Building Manager at Southern Food Service Management Consulting Service Inc

Fort Gregg-Adams, Virginia, United States -

Full Time

Start Date

Immediate

Expiry Date

23 Jul, 26

Salary

0.0

Posted On

24 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food service management, Leadership, Customer service, Staff training, Cost analysis, Inventory management, HACCP, FDA food code, Safety and sanitation, Communication skills, Critical thinking, Time management, Problem solving, Active listening, Delegation, Computer literacy

Industry

Food and Beverage Services

Description

Description Southern Foodservice Management’s Building Manager is a highly motivated individual with strong leadership skills. The Building Manager plans, organizes, and directs the daily activities to oversee food service operations for warfighters, staff, and visitors in accordance with Army professional standards. This position is that of a supportive role, reporting directly to the Project Manager and Assistant Project Manager. This operation is open seven days a week, 365 days a year and serves breakfast, lunch, and dinner. The Building Manager must be energetic, customer service oriented, computer literate, can multitask work assignments, and have good communication skills. Building Managers must have prior experience in serving a large volume foodservice operation and military experience is a plus. The Building Manager must be available to work shifts as Army Requirements dictate. 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 must adhere to the following standards: Keep accurate records and maintain tight control of all sensitive information. Maintain the strictest confidentiality regarding all sensitive information. Always present a professional image. Always seek advice in areas of uncertainty. Consistently demonstrate the ability to recognize and deal with priorities. Use company manuals, policies and forms as needed/required RESPONSIBILITIES AND DUTIES Directs daily activities in their assigned building. Must follow all company policies and procedures. Complete administrative tasks correctly and on time. Develop staff’s skills and encourage growth. Assists in recruiting, selecting, orienting, training, assigning, scheduling and coaching of employees. Counsels and disciplines employees through progressive discipline as outlined in the Employee Handbook. Continuously work to improve supervisory skills. Must demonstrate accuracy, thoroughness and monitor own work to ensure quality. Must meet productivity standards and complete work in timely manner. Aid in the personnel development of staff; 130 hourly employees and Assistant Managers. Maintain safety and sanitation standards. Ensure complete compliance with COR/QAE, Veterinary Medicine and Dept. of Public Health inspections. Point of Contact for Government/SFM in the assigned building. Resolve employee relation issues and personnel follow-through. Conduct personnel interviews. Resolve labor union, customer, and government issues. Assists with the procurement for government furnished property. Attend weekly management staff meetings. Control costs in labor, production of food, and for fixed and non-fixed price expenses. Actively involved with our administrative staff. Ensuring all field chow, boxed meal requests and catering functions are received and executed properly. Work with Production Manager (Executive Chef) to complete accurate end of month inventory reporting. Comply with the company’s dress code policy. Set a good example for all personnel through appearance in uniform and work ethic. Perform other duties as assigned or directed. QUALIFICATIONS AND SKILLS Bachelor’s Degree or 6 years of food service management experience. Five years of experience in an Institutional setting and/or another food service industry. Within the last three years have successfully managed a large dining hall or full-service cafeteria operation. Prior food service management or culinary background in the private sector, university setting, military or government installation, preferred. Must be well versed and possess knowledge in both Back of House and Front of House Operations. Computer skills and working knowledge of Word, Excel and PowerPoint. Excellent management and communication skills, as well as a high focus on customer service. Expert knowledge of AFMIS, food production and menu development. Knowledge of the HACCP, FDA Food Code, and sanitation and safety procedures. Proficiency in cost analysis including food, labor, and controllable expenditures. Excellent critical thinking and time management skills. Positive, helpful attitude toward customers and peers, including the ability to speak clearly and convey information accurately. Ability to work well under intense time pressure. Excellent emotional control in fast-paced environments. Flexible schedule required. Must be able to prioritize responsibilities. Ability to work long hours in a fast paced and high-pressure environment. ServSafe Certified Must possess a high level of the following: Problem solving and active listening skills Customer service skills Oral communication Written communication Quality management Delegation Judgment Professionalism Dependability NOTE: These Job Descriptions are general descriptions and do not include all the detailed duties within this description you will be performing to successfully accomplish the job. Job Descriptions may be changed or tweaked from time-to-time based on the need to meet Client requirements and/or any operational nuances of the facility in which you are employed. Requirements Physical Requirements: Strength: Lift up to 20lbs; Posture: Standing 50%, walking 50%, Movement of objects; Occasionally Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing; Occasionally Stooping; Occasionally Reaching; Frequently Handling; Frequently Talking/Hearing; Frequently Seeing; Frequently Temperature Variation; Frequently Typing; Frequently #INDSJ

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Responsibilities

The Building Manager directs daily food service operations, ensuring compliance with Army standards and safety regulations. They are responsible for staff development, cost control, and maintaining high-quality service for warfighters and visitors.