Maryland: On Site Operations Director at Revolution Foods in Cheverly, MD

Revolution Foods
Washington D.C. On Site Operations Director
Position Description

Organizational Overview
Revolution Foods www.revolutionfoods.com launched in 2006 with the vision that all children will have access to nutritious, tasty food to support the development of healthy minds and bodies. Our mission is to dramatically improve the food and food service experience in schools in order to reduce obesity and improve health, education and wellbeing for students in communities across the United States. Revolution Foods provides schools with a comprehensive and robust meal solution that nurtures the bodies and minds of students. Using many natural and organic products from healthy food suppliers such as Whole Foods, our meals are home-style, kid friendly, and made with care. Our more than 800 person staff is incredibly hard working and dedicated to our mission; everyone pitches in where needed to make sure the kids we serve get high-quality healthy meals delivered to their schools each day.  Headquartered in Oakland, California, currently Revolution Foods serves more than 120,000 meals a day in Northern California, Southern California, Denver, Houston, New Jersey, and the Washington D.C. area.  Revolution Foods is now planning a launch into the Chicago and New Orleans markets and has plans for growth into other markets in the near future.

This position will be headquartered in Cheverly, Maryland.

Summary
Revolution Foods is seeking an Operations Director to manage and ensure operational excellence at multiple school site locations that Revolution Foods serves in the DC Public Schools (DCPS) system. The On Site Operations Director will oversee all aspects of service, participation maintenance and increase, P & L, compliance of regulations, and staff training and leadership on the DCPS foodservice relationship. This position is fully accountable and directly involved in P & L management & performance, retail foodservice, food handling and customer service in all serviced schools. The scope of foodservice includes the preparation, merchandising, and face-to-face service at school site locations and includes breakfast, snack, and lunch/supper service in all schools. The Operations Director will inspect food upon delivery for quality, quantity and temperature control and is responsible for providing team training and instruction to ensure excellent customer service while interacting with our school partners on a daily basis. Primary functional responsibilities include daily school account management and preparedness, verification of product quality, assurance of individual school maintenance of all administrative duties such as edit checks, temperature logs, packing slips and production records. The Operations Director will assist the schools staff in proper receiving and administrative recording of product deliveries, storage and handling, wrap/label/date process compliance, and ensuring proper tracking of delivery quantities. Additional duties entail onsite menu printing, POS data function training and data tracking, supplies ordering, HACCP form training and compliance, daily waste tracking accuracy, labor schedule monitoring and assurance of daily labor cost controls. The Operations Director will be accountable for all reporting requirements to the Market Office in Cheverly relative to time sheets, HR reports, vacation/sick time off requests, labor & waste reports, as well as employee status and performance issues relative to performance expectations and requirements. Additionally the Operations Director will help Revolution Foods evaluate the service model for national expansion and play a role in creating and defining best practices for launch of this platform nationwide.

Responsibilities will include, but are not limited to:

School Partnership and Business Development

• Consistent communication with school service staff, school leadership (when applicable) school account managers and culinary center personnel with respect to excellence in performance
• Prepare weekly presentations for tracking and reporting our progress to date
• Effectively communicate to Management any issues or concerns that may affect customer satisfaction, food safety or quality
• Manage the orders for each DCPS school, ensuring the highest student satisfaction, food safety or quality
• Follow protocol in keeping DCPS foodservice leadership apprised of any and all action steps to build satisfaction or to address any situations that arise
• Manage the orders for each school, ensuring the highest student satisfaction, lowest waste, and most stringent compliance regulations

Resource planning and payroll

• P&L management across sites with strong focus on increased participation of students in all meal programs served at the school site, waste reduction, effective labor management, and accurate POS records/input
• Works with the Office Manager to ensure time records and payroll are submitted on a bimonthly basis

Human Resources

• Teach, train and coach onsite staff in high performance customer service and Revolution Foods healthy meal nutrition education
• Evaluate employee performance regularly, giving direct feedback to team members on a timely basis. Create growth plans for high performers and improvement plans for low performers on team
• Creation and accurate maintenance of Time-Sheets, HR Reports, Vacation/Sick requests, Labor & Waste reports as well as employee status and performance issues
• Establish a culture of respect, hard work, consistency and effective communication with all team members

Operations

• Ensure food quality standards by showing a commitment to quality from retherm to presentation of the final meal
• Prepare accurate monthly invoice for Revolution Foods’ controller to submit to schools
• Maintain a participation journal at each site to explain any deviation from usual participation
• Maintain a food safe environment, complying with State, Federal and Revolution Foods food safety policies while training and enforcing the use of all safety forms and procedures
• Maintain consistency in following meal/menu Meal Assembly Cards, ingredient knowledge & food quality & presentation standards
• Work dynamically with Culinary Team to ensure all requirements of special programs are met (e.g. FFVP, HAS, Special International Menu Days)
• Support preventive maintenance on all equipment and advise management when repair or maintenance is needed. Logs and reports equipment repair needs to ensure quick repair and functionality of equipment in all facilities

Successful candidates will possess:

1. Relentless commitment to operational excellence
2. Experience in multi-unit management, driving results across many locations simultaneously
3. Ability to communicate to all stakeholders all action steps, goals, and results
4. Outstanding attention to detail, organizational skills and ability to manage multiple tasks/deadlines
5. Ability to work independently, strong analytical and problem-solving skills
6. Proven management skills including recruitment/hiring, training, and coaching of staff
7. Demonstrated creativity, resourcefulness, and good judgment in building relationships and teamwork
8. Demonstrated ability to take initiative with little direction, balanced with a willingness to ask questions and seek collaboration from peers and support team
9. Analytical problem solving skills with the ability to read and understand a situation, then identify key weak points and enact a plan to correct them with little direction
10. Ability to learn and execute the operation of kitchen equipment in a safe, efficient manner
11. Ability to adhere to company developed Good Manufacturing Practices by maintaining a clean, organized, hazardous free work environment and work stations
12. Adherence and culture setting to a safety first environment
13. Commitment to abiding by the company “Green” waste, compost and recycling program where applicable.
14. Commitment to following all company policy and procedures as outlined in the Employee handbook
15. Performs other duties, as assigned, and follows through on requests in a timely manner
16. Knowledge and proper utilization of small wares, including but not limited to scoops, scales, cutters, foil and thermometers (analog and digital)

Qualifications:

1. 5-7 years multi-unit management and oversight, ideally in a school or contract institutional environment
2. 5-7 years P&L accountability experience in a multi-unit foodservice environment
3. The ability to train, manage and lead teams to ensure Best in Class service, performance and attitude
4. 5-7 years retail foodservice merchandising and a-la-carte service experience, including point of sale and cash management experience
5. Strong interpersonal and communication skills: able to work well with others and participate as part of a team
6. Dynamic management style and high-energy approach to retail foodservice operations excellence
7. Demonstrated ability to lead up to 5 direct reports
8. Able to lift 50 pounds and stand for extended periods of time
9. Strong attention to detail with ability to read and speak fluent English.
10. Advanced computer skills including working knowledge of Excel and Powerpoint.
11. Intermediate to strong computer and math skills
12. Commitment to the Revolution Foods mission that all children will have access to nutritious, tasty food to support the development of healthy minds and bodies
13. A positive attitude and ability to motivate, inspire and positively communicate goals and objectives to our global network of team members
14. ServSafe certification mandatory

TO APPLY

Qualified candidates are required to submit a resume and thoughtful cover letter.

Revolution Foods is an Equal Opportunity Employer.