GENERAL DESCRIPTION:

Directs Managed Accounts without a Food Service Manager and supports account with Food Service Managers. May help supports vended accounts if assigned. Assists the Food Service Manager/Lead in the accounts with all issues, problems and concerns. Responsible for sales operation activities and developing opportunities for the accounts. Maintains regular communication with the first level client.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Responsible for day to day support of the client and the food service employees in accounts with no Food Service Manager.
• Supports account were there is a Food Service Manager.
• Works with and provides recommendations to, the District Manager in the evaluation of labor costs of assigned accounts
• Acts as a liaison between the customer and the company to ensure service levels are being met for all assigned accounts and all issues are being addressed.
• Reviews on-site inventories to ensure that the overages/shortages are being managed correctly.
• Participates in the opening of new and existing accounts to include set-up, training and staffing.
• Provides assistance, training, and information to the client before, during and after an Administrative Review conducted by the States.
• Monitors accounts for compliance with federal, state, and local regulations and makes recommendations accordingly.
• Monitors the accounts for compliance with Food Safety and the HACCP plan.
• Monitors the accounts for proper cooking procedures to guarantee the high quality of the meals.
• Monitors production records to ensure their completion and accuracy. Extracts pertinent information that signals problems or concerns.

COMPETENCIES:

• Relationship Building – ability to form relationships
• Analytical – basic mathematical skills allowing for analyzation of P&Ls.
• Leadership – ability to communicate direction and achieve results.
• Professionalism – ability to have a professional appearance and discussion.
• Integrity – the ability and willingness to uphold ethical standards and comply with all state and federal laws and company policies and procedures.
• Client/Customer Focus –understand client satisfaction and why it is important.
• Technology Competency – ability to use Microsoft Excel, PowerPoint, Word, and other financial software.
• Knowledge – understanding food regulations.

QUALIFICATIONS AND EDUCATION REQUIREMENTS:

• College Degree preferred, but not required
• Other Certificate/Licenses may be required
• 2 years Food Service Management Experience

INTERESTED EMPLOYEES SHOULD COMPLETE AN “INTERNAL POSTING APPLICATION FORM” (copies may be obtained from manager). FORMS SHOULD INCLUDE A COPY OF A CURRENT RESUME OUTLINING COMPLETE WORK HISTORY.

COMPLETED FORMS SHOULD BE RETURNED TO YOUR MANAGER.

About Elior NA

Elior North America enhances people’s lives through culinary innovation and a commitment to providing exemplary service. Our family of companies, with more than 18,000 employees, provides food services and catering to over 1,500 client accounts in five industry segments across the continental United States. We are proud to be the fifth largest culinary management company in the country and excited to be the fastest growing organization in the industry.

We focus on three ingredients for success to differentiate Elior from our competitors and position our company as a disruptor in the markets we serve. To support our ingredients for success and drive our mission and values, we need talented team members throughout our family of companies.

Do you have what it takes to be a part of the company that is, “Small enough to care…and…Big enough to make a difference”?

View video about Elior North America here

Elior North America is an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status.