Assistant DFM-BLSADF

Blackstone Consulting, Inc.•Chaparral, NM

About The Position

The Assistant Dining Facility Manager provides management oversight of the dining facility, ensures contract compliance and performance, and supports the facility’s day-to-day operations. The assistant manager assumes the Dining Facility Manager’s duties during their absence, manages food ordering, ensures compliance with Building/Equipment Cleaning Plans, and provides relevant employee training. The role also involves workforce management, cash management and control, and compliance with applicable food safety, labor, employment, and OSHA requirements. Flexible hours are required.

Requirements

Must be ServSafe certified.
Must have solid work ethics.
Good management and customer service skills.
Proficiency in AFMIS or equivalent computer software.
Good oral and written communication skills.
Ability to interpret government contracts and apply them appropriately.
Ability to communicate with employees, customers, and vendors in the operation of the facility.
Minimum three years of experience 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.
Understand OSHA requirements, labor requirements (including union and Wage Determination), and employment law as they relate to workforce management.
Comply with all HACCP standards.
Able to lift and carry up to 50 pounds.
Some bending and stooping.

Nice To Haves

High school graduate, associate degree, or bachelor’s degree in business management, hospitality management, or equivalent is preferred.

Responsibilities

Provide management oversight of the dining facility.
Ensure contract compliance and performance.
Assume the Dining Facility Manager’s duties in their absence.
Ensure compliance with Building/Equipment Cleaning Plans.
Manage the food ordering process.
Provide relevant training to employees.
Understand and oversee cash management and control operations.
Manage the workforce in a fair and consistent manner.
Monitor staff and inspect food, employees, and the general facility setup.
Determine staffing levels needed to operate the facility smoothly.
Discuss facility operations with the Dining Facility Manager and recommend changes.
Stand, walk, inspect, and reassign staff as necessary to meet facility requirements.