Food Service Manager

REPORTS TO: Director of Operations                                                                                                  FLSA STATUS: Non-Exempt

SCHEDULE: 8am-5pm Monday - Friday; occasional weekend work                                                      

POSITION SUMMARY: The Food Service Manager is responsible for maintaining all operations related to food and beverage of the organization, directing staff kitchen and overseeing the food services to clients at Revive properties. The Kitchen Manager ensures all matters, and responsibilities related to food services at all Revive Ministries facilities, are completed in a consistent and appropriate manner.  These responsibilities are based on standards, which entail daily and weekly cleaning schedules for food department areas, menu development, inventory of supplies as well as determining and scheduling kitchen staff needed to fulfill food services for Revive Ministries Inc.

GENERAL RESPONSIBILITIES:

1. Oversees the coordination of food services provided at all current and future facilities in accordance with company policy and health department regulations.


2. Maintains food services within designated budget for food and beverage department


3. Coordinate daily food service operations.


4. Deliver superior service and maximize client satisfaction


5. Respond efficiently and accurately to client complaints


6. Regularly review product quality and research new vendors


7. Organize and supervise Kitchen staff.


8. Appraise staff performance and provide feedback to improve productivity


9. Estimate future needs for goods, kitchen utensils and cleaning products


10. Ensure compliance with sanitation and safety regulations


11. Manage kitchen’s good image and suggest ways to improve it


12. Control operational costs and identify measures to cut waste


13. Create detailed reports on weekly, monthly and annual expenses


14. Maintain and manage inventory for food and cleaning supplies.


15. Train new and current employees on proper food service practices.


16. Implement policies and protocols that will maintain future food service operations.


17. Organize all food services for holidays, graduation, and marketing events.


18. Order and maintain canteen inventory.


19. Fill canteen orders from clients and make sure they are distributed.


20. Maintain accurate canteen records for finance to be able to track client’s available balances.


21. Oversee and manage custodian and making sure we have adequate cleaning and sanitation supplies.

   22. All other duties as assigned

COMPETENCIES

1. Kitchen/Custodial/Client Focus.


2. Communication Proficiency.


3. Problem Solving/Analysis.


4. Project Management.

SUPERVISORY RESPONSIBILITY
This position supervises kitchen staff and custodians.

BACKGROUND/ EDUCATION:

Verified food management experience or relevant degree in field.

QUALIFICATIONS REQUIREMENTS:

Minimum of three to five years of progressive experience and responsibility in a Kitchen Manager field, two of which were holding a supervisory position directing a multifunctional kitchen staff.

SKILLS REQUIRED:

1. Must have organizational and communication skills, both written and verbal.


2. Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role


3. Proven customer service experience as a manager


4. Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform clients and kitchen staff


5. Familiarity with food vendor ordering software in accordance with industry norms


6. Strong leadership, motivational and people skills


7. Acute financial management skills


8. Associates or BS degree in Business Administration; hospitality management or culinary schooling is a plus
   

WORKING CONDITIONS:

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The employee may be required to exert 21 to 50 pounds of force occasionally, or 11 to 25 pounds of force frequently, or greater than negligible up to 10 pounds of force constantly to move objects. Job duties also require about 6 or more hours of intermittent standing or walking in an 8-hour workday. Sitting may be required only intermittently and occasionally.   Stooping is usually required frequently.

Environmental Conditions:

The employee will work indoors and outdoors, to supervise the kitchen staff/clients in their activities. The facilities themselves are open and ventilated well with central heating and air conditioning. 

Mental Demands:

There are several daily deadlines associated with this position, which may cause significant levels of stress for some individuals. The position must deal with the clients and staff daily on a variety of issues. 

WORK EXPECTATIONS:

1. Minimum of 40 hours per week


2. Must be able to work well with other staff and clients


3. Some travel required

AT-WILL EMPLOYER STATEMENT

Revive Life House/ Ministries is an At-Will employer.  This means that regardless of any provision on this form, the company or employee may terminate the employment relationship at any time, for any reason, with or without cause or notice.  Nothing in this employee job description or in any document or statement, written or oral, shall limit the right to terminate employment at-will.  No officer, employee or representative of the company is authorized to enter into an agreement-express or implied-with any employee for employment for a specified period of time unless such an agreement is in a written contract signed by the Executive Director or Program Director of the company. 

EQUAL EMPLYMENT OPPORTUNITY STATEMENT:

Revive Life House / Revive Ministries is an Equal Opportunity employer, and we comply with federal, state and local laws prohibiting discrimination.  No person shall be discriminated against in employment, training, promotions, transfers, rates of pay, layoffs, any form of compensation or any term or condition of employment on the basis of race, sex, color, religion, national origin, age, marital status, disability, tobacco use, gender identity, genetic information, military status, pregnancy or childbirth, status as a smoker or non-smoker, veteran status or any other protected class under federal, state or local law.