Food Services Manager

Eagle Pass, TX, USA|Onsite

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development opportunities

performance bonuses

Job Description

Team Housing Solutions is a dynamic company specializing in providing exceptional temporary lodging services to organizations deploying teams across the United States and globally. The company distinguishes itself by building flexible, on-demand housing solutions through strategic partnerships with property owners, asset managers, and third-party providers. This approach drives cost efficiency and operational agility for clients, making Team Housing Solutions a trusted leader in the temporary lodging industry. The company prides itself on its mission to deliver superior lodging experiences by leveraging streamlined systems, impeccable service, and a collaborative spirit that respects the contributions of its dedicated team members, supply partners, and clients alike.

The Food Services Manager role at Team Housing Solutions is a pivotal position responsible for leading all facets of daily restaurant and food service operations. This role is designed for a proactive leader who can ensure an exceptional customer experience, promote operational efficiency, and drive financial success. The manager oversees staff management, food quality, safety compliance, budgeting, and customer satisfaction, fostering a positive and high-performing team culture. This role requires an individual capable of managing the delicate balance between customer service excellence and operational rigor. The Food Services Manager collaborates closely with kitchen teams, handles customer interactions with professionalism, and implements innovative strategies to elevate the dining experience. By maintaining a clean, safe, and welcoming environment, the manager ensures both employees and guests enjoy a superior atmosphere.

Additionally, the Food Services Manager is entrusted with enforcing health and safety regulations, managing inventory, and collaborating with vendors to support smooth operations. They lead recruitment, training, and supervision of staff, while also providing coaching and mentorship to encourage professional growth. Financial stewardship is a core component of the role, involving budget management, cost analysis, revenue forecasting, and the implementation of cost-control strategies. The position demands a blend of leadership, operational expertise, and customer service skills to ensure that the restaurant operates efficiently and profitably. This role is based on-site, requiring presence during operational hours and flexibility to work evenings, weekends, and holidays as needed. The Food Services Manager's ability to adapt and deliver in a fast-paced environment is essential to the success of the team and the satisfaction of guests.

Job Requirements

Associate's degree in culinary arts, hospitality management, business administration or related field
proven leadership experience in food service industry
excellent communication and customer service skills
knowledge of health and safety regulations
proficiency in restaurant management software and POS
ability to work flexible hours including evenings, weekends and holidays
strong organizational skills and attention to detail
capability to multitask in a fast-paced environment
financial management and budgeting experience
ability to handle challenging situations calmly and professionally

Job Qualifications

Associate's degree in culinary arts, hospitality management, business administration or related field
proven experience as a general manager or in a similar leadership role within the food service industry
strong leadership skills with ability to motivate and manage diverse teams
excellent customer service and communication skills
in-depth knowledge of food and beverage operations including service standards and front and back of house operations
strong problem-solving and decision-making abilities
ability to work under pressure and handle challenging situations with composure
proficiency in using restaurant management software and POS systems
knowledge of health and safety regulations and compliance standards
flexibility to work evenings, weekends and holidays
attention to detail and ability to multitask in a fast-paced environment
proficient in financial management, budgeting and cost-control techniques

Job Duties

Oversee day-to-day operations to ensure smooth functioning of the restaurant including consistency in service, quality, safety, and compliance
maintain a clean, safe and welcoming environment for employees and guests
collaborate with kitchen staff to ensure timely food preparation and quality control
handle customer feedback, complaints and resolve issues promptly and professionally using de-escalation techniques
implement strategies to enhance the dining experience and promote repeat business
monitor and maintain cleanliness, organization, and appearance of the dining area
manage inventory for front of house supplies and coordinate with vendors
implement and enforce health and safety regulations including food handling and sanitation
work with management to develop menu updates
monitor and analyze trends and make recommendations
interact with customers, provide personalized service, and handle special requests
maintain a welcoming and friendly atmosphere
ensure guest satisfaction through exceptional customer service
enforce standard operating procedures (SOPs) for front-of-house and customer service
ensure compliance with health and safety regulations, food handling and sanitation standards
conduct regular cleanliness and hygiene inspections
train staff on safety procedures and maintain health inspection documentation
recruit, train, and supervise employees including hiring, scheduling, and performance management
create staff schedules with adequate coverage
conduct performance evaluations and provide feedback
train staff in service standards, product knowledge and proper serving techniques
foster a positive and inclusive work environment
motivate staff to deliver excellent customer service
provide coaching and mentorship
conduct staff meetings to communicate goals and policies
execute training programs on nutrition, culinary innovation, food safety, and cost management
develop training programs focusing on product knowledge, service techniques and upselling
manage annual budgets including revenue forecasts and cost control
monitor financial performance and implement profitability strategies
analyze sales trends and customer preferences
implement pricing strategies and promotions
monitor inventory levels and implement cost-control measures
control labor and supply costs while maintaining quality
stay updated with industry trends and best practices