Temporary DFAC Manager "Camp Parks"

Blackstone Consulting, Inc.•Dublin, CA

About The Position

The DFAC Manager directs work in a cafeteria-style dining facility and is responsible for the contract’s overall performance in meeting specified standards. The role provides oversight of a dining facility that includes managers and 35–45 employees. The manager oversees food service operations, coordinates support and labor across dining facilities, monitors cleaning and safety compliance, inspects facilities, and maintains working relationships with corporate and client representatives. The role also manages budgets, schedules, workforce training, cash controls, and employee practices in accordance with contract requirements, company policies, and applicable standards.

Requirements

Five years of experience within the past seven years managing cafeteria-style or multi-entrée operations that provide complete breakfast, lunch, and dinner service, including at least three years at the supervisory level.
Sanitation and Food Safety certification obtained within the past four years.
Demonstrated knowledge and competency in managing food services, labor, budgets, and other resources.
Ability to interpret government contracts and apply them appropriately.
Ability to lift and carry up to 50 pounds.
Ability to walk, stand, and move about the kitchen and dining facility, and to bend and stoop.
Ability to occasionally move around an office to access file cabinets and office machines.
Ability to operate a computer and office productivity equipment, including a calculator, copy machine, fax machine, and computer printer.

Nice To Haves

10–15 years of U.S. Army or U.S. Air Force food service experience.
A Bachelor of Science or Bachelor of Arts in food management may substitute for two years of the five years of management experience.
Three to five years of military food service experience may be credited as management experience.

Responsibilities

Provide management oversight of food service operations at the dining facility.
Coordinate cooperation and support between dining facilities, including cross-utilization of labor resources.
Ensure compliance with Building/Equipment Cleaning Plans.
Physically inspect dining facilities on a scheduled basis in coordination with QCM inspection schedules.
Maintain close working relationships with the corporate office, client contract supervisor, Installation Food Advisor, and dining facility management team.
Respond to client requests for information and meetings verbally and in writing in a timely manner.
Maintain budget controls for inventory, supplies and equipment ordering, and labor costs.
Prepare work schedules in accordance with contract requirements.
Ensure employees comply with safety regulations and oversee and/or conduct monthly safety training.
Oversee and/or provide relevant training.
Understand OSHA requirements, labor relations under the Collective Bargaining Agreement, and employment law as they relate to workforce management.
Follow the BCI Employee Handbook, policies and procedures, and payroll requirements.
Comply with HACCP standards.
Understand and oversee cash management and control operations.
Manage the workforce fairly and consistently.