Foodservice Director

Southern Foodservice Management Inc•New Smyrna Beach, FL

2h•Onsite

About The Position

This position provides daily operational support for kitchen and front of house activities, develops kitchen and front of house staff, and oversees all operational management functions including purchasing, inventory/cost control, and payroll. The director ensures compliance with menu standards, Local Food Code, the Performance Work Statement (PWS), ServSafe, Southern Foodservice Management Standards, Policies & Procedures, and the HACCP Plan (SureSafe). This is a hands-on role reporting directly to the Regional or District Manager. The operation is open seven days a week, serving breakfast, lunch, and dinner, and all duties are to be executed in a teamwork-oriented approach and atmosphere. Southern Foodservice Management fosters a culture where every service team member is encouraged to give something extra. Employees are expected to exhibit a positive, friendly, and respectful attitude towards guests and other team members, arrive to work on time in the correct uniform, understand job duties and responsibilities, show eagerness to learn and develop new skills, and promote a fun and efficient work environment focused on guest satisfaction.

Requirements

Management and culinary training
Previous restaurant/contract dining experience
Extensive food and beverage knowledge
Restaurant industry knowledge
Strong organizational skills and attention to detail.
Knowledge of food service regulations.
Strong Leadership and Management skills.
Positive attitude and approach.
Ability to work under pressure.
Self-motivated, creative problem-solving skills.
Excellent verbal and written communication skills.
Exceptional customer service skills.
ServSafe Certification
Strength: Lift up to 20lbs
Posture: Standing 80%, walking 20%
Movement of objects: Frequent
Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional
Stooping: Occasional
Reaching: Frequent
Handling: Frequent
Talking/Hearing: Frequent
Seeing: Frequent
Temperature Variation: Frequent

Nice To Haves

5+ years of food service management and culinary background in the private sector, university setting, military or government installation

Responsibilities

Provides guidance to kitchen team members regarding food preparation, cooking, and presentation.
Provides guidance to front-of-house team members regarding menu items and service standards.
Oversee and organize kitchen ordering, storage, and issuance.
Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance.
Trains all new team members on kitchen and front of house standards.
Manage food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
Be involved with product inventory.
Supervises all food preparation and presentation to ensure quality and adherence to standards.
Works with Cooks to maintain kitchen organization, staff ability, and training opportunities.
Works with team members on the sanitation program, to include keeping temp and sanitation logs.