Summary of Position:

Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, cost management, employee retention, customer service, food quality, cleanliness and sanitation, and district client satisfaction. This position requires complete understanding and ability to successfully manage food and beverage costs, labor costs, grow revenue, marketing, merchandising, public relations, social media, and manage the team.

Responsibilities:

• Manages salaried managers and hourly associates in the Food Service Department
• Oversees the overall management, direct client interface, direction, and quality of the account
• The ability and dedication to training the Assistant Food Service Director to take on newly awarded contracts or other current business
• Leads program innovation efforts to ensure academic success through feeding more students
• Establishes and maintains excellent relationships with District Administrative staff.
• Hiring, training, and development of staff. Plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems
• Prepares district annual budget and manages labor, food costs, and other elements to deliver to targets
• On-time completion of required daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc.
• Oversees and participates in the preparation and service of food and beverage items in adherence to SFE food standards for preparation, presentation, sanitation, and safety (meeting HACCP and OSHA guidelines) and portion control
• Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with SFE and the district's policies and procedures
• Fill in where needed to ensure customer service standards and efficient operations
• Develop, plan and carry out SFE marketing and promotional activities
• Other duties, as assigned

Field Label

Qualifications

• Bachelor’s Degree with an academic major in areas including food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field.
• Minimum of 2-5 years in the Food Service industry. With 2-3 years experience as a Chef/Manager, preferably in the K-12 market.
• Strong knowledge of food and catering trends with a focus on K12, quality, production, sanitation, food cost controls, and presentation
• Previous P&L accountability for $500K-$2 million in revenues; including cost management and growth aspects
• Experience managing various types of contract types including cost-reimbursable and fixed meal rate contracts
• Experienced in developing financial plans that improve profitability and outline cost savings
• Strong culinary background with 5 years culinary leadership role, preferably with Culinary Arts degree
• Success utilizing data to drive key performance indicators to manage food supplies and labor costs
• Excellent at developing innovative programs and concepts to drive meal counts and increased revenues
• Must have a strong understanding of inventory processes, meals per labor hour, and food cost management
• Experienced developing financial forecasts and managing budgets
• Excellent at client management and relationship building, conflict resolution, and negotiation
• Social media management and digital material development skills
• Skilled in outsourced services contract management and versed in strategic client conversations
• Strong knowledge of food and catering, quality, production, sanitation, and presentation
• Strong leadership, staff management, coaching, and supervisory skills
• Strong communication; written and verbal skills and presentation abilities
• Ability to engage and communicate on multiple levels including management, client, customer, and associate levels
• Excellent accounting and computational skills
• Proficient computer skills such as Microsoft Office programs (Outlook, Excel, Word, PowerPoint), POS systems, and the internet
• ServSafe® certification
• Must pass a background check
• Must maintain a valid driver’s license and current auto insurance

Physical Demands & Work Environment

Ability to speak, read, write and understand English and/or dominate language at the school

Be able to work in a standing position for long periods of time (up to 5 hours)

Being physically able to lift, reach, bend and stoop frequently lift to 50 pounds

We are an Equal Opportunity Employer (Gender/Minority/Veterans/Disabled) and participate with the federal E-Verify Employment Eligibility Program.

Job Type: Full-time

Pay: $60,000.00 - $65,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Monday to Friday

Weekly day range:

• Monday to Friday

Ability to commute/relocate:

• Mount Clemens, MI 48043: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Culinary experience: 2 years (Preferred)
• Leadership: 1 year (Preferred)

Work Location: One location

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