Foodservice Director at Southern Food Service Management Consulting Service Inc

New Smyrna Beach, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Jul, 26

Salary

70000.0

Posted On

22 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food service management, Culinary background, Inventory management, Cost control, Staff training, Menu standards compliance, HACCP, ServSafe, Leadership, Customer service, Budgetary management, Waste reduction, Communication skills, Problem-solving, Sanitation program management, Quality assurance

Industry

Food and Beverage Services

Description

Description Job Summary Provides daily operational support for kitchen/ front of house activities, develops kitchen/front of house staff, and oversees all operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). This position is that of a hands-on role reporting directly to the Regional or District Manager. This operation is open seven days a week, serving breakfast, lunch and dinner over. All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. The shift is 7:00 AM - 5:00 PM Work schedule is rotating/variable shifts across a 7-day workweek Key Responsibilities Provides guidance to kitchen team members regarding food preparation, cooking, and presentation. Provides guidance to front-of-house team members regarding menu items and service standards. Oversee and organize kitchen ordering, storage, and issuance. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Trains all new team members on kitchen and front of house standards. Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. Be involved with product inventory. Supervises all food preparation and presentation to ensure quality and adherence to standards. Works with Cooks to maintain kitchen organization, staff ability, and training opportunities. Works with team members on the sanitation program, to include keeping temp and sanitation logs. Southern Foodservice Management’s Culture We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills 5+ years of food service management and culinary background in the private sector, university setting, military or government installation, preferred. Management and culinary training, previous restaurant/contract dining experience, extensive food and beverage knowledge, restaurant industry knowledge. Strong organizational skills and attention to detail. Knowledge of food service regulations. Strong Leadership and Management skills. Positive attitude and approach. Ability to work under pressure. Self-motivated, creative problem-solving skills. Excellent verbal and written communication skills. Exceptional customer service skills. ServSafe Certification #INDSJ Requirements Physical Requirements Strength: Lift up to 20lbs Posture: Standing 80%, walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

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Responsibilities

The Foodservice Director provides daily operational support for kitchen and front-of-house activities, including staff development and management of purchasing, inventory, and cost control. They ensure compliance with food safety standards, menu requirements, and organizational policies while maintaining a high level of guest satisfaction.