POSITION SUMMARY
The Food Services Director is responsible for overseeing all aspects of food services at First Baptist Atlanta (FBA), including budget management, menu planning, staff leadership, and catering events. This role ensures high-quality service, compliance with health standards, and operational efficiency, all while aligning with the mission and values of the church and fostering a positive, collaborative team culture.
QUALIFICATIONS
Spiritual & Personal Requirements:
Must align with the beliefs, values, and mission of FBA
Must be a current member of FBA or enrolled in First Class, or willing to become a member within the first three months of employment
Demonstrates leadership with integrity, professionalism, and Biblical principles
Education & Experience:
High school diploma required; bachelor’s degree or culinary degree preferred
Proven experience in food service management, preferably in a church or religious organization
Experience managing multi-concept food services with similar-sized facilities and staffing levels
ServSafe Certified
Skills & Abilities:
Commitment to healthy food concepts and nutrition, with related background or training in nutrition
Strong organizational, time management, and prioritization skills
Exceptional verbal, written, and presentation communication skills
Proficiency in Microsoft Office Suite (Outlook, Word, Excel)
ESSENTIAL FUNCTIONS
Stewardship & Budget Management:
Manage the annual Food Services Ministry budget, monitoring expenses and suggesting cost-saving measures
Oversee the procurement of food and kitchen equipment, ensuring responsible stewardship of resources
Food Services Leadership & Innovation:
Plan and manage weekly menu for FBA staff, ensuring smooth communication of lunch selections
Provide creative and innovative leadership for food and beverage services
Operational Management:
Supervise the daily provision and service of lunch for 60-70 FBA staff members
Oversee coffee services and Sunday meal plans for various ministries
Manage event food services, ensuring all catering and event-related food needs are met
Quality Control & Compliance:
Ensure food preparation complies with health and sanitation standards
Maintain cleanliness in all food service areas to ensure a safe and sanitary environment
Staff Management & Development:
Supervise and motivate all Food Services staff, fostering a positive team culture
Evaluate staff performance, training, and attendance; manage scheduling and time-off approvals
Vendor & Financial Management:
Maintain vendor relationships and ensure the best pricing and quality of services
Oversee invoicing, chargebacks, and accounts payable within the Food Services department
Catering & Event Coordination:
Manage on-site catering events and coordinate with external vendors when necessary
Red Carpet Standard (H.E.A.R.T.):
Embrace and embody the church's Red Carpet Standard (H.E.A.R.T.), setting an example for others and inspiring all Food Services personnel to do the same
ADDITIONAL DUTIES
Policy & Procedure Development:
Develop and implement food service policies and procedures, identifying areas for improvement
Active Church Involvement:
Become an active, tithing church member of FBA
Other Duties as Assigned:
Perform additional tasks as needed to support the church and food services operations