Food Services Senior Manager - Coulee City

Job DetailsJob Location: · Colville Fuels Admin - Nespelem, WA 99155 · Position Type: · Full Time · Education Level: 2 Year Degree · Salary Range: · $78, $118,163.14 Salary · Travel Percentage: · Up to 50% · Job Shift: · Day · Job Category: · Retail · CLOSING DATE: · Open Until ...

Job description

Job DetailsJob Location:
Colville Fuels Admin - Nespelem, WA 99155

Position Type:
Full Time
Education Level: 2 Year Degree

Salary Range:
$78, $118,163.14 Salary

Travel Percentage:
Up to 50%

Job Shift:
Day

Job Category:
Retail


CLOSING DATE:
Open Until Filled, weekly reviews


SALARY:
$78,775.42 to $118, $98,469.28 Midpoint)


REPORTS TO:
Chief Executive Officer


LOCATION:
Nespelem, WA


Summary:

The Food Services Senior Manager at Colville Fuels LLC serves as the senior leader responsible for the strategic direction, oversight, and growth of the company's food service operations across multiple business locations.

As a member of the Executive Leadership Team, this position ensures food service strategies are aligned with the organization's mission, vision, and values.

The Food Services Senior Manager oversees program development, daily operations, vendor management, staff training, financial management, and customer experience to deliver high-quality and profitable food service offerings.

This role requires adaptability to diverse environments, strong management skills, and dedication to safety, sanitation, and brand standards.


Essential Functions:

Strategic Planning and Execution:
Serve as a member of the company's Executive Leadership Team.
Collaborate with the Executive Leadership Team to align food service strategies with organizational objectives.
Develop and implement goals, objectives, and action plans related to food services and delivery.
Track and analyze key performance indicators (KPIs) to inform strategic decisions.
Contribute to organizational expansion by planning for new service models, additional locations, or expanded catering/food delivery options.


Operations Management:
Direct daily operations of foodservice programs across multiple convenience store locations.
Provide mentorship, support, and direction to food service managers and team leads throughout the organization.
Ensure compliance with health, safety, sanitation, and food handling regulations.
Monitor food preparation, storage, and service for quality and consistency.
Oversee inventory, ordering, and product rotation to minimize waste and maximize freshness.
Maintain equipment in good working order, coordinating repairs as needed.
Menu and Program Development
Develop and update food and beverage offerings aligned with customer preferences and market trends.
Introduce seasonal promotions, limited-time offers, and value-driven meal solutions.
Ensure menu items meet company brand standards for quality and presentation.
Evaluate sales performance and adjust product mix to drive profitability.


Staff Leadership and Training:
Oversee and guide food service managers and store-level staff on food preparation, safety, and customer service standards.
Provide ongoing coaching to improve operational efficiency and service quality.
Ensure proper staffing levels are maintained to meet customer demand.
Promote a culture of safety, teamwork, and accountability.


Financial Management:
Manage budgets, food costs, and labor expenses to achieve profitability goals.
Analyze sales data and identify opportunities for category growth.
Negotiate with food and beverage suppliers for quality products at competitive prices.
Implement cost-control measures while maintaining quality standards.


Customer Experience and Brand Growth:
Ensure foodservice programs align with the company's brand identity and customer expectations.
Monitor customer feedback and implement improvements as needed.
Support store-level promotions, marketing campaigns, and community engagement initiatives.
Drive innovation to maintain competitive foodservice offerings.
Other duties as assigned.


QualificationsMinimum Qualifications:

•     Bachelor's degree in food service management, culinary arts, hospitality, or a closely related field, AND at least five (5) years of progressively responsible experience in foodservice or quick-service restaurants (QSR), preferably in a multi-entity environment, at least two (2) of which must be in a supervisory or managerial role; OR, 
•     Associate's degree in food service management, culinary arts, hospitality, or a closely related field, AND at least seven (7) years of progressively responsible experience in foodservice or quick-service restaurants (QSR), preferably in a multi-entity environment, at least two (2) of which must be in a supervisory or managerial role; OR, 
•     Nine (9) years of progressively responsible experience in food service or quick-service restaurants (QSR), preferably in a multi-entity environment, at least two (2) of which must be in a supervisory or managerial role. 
•     Advanced knowledge of food safety, sanitation, and health regulations.
•     Demonstrated experience with inventory management, menu development, and cost-control practices.
•     Strong organizational, communication, and analytical skills.
•     Must successfully clear extensive criminal history, financial, employment, and reference checks for suitability. 
•     Must possess and maintain a valid Washington State driver's license and be eligible for the company's vehicle insurance coverage.

Preferred Qualifications:

•     Experience working within a tribal or community-based organization.
•     Advanced experience in program development, food and beverage merchandising, and supplier negotiation.
•     Familiarity with tribal governance, values, and community engagement.
•     Food safety certification.

Physical Demands / Work Environment:

•     Combination of office work (planning, reporting, vendor communications) and active presence in foodservice and retail areas.
•     Must be able to lift 40 pounds. 
•     Frequent interaction with store staff, customers, suppliers, and regulatory agencies.
•     Exposure to kitchen and food preparation areas, including heat, cold storage, cooking equipment, and cleaning chemicals.
•     Requires adherence to food safety, sanitation, and workplace safety standards at all times.
•     Willingness and ability to frequently travel to various store locations as needed.
•     Willingness and ability to attend in-state and out-of-state trainings.