Dining Facility Manager

Blackstone Consulting, Inc.

2d

About The Position

Provide management oversight of the dining facility. Ensure contract compliance and performance.

Requirements

• High school graduate, associate or bachelor’s 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.
• 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

Responsibilities

• 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 BCI employee handbook, policy and procedures, and payroll requirements.
• Comply with all HACCP standards.
• Understand and oversee cash management and control operations.
• Manage the workforce in a fair and consistent manner.
• Maintain and strive to exceed the standards and lead by example.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED