Job Description
General Responsibilities:
The principal responsibilities of the DFAC Manager are to direct work within the cafeteria-style dining facility and be responsible for overall performance of the contract to meet the specified performance standards; with oversight of a dining facility that includes managers and 35-45 employees.
Basic Qualifications:
- The preferred candidate will have 10-15 years U.S. Army or U.S. Air Force food service experience.
- Within the past seven years, 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 supervisory level.
- Bachelor of Science or Bachelor of Arts in food management may be substituted for two years of the five years of management experience.
- Three to five years’ experience in Military food service may be credited as management experience for this position.
- Sanitation and Food Safety certification within the past four years.
- Demonstrated knowledge and competency in managing food services, labor, budget and other resources.
- Ability to interpret government contracts and make appropriate application.
Specific Responsibilities:
- Provide management oversight of the Food Service Operations at the dining facility.
- Coordinate cooperation and support between dining facilities 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 QCM inspection schedules.
- Establish and maintain a close working relationship with the corporate office, client contract supervisor, Installation Food Advisor, and dining facility management team.
- Verbally and in writing, respond to client request for information and meetings in a timely manner.
- Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.
- Prepare work schedules in accordance with contract requirements.
- Ensure that employees comply with all safety regulations in accordance with contract requirements. Oversee and/or perform monthly safety training.
- Oversee and/or provide all relevant training.
Additional Responsibilities:
- Understands OSHA requirements, Labor relations (Collective Bargaining Agreement), and employment law as it relates to managing the workforce.
- Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements.
- Comply with all HACCP standards.
- Understand and oversee cash management and control operations.
- Manage the workforce in a fair and consistent manner.
Physical Demands
- 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
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.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
#ind
Qualifications
General Responsibilities:
The principal responsibilities of the DFAC Manager are to direct work within the cafeteria-style dining facility and be responsible for overall performance of the contract to meet the specified performance standards; with oversight of a dining facility that includes managers and 35-45 employees.
Basic Qualifications:
- The preferred candidate will have 10-15 years U.S. Army or U.S. Air Force food service experience.
- Within the past seven years, 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 supervisory level.
- Bachelor of Science or Bachelor of Arts in food management may be substituted for two years of the five years of management experience.
- Three to five years’ experience in Military food service may be credited as management experience for this position.
- Sanitation and Food Safety certification within the past four years.
- Demonstrated knowledge and competency in managing food services, labor, budget and other resources.
- Ability to interpret government contracts and make appropriate application.
Specific Responsibilities:
- Provide management oversight of the Food Service Operations at the dining facility.
- Coordinate cooperation and support between dining facilities 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 QCM inspection schedules.
- Establish and maintain a close working relationship with the corporate office, client contract supervisor, Installation Food Advisor, and dining facility management team.
- Verbally and in writing, respond to client request for information and meetings in a timely manner.
- Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.
- Prepare work schedules in accordance with contract requirements.
- Ensure that employees comply with all safety regulations in accordance with contract requirements. Oversee and/or perform monthly safety training.
- Oversee and/or provide all relevant training.
Additional Responsibilities:
- Understands OSHA requirements, Labor relations (Collective Bargaining Agreement), and employment law as it relates to managing the workforce.
- Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements.
- Comply with all HACCP standards.
- Understand and oversee cash management and control operations.
- Manage the workforce in a fair and consistent manner.
Physical Demands
- 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
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.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
#ind
Job Description
General Responsibilities:
The principal responsibilities of the DFAC Manager are to direct work within the cafeteria-style dining facility and be responsible for overall performance of the contract to meet the specified performance standards; with oversight of a dining facility that includes managers and 35-45 employees.
Basic Qualifications:
- The preferred candidate will have 10-15 years U.S. Army or U.S. Air Force food service experience.
- Within the past seven years, 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 supervisory level.
- Bachelor of Science or Bachelor of Arts in food management may be substituted for two years of the five years of management experience.
- Three to five years’ experience in Military food service may be credited as management experience for this position.
- Sanitation and Food Safety certification within the past four years.
- Demonstrated knowledge and competency in managing food services, labor, budget and other resources.
- Ability to interpret government contracts and make appropriate application.
Specific Responsibilities:
- Provide management oversight of the Food Service Operations at the dining facility.
- Coordinate cooperation and support between dining facilities 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 QCM inspection schedules.
- Establish and maintain a close working relationship with the corporate office, client contract supervisor, Installation Food Advisor, and dining facility management team.
- Verbally and in writing, respond to client request for information and meetings in a timely manner.
- Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.
- Prepare work schedules in accordance with contract requirements.
- Ensure that employees comply with all safety regulations in accordance with contract requirements. Oversee and/or perform monthly safety training.
- Oversee and/or provide all relevant training.
Additional Responsibilities:
- Understands OSHA requirements, Labor relations (Collective Bargaining Agreement), and employment law as it relates to managing the workforce.
- Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements.
- Comply with all HACCP standards.
- Understand and oversee cash management and control operations.
- Manage the workforce in a fair and consistent manner.
Physical Demands
- 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
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.
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.
#ind
Shift
Varied shifts applied
