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 establishes service standards, oversees staffing and training, manages vendor relationships and product ordering, and maintains a positive guest experience. It also develops customer programs and menus for international dietary requirements, improves department policies and services, ensures health and safety compliance, and coordinates the foodservice aspects of special events.

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 meet global client dietary requirements, including Halal and Kosher.
Strong computer skills, including proficiency with Microsoft Office Suite.
Effective oral and written communication skills with all levels of the organization.
Strong organizational and time-management skills, including the ability to manage 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 up to 50 pounds.
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.
Cafeteria food service management experience preferred.
Deltek/Costpoint experience preferred.

Responsibilities

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