The Dining Facility (DFAC) Manager oversees the daily operations of a dining facility, ensuring all standards are met or exceeded in order to provide quality service to the customer.
(Typical duties include the following, although specific duties vary by assignment or contract)
- Provide oversight, supervision, leadership training, and direction to all company and subcontractor food service employees
- Manages basic support services and accompanying labor force for assigned location.
- Manages a small team of U.S. nationals supervising skilled, semi-skilled foreign and local nationals.
- Ensure that all requirements are met as defined in the Performance Work Statement
- Ensure effective use of resources to achieve highest standards of service to client specifications in production and adherence to Continuity of Operations (CONOPS) Menu or deviations as authorized by the government
- Ensure compliance with client and company health, safety, and food sanitization regulations
- Maintain all DFAC financial records in accordance with contract, Army Food Management Information System (AFMIS), and military requirements/regulations
- Maintain excellent verbal and written communications with the client, Site Manager, and Project/Regional Food Service Managers
- Prepare daily production schedules and weekly subsistence orders in AFMIS
- Ensure proper receipt, storage, inventory, and security of all subsistence delivered to DFAC
- Ensure correct security of all assigned government property/equipment
- Perform other duties as assigned
Knowledge & Skills
- Knowledge of AFMIS, Subsistence Total Order and Receipt Electronic System (STORES) food service software, and Prime Vendor applications
- Shall be knowledgeable and supervise all aspects of assignment of qualified personnel, scheduling workload, developing programs and procedures to satisfy customer requirements, coordinating with on-base support, preparing official correspondence, evaluating improvement suggestions, and knowledge of chain of command and protocol.
- Excellent English communication skills and ability to interact effectively with customers and other personnel
- Knowledge of foodservice and sanitation standards in a contingency environment
- Good leadership and organizational skills
- Additional knowledge/skills may vary by contract or assignment
Experience & Education
- Requires eight (8) years of food services experience within the past ten (10) years.
- At least five (5) years supervisory experience at the unit manager or assistance manager level, of which three years shall have been in managing cafeteria-style or multi‐entrée operations providing complete meal services (breakfast, lunch and dinner.)
- A Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of E-6 or above may be substituted for the three years of management experience.
- ServSafe Certified (40-hour management course)
- Additional experience/education may vary by contract or assignment
Physical Requirements/Working Environment
- Ability to stand for long periods of time such as ten (10) to twelve (12) hours, bend, kneel, and reach to store/retrieve supplies
- Ability to lift, carry, and push supplies and boxes up to 50 pounds
- Good vision, reading ability, wrist movements, and physical feeling to operate food service equipment
- Ability to talk and hear well to instruct employees and assist dining facility customers
- Position requires shift work, days and nights
- Living and working conditions at assignment location could be remote and uncomfortable
- Long hours, exposure to weather and hazardous conditions
- Personnel should be aware of moving on short notice and under adverse conditions
- Ability to travel domestically and internationally