Food Court Manager

Job Responsibilities

• 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.