Project Manager

Key Responsibilities

• Serve as the central point of contact with the Contracting Officer (KO) and Contracting Officer’s Representative (COR).

• Direct, manage, and supervise all food service operations, personnel, and subcontracted support.

• Ensure full compliance with SOW requirements, Coast Guard regulations, sanitation standards, and applicable federal, state, and local laws.

• Oversee staffing levels, schedules, labor mix, and personnel qualifications to ensure uninterrupted service.

• Plan and coordinate special events, premium meals, and operational changes as directed by the COR.

• Ensure timely submission of all required deliverables, including staffing plans, employee lists, QCP, internal control plans, and reports.

• Implement and enforce Quality Control, Operational Internal Control, and Cash Control Plans.

• Lead corrective actions in response to inspections, discrepancies, or customer feedback.

• Chair internal coordination meetings and attend all required Government meetings.

Minimum Qualifications

• Associate’s degree (or higher) in hotel/restaurant management or a related field OR

• Minimum of five (5) years of experience in a comparable food service program, with at least two (2) years in a management role.

• Military food service experience may substitute if the individual reached paygrade E-6 or higher, served at least two (2) years at that grade, and managed a galley serving 150+ personnel.

• Current ServSafe Manager Certification (required).

• Demonstrated experience managing food service operations in institutional or military environments.