Job Summary

Key Responsibilities

• Serve as the primary operational liaison for all government and private sector contract sites.
  
• Conduct regular site visits to monitor food quality, service standards, cleanliness, and client satisfaction.
  
• Address and resolve any client concerns or contractual issues promptly and professionally.
  
• Ensure all contractual obligations (meal counts, service hours, reporting requirements) are met or exceeded for each site.
  
• Prepare operational reports and participate in contract review meetings with clients.
  
• Oversee the daily operations of the central commissary kitchen, ensuring efficient food production schedules that meet the demands of all onsite locations.
  
• Collaborate with the Executive Chef on menu planning, costing, and recipe standardization to ensure consistency across all sites while controlling food costs.
  
• Implement portion control measures and quality assurance checks to maintain uniformity.
  
• Enforce strict health, safety, and sanitation standards (ServSafe/HAACP compliance) across all facilities.
  
• Manage the procurement and inventory of food, beverages, and disposable supplies for all contract sites.
  
• Coordinate the daily delivery schedules to ensure each site receives the correct products on time.
  
• Oversee the maintenance and routing of the company fleet used for inter-site logistics.
  
• Manage inventory of service equipment and ensure each site maintains proper par levels.
  
• Recruit, train, and manage operational staff, including site supervisors, cooks, and general workers across multiple locations.
  
• Create and manage staffing schedules to ensure adequate labor at each site while strictly controlling labor costs.
  
• Foster a culture of accountability, safety, and pride in daily service.
  
• Conduct regular performance reviews, identify training needs, and facilitate ongoing professional development.
  
• Develop and manage the operations budget, tracking expenses against contract revenue.
  
• Monitor food and labor costs closely, implementing strategies to protect and improve profit margins.
  
• Ensure 100% compliance with all local health department regulations, safety laws, and contractual reporting requirements.
  
• Maintain strong vendor relationships and negotiate pricing for bulk supplies.
  

Requirements

• Bachelor's degree in Business Administration, Hospitality Management, or equivalent work experience preferred.
  
• Minimum of 4-6 years of operations management experience in the catering, food service, or hospitality industry. Experience managing long-term catering contracts (B&I, government, institutional) is essential.
  
• ServSafe Manager Certification is required (or must be obtained within 30 days of hire). Valid driver's license with a clean record.
  
• Proven ability to manage ongoing service agreements and maintain high retention rates with clients.
  
• Experience overseeing multiple locations simultaneously, ensuring consistency across all sites.
  
• Understanding of the reporting, compliance, and professional standards required for government contracts.
  
• Ability to create and implement standard operating procedures (SOPs) that ensure consistency in high-volume daily production.
  
• Strong track record of managing and motivating diverse teams across multiple locations.
  
• Experience with P&L statements, budget management, and cost control in a contract catering environment.
  
• Proficiency with inventory management software, Microsoft Office Suite (especially Excel for reporting), and Google Workspace.