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Director, Food Services

2 months ago

Tampa, United States Feeding Tampa Bay Full time
POSITION TITLE: Director of Food Services

REPORTS TO: Chief Operating Officer

STATUS: Exempt

LOCATION: Mostly On-Site

SALARY RANGE: $81,400.00 to $101,700.00

COMPANY OVERVIEW

Focused on uplifting our neighbors toward long-term sustainability, Feeding Tampa Bay nourishes human potential by providing access to food and then leveraging that access to connect those we serve with empowering resources. With a commitment to end hunger in our region by 2025, our work is driven by the desire to create health and capability in every family, child, and senior we serve.

At Feeding Tampa Bay, we are on a united path to transform our community. We thoughtfully drive change while embracing and celebrating our collective impact, as well as the impact of each individual.

If you'd like to learn how you can make an impact as part of our dedicated team in the Director of Food Services role, we want to hear from you

SUMMARY

We are currently in search of a talented Food Service Director to lead our exciting new food service ventures at Feeding Tampa Bay's new Causeway Center If you have a passion for food service leadership, we invite you to apply.

In the role of Director of Food Services, you will oversee catering and contract meal services at Feeding Tampa Bay. This includes orchestrating catered events at Causeway Hall and managing meal contracts throughout our 10-county region. Collaborating closely with our Chief Operating Officer, you will help shape the direction of our catering services and pursue contracts for meal vending. Additionally, you'll work in tandem with our culinary team to craft delectable meals and experiences as we expand into our brand-new facility and enhance our community outreach.

In this pivotal role, you will be instrumental in driving revenue growth and ensuring client satisfaction. Whether it entails menu development alongside our culinary experts or orchestrating seamless event operations, your leadership will be paramount to our success.

Furthermore, you will be responsible for spearheading our contract bidding process, from identifying opportunities to contract negotiation. Working closely with our leadership team, The Director of Food Services will uphold our standard of excellence in meal production and neighbor service. You will play a key role in ensuring we deliver delicious, nutritious meals that align with our mission and values.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
  • Communicate with the management and leadership team to ensure all teams in the organization are aware of organizational matters and changes
  • Cost-effectively manage activities in alignment with the annual budget
  • Develop and manage the overall food service budget, including cost control for catering and contract meal operations
  • Develop disaster response meal preparation plans and collaborations internally and with external entities
  • ServeSafe Manager Certified and maintains the highest standards for food safety and sanitation, adhering to all health regulations.
  • Manage inventory control and purchasing for both catering and contracted meal operations.
  • Manage catering operations, ensuring exceptional customer service and high-quality food for events of all sizes.
  • Ability to work collaboratively with the Culinary Operations team and other departments.
  • Oversight of ensuring all annual reviews, mid-year check-in, and development dialogues are conducted timely. (As applicable as department grows)
  • Lead the catering sales process, generating leads, building client relationships, and securing new catering contracts.
  • Develop creative and innovative catering menus tailored to different event themes, budgets, and dietary needs.
  • Manage catering proposals, contracts, and pricing strategies.
  • Oversee catering operations during events, ensuring seamless execution and exceptional guest service.
  • Coordinate and supervise contracted catering staff and servers for events.
  • Maintain strong relationships with preferred vendors and suppliers.
  • Lead the identification and research of potential meal contract opportunities, aligning with the company's growth strategy.
  • Develop and lead the bid process for meal vending contracts, ensuring compliance with all regulations and presenting competitive proposals.
  • Collaborate with the culinary team to create customized meal plans that meet the specific needs and budget of each client and/or contract.
  • Negotiate contract terms to achieve mutually beneficial agreements with clients.
  • Manage pricing strategies and cost control measures to ensure profitability.
  • Deliver persuasive presentations to client decision-makers, effectively communicating the value proposition of contracting with Feeding Tampa Bay for food services.
  • Oversee the transition and implementation of new contracts, ensuring a smooth onboarding process.
  • Analyze contract performance and identify areas for improvement.
  • Manage and analyze the department dashboard.
  • Stay abreast of industry trends and best practices in food service, catering, and event management.
  • Ability to work evenings and weekends as necessary.
  • Provide recommendations to the COO on process improvement.
Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION and/or EXPERIENCE
  • Minimum 5 years of experience in a food service leadership role, including experience with catering and/or meal vending operations
  • Bachelor's degree in Hospitality Management, Culinary Arts, or a related field (preferred), food bank experience a plus
  • Detail-oriented and highly organized with a strong commitment to quality and service excellence
  • Strong understanding of RFP processes, and contract negotiation
  • Proven success in menu planning, recipe development, and cost control
  • Strong understanding of food safety and sanitation regulations
  • Comfortable and proficient with speaking and presenting in public
  • Ability to communicate with culturally diverse groups
  • Superior customer service skills and strong team player and peer relationships
  • Must be able to prioritize workflow while motivating and leading staff
  • Excellent oral and written communication, organizational, and interpersonal skills
  • Proven track record of exceeding client expectations and achieving sales goals
  • Ability to manage multiple priorities and deadlines in a fast-paced environment
  • Computer skills required: Microsoft Office and Google Suite
  • Proficiency in gathering, interpreting, and evaluating data to identify patterns and trends
  • Commitment to understanding and supporting FTB's mission