Food Service Director USDA Cafeteria

Perkins Management Services Company; Washington (District of Columbia); On-site; USD 60,000 - 100,000; Full time

Job summary

An established industry player in food services management is seeking a dedicated Food Service Director to oversee operations at a prestigious client site. This role involves strategic planning and management of food services, ensuring compliance with safety and sanitation standards, and driving customer engagement. The ideal candidate will have extensive experience in multi-unit dining operations and a proven track record in financial management. Join a dynamic team that values innovation and excellence in service delivery, and make a significant impact in a thriving environment.

Qualifications

• 5+ years of multi-unit experience in dining, retail, and/or catering operations.
• Strong communication skills with financial accountability experience.

Responsibilities

• Plan and manage food service across the corporate cafeteria.
• Develop operational forecasts and manage budgeting functions.
• Recruit, hire, and develop front-line team members.

Skills

Food Service Management

Budget Management

Menu Planning

Customer Service

Inventory Management

Job description

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We are a dynamic firm that is quickly becoming an industry leader in food services management, corporate catering, and restaurant retail. We are looking for exciting and hard-working people to join our team. Specifically, we are seeking a Food Service Director at our client site, the United States Department of Agriculture.

RESPONSIBILITIES:

The Food Service Director is responsible for planning and managing food service across the corporate cafeteria. In conjunction with direct reports, (s)he shall develop strategic operations plans aligned with the client's mission, vision, and objectives, including sustainable practices while balancing fiscal constraints.

• Develop and be accountable for a safety culture that creates a work environment where no one gets hurt
• Establish and maintain food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food-related products
• Responsible for menu planning and development
• Ensure that sanitation and food safety requirements are met
• Develop operational forecasts; monitor expenses and report variances
• Manage budgeting and accounting functions
• Conduct periodic inventory
• Coordinate and supervise personnel regarding production, merchandising, quality, cost control, and labor management
• Recruit, hire, develop, and retain front-line team members
• Provide client, employee, and community advocacy
• Drive customer service and employee engagement through surveys
• Maintain records to comply with PMS, government, and accreditation standards
• Interact with client management and maintain effective relations
• Develop annual marketing plans for the account
• Identify opportunities to implement new products and services supporting sales growth and client retention
• Identify vertical sales growth opportunities and communicate with subject matter experts

Required Qualifications:

Ideal candidates will have a minimum of 5 years of multi-unit experience in dining, retail, and/or catering operations.

• Previous experience in college/university or business dining is highly preferred
• A minimum of 2 years of primary financial accountability with direct reporting to clients and senior executives is required
• Proven track record of developing and implementing tools to increase top and bottom line, with strong communication skills

We are an EQUAL EMPLOYMENT OPPORTUNITY/AFFIRMATIVE ACTION employer. Candidates are considered without regard to race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, political beliefs, military status, marital status, veteran status, or other protected classifications by law.