DFAC 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.
• 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.
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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.
• We are an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.

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