Supervisor- Food Service- Great Falls, MT

Primary Duties And Responsibilities

• Supervises the day to day operations effectively and efficiently to ensure the work is performed in accordance with the contract.
• Ensures TRDI employees, subcontractors, and vendors comply with all contractual requirements and all government regulations.
• Is point of contact with the Government and shall have the authority to act or make decisions for the organization on all matters pertaining to the contract; except for amending or modifying material aspects (i.e. price, scope of work, etc.).
• Supervises and maintains Quality Control and Safety Program in accordance with contract requirements and Federal, State, and Local regulations.
• Manages and maintains a contract budget and reviews processes for efficiency.
• Schedules personnel, reviews and approves time cards, manages inventory of supplies, equipment, and vehicles.
• Sets and guides employee expectations, reviews and counsels, establishes and implements process improvement plans, and ensures adherence of the company policies and procedures.
• Executes Employee Performance Evaluations through the payroll system within appropriate time frames.
• Ensures standard work practices are followed for safety and provides training for operating equipment and vehicles, use of supplies, and the requirements of the performance work statement.
• Responsible for analyzing and maintaining the contract AbilityOne Ratio requirements through the proper work scheduling of direct disabled employee hours vs non-disabled employee hours.
• Responsible for completion of Limitation & Accommodation Quarterly Reports for each AbilityOne employee.
• Serve as facilitator for the AbilityOne interview process and obtain medical documentation in coordination with the AbilityOne department.
• Execute reports, inspections and logs as required by the contract.
• Provide field information and specifications to prepare estimates for new work added or deleted to the contract.

Qualifications And Requirements

• OSHA 30 hour General Industry course or ability to acquire certification within 30 days of employment.
• Strong interpersonal skills.
• Ability to communicate orally and in writing in a clear and concise manner.
• Ability to effectively delegate and develop team members.
• Ability to maintain confidentiality of information.
• Ability to make decisions and solve problems while working under pressure.
• Detail oriented and strong organizational skills.
• Strong Business Acumen.
• Basic knowledge of local, state and federal employment laws and procedures.
• Basic knowledge of wage and hour laws.
• Must have ServSafe Food Manager Certification.
• Must be able to Work a Flexible Work Schedule.
• Extensive working knowledge of Microsoft Office Package (i.e. Excel, PowerPoint, Word, etc.).