J.1 Key Personnel.pdf
PDF 133 KB Posted
- Attached to
- U. S. Senate Dirksen Ground Level Food Services Federal contract opportunity
- Solicitation number
- AOCSSB23R0060
- Issued by
- Architect of the Capitol
About this file
This document outlines key personnel requirements for food services at the U.S. Senate Dirksen building. It seeks candidates for General Manager and Kitchen Manager positions to oversee food service operations. The General Manager will be responsible for budget management, safety and sanitation programs, employee and client relations, and staff development. Qualifications include customer service skills, supervisory experience, problem solving abilities, and food safety certifications. The Kitchen Manager will lead back-of-house culinary staff, inspect kitchen areas, manage food inventory, and require culinary and leadership qualifications as well as food safety certifications. Both roles indicate additional duties beyond those listed. The related federal contract opportunity is for food services at the U.S. Senate Dirksen building being solicited by the Architect of the Capitol, with no further details provided.
View the file
Other files for this federal contract opportunity
Show all 22
On GovTribe
Work with this file on GovTribe
- Download the original file
- Contacts named in this file
- Similar government files
- Ask GovTribe AI about this file
Text version
J.1 KEY PERSONNEL |
General Manager
The successful candidate will be responsible for maintaining the account in accordance with the approved budget while meeting client expectations. Conduct safety, sanitation, and maintenance programs. Maintain excellent relationships with employees, guests, and client as well as other departments within the operation. Promote the professional growth and development of the entire team. Additional responsibilities include but not limited to the following:
Qualifications:
• Customer Service focused
• Supervisory, scheduling, training, and coaching skills
• Effective problem solving and conflict management skills
• Ability to multi-task as well as stay on task and concentrate with constant interruptions
• Food purchasing, food costs and inventory control
• Ability to create budgets, flash reports, financial targets, and forecasts
• Must be knowledgeable on HACCP controls along with proper storage and use of food
• ServSafe or Department of Health certification a plus
J.1 KEY PERSONNEL |
Kitchen Manager
The successful candidate will be responsible for leading back-of-house staff including Line Cooks, Prep Cooks and Dishwashers before, during and after meal service. Inspect the kitchen to ensure everything is organized and sanitized appropriately. Take inventory of how much food was sold each week and adjust ingredient orders accordingly. Additional responsibilities include but not limited to the following:
Qualifications:
• Customer Service focused
• A strong base of culinary knowledge
• Leadership skills
• Interpersonal skills
• Conflict resolution
• Attention to detail
• Financial understanding
• ServSafe or Department of Health certification a plus
| General Manager |
| Qualifications: |
Kitchen Manager
File details come from the government source that posted it. Updated .