Infraservices
Job Summary: The Food Service Manager is responsible for planning, coordinating, and overseeing all aspects of the Company’s food service operations during routine activities and storm deployments. This role ensures the delivery of high-quality, safe, and timely food services, while maintaining cost efficiency and operational excellence.
Essential Duties and Responsibilities:
· Ensure the Company provides safe and high-quality food during deployments within the established timeline and budget
· Identify and onboard reliable food vendors while building long-term strategic partnerships
· Lead, train, and inspire food service leadership and support personnel, building a culture of accountability and growth
· Develop comprehensive food service and logistical plans tailored to storm and emergency response events
· Plan menus that meet nutritional standards, dietary restrictions, and operational needs
· Explore and drive new revenue opportunities within food services
· Collaborate in defining equipment and supply requirements for food services
· Conduct regular quality control and food safety inspections to exceed compliance requirements
· Ensure strict compliance with all local, state, and federal health and safety regulations
· Manage supply ordering, vendor coordination, and inventory control with precision
· Oversee cost tracking, financial reporting, and administrative processes tied to food operations
· Assist with shift scheduling and workforce management during deployments
· Other responsibilities as assigned to support company growth and mission success
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty mentioned satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required.
Education:
· High school diploma, general education degree (G.E.D.), or related trade school education
Experience:
· Five years’ experience in food service or catering supervision
· Experience working in large-scale food service operations, such as hotels, cafeterias, or base camps
· Knowledge of food safety and sanitation regulations (HACCP, OSHA, and local health codes) and best practices; must have or obtain and maintain ServSafe Manager Certification
· Experience managing a team in a fast-paced food service environment
· Experience in meal planning, inventory control, and budget management
· Familiarity with order tracking, vendor coordination, and food purchasing processes
· Preferred knowledge of U.S> Army Food Program
· Preferred knowledge of USDA Forestry 14-day meal plan
Technical Skills:
· Computer and Microsoft Office proficiency
Soft Skills:
· Highly organized and detail oriented
· Ability to prioritize and manage multiple tasks in high-pressure, fast-paced environments
· Strong verbal and written communication skills
· Team oriented with the ability to lead and work collaboratively across departments
· Analytical thinker with sound judgment and effective problem-solving abilities
· Deep understanding of catering logistics, food hygiene, and event planning
Physical Requirements:
· Must be able to pass pre-employment screening that includes background and drug testing
· Must have a valid driver's license and a driving record that meets Company requirements
· Ability to sit and work at a computer workstation for extended periods (6–8 hours per day)
· Ability to stand, walk, and lift during events or deployments
· Ability to withstand various environmental conditions, such as heat, cold, or humidity, depending on the location this includes exposure to hot or humid areas such as kitchens
· Ability to comply with hygiene and safety standards, including wearing proper PPE (i.e., gloves, aprons, hairnets)
· Ability to safely handle cleaning chemicals and disinfectants
· May be required to work long and unpredictable hours
· Ability to travel up to 20% of the time, including short notice travel. Travel includes local site travel or national travel depending on business needs.