Warrior Restaurant Assistant Manager

POSITION SUMMARY

RESPONSIBILITIES

• 1. Overseeing Operations of the Warrior Restaurant: The AWM oversees the daily Warrior Restaurant operations and is charged with providing high-volume, timely, and appetizing meals for Government soldiers. The AWM ensures that the planned meals are properly prepared, ensures compliance with Army recipes, implements specific meal and field feeding requests, maintains appropriate inventory, prepares for, and follows through on Warrior Restaurant inspections, manages leftover food, and communicates with the WRM, Area Manager, Assistant Project Manager, and the Project Manager.
• 2. Managing and Supervising Employees: The AWM is responsible for the day to-day management and supervision of approximately 20 to 60 employees, including head cooks/first cooks, second cooks, cooks' helpers, data entry clerks, ration clerks, headcounters/cashiers, Warrant Restaurant attendant shift leaders, and Warrior Restaurant attendants. This supervision includes providing input to the WRM on staffing levels, directing work, evaluating performance, providing training and counseling, recommending and imposing discipline/transfers/termination, and assessing/ensuring compliance with local, state, and federal laws.

3. Budget, Cash, and Inventory Control Responsibilities

• The AWM assists with the management of the Warrior Restaurant's budgets, including the subsistence account (ensuring the restaurant is not underspending or overspending), inventories, planning/cost menus, expendable/non-expendable supply usage, and efficient utilization of productive man hours. The AWM reviews and reconciles inventory sheets, assesses/resolves discrepancies, collects and verifies cash received, and safeguards funds.
• 4. Managing Quality Control: In the absence of the WRM, the AWM is responsible for quality control at the Warrior Restaurant, including ensuring that appropriate items are being served, the food's appearance and taste are acceptable, the serving line is set up to specifications, food is served on time and at the proper temperature, food is replenished as needed, and that clean-up is completed in accordance with contract and company standards. The AWM must also prepare for planned and unannounced inspections by Government quality assurance evaluators, accompany the evaluator during the inspection, and follow through on any noted deficiencies and recommendations.
• 5. Managing Employee and Customer Relations: The AWM shares responsibility with the WRM for maintaining positive employee relations at the Warrior Restaurant, communicating policies, implementing corrective action where necessary, and responding to employee concerns, complaints, and workplace injuries. The AWM also interfaces with Government personnel and is expected to maintain and foster positive relations with such personnel.
• 6. Effective Communication: Must be able to communicate effectively with other staff members and Warrior Restaurant patrons.
• 7. Compliance with Government Regulations: The AWM must be familiar with and comply with all applicable rules and regulations applicable to food services, including AR 30-22, TB MED 530, and the Company's contract with the Government.

OTHER FUNCTIONS

BENEFITS

• We provide a comprehensive benefits package offering various healthcare needs that include: Health, Dental & Vision coverage and paid time off

Job Description

Key Responsibilities

• Assist in overseeing daily restaurant and dining facility operations.
• Supervise, coach, and develop team members to achieve performance goals.
• Ensure compliance with food safety, sanitation, and company standards.
• Manage staffing, scheduling, attendance, and labor efficiency.
• Support inventory control, food service operations, and customer satisfaction initiatives.
• Maintain a clean, safe, and professional work environment.

Qualifications

• Minimum 3 years of management experience in restaurant, hospitality, food service, or dining facility operations.
• Strong leadership, communication, and problem-solving skills.
• Experience managing employee performance, scheduling, and training.
• Knowledge of food safety and sanitation requirements.
• Proficiency with Microsoft Office applications.

Preferred Qualifications

• Experience working in a military dining facility (DFAC) environment.
• Knowledge of AFMIS (Army Food Management Information System) is highly preferred.
• ServSafe Certification or equivalent food safety certification.

Benefits

• Competitive pay
• Health, dental, and vision benefits
• Paid time off
• Career growth and development opportunities

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