Operational Excellence & Compliance Manager, NMS Food Service (Salary DOE & Federal Benefits - Alaska)

NMS USA•Anchorage, AK

30d•Remote

About The Position

The Operational Excellence & Compliance Manager, NMS Food Service, position is responsible for developing, implementing, and maintaining operational standards across NMS service lines to ensure excellence in quality, compliance, and customer satisfaction. This role oversees systems, processes, and training program implementation that support consistent performance and adherence to regulatory requirements and client expectations. This is a remote, work from home, position which requires travel. Travel schedule will be up to one week (7 days) at a time per location. The hired individual must live or be willing to relocate to Alaska.

Requirements

High School Diploma or GED equivalent.
Minimum of five (5) years of progressive experience in food service operations, culinary management, or quality assurance within a multi-site or contract service environment.
Certified Dietary Manager (CDM).
Demonstrated experience in developing, implementing, and auditing SOPs related to food production, sanitation, and safety.
Proven track record in training program design, implementation, and evaluation for food service or hospitality teams.
Experience with menu standardization, production records, recipe management systems, and portion control standards.
Strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts.
ServSafe Manager Certification.
High level of acuity with the use of technology; Must be highly proficient in using the Microsoft Office Suite applications (Outlook, Teams, Word, Excel, PowerPoint, etc.)
Must pass a fingerprinting background investigation that complies with The Crime Control Act, Child Care Worker Act and the Indian Child Protection and Family Violence Prevention Act.
A valid Driver's License and an acceptable driving record for the past three (3) years to be eligible under NMS' vehicle insurance. This includes no DUI convictions in the past five (5) years.
Must be fluent in speaking, reading, and writing English.

Nice To Haves

Bachelor's degree in Hospitality Management, Culinary Arts, Food Science, Business Administration, or related field.
Working knowledge of healthcare regulatory compliance (Joint Commission/CMS).
Certified Executive Chef (CEC).

Responsibilities

Establish and maintain standards for food production, service quality, and operational compliance.
Develop and implement training programs to ensure team alignment with company standards.
Oversee menu and recipe development, ensuring nutritional, cultural, and cost considerations are met.
Manage contracted purchasing and inventory systems to optimize efficiency and cost control.
Ensure compliance with health, safety, and regulatory requirements across all operations.
Collaborate with leadership to drive continuous improvement initiatives and enhance customer experience.
Monitor and audit quality assurance programs, identifying gaps and implementing corrective actions.
Prepare and present reports.
Analyze operational data and key performance indicators (KPIs) to identify trends, inefficiencies, and opportunities for improvement.
Prepare and present performance reports and insights to senior leadership to support data-driven decision-making.
Evaluate and implement digital tools and platforms that enhance operational efficiency, quality control, and compliance.
Lead system rollouts, ensuring effective training and user adoption across teams.
Facilitate cross-divisional and inter-agency collaboration to standardize practices and support knowledge transfer, ensuring continuity and efficiency.
Collaborate with managers to develop and maintain standard operating procedures (SOPs) and desk manuals.
Ensure new business start-up plans are developed, implemented, and regularly reviewed.
Lead succession planning initiatives to identify and develop internal talent for future key roles.
Promote sustainable practices in food service operations, including waste reduction and responsible sourcing.
Ensure cultural appropriateness in menu planning and service delivery, with a focus on meeting the needs of Alaska Native communities.