Blackstone Consulting Project Manager in Ventura, California

Description/Job Summary

General Responsibilities

The principal responsibility of a Project Manager is ensuring that the company provides service that meets or exceeds the contract requirements.

Basic Qualifications

  • Bachelor degree in business management, hospitality management, or the equivalent.

  • 5 years experience in managing food service operations including relevant experience of managing military locations.

  • Within the past ten years, five years of experience within a large volume food service facility serving complete meals.

  • High School graduate, Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.

  • ServSafe certification required.

  • Must have solid work ethics.

  • Good reading and writing skills; excellent interpersonal and communicative skills.

  • Ability to interpret government contracts and make appropriate application.

  • Experience*

  • Minimum three years related Food Service/Quality Control experience with a major culinary institution, a large institutional food service operation or the military.

  • Demonstrated knowledge and competency in managing food services, labor, budget, and other resources.

  • Must be able to prepare employee schedules, work efficiently on computer, communicate with customers, express oneself with customers, vendors and employees.

  • Exchange information, occasionally will assist with removing objects weighing up to 50 pounds from one location to another.

(Specific experience requirements may vary with each contract.)

Specific Responsibilities

  • Provide management oversight of the Food Service Operations at the dining facility(ies.)

  • Coordinate cooperation and support between dining facilities including cross-utilization of labor resources.

  • Ensure compliance with the Building/Equipment Cleaning Plans.

  • Physically inspects all dining facilities on a scheduled basis, in coordination with QCM inspection schedules.

  • Establish and maintain a close working relationship with the customer contract supervisor, Installation Food Advisor, and dining facility managers. Verbally and in writing, respond to client request for information and meetings in a timely manner.

  • Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.

  • Prepare work schedules in accordance with contract requirements.

  • Ensure that employees comply with all safety regulations in accordance with contract requirements. Perform monthly safety training.

  • Provide all relevant training.

  • Provide mid-year and annual performance reviews.

  • Additional Responsibilities*

  • Understands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce.

  • Understand and follow employee handbook, policy and procedures, and payroll requirements.

  • Comply with all HACCP standards.

  • Manage the workforce in a fair and consistent manner.

  • Understand and oversee cash management and control operations.

  • Physical Demands*

  • Lift and carry up to 50 lbs.

  • Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP.

  • Some bending and stooping.

  • The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.

Nothing in this job description restricts management s right to assign or reassign duties and responsibilities to this job at any time.