Kitchen Manager/Program Manager Hybrid

Hope Served; Manheim (PA); On-site; USD 60,000 - 90,000; Full time

Job summary

Hope Served is seeking a Program Manager to lead the development of its Teaching Kitchen and Bistro program, guiding planning, launch, and ongoing operations. The role blends hospitality leadership with culinary education and disability inclusion to create sustainable, values-driven social enterprises.

The ideal candidate will have strong project management, budgeting, and people-management skills, and a passion for creating an inclusive workplace that supports individuals with disabilities and

Qualifications

• Experience launching or managing a food service establishment.
• Strong project management skills with multiple workstreams.
• Commitment to inclusion and mission-driven work.

Responsibilities

• Lead planning and budgeting for pre-launch and launch phases.
• Oversee café/restaurant operations and staff development.
• Develop training programs for people with disabilities and staff.
• Ensure ADA compliance and inclusive employment practices.
• Monitor financial performance and assist with budgeting and reporting.

Skills

Project management

Leadership

Communication

Inclusion & accessibility

Budgeting

Operations management

Microsoft Office

Education

Bachelor's degree in Hospitality/Business

Job description

Hope Served Position Description

Title: Program Manager

Reports To: Executive Director

Location: Hope Served Offices

FLSA Status: Salaried (Full-time) Start Date: August/September 2026

General Summary

Serves as the strategic point person for Hope Served’s food service enterprises with a key focus on planning for and launching the Hope Served Teaching Kitchen and Bistro: a mission-driven, nonprofit social-enterprise restaurant that will provide meaningful employment, culinary training, and life-skills education for people with disabilities. The overall goal is developing financially sustainable enterprises while fostering an inclusive, supportive, and person-centered environment for employees and trainees with disabilities. This role blends traditional restaurant management responsibilities with culinary education and staff development. The ideal candidate is passionate about hospitality, committed to disability inclusion, and skilled in building a positive culture that emphasizes growth, dignity, and teamwork.

Essential Duties and Responsibilities

include the following:

1. Restaurant Launch Planning
   1. Lead project planning, timelines, budgeting, and coordination for pre-launch and launch phases.
   2. Collaborate with Hope Served leadership, consultants, contractors, community partners, and vendors to ensure all operational components are in place (menu, facility, equipment, permits, staffing, policies, marketing, etc.).
   3. Identify daily sales, catering sales, and marketing plans to ensure operational sustainability. Assist in reviewing funding sources unique to operating workforce development and culinary education programs.
   4. Develop organizational systems and operating procedures needed for a smooth opening and ongoing operations.
2. Café/Restaurant Operations
   1. Oversee day-to-day front- and back-of-house operations of Hope Served Café and, when open, Hope Served Kitchen, to ensure high standards of service, food quality, cleanliness, and safety.
   2. Recruit, hire, schedule, and evaluate staff—including individuals with disabilities and job trainers. Provide mentoring and training with a focus on developing the skills and abilities of individuals with disabilities by identifying and building upon their capabilities.
   3. Foster an inclusive, supportive workplace culture rooted in teamwork, respect, empowerment, and patience.
   4. Model positive communication, problem-solving, and customer service skills.
   5. Manage inventory, ordering, and vendor relationships.
   6. Ensure compliance with health, safety, and food-handling regulations.
   7. Implement systems and processes that promote efficiency while accommodating varying abilities.
   8. Monitor financial performance to ensure sustainability and assist with budgeting, forecasting, and reporting.
3. Program Development (Culinary & Life Skills Training)
   1. Work with volunteers, consultants and partners to:
      1. Design, refine, and implement a comprehensive training program for people with disabilities including vocational, culinary, life-skills, and workplace readiness components.
      2. Identify accessibility needs and ensure training and employment pathways are inclusive, adaptive, and evidence-based.
      3. Create documentation, curriculum materials, and assessment tools, including onboarding, coaching, and support processes for workers and trainees with disabilities.
   2. Collaborate with disability-service partners, schools, agencies, and community organizations to recruit program participants and employees.
   3. Ensure ADA compliance and foster a culture of respect, empowerment, and belonging.
   4. Build strong relationships with funders, service providers, culinary partners, volunteers, and community supporters.
   5. Prior to Restaurant opening: May assist with leadership of Hope Served Coffee and Hope Served Greeting Cards microenterprises.
4. General Duties
   1. Build relationships with current individuals and families connected to Hope Served. Identify ways to engage these people in the work of Hope Served.
   2. Maintain adherence to Hope Served’s Vision, Mission, Core Values and faith-based founding and nature.
   3. Attend Hope Served staff meetings and IFAC meetings.
   4. Assist with general Hope Served and community activities as requested by the Executive Director.
   5. Other duties as assigned by the Executive Director.

Education and Experience

• Required
  • Experience launching or managing a food service establishment (restaurant, catering business, cafeteria, etc.)
  • Strong project management skills, with the ability to coordinate multiple workstreams.
  • Demonstrated commitment to inclusion and mission-driven work.
• Preferred
  • Experience in launching or managing a social enterprise or vocational training program.
  • Experience in program development, nonprofit management, hospitality operations, disability services, workforce development, or similar fields.
  • Understanding of inclusive employment practices and/or experience working alongside people with disabilities.
  • Knowledge of ADA guidelines, supported employment models, or vocational rehabilitation best practices.
  • Experience developing or delivering curriculum or training materials.

Skills, Abilities, Competencies

• Ability to develop attractive menu and atmosphere in a food service environment
• Ability to carry out financially sustainable business plan
• Ability to manage multiple projects and deadlines
• Excellent communication, collaboration, and organizational abilities. Strong written, verbal, and listening skills.
• Ability to relate effectively with diverse constituencies, including individuals and families with disabilities, church leaders/volunteers, community leaders/volunteers, and business leaders/volunteers.
• Empathetic to the needs of individuals and families with disabilities, and openness to working with persons of various cultural, ethnic, and socio-economic backgrounds. Willingness to learn and carry out Hope Served’s philosophy of disability.
• Basic proficiency with Microsoft Office software.
• Maintains commitments and values which are consistent with the mission and core values of Hope Served
• Self-motivated team player. Works well independently, but also as a team member.

Certificates, Licenses, Registrations

• Current ServSafe Food Protection Manager certification or ability to quickly obtain.
• Access to reliable transportation including ability to haul items to and from events.
• Must complete criminal background check and child abuse clearance.

Physical Demands

The physical demands described/implied here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Employees will need to sit (at times for extended periods) or stand as needed. May require standing or walking primarily on a level surface during the workday. Reaching above shoulder heights, bending, stooping, or lifting (up to 40 pounds) to manage restaurant/café inventory or to transport materials and setup and tear down catering or sales stands in the community will be a regular part of the job.

Work Environment

The work environment is most often found in a traditional office setting with primary overhead lighting. The room temperature is typically controlled automatically, and the air quality is typically good.

Onsite Vs. Remote

This is a full-time, salaried position requiring 40 hours/week of onsite work (at Hope Served or in the community). Some planning and coordination may be done remotely with approval of the Executive Director.

Other Duties

Please note, this position description is not designed to cover or contain a comprehensive listing of duties, responsibilities, and activities that are required of the employee in this job. Duties, responsibilities, and activities may change at any time with or without notice.