Food Service Manager

ISS•Boulder, CO

8d•$79,000 - $85,000

About The Position

The Food Service Manager ensures that food- and catering-related functions, initiatives, and priorities support the customer’s business strategy. The role oversees the effective and efficient operation of a café within the guidelines established by the client organization and ISS Guckenheimer. It drives continuous improvement, optimizes performance and contract obligations, applies standard processes and concepts, and identifies innovative initiatives and best practices while maintaining compliance. The role also includes driving a delivery vehicle on a predetermined schedule to transport prepared foods from a production kitchen to various sites. The manager leads and develops the unit team, oversees service and operational performance, and supports client and customer relationships. Responsibilities span menu development, hiring, training, scheduling, financial recordkeeping, food safety, procurement, inventory, supply chain, and customer feedback. The position may require travel to nearby sites and requires a valid driver’s license; a satisfactory motor vehicle record may be required depending on duties and location. The position requires working on the floor during all service hours and walking through six stations during service to check signage. The employee must be able to lift at least 25 pounds, follow the dress code, and work under pressure and time deadlines during peak periods. Employees must follow HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.

Requirements

At least 3 years of food service management experience; corporate dining experience is described as ideal.
Experience managing a team of management and staff totaling 20 or more employees.
Demonstrated leadership in building, managing, and leading a hospitality team.
Positive attitude and dependability under pressure; ability to serve as a role model, motivator, and leader.
Coaching and teaching skills with peers, individuals, and teams.
Ability to create a culture of food and workplace safety.
Ability to maximize budgets and enhance user experience and creativity across channels in alignment with business strategy.
Good judgment and decision-making skills.
Working knowledge of Google Docs, Microsoft Word, Excel, and PowerPoint.
Experience interacting with clients in informal settings and formal meetings.
Ability to work independently and as part of a team in a fast-paced, changing environment.
Manager ServSafe Certified, or able to obtain certification immediately after hire.
Extensive food and allergen experience.
Valid state driver’s license; a clean and safe driving record is required, and a satisfactory MVR may be required depending on duties and location.
Must be at least 18 years old.
Ability to lift at least 25 pounds.
Ability to work under pressure and time deadlines during peak periods.
Must follow the dress code and be present on the floor during all service hours.

Nice To Haves

Graduate of an accredited culinary institution or hospitality program.
Experience managing within a union environment.
Corporate dining experience.

Responsibilities

Ensure food- and catering-related functions support the customer’s business strategy and operate effectively within client and company guidelines.
Drive continuous improvement, optimize performance and contract obligations, deploy standard processes, and identify innovative initiatives and best practices while maintaining compliance.
Deliver prepared foods from the production kitchen to various sites using a delivery vehicle and predetermined schedule.
Anticipate client needs, meet or exceed expectations, identify deficiencies early, and adapt to changing demands.
Develop agendas and lead weekly team meetings using provided online tools; communicate with and motivate people at all organizational levels.
Support and manage client and customer relationships and feedback, and implement operational improvements based on that feedback.
Provide high-quality, cost-effective food service that meets core program expectations.
Develop attractive menus in conjunction with Guckenheimer food standard programs and customer needs.
Interview and hire unit staff in accordance with corporate, client, and applicable government regulations.
Participate in and support corporate employee training and development programs as instructed by the Area Manager and/or General Manager.
Maintain accurate and timely accounting and financial records, including forecasting, declining budgets, and payroll.
Maintain sanitary and safe operations in accordance with applicable health regulations and NSF and HACCP guidelines, preventing foodborne illness and allergen contamination.
Maintain high food standards using recipes and programs.
Support procurement planning, inventory control, and supply chain activities.
Train staff to build and maintain client and customer relationships and deliver high-quality service.
Supervise, direct, and schedule unit food service personnel in keeping with Guckenheimer’s traditions and values.
Schedule employees, conduct employee meetings, coach employees, and conduct performance appraisals.
Work on the floor during all service hours and walk through six service stations to verify signage.
Adhere to HSEQ policies and procedures, participate in HSEQ training, and report potential hazards or compliance concerns.