Food Service Assistant Project Manager

Salary: $45,000 annually.
Work Schedule: Schedule may vary and will include weekends, holidays, and other peak business periods as needed.

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Job Summary

The Assistant Manager is assigned to manage all aspects of the Dining Facilities on Base to include supervision, scheduling, staffing, coordination and quality control to ensure fulfillment of contractual requirements. Under the direction of the Project/Division Manager, may select equipment, and be responsible for purchases of food and supplies.

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 ServiceSource employees, including direction, counseling, and scheduling.

• Will conduct safety, food service, food safety, and any other training required and will ensure records are properly maintained.

• Will supervise the ServiceSource cashiers in collecting and accounting for cash collected for meals served.

• Will ensure ServiceSource employees meet Sodexo and Marine Corps requirements concerning appearance, personal conduct, and professionalism.

• Perform a variety of tasks involved with purchasing, receiving, sorting, issuing and inspecting of foods and other related items, maintain proper HAACP controls, check refrigeration temperatures, and ensure all food safety rules are followed during the preparation, serving, and clean-up of the meal.

Additional Duties and Responsibilities

• Review and approve menus. Recruit replacements.

• Maintain the overall cleanliness of the assigned dining facility to include facility and personnel inspections and forward reports of deficiencies to the Project/Division Manager.

• Perform inventories on all supplies and equipment as required.

• Perform Quality Control inspections in all areas of the contract.

• Supervise completion of time sheets and forward them for entry into the payroll system.

• Ensure allotted hours are properly utilized and reported.

• Train all ServiceSource employees in the jobs assigned; maintain training records for ServiceSource employees; improve the welfare and morale of all employees assigned to the dining facility.

• Perform maintenance inspections and report results to the Building's General Manager and/or Project/Division Manager.

• Supervise the production and serving of each meal and ensure the Master Menu is followed by the cooks.

• Performs other responsibilities as assigned.

Qualifications: Education, Experience and Certification(s)

• High school diploma or General Education Development (GED) required.

• Three years’ experience in managing a cafeteria or multi-food service facility preferred.

• ServSafe Manager certificate or ability to obtain within six (6) months required.

Knowledge, Skills and Abilities

• Must be thoroughly knowledgeable in the following areas: food safety and sanitation, conducting training, security, customer relations, safety and accident prevention.

• Ability to operate a computer using Microsoft Office software required.

Physical Demands