Food Service Manager

Description

Southern Foodservice Management is seeking experienced Food Service Managers for our FLETC-Glynco Operation, located in Brunswick, GA. This facility is the largest of seven nationwide Federal Law Enforcement and Training Centers across the United States.

A Food Service Manager reports directly to the Project Manager, assisting in the planning, organizing, and delivery of high-quality service across all kitchen operations. In this collaborative role, the Manager will work alongside other Food Service Managers to lead staff and oversee daily operations, ensuring adherence to company policies and client guidelines. These guidelines are designed to meet contractual obligations while maintaining service excellence.

This role requires flexibility, with availability to work varying shifts between 4:30 AM - 2:00 PM or 12:00 PM - close (approximately 10:00 PM).

Qualifications and Skills

• •4-5 years of experience as a manager or assistant operations manager in a high-volume foodservice environment.
• •Strong knowledge of food services, sanitation, and safety standards.
• •Proven leadership and interpersonal skills with the ability to motivate employees.
• •Ability to work effectively in a team environment.
• •Serve-Safe certification preferred (certification and renewal courses provided).
• •Experience overseeing the preparation and cooking of large quantities of food.
• •Knowledge of best practices for training kitchen staff and implementing operational procedures.
• •Excellent organizational and communication skills.
• •Basic proficiency with Microsoft Office programs (Outlook, Word, Excel) for communication, reporting, and documentation purposes.

Responsibilities and Duties

Effective communication is key to this role. As a Food Service Manager, you will be required to provide detailed shift summaries—both verbal and written—at the end of each shift. This is vital for tracking daily operations and ensuring the entire team stays aligned. These reports help ensure smooth operations and allow leadership to stay informed. Clear, timely communication is critical to the success of the team and the business.

Other responsibilities include but are not limited to:

• •Ensure all facilities and work areas remain clean and safe at all times.
• •Oversee station checkout procedures, ensuring each employee completes thorough cleaning and proper setup of their work area, using designated checklists to verify all tasks are completed before the shift ends.
• •Oversee employee clock-ins/outs and ensure all positions are staffed appropriately.
• •Monitor staff attire and ensure compliance with meal policies.
• •Supervise cashiers, provide support with drawer management, and assist with daily audits and safe deposits.
• •Regularly monitor food production and quality to meet operational standards, conducting periodic checks with the culinary team and food service staff to ensure all items are properly prepped and ready for meal service.
• •During service, oversee the flow of operations, ensuring spills are promptly addressed, cup racks are organized, service lines remain stocked, and the dish rooms operate efficiently.
• •Pull and submit reports from the Point-of-Sale system to administrators.
• •Oversee and assess staff performance during peak times, providing coaching and feedback as needed to ensure performance standards are met, while maintaining an efficient operational flow. Hands-on assistance is provided only when necessary, ensuring managers are always available to guide the team effectively.
• •Ensure that boxed meals and class parties are prepared and ready on time.
• •Prepare and deliver sick-in-quarters (SIQ) meals as required.

Our Ideal Candidate Will:

• •Demonstrate a positive, friendly, and respectful attitude towards guests and coworkers.
• •Maintain punctuality, a professional appearance (clean shoes, black pants, shirt, and name tag), and a positive attitude.
• •Show eagerness to learn, develop new skills, and take on additional responsibilities.
• •Foster a healthy and efficient work environment, always prioritizing guest satisfaction.

Benefits

• •Five-day workweek with two consecutive days off.
• •Eleven paid holidays (may not fall on the exact holiday but scheduled near the holiday).
• •401K plan
• •Medical, Dental, and Vision plans
• •Life insurance
• •Paid vacation time

Requirements

Physical Requirements

• •Strength: Able to lift up to 20lbs
• •Posture: Standing (50%), walking (30%), sitting (20%)
• •Movement: Occasional movement of objects, including heavy lifting, carrying, pushing, pulling, climbing, or balancing.
• •Stooping: Occasionally required
• •Reaching/Handling: Frequent reaching and handling
• •Talking/Hearing: Frequent communication with team members and guests
• •Seeing: Frequent use of vision for operations and quality control
• •Temperature Variation: Frequent exposure to varying temperatures in the kitchen environment
• •Typing: Frequent use of computer for reporting and communication

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