Project Manager

Serve as the central point of contact with the Contracting Officer (KO) and Contracting Officers Representative (COR).

Direct, manage, and supervise all food service operations, personnel, and subcontracted support.

Ensure full compliance with SOW requirements, Coast Guard regulations, sanitation standards, and applicable federal, state, and local laws.

Oversee staffing levels, schedules, labor mix, and personnel qualifications to ensure uninterrupted service.

Plan and coordinate special events, premium meals, and operational changes as directed by the COR.

Ensure timely submission of all required deliverables, including staffing plans, employee lists, QCP, internal control plans, and reports.

Implement and enforce Quality Control, Operational Internal Control, and Cash Control Plans.

Lead corrective actions in response to inspections, discrepancies, or customer feedback.

Chair internal coordination meetings and attend all required Government meetings.

Associates degree (or higher) in hotel/restaurant management or a related field OR

Minimum of five (5) years of experience in a comparable food service program, with at least two (2) years in a management role.

Military food service experience may substitute if the individual reached paygrade E-6 or higher , served at least two (2) years at that grade, and managed a galley serving 150+ personnel .

Current ServSafe Manager Certification (required).

Demonstrated experience managing food service operations in institutional or military environments.