Food Service General Manager

Clearance Requirement: TS/SCI with willingness to sit for a poly upon request
Bachelors in hospitality management or Associates in Culinary Arts.
More than five years of experience in a similar management role for food service operations.
Diverse knowledge of food and catering services and trends with a focus on quality, production, sanitation, food cost controls, and presentation
Demonstrated experience managing all aspects of food service.
Strong interpersonal and communication skills.

Oversee the entire food service operations at the facility to include food inventory and ordering, food preparation, food quality and safety, and the services associated with providing the food to the customers.
Manage a team consisting of chefs and food service personnel.
Work in conjunction with a Food Service Program Manager to manage and develop a team of food service professionals and supervise team regarding production, quality and control.
Provide the day-to-day management for this team to include planning, directing, and coordinating food service activities while providing feedback to the Program Manager.
Ensure consistent food quality and consistent operations at the facility.
Ensure safety and sanitation standards for the food service to include adherence to applicable laws and regulations.
Assist in the planning for catering and events requiring food service at the facility as requested.
Interact with the client and the individual food customers to ensure expectations for quality, presentation, and cost are being met and to identify areas for continual improvement.
Identify innovative ways to increase efficiency, while improving customer satisfaction and reducing costs.