Dining Center Manager

Pepi Foods•Tallahassee, FL

4d•Onsite

About The Position

The Pepi Companies, a family-owned corporation for almost 40 years, operates in 5 Southeast US states: Georgia, Florida, Alabama, Mississippi, and Louisiana. The company is dedicated to its employees and customers, providing custom solutions to the convenience market through great people, excellent service, and great tasting products. While their core values of SERVE OTHERS, DO IT RIGHT, and BE THE BEST remain unchanged, the company is continuously expanding to meet the ever-changing challenges for employee growth and flexibility. This specific role is for a Dining Center Manager at Holy Comforter Episcopal School in Tallahassee, FL. The position involves leading and developing kitchen staff, ensuring team member safety and well-being, and providing superior customer service. Key responsibilities include maintaining a clean and organized kitchen, ensuring consistency in food quality, adhering to menu plans and purchasing guidelines, and overseeing all facets of resource management. The manager will also be responsible for menu planning, developing digital communications for customers, conducting routine customer visits to generate improvement action plans, and ensuring adherence to all local, state, and federal regulations, including food safety and sanitation standards.

Requirements

Food Safety Manager Certification (e.g., ServSafe) required
Minimum of 3 years of progressive experience in food service management
Competency with Microsoft Outlook, Word, Excel, Sharepoint, and other applications.
Ability to quickly learn additional internal software as needed.

Nice To Haves

Associates Degree in Culinary Arts, Business Administration, etc. preferred

Responsibilities

Lead, develop, and be accountable for all actions and people in your kitchen.
Hire and train great Pepi people that embody and foster Pepi culture.
Ensure the safety and well-being of all team members.
Provide superior customer service in the following areas: A clean, labeled, and organized kitchen always. First impressions matter.
Ensure consistency in food quality, adherence to menu plans and purchasing guidelines, portion controls, and exceptional customer service
Oversee all facets of resource management within the location: purchasing of food supplies to comply with the menu, preparation according to recipes, ensuring portion control, controlling inventory levels, etc.
Sustain and ensure that all operational metrics in food service are followed with sustainable success.
Menu planning and development of digital communications in our dining centers to our customers.
Develop routine visits with our customer contacts and generate action plans for continuous improvement and follow up on completed items.
Ensure adherence to all local, state, and federal regulations, including food safety, sanitation standards (e.g., HACCP), and workplace safety protocols.
Maintain a “Gold Standard” Kitchen – meaning it is always clean, labeled, and organized.