Food Services Manager (OCONUS)

*** This position is contingent upon contract award ***

SOSi is looking for a Food Services Manager to oversee labor forces and the use of resources to meet food services requirements of the food services task order of the Life Support Services (LSS) Contract.

• Manage a dining facility that serves at least 3,000 patrons per day.
• Develop and implement a monthly menu plan that accommodates regulations with respect to nutritional value, variety, and cultural preferences.
• Manage an efficient food ordering, receipt, storage, and issue program.
• Manage the maintenance of an impeccable food safety and hygiene program.
• Assure the dining facility is appropriately staffed each day. Manage food service workforce.
• Prepare reports for monthly internal and customer reviews.
• Manage patron comment and suggestion program.

• Bachelor’s degree in hotel/restaurant management, food service management or related field or technical/vocational school or culinary school.
• Serve-Safe accredited at the managerial level. Other relevant certifications such Food Protection Manager certification (FPMC) or Foodservice Management Professional (FMP) Accreditation are desirable.
• 10 years’ experience managing related food services operations, with a minimum of 5 years in large and complex operations greater than $10 Million in annual operations.
• Experience, particularly in the range of $100 Million or more is highly desirable.
• Experience in high volume settings such as busy restaurants, catering companies, mall food courts, hotel banquet halls or institutional settings to be equipped for the demand of serving 2,000 to 4,000 people daily is imperative.
• Must be able to optimize kitchen layout space to fit high demand needs.
• Must be able to plan menus effectively and align food production with the needs of the current population in Doha. This includes proper inventory management to reduce food spoilage such as rotating stock of perishable items. Must show detailed knowledge of managing food waste.
• Must identify and understand the cause of food waste in operations such as overproduction, spoilage, and plate waste.
• Train staff effectively of the importance of managing food waste while also meeting daily/weekly service goals.
• Ensure that operations aim for a Food Cost Percentage of 30% or lower.
• Proven leadership abilities with a track record of effectively managing teams and projects to successful outcomes.
• Experience leading multidisciplinary teams and fostering a collaborative work environment is essential.

• Living and working conditions at the assignment location could be remote and uncomfortable.
• Long hours, exposure to weather and hazardous conditions.
• Personnel should be aware of moving on short notice and under adverse conditions.

SOSi is an equal employment opportunity and affirmative action employer. All interested individuals will receive consideration and will not be discriminated against on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, or protected veteran status. SOSi takes affirmative action in support of its policy to advance diversity and inclusion of qualified individuals who are minorities, women, protected veterans, and individuals with disabilities.