Food Court Manager

Job Responsibilities

The Food Court Manager is responsible for overseeing food court operations, ensuring compliance with Navy food service standards, maintaining sanitation and safety protocols, and providing high-quality meal services. This role requires leadership, organizational skills, and expertise in food service management to deliver exceptional operation standards. Key responsibilities include, but are not limited to:

• Managing daily operations of the food court to ensure smooth and efficient food service delivery.
• Supervising food service staff, scheduling shifts, monitoring performance, and providing ongoing training to meet Navy food service standards.
• Maintaining compliance with Navy accounting systems and protocols, including accurate reporting and financial documentation.
• Ensuring all food preparation is executed to the highest standards, adhering to Navy guidelines and customer requirements.
• Monitoring sanitation and safety standards, including compliance with formal sanitation training protocols.
• Providing leadership and oversight to maintain a clean, organized, and aesthetically pleasing food court environment.
• Managing inventory control, overseeing the procurement of food, supplies, and materials to maintain adequate stock levels.
• Collaborating with stakeholders to develop menus that are nutritious, cost-effective, and appealing.
• Reviewing feedback from customers and staff to optimize service delivery and resolve any operational issues proactively.
• Preparing and overseeing operational reports, including accounting records, sales data, and performance metrics for leadership review.

Minimum Requirements

• A minimum of five (5) years of experience in Navy food service management.
• Demonstrated knowledge of Navy accounting systems and food service compliance.
• At least one (1) year of formal education in food service preparation.
• Formal training in sanitation practices and relevant safety protocols.
• Exceptional organizational and leadership skills to manage both daily operations and long-term strategic initiatives.
• Excellent communication skills, with the ability to act as a liaison between staff, customers, and stakeholders.
• Ability to successfully pass contract medical requirements and maintain compliance for the duration of deployment.
• Must be able to obtain and maintain facility credentials/authorization.

Preferred Qualifications

• Prior experience in an austere OCONUS (Outside the Continental United States) environment with a multi-national workforce.
• Valid country driver’s license.
• Country visa (as required in line with the U.S. Department of State Foreign Clearance Guide).
• Advanced knowledge of Navy-specific food service policies, inventory management systems, and health standards.
• Experience delivering food service training and providing mentorship to diverse teams.
• Familiarity with military or government dining facility operations and processes.