Job Description

General Responsibilities:

The principal responsibilities of the Dining Facility Manager are to provide management oversight of the dining facility; ensure contract compliance and performance; determine necessary staffing levels; communicate with employees, customers and vendors; monitor staff; walk the facility and inspect foods, employees, and general setup.

Specific Responsibilities:

• Provide management oversight of the dining facility staff.
• Ensure contract compliance and performance.
• Ensure compliance with the Building/Equipment Cleaning Plans.
• Oversee inspections of dining facility on a scheduled basis, in coordination with Quality Control Management (QCM) inspection schedules.
• Establish and maintain a close working relationship with the site management to include the Military personnel in charge.
• Verbally and in writing, respond to client request for information and meetings in a timely manner.
• Support and maintain budget controls for supply inventory
• Manage labor budgets
• Confirm work schedules are developed in accordance with contract requirements.
• Ensure that employees comply with all safety regulations in accordance with contract requirements.

Additional Responsibilities:

• Understands OSHA requirements, labor requirements, and employment law as it relates to managing the workforce.
• Develop work schedules in accordance with contract requirements.
• Ensure that all relevant training is provided to employees.
• Manage the workforce in a fair and consistent manner
• Comply with all HACCP standards.
• Understand and oversee cash management and control operations.

Qualifications

Basic Qualifications

• Within the past ten years, preference for five years’ experience in managing cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch and dinner), and at least three years of that experience at the manager or assistant manager level.
• Associate or Bachelor of Science or Bachelor of Arts in business management, food management, hospitality management, or equivalent is preferred.
• Sanitation and Food Safety certification within the past four years.
• Proficient in food service inventory tracking software.
• Demonstrated knowledge and competency in managing food services, labor, budget and other resources.
• Ability to interpret government contract and make appropriate applications.

Physical Requirements

The person in this position needs to 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
• Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP
• Some bending and stooping

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