Mgr Food and Beverage Ops

Constellis•Moyock, NC

About The Position

The Manager of Food & Beverage Ops manages all aspects of the organization's food and beverage operations and personnel. The role oversees service standards, staff training and scheduling, vendor relationships and product ordering, customer experience, menu development for international dietary requirements, and foodservice planning for special events. The manager also analyzes and recommends improvements to department policies, procedures, programs, and services, while ensuring compliance with applicable health and safety regulations.

Requirements

Five years of food service management experience; cafeteria experience is preferred.
Ability to create healthy, nutritious offerings for large groups.
Knowledge of local health and safety regulations.
Ability to accommodate global client dietary requirements, including Halal and Kosher.
Strong computer skills, including proficiency with MS Office Suite.
Effective oral and written communication skills with all levels of the organization.
Strong organizational skills and ability to manage time and multiple priorities through completion.
Problem-solving skills and an analytical thought process.
Ability to adapt to a rapidly changing environment.
Ability to lift, lower, carry, push, or move objects weighing up to 50 lbs.
Ability to perform tasks involving intermittent standing or prolonged sitting, and to walk, reach, kneel, crouch, and handle work-related supplies and tools.

Nice To Haves

Bachelor’s degree preferred.
Food service management experience in a cafeteria environment.
Deltek/Costpoint experience preferred.

Responsibilities

Establish and maintain quality service standards for the department.
Ensure accountability and proper training of all foodservice staff.
Manage relationships with food and beverage vendors and order products.
Maintain a consistent positive guest experience and meet expectations through exceptional internal and external customer service.
Develop and implement innovative customer programs and services targeted to specific customer needs.
Develop menus for international clients, including Kosher and Halal offerings.
Supervise and schedule food and beverage personnel daily, including interviewing and staffing.
Analyze and recommend improvements to policies, procedures, programs, and services.
Ensure compliance with federal and local health and safety regulations.
Manage planning and coordination of special events from a foodservice standpoint.
Perform other duties as assigned.