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 Service Source 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 Service Source cashiers in collecting and accounting for cash collected for meals served.

Will ensure Service Source 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 Service Source employees in the jobs assigned; maintain training records for Service Source 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.

Serv Safe 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 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 stand; reach with hands and arms; and talk or hear. The employee is occasionally required to walk and sit. The employee may occasionally lift or move products and supplies, 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 The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of…