Business Manager (Kitchen) NF-04

Defense Logistics Agency • Richmond, VA

4d • Onsite

About The Position

This position is located at DLA Richmond, Virginia, and manages a large franchise restaurant kitchen. The Business Manager oversees food production operations, including purchasing, receiving, preparation, and presentation of food products in a timely manner and according to established recipes. The role is responsible for consistency in food and service, controlling budgeted food and kitchen labor costs, and maintaining proper inventories.

The manager provides instructions and direction to support an efficient food production operation, ensures proper handling, maintenance, and storage of items, and conducts management reviews of patron food production programs to identify problems and initiate corrective measures. The role also monitors procurement of supplies and equipment. The ability to obtain and maintain an ANSI-accredited Food Protection Manager Certification within the first six months is required, as is completion of franchise training and protection of franchisor proprietary information.

Requirements

• Work experience managing or directing activities of a full-service, franchise-style restaurant.
• Ability to obtain a Food Protection Manager Certification through an ANSI-accredited agency within the first six months of employment and maintain it.
• Complete franchise training as required in operating manuals.
• Sign a Non-Disclosure Statement safeguarding franchisor proprietary information.
• Meet qualification, eligibility, and background requirements, including a Tier 1 background investigation and required pre-employment checks.
• Provide a resume of two pages or less that clearly demonstrates relevant experience, skills, knowledge, and abilities.
• Submit experience managing or directing a full-service franchise restaurant on the resume at the time of application.

Nice To Haves

• Minimum two years of experience as a General Manager or Kitchen Manager in a full-service franchise restaurant concept is preferred.

Responsibilities

• Manage a large franchise restaurant kitchen.
• Oversee food production, including purchasing, receiving, preparation, and timely presentation of food products according to established recipes.
• Ensure consistency in food and service to increase sales.
• Maintain budgeted food and kitchen labor costs and proper inventories.
• Provide instructions and direction necessary to operate an efficient food production operation.
• Ensure proper handling, maintenance, and storage of items.
• Review patron food production programs to identify problems and initiate corrective measures.
• Monitor procurement of supplies and equipment.

Benefits

• Professional development opportunities, including training, education, and certification programs.
• Access to some on-base facilities, including fitness centers and libraries.
• Regular full-time and part-time employees are eligible for health and life insurance, 401(k) and retirement plans, paid personal time off, and federal holidays.
• NAF flexible employees may participate in the NAF 401(k) plan; some may also be eligible for health insurance.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed