Food Service Manager-10 Month Position in Madison, Wisconsin at Quest Food Mangement TL

About Company:

About the Role:

The Food Service Manager plays a critical role in overseeing the daily operations of food service establishments within the retail trade sector, ensuring exceptional quality and customer satisfaction. This position is responsible for managing all aspects of food production, menu planning, and sanitation to maintain compliance with health and safety regulations. The manager will lead and coordinate the efforts of kitchen staff, including head chefs, to optimize food costs and inventory management while maintaining high standards of food safety. By implementing efficient food service operations, the manager ensures smooth workflow and timely service delivery. Ultimately, this role aims to enhance the overall dining experience, drive profitability, and uphold the reputation of the establishment.

Minimum Qualifications:

• Proven experience in food service management or a related supervisory role within the retail or hospitality industry.
• Strong knowledge of food safety standards and sanitation regulations.
• Demonstrated ability to manage food costs and inventory effectively.
• Experience in menu planning and food production oversight.
• Excellent leadership and communication skills.

Preferred Qualifications:

• Certification in Food Safety or ServSafe Manager Certification.
• Experience working as a head chef or in a culinary leadership role.
• Familiarity with inventory management software and point-of-sale systems.
• Degree or diploma in Hospitality Management, Culinary Arts, or a related field.
• Proven track record of improving operational efficiency and customer satisfaction.

Responsibilities:

• Develop and implement menu plans that balance customer preferences, nutritional value, and cost efficiency.
• Supervise food production processes to ensure quality, consistency, and adherence to recipes and standards.
• Maintain strict sanitation and food safety protocols in compliance with local and federal regulations.
• Manage inventory records, control food costs, and coordinate with suppliers to ensure timely procurement of ingredients.
• Lead, train, and evaluate kitchen and service staff, including head chefs, to foster a productive and motivated team environment.
• Monitor daily food service operations to ensure efficient workflow and excellent customer service.
• Prepare reports on food costs, inventory levels, and operational performance for senior management review.

Skills:

The required skills such as food service expertise, menu planning, and sanitation are applied daily to ensure that all food offerings meet quality and safety standards. Food cost management and inventory record keeping are critical for maintaining profitability and minimizing waste, requiring analytical and organizational skills. Food production oversight involves coordinating with kitchen staff and head chefs to deliver consistent and timely meals. Knowledge of food safety regulations ensures compliance and protects customer health, which is a top priority. Preferred skills like certification and experience in culinary leadership enhance the manager's ability to lead teams effectively and implement best practices in food service operations.