Facilities Officer (餐饮管理方向）

工作职责:

Position Overview This role is responsible for overseeing all aspects of food service operations within a facility;campus;or commercial setting. This includes managing food safety;inventory;staff;vendor relationships;and ensuring compliance with health regulations. The role ensures high-quality food offerings;cost-effective operations;and an excellent customer experience.

Key Responsibilities

• Food Safety & Compliance:Ensure strict adherence to local;state;and federal health and safety regulations (e.g.;HACCP;FDA Food Code). Conduct regular inspections and audits of food storage;preparation;and service areas. Maintain up-to-date certifications (e.g.;ServSafe Food Protection Manager Certification).
• Operations Management:Oversee daily food service operations;including meal planning;production scheduling;and service execution. Monitor food quality;portion control;presentation;and consistency across all outlets. Implement and enforce standard operating procedures (SOPs) for kitchen and service staff.
• Inventory & Cost Control:Manage purchasing;receiving;storage;and rotation of food and supplies. Track inventory levels to minimize waste and prevent stockouts. Analyze food costs;labor expenses;and budget performance; recommend adjustments to improve margins.
• Staff Supervision:Recruit;train;schedule;and evaluate kitchen and service personnel. Foster a positive;inclusive;and safety-focused work environment. Address performance issues and ensure adequate staffing levels during peak times.
• Vendor & Stakeholder Relations:Build and maintain relationships with suppliers and contractors. Negotiate contracts and pricing to achieve cost-efficiency without compromising quality. Collaborate with clients;tenants;or internal departments to align food services with broader operational goals.
• Customer Experience:Gather and act on customer feedback to enhance menu offerings and service delivery. Introduce innovative concepts (e.g.;seasonal menus;dietary accommodations;sustainability initiatives).

Qualifications

• Bachelor’s degree in Hospitality Management;Culinary Arts;Business Administration;or related field (or equivalent experience).
• Minimum 3–5 years of experience in food service management;preferably in corporate;institutional;or multi-unit environments.
• Valid Food Protection Manager Certification (e.g.;ServSafe).
• Strong knowledge of food safety protocols;inventory systems;and labor laws.
• Proficiency in MS Office and food service management software (e.g.;NutriK;MarketMan;or similar).
• Excellent leadership;communication;and problem-solving skills.

Preferred Attributes

• Experience in sustainability practices (e.g.;waste reduction;composting;local sourcing).
• Familiarity with diverse dietary needs (e.g.;allergen-free;vegan;halal;kosher).
• Background in facilities or workplace services within a commercial real estate or corporate setting.

Note: Specific duties may vary based on the size and type of operation (e.g.;office campus;healthcare facility;university;or corporate headquarters).

任职条件:

Same as above