Food Services Manager
Reports To: TBD
FLSA Status: Exempt
Schedule: Full-Time, Monday–Friday (typically 6:30 AM–2:30 PM; hours may vary based on catering demands and operational needs)
Position Summary
The Food Services Manager is responsible for overseeing all food service operations within the organization, including café services, boxed lunch catering, internal cafeteria meal service, and special food orders. This position ensures high-quality food production, safe and compliant kitchen operations, and efficient service delivery while supporting the organization’s mission as a Community Rehabilitation Program (CRP) serving individuals with disabilities.
This role requires strong operational leadership, the ability to develop and implement systems, and the capacity to train and manage a diverse staff with varying skill levels. The Food Services Manager must demonstrate sound judgment, adaptability, and resilience in a fast-paced environment with competing priorities.
Essential Duties & Responsibilities
Food Service Operations
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Oversee daily operations of café, catering, boxed lunch production, and internal cafeteria meal service
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Ensure consistent quality, presentation, and timeliness of all food products
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Supervise meal preparation, portioning, packaging, and delivery processes
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Maintain a clean, safe, and compliant kitchen environment that meets health inspection standards
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Ensure adherence to all food safety policies, sanitation procedures, and regulatory requirements
Catering & Café Management
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Plan, organize, and execute boxed lunch orders and catering services
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Coordinate daily café service for guests, staff, and program participants
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Manage scheduling and workflow to meet fluctuating order volume and demand
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Ensure excellent customer service and responsiveness to internal and external clients
Systems & Process Development
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Develop, implement, and improve operational systems, workflows, and kitchen procedures
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Conduct ongoing assessment of efficiency and recommend process improvements
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Establish structure and accountability within food service operations and assistant management roles
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Train staff on standardized procedures and task execution
Financial & Administrative Responsibilities
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Conduct monthly inventory of food, supplies, and equipment
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Track receipts, invoices, and purchasing documentation
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Collaborate with finance on budgeting, cost control, and reporting
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Utilize POS system to run reports, track sales, and monitor operational data
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Monitor food, labor, and operational expenses and identify opportunities for cost containment and efficiency
Staff Leadership & Training
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Supervise, train, and provide direction to food service staff and assistant manager(s)
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Maintain the skills and availability necessary to provide direct vocational coaching and participant support during staffing shortages, training periods, or operational needs
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Conduct task analysis and skill-based training as needed
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Participate in interdisciplinary team (IDT) meetings and provide performance input when appropriate
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Foster a respectful, structured, and professional work environment
Vendor & Community Relations
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Communicate effectively with vendors regarding pricing, orders, delivery schedules, and product issues
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Maintain positive relationships with suppliers and service providers
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Ensure timely ordering and delivery of food service supplies and inventory
Compliance & Program Support
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Support vocational rehabilitation and habilitation goals for individuals participating in work programs
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Ensure compliance with CRP program requirements and documentation standards
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Participate in required trainings including CPR, First Aid, and food safety certifications
Physical Requirements
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Ability to stand, walk, and perform physical activity for extended periods
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Ability to lift, carry, and move up to 50 pounds
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Frequent bending, reaching, and kitchen-related physical tasks
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Ability to work in hot, fast-paced kitchen environments
Work Environment
This position operates in a commercial kitchen, café, and vocational program setting serving individuals with varying support needs. The environment may be fast-paced and requires flexibility, problem-solving, and strong interpersonal skills.
The Food Services Manager must be able to remain calm and effective in a dynamic environment with changing priorities, staffing challenges, and fluctuating customer demand.
Additional Duties
This job description is not intended to be an exhaustive list of all responsibilities. Additional duties may be assigned as necessary to support organizational needs.
Employment is at-will and does not constitute a contract of employment.
Qualifications
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High school diploma or GED required; college coursework in hospitality, business, psychology, social work, or related field preferred
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Minimum of 3–5 years of food service management or supervisory experience preferred
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Experience working with individuals with disabilities or in vocational rehabilitation settings preferred
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Strong leadership, communication, and organizational skills
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Ability to develop systems, manage processes, and improve operational efficiency
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Experience with POS systems and basic financial tracking required
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Ability to obtain and maintain WV Food Handler’s Permit and Food Manager Certification (ServSafe or equivalent)
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Must possess a valid driver’s license and maintain a satisfactory driving record to support catering deliveries and operational supply needs
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Must successfully pass WVCares criminal background investigation
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Ability to communicate professionally with staff, clients, vendors, and leadership
