DFAC Manager

Blackstone Consulting, Inc.•El Paso, TX

1d•Onsite

About The Position

The DFAC Manager provides management oversight of the dining facility, ensuring contract compliance and performance. This role involves assuming duties of the Project Manager in their absence, coordinating cooperation between dining facilities, and ensuring compliance with cleaning plans. The manager will physically inspect dining facilities, establish and maintain relationships with the customer contract supervisor and Installation Food Advisor, and respond to client requests in a timely manner. Key responsibilities include maintaining budget controls, developing work schedules, managing the food ordering process, providing employee training, and conducting performance reviews.

Requirements

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.
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.
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.
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.

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.
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.