Description/Job Summary

Dining Facility Manager

Basic Qualifications

Education

• High school graduate, Associate or Bachelor degree in business management, hospitality management, or equivalent is preferred.

• Must be ServSafe certified.

• Must have solid work ethics.

• Must be able to read, write, and speak English fluently

Skill(s)

• Good management and customer service skills.

• Proficient in AFMIS or equivalent computer software.

• Good oral and written communication skills.

• Ability to interpret government contracts and make appropriate application.

• Communicate with employees, customers and vendors in the running of the facility.

• Determine the necessary staffing levels required to smoothly run the facility.

• Must be able to monitor staff, walk the facility and inspect foods, employees, and general setup.

Experience

• Minimum three years working as a manager or assistant manager with a major culinary institution, a large institutional food service operation or the military.

• Demonstrated knowledge and competency in managing food services, labor, budget and other resources.

General Responsibilities

Provide management oversight of the dining facility. Ensure contract compliance and performance.

Specific Responsibilities

• Assume duties of the Project Manager in his/her absence.

• Coordinate cooperation and support between dining facilities, if applicable, including cross-utilization of labor resources.

• Ensure compliance with the Building/Equipment Cleaning Plans.

• Physically inspects all dining facilities on a scheduled basis, in coordination with the Project Manager and QCM inspection schedules.

• Establish and maintain a close working relationship with the customer contract supervisor, Installation Food Advisor.

• Respond verbally and/or in writing to client request for information and meetings in a timely manner.

• Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.

• Develop work schedules in accordance with contract requirements.

• Manage food ordering process.

• Provide all relevant training to employees.

• Provide mid-year and annual performance reviews.

Physical Requirements

• Occasionally move about inside the office to access file cabinets, office machines, etc.

• Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.

• Lift and carry up to 50 lbs.

• Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements. Discusses with Dining facility Manager the overall running of the dining facility and recommends changes to be made.

• Some bending and stooping.

Additional Responsibilities

• Understands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce.

• Understand and follow Company employee handbook, policy and procedures, and payroll requirements.

• Comply with all HACCP standards.

• Manage the workforce in a fair and consistent manner.

• Understand and oversee cash management and control operations.

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.