Do you feel called to serve in a Christian Ministry?
Do you want to serve where you make a difference in the lives of others?
Are you looking for a life-changing work experience?
If so, consider joining us at the Atlanta Mission, where we provide life-transforming experiences for everyone that joins our team: employees, clients, donors, and volunteers. We serve over 1000 men, women, and children every day by providing food, shelter, clothing, counseling, vocational and spiritual guidance. We get to experience and witness radical life transformations.
The Dining Services Manager plays a critical role in our ministry, ensuring quality and nutritious meals within a nurturing and compassionate setting. This role is instrumental in cultivating an atmosphere where trust is fostered among our clients. The individual in this role is tasked with providing leadership, planning, development, and comprehensive management of food service operations across four locations, ensuring each client is served with utmost care and professionalism.
Essential Duties And Responsibilities:
Leadership:
- Provides vision, direction, and development for team execution
- Manages food service operations across all facilities, ensuring compliance with state guidelines
- Supervises all Dining Services staff, and oversees volunteers, and clients
- Provides training on sanitation, cooking, and health inspection standards for compliance
Quality:
- Maintains food quality and dining experience
- Reviews client feedback and implements improvement strategies
Food Production/Cooking/Dietary Planning:
- Meets diverse nutritional needs and safety standards for various dietary restrictions
- Oversees menu and recipe creation for nutrition and client satisfaction
- Manages donated food utilization and inventory to minimize waste
Facilities and Equipment:
- Ensures kitchen facilities and equipment are in good working order
- Addresses maintenance issues promptly and recommends equipment purchases or repairs
Purchasing and Inventory:
- Manages food and supply ordering within budget and program
- Maintains relationships with vendors and food banks, exploring new donation opportunities
Compliance, Regulation and Reporting:
- Adheres to all relevant laws and quality standards) health inspections, ServSafe, OSHA, etc)
- Keeps and reports necessary records and statistics
Budgeting:
- Operates within budget, managing expenditures and negotiating purchases