Food Service & HospitalityFood & Beverage Operations Management
About the job
Requirements
An associate’s degree or higher in hotel/restaurant management or a related field, or at least five years of experience in a comparable food service program with at least two years in a management role.
Military food service experience may substitute if the individual reached paygrade E-6 or higher, served at least two years at that grade, and managed a galley serving more than 150 personnel.
Current ServSafe Manager Certification is required.
Demonstrated experience managing food service operations in institutional or military environments.
Responsibilities
Serve as the central point of contact with the Contracting Officer and Contracting Officer’s Representative.
Direct, manage, and supervise all food service operations, personnel, and subcontracted support.
Ensure full compliance with statement of work requirements, Coast Guard regulations, sanitation standards, and applicable federal, state, and local laws.
Oversee staffing levels, schedules, labor mix, and personnel qualifications to ensure uninterrupted service.
Plan and coordinate special events, premium meals, and operational changes as directed by the Contracting Officer’s Representative.
Ensure timely submission of required deliverables, including staffing plans, employee lists, Quality Control Plan, internal control plans, and reports.
Implement and enforce Quality Control, Operational Internal Control, and Cash Control Plans.
Lead corrective actions in response to inspections, discrepancies, or customer feedback.
Chair internal coordination meetings and attend required Government meetings.
Position Title: Project Manager – Full Food Services Location: USCG Sector Corpus Christi, TX
Key Responsibilities
Serve as the central point of contact with the Contracting Officer (KO) and Contracting Officer’s Representative (COR).
Direct, manage, and supervise all food service operations, personnel, and subcontracted support.
Ensure full compliance with SOW requirements, Coast Guard regulations, sanitation standards, and applicable federal, state, and local laws.
Oversee staffing levels, schedules, labor mix, and personnel qualifications to ensure uninterrupted service.
Plan and coordinate special events, premium meals, and operational changes as directed by the COR.
Ensure timely submission of all required deliverables, including staffing plans, employee lists, QCP, internal control plans, and reports.
Implement and enforce Quality Control, Operational Internal Control, and Cash Control Plans.
Lead corrective actions in response to inspections, discrepancies, or customer feedback.
Chair internal coordination meetings and attend all required Government meetings.
Minimum Qualifications
Associate’s degree (or higher) in hotel/restaurant management or a related field OR
Minimum of five (5) years of experience in a comparable food service program, with at least two (2) years in a management role.
Military food service experience may substitute if the individual reached paygrade E-6 or higher, served at least two (2) years at that grade, and managed a galley serving 150+ personnel.
Current ServSafe Manager Certification (required).
Demonstrated experience managing food service operations in institutional or military environments.