food service manager

Agthia

<div>
 
 Description
 
 
 
 We are seeking a dedicated and experienced Assistant Restaurant Manager to join our dynamic team in Kuwait. The ideal candidate will be responsible for supporting the operations of our restaurant while ensuring that a high standard of customer service is maintained. As an Assistant Restaurant Manager, you will assist in managing staff, overseeing daily operations, and maintaining inventory levels. Your primary goal will be to enhance the overall customer experience and drive restaurant performance. This is a full-time position that offers growth opportunities within the hospitality industry.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Assist the Restaurant Manager in daily operations and ensure compliance with health and safety regulations.
 </li>
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 Lead and motivate the restaurant staff by providing guidance and overseeing training programs.
 </li>
 <li>
 Manage inventory, including ordering and controlling stock levels to minimize waste.
 </li>
 <li>
 Handle customer inquiries and resolve conflicts quickly and effectively.
 </li>
 <li>
 Develop and implement staff schedules to ensure adequate coverage during peak hours.
 </li>
 <li>
 Monitor food safety standards and ensure that all staff adhere to these practices.
 </li>
 <li>
 Utilize point of sale systems efficiently for transactions and reporting purposes.
 </li>
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 Coordinate events and manage reservations to provide excellent guest experiences.
 </li>
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 Analyse restaurant performance metrics and identify areas for improvement.
 
 
 </li>
 </ul>
 
 Requirements
 
 
 
 <ul>
 <li>
 Minimum 5 years of experience in restaurant management or a related hospitality role.
 </li>
 <li>
 Strong leadership and team management skills.
 </li>
 <li>
 Excellent customer service and communication abilities.
 </li>
 <li>
 Proficient in inventory management and food safety standards.
 </li>
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 Experience with scheduling and conflict resolution.
 </li>
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 Familiarity with MICROS and restaurant operations.
 </li>
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 Ability to work in a fast-paced environment and handle multiple tasks efficiently.
 </li>
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 Flexibility to work weekends and holidays as needed.
 </li>
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 Passion for the hospitality industry and a desire to foster a positive team atmosphere.
 </li>
 </ul>
</div>

Assistant Restaurant Manager

V2X Inc

<div>
 
 Overview
 
 
 
 The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.
 
 
 
 Responsibilities
 
 
 
 <ul>
 <li>
 Manages and directs functions directly related to Galley operations
 </li>
 <li>
 Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely
 </li>
 <li>
 Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486
 </li>
 <li>
 Maintains all equipment: accountability, serviceability, turn-in and stockage levels
 </li>
 <li>
 Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety
 </li>
 <li>
 Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010
 </li>
 <li>
 Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted
 </li>
 <li>
 Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle
 </li>
 <li>
 Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons
 </li>
 <li>
 Monitors and schedules routine and emergency maintenance of portable Galley container equipment
 </li>
 <li>
 Performs other duties and assignments as required
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 MINIMUM QUALIFICATIONS: Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required.
 </li>
 <ul>
 <li>
 High school diploma or equivalent required; Associate degree in a culinary or food management field preferred. Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired.
 </li>
 </ul>
 <li>
 Experience:
 </li>
 <ul>
 <li>
 Ten years of relevant experience with increasing levels of responsibility working in military food service.
 </li>
 <li>
 Must have minimum of three years management experience managing a galley or dining facility of similar size.
 </li>
 <li>
 Experience working with Foreign Nationals required.
 </li>
 <li>
 Previous Navy galley experience is highly desirable.
 </li>
 </ul>
 <li>
 Skills:
 </li>
 <ul>
 <li>
 Must be computer literate and proficient in MS Office software. Must have proof of U.S. Citizenship and a valid state driver&rsquo;s license and must be eligible for access throughout the project geographic scope. Must be able to read and speak English.
 </li>
 </ul>
 <li>
 SUPERVISORY/BUDGET RESPONSIBILITIES:
 </li>
 <ul>
 <li>
 Manages a galley of 12+/- employees.
 </li>
 </ul>
 <li>
 SUPERVISON:
 </li>
 <ul>
 <li>
 General guidance and direction.
 </li>
 <li>
 Reports directly to the Program Manager.
 
 </li>
 </ul>
 </ul>
 We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.
</div>

Galley Manager

<div>Overview:
<div>
The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.</div>
Responsibilities:
<ul><li>Manages and directs functions directly related to Galley operations</li><li>
Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely</li><li>
Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486</li><li>
Maintains all equipment: accountability, serviceability, turn-in and stockage levels</li><li>
Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety</li><li>
Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010</li><li>
Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted</li><li>
Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle</li><li>
Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons</li><li>
Monitors and schedules routine and emergency maintenance of portable Galley container equipment</li><li>
Performs other duties and assignments as required</li></ul>
Qualifications:
<ul><li>MINIMUM QUALIFICATIONS: Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required.<ul><li>
High school diploma or equivalent required; Associate degree in a culinary or food management field preferred. Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired.</li></ul></li><li>
Experience:<ul><li>
Ten years of relevant experience with increasing levels of responsibility working in military food service.</li><li>
Must have minimum of three years management experience managing a galley or dining facility of similar size.</li><li>
Experience working with Foreign Nationals required.</li><li>
Previous Navy galley experience is highly desirable.</li></ul></li><li>
Skills:<ul><li>
Must be computer literate and proficient in MS Office software. Must have proof of U.S. Citizenship and a valid state driver&rsquo;s license and must be eligible for access throughout the project geographic scope. Must be able to read and speak English.</li></ul></li><li>
SUPERVISORY/BUDGET RESPONSIBILITIES:<ul><li>
Manages a galley of 12+/- employees.</li></ul></li><li>
SUPERVISON:<ul><li>
General guidance and direction.</li><li>
Reports directly to the Program Manager.</li></ul></li></ul><h4 class="jobSectionHeader">
We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.</h4></div>

Intrepid

<div>As the Alternate Manager DFAC , you shall oversee all food service operations in their respective DFACs in the absence of the DFAC Manager, including subcontractors&rsquo; duties, and other assigned duties, to meet the performance requirements and standards herein and be available during DFAC operating hours. This includes, but is not limited to, chefs, dining room coordinators, food service specialists, food inventory control, all facility and equipment maintenance, and catering. Coordinates with COTR and Menu Advisory Board for menu planning. Ensures all meals follow AFCENT Food Service Production Logs. Is responsible for the direction, management, and preparation of, and cooking, serving of all types of food served or prepared by establishment. Ensures that food preparation standards are met. Oversees catering of special events. Coordinates activities of workers engaged in keeping business records, collecting, and paying, ordering, or purchasing supplies, and delivery of foodstuffs. Tracks project cost centers and prepares project reports for management, customer, or others. Approves and processes invoices for vendors and assigns project costs to proper accounts.
ESSENTIAL JOB FUNCTIONS:
<ul><li>Receives authority from and reports directly to the Site Manager and is responsible for all aspects of high-quality food operations including procurement, delivery, preparation and serving
</li><li>Review and submit inventory count utilizing inventory sheets provided by the Government.
</li><li>Ensure each Production Log is signed and filled out accurately IAW AFMAN 34-240 and submit a copy to Facility Manager/COR.
</li><li>Review and submit inventory count utilizing inventory sheets provided by the government
</li><li>Develops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style delivery
</li><li>Responsible for managing assigned USN and OCN personnel associated with food operations to the respective DFAC.
</li><li>Uses, develops, and applies industry standard and proven best practice methodologies to ensure continued performance improvement of all food related activities and delivery of timely and high- quality services.
</li><li>Ensure waste is minimal through proper forecasting and progressive cooking standards.
</li><li>Familiar with Tri-Service Food Code and or other applicable regulations for Air Force food service operations. Works collaboratively with the Site Manager and PMO staff to ensure responsiveness and high customer satisfaction
</li><li>Ability to design and manage food service operations including food menu preparation, menu planning, catering services and overall food service management
</li><li>Solid financial knowledge regarding food cost, transportation, and labor
</li><li>Demonstrated knowledge of logistics as it pertains to perishable and non-perishable food items
</li><li>Demonstrated ability and comfort with technical writing and presentation
</li><li>Determines staffing requirements for U.S. nationals, local nationals, (LNs), and/or other country nationals (OCNs)
</li><li>Recruits, interviews, hires, trains, and retains food service employees
</li><li>Oversee food service personnel processes and procedures. Establishes standards for food service personnel performance and customer service
</li><li>Coordinates daily with Program Manager, Operations Manager and Site Operations Managers
</li><li>Oversees daily, weekly, and monthly menu preparations for all food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costs
</li><li>Coordinates menu preparation with DFAC sites and client support staff
</li><li>Establishes and enforces nutritional standards for dining establishments based on accepted industry standards
</li><li>Estimates food and beverage consumption at each facility and develops procurement solution anticipating amounts of food and beverages to be purchased on regular basis
</li><li>Overseas arrival or food stuff at each facility
</li><li>Coordinates with Logistics for successful movement of food by ground and air as needed
</li><li>Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity
</li><li>Manages international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned/dry good, frozen food, beverages, equipment, and consumable supplies
</li><li>Investigates and resolves complaints regarding food quality, service, or accommodations
</li><li>Monitors budgets and payroll records. Reviews financial transactions for compliance with authorized and budgeted expenditures
</li><li>Manages team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, utensils
</li><li>Monitors compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in dining facilities
</li><li>Monitors employee liquor consumption for conformance with regulations.
</li><li>Monitors food preparation methods, portion sizes, and garnishing for compliance with food handling standards
</li><li>Schedules facility use or event catering services such as banquets or receptions. Negotiates details of arrangements with clients
</li><li>Tests cooked food by taste and smell for maximum palatability and flavor conformity
</li></ul>EDUCATION &amp; EXPERIENCE:
<ul><li>Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of E-6 or above may be substituted for the three years of management experience.
</li><li>Requires three (3) years of food services experience within the past ten (10) years. At least three (3) years supervisory experience at the unit manager or assistance manager level, of which all three years shall have been in managing cafeteria style or multi&#8208;entr&eacute;e operations providing complete meal services (breakfast, lunch, and dinner).
</li><li>Minimum 5 years progressively responsible life support operational management experience with minimum five years&rsquo; experience in large facilities supporting 500+ persons
</li><li>Experience in OCONUS environments, is particularly desirable
</li><li>Professional experience in Middle East highly desirable (or any other Islamic nation)
</li><li>Fluent written and spoken English required
</li></ul>LICENSE &amp; CERTIFICATIONS:
<ul><li>US Driver&rsquo;s License
</li><li>Must possess a SERVSAFE certification or obtain the certification prior to beginning employment
</li></ul>KNOWLEDGE &amp; SKILLS:
<ul><li>Demonstrated staff management, project management, and food services mission/contract fulfillment
</li><li>Familiar with, Tri-Service Food Code and or other applicable regulations for Air Force food service operations
</li><li>Excellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission/contract fulfillment
</li></ul>ADDITIONAL REQUIREMENTS
<ul><li>Possess a valid U.S. Passport (preferred)
</li><li>Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD SEVENTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICY
</li><li>Able to obtain and maintain a valid Residency Visa for Qatar
</li><li>Must be able to work in extreme environmental conditions including dust and high temperatures.
</li><li>Must be able to endure long hours, exposure to weather and hazardous conditions.
</li></ul>TRAVEL: 100% in a deployed location
SECURITY CLEARANCE: Public Trust/NACI
<div><div><div><div><div><div><div>Intrepid Acquisition Holdings, LLC
www.intrepidgs.com
Intrepid Acquisition Holdings, LLC. (IAH), is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. IAH provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations. As a world-class leader in providing seasoned program management, IAH leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges.
Intrepid Acquisition Holdings, LLC. (&ldquo;IAH&rdquo; and/or &ldquo;Company&rdquo;) and its affiliates, including but not limited to IAP World Services, Inc., Readiness Management Support L.C., JPATS Logistics Services, LLC., and subsidiaries is an EOE, including disability/vets. 
 
All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.</div></div></div></div></div></div></div></div>

Alt DFAC Manager

Onyx By Rotana

Job Summary: We are looking for an Assistant Restaurant Manager to join our team at Onyx Rotana in Bahrain. The Assistant Restaurant Manager will work closely with the Restaurant Manager/F&amp;B Manager to oversee the daily operations of our restaurant, ensuring that excellent customer service, high-quality food, and a welcoming atmosphere are maintained at all times. This role requires excellent leadership skills,Job Summary: We are seeking a skilled and motivated Assistant Restaurant Manager to join our team at Onyx Rotana Hotel in Bahrain. As an Assistant Restaurant Manager, you will be responsible for assisting the Restaurant Manager in overseeing the daily operations, ensuring exceptional customer service, and driving profitability.Job Responsibilities: - Assist the Restaurant Manager in supervising and coordinating all aspects of the restaurant operations, ensuring that high standards of service and quality are consistently met - Train and motivate staff members to achieve excellent customer service and meet performance targets - Monitor and maintain the restaurant's overall cleanliness, hygiene, and appearance, ensuring compliance with health and safety , concerns, and feedback in a professional and timely manner - Oversee the scheduling of staff members, ensuring appropriate coverage during peak hours and special events - Assist in managing inventory levels, ordering supplies, and controlling costs to achieve budgeted objectives - Collaborate with the culinary team to create and implement innovative menu ideas, promotional activities, and food and beverage offerings - Stay up to date with industry trends and competitor activities to identify opportunities for improvement growth Assist in conducting performance evaluations and providing ongoing training and development opportunities for staff membersCandidate Requirements: - Bachelor's degree in hospitality management or a related field is preferred - Proven experience in a supervisory role within the food and beverage industry, preferably in a fine-dining restaurant - Exceptional leadership and team management - Strong communication and interpersonal skills, with the ability to build guests and motivate a diverse team - Excellent organizational and time management skills, the prioritize tasks effectively - Sound knowledge of food and beverage operations, industry trends, and best work hours, including weekends and holidays. - Knowledge of basic computer software programs and restaurant management systems - Fluency in English; knowledge of additional languages is a plusSkills: - Leadership: Assistant Restaurant Managers must have strong leadership skills effectively a team of restaurant staff, delegate tasks, and ensure that the restaurant operates smoothly. - Communication: Excellent communication skills are essential for Assistant Restaurant Managers to effectively communicate with customers, staff, and upper management. They should be able to clearly convey instructions and listen to feedback and concerns. - Customer Service: Assistant Restaurant Managers need to have exceptional customer service skills to ensure that customers have a positive dining experience. They should be able to handle complaints or issues with professionalism and provide solutions. - Organization: Assistant Restaurant Managers need to be highly organized and detail-oriented coordinate operations, manage inventory, and ensure that all tasks completed in a timely manner. - Problem-Solving: Assistant Restaurant Managers should have good problem-solving skills address issues that may arise during their shift. They should be able to think quickly their and come up with effective solutions. - Teamwork: Assistant Restaurant Managers need to work in a team environment and be able to collaborate with staff and other managers to achieve the restaurant's goals. - Food Safety Knowledge: Restaurant Managers should have a good understanding of food safety regulations and be able to enforce them to ensure the safety and well-being of both customers and staff. - Knowledge of Restaurant Operations: Assistant Restaurant Managers should have a strong knowledge of restaurant operations, including understanding how to run a shift, manage costs, and ensure profitability. - Time Management: Assistant Restaurant Managers need to have excellent time management skills to prioritize tasks and ensure efficiency in the restaurant's operations. - Multitasking: Assistant Restaurant Managers should be able to handle multiple responsibilities at once, such as overseeing staff, managing inventory, and addressing customer concerns. They should be able to handle the fast-paced and demanding of restaurant effectively.Job Type: Full-time

Khamis Media

Job Title: Branch Manager (2 Positions)In Malkiya and Jid AliResponsibilities:Manage and supervise branch staff to ensure smooth daily operations.Ensure compliance with restaurant guidelines, procedures, and instructions.Monitor performance and maintain high standards of customer service and food quality.Handle scheduling, training, and team coordination.Report to management with updates on operations, sales, and staff performance.Requirements:Strong leadership and people management skills.Good command of the English language (speaking and writing).Previous experience in restaurant or food service management preferred.Ability to work under pressure and solve problems effectively.Flexible and committed to delivering results.Job Types: Full-time, PermanentPay: From BD250.000 per month

Branch Supervisor

Taco Time

Overview We are seeking a dedicated and experienced Assistant Restaurant Manager to join our dynamic team. This role is essential in ensuring the smooth operation of our restaurant, providing exceptional customer service, and supporting the management team in various aspects of restaurant operations. The ideal candidate will possess a strong background in food service management, with experience in fast-casual dining.Duties<ul><li>Assist the Restaurant Manager in daily operations, ensuring high standards of food quality and customer service.</li><li>Oversee food preparation and cooking processes to maintain consistency and quality.</li><li>Manage inventory control, including ordering supplies and monitoring stock levels.</li><li>Utilize POS systems (Focus) for cash handling and transaction processing.</li><li>Train, develop, and supervise staff to ensure adherence to company policies and procedures.</li><li>Conduct interviews for new hires and participate in staff training programs.</li><li>Implement food safety protocols and maintain compliance with health regulations.</li><li>Assist with budgeting and financial reporting to optimize restaurant performance.</li><li>Foster a positive work environment through effective team management and leadership.</li><li>Handle customer inquiries and resolve any issues to enhance guest satisfaction.</li></ul>Experience<ul><li>Proven experience in restaurant management or as an Assistant Manager in a fast-paced environment.</li><li>Strong background in food service management, including kitchen management.</li><li>Familiarity with inventory control processes and cash handling procedures.</li><li>Experience with staff training, development, and shift management.</li><li>Knowledge of food safety standards and regulations within the food industry.</li><li>Previous experience in fast-casual restaurants is highly desirable.</li><li>Excellent customer service skills with a focus on hospitality and guest relations.</li><li>Leadership capabilities with a track record of successful team management. Join our team as an Assistant Restaurant Manager where you can make a significant impact on our guests' dining experiences while growing your career in the vibrant food industry.</li></ul>Job Type: Full-timePay: From $19.00 per hourExpected hours: 30 &ndash; 40 per weekBenefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Paid training</li></ul>Work Location: In person

Assistant Manager - Restaurant

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