Project Manager presso Southern Foodservice Management Inc

Description

Job Duties and Responsibilities

• Responsible Federal Food Service Contract
• Point of Contact for Government/SFM 
• Manage staff of hourly and salaried employees
• Write Monthly Government Invoicing
• Develop Profit & Loss Statements
• Monitor All Purchasing 
• Write Government Proposals
• Write Menus
• Write Special Event Calendar
• Develop Special Event Menus
• Resolve Personnel Issues/ Employee Discipline
• Conduct Personnel Interviews
• Negotiate Collective Bargaining Agreements
• Resolve Labor Union Issues
• Resolve Customer Issues
• Resolve Government Issues
• Procures Pricing for Government Furnished Property
• Conducts Inventory of GFP
• Monitors Computer Systems 
• Conducts Random Inspections of Facilities
• Conduct Drug Screening
• Oversee Maintenance of the Facilities and Equipment
• Oversee Cleaning of the Facilities
• Conduct Weekly Management Staff Meetings
• Conduct Management Staff Training and Testing
• Control Costs in Labor
• Control Costs in Production of Food
• Control Costs for Fixed and Non-Fixed Price Expenses

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:

• 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 

• The PM shall have no less than 5 years management and must be highly familiar with Army Food Management Information Systems (AFMIS).
• The PM shall be highly qualified with general supervisory experience and shall have at least 3 years specific management experience in managing cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch and dinner).
• The PM shall have and maintain a current (within the last 5 years) Food Protection Manager Certificate as defined in Tri Service Food Code (TB MED 530).
• The PM shall have full authority to act for the Contractor on all matters relating to this contract. The PM has overall responsibility for the site’s Quality Control (QC).
• The PM shall be the primary point through which technical communications, prioritization of effort, team standardization and technical direction flow between the Government and the Contractor.
• During any absence of the PM, the COR shall be notified immediately.
• A qualified alternate who possesses a Food Protection Manager certification (within the last 5 years), shall have full authority to act for the Contractor on all matters relating to work performed.
• The PM shall return all Government calls within one hour during operational hours and two hours during non-operational hours.

Benefits:
We offer a competitive salary, paid holidays, vacation, health benefits, and 401k as well as an annual bonus program.

Requirements

Physical Requirements

• Strength: Lift up to 50lbs
• Posture: Standing 50%, Walking 50%
• Movement of objects: Occasional
• Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
• Stooping: Frequent
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent
• Typing: Frequent
• Reading: Frequent