safety performance.

ESSENTIAL FUNCTIONS:

• Lead and provide oversight for the managed services provider in the operation of Amtrak warehouse facility(s).
• Monitor and facilitate timely and effective responses from the catering vendor in addressing operational challenges within the assigned territory during service disruptions.
• Conduct product specification checks and audits to ensure vendor compliance with the contract.
• Maintain Amtrak's Food & Beverage departmental procedures and monitor spoilage, inventory, and safety measures for vendor contract performance.
• Lead and oversee all regulatory requirements of the FDA, state and local health agencies, Amtrak’s Public Health department from the commissary facilities to the trains.
• Monitor facility and vehicle safety procedures and provide direction to the Managed Services provider to ensure the proper operation of Amtrak equipment. (Examples: over the road vehicles, yard tractors, forklifts)
• Monitor and ensure compliance with all federal, state, and local liquor regulations.
• Ensure adherence to policies and procedures on the use of inventory and financial systems for the control of inventory and food and beverage expenditures.
• Lead the food and beverage operational unit within budgetary guidelines, which consists of over 1,000 SKU’s and purchases ranging from $8M - $11M annually.
• Perform site visits and inspections in warehouse facilities, train yards, stations, and on-board rolling stock.
• Collaborate with On Board Service Train Managers for menu updates, process improvement initiatives, provisioning methodologies/quantities, and policy and procedure changes and/or updates.  
• Provide support to all divisional leadership and various state partners.  
• Act as a subject matter expert in joint efforts to improve operational efficiencies in food service.
• Support On-Board Service employee training to maximize food and beverage revenues to achieve corporate goals.
• Support route improvement initiatives to improve the overall performance of through enhanced F&B services.
• Support technology projects, such as Point of Sale systems, in accordance with company initiatives and goals.
• Provide ground level support of new marketing initiatives for routes within the assigned territory.  

MINIMUM QUALIFICATIONS:

• Bachelor’s degree from an accredited college level institution, or an equivalent combination of education, experience, and training.
• 7 (Seven) years of direct work experience in procurement, contract management, customer service, food & beverage, hospitality, or warehousing operations.
• 7 (Seven) years managerial experi