Food Services General Manager

The Food Services General Manager oversees the daily operations of food service programs within a secure intelligence community environment. This position is responsible for food quality, personnel supervision, budgeting, inventory management, customer satisfaction, and compliance with applicable food safety, organizational, contractual, and security requirements.

The General Manager ensures efficient operations, maintains high service standards, and leads a professional team in support of organizational and mission requirements.

KEY RESPONSIBILITIES:

• Manage daily food service operations, including food preparation, meal service, catering, and special events.
• Coordinate with site leadership, government representatives, vendors, and other stakeholders to meet operational needs.
• Develop and manage the annual operating budget, track expenses, and prepare financial and performance reports for leadership.
• Monitor customer feedback and satisfaction, and resolve complaints or service issues promptly and professionally.
• Ensure equipment is properly maintained, and coordinate repairs and preventive maintenance to minimize service disruptions.
• Prepare for and respond to health inspections, internal audits, and contract compliance reviews, implementing corrective actions as needed.
• Ensure all personnel complete required food safety, workplace safety, and security training, and maintain training records.
• Develop and enforce standard operating procedures for food handling, cash handling, and daily operations.
• Manage scheduling, timekeeping, and labor costs to meet operational demands while staying within budget.
• Oversee receiving, storage, and rotation of food and supplies to reduce waste and maintain freshness.

• Plan and execute catering and special events in support of mission and leadership requirements.
• Develop contingency plans to maintain food service operations during emergencies, staffing shortages, or supply disruptions.

EDUCATION & EXPERIENCE:

• Bachelor’s degree in Hospitality, General Studies or an Associates Degree in Culinary Arts.  Extensive professional experience may be approved in substitution for a degree.
• A minimum of five (5) years of relevant professional experience in food service management, hospitality operations, culinary services, restaurant management, or a related field.

• Demonstrated experience in personnel supervision, food service operations, and operational management.
• Knowledge of food safety, sanitation, inventory control, and cost management practices.
• Strong leadership, communication, organizational, and problem-solving skills.

SECURITY CLEARANCE: Active Top Secret SCI W/ CI Polygraph   

Pay: $120,000 - $145,000 Annual

Benefits: Medical, Dental, Vision, Life 401(k)