Project Manager

Southern Foodservice Management Inc

About The Position

Southern Foodservice Management is seeking an experienced Project Manager to oversee operations at our Fort Lee location. This leadership role is responsible for managing a federal food service contract, including staff supervision, financial performance, and maintaining strong relationships with government partners.

Requirements

The PM shall have no less than 5 years management and must be highly familiar with Army Food Management Information Systems (AFMIS).
The PM shall be highly qualified with general supervisory experience, and shall have at least 3 years specific management experience in managing cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch and dinner).
The PM shall have and maintain a current (within the last 5 years) Food Protection Manager Certificate as defined in Tri Service Food Code (TB MED 530).
The PM shall have full authority to act for the Contractor on all matters relating to this contract. The PM has overall responsibility for the site’s Quality Control (QC).
The PM shall be the primary point through which technical communications, prioritization of effort, team standardization and technical direction flow between the Government and the Contractor.
During any absence of the PM, the COR shall be notified immediately.
A qualified alternate who possesses a Food Protection Manager certification (within the last 5 years), shall have full authority to act for the Contractor on all matters relating to work performed.
The PM shall return all Government calls within one hour during operational hours and two hours during non-operational hours.

Responsibilities

Responsible Federal Food Service Contract
Point of Contact for Government/SFM
Manage staff of hourly and salaried employees
Write Monthly Government Invoicing
Develop Profit & Loss Statements
Monitor All Purchasing
Assist with Government Proposals
Assist with Personnel Issues/ Employee Discipline
Conduct Personnel Interviews
Resolve Customer Issues
Assist with resolving Government Issues
Conducts Inventory of GFP
Conducts Random Inspections of Facilities
Conduct Drug Screening
Oversee Maintenance of the Facilities and Equipment
Oversee Cleaning of the Facilities
Conduct Weekly Management Staff Meetings
Conduct Management Staff Training and Testing
Control Costs in Labor
Control Costs in Production of Food
Control Costs for Fixed and Non-Fixed Price Expenses
Exhibits a positive, friendly and respectful attitude towards guests and other team members.
Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
Promotes a fun and efficient work environment, focusing on guest satisfaction.