Ft. Devens DFAC Manager

Blackstone Consulting • Fort Devens, MA

1d

About The Position

The Dining Facility Manager is responsible for the day-to-day operations of the dining facility and directs its employees. The role oversees food service operations, coordinating support among dining facilities and cross-utilizing labor resources as needed. The manager maintains close working relationships with the customer contract supervisor and responds to client information requests and meeting requests in a timely manner. The position also manages inventory, supplies, equipment ordering, labor costs, employee schedules, safety compliance, and cleaning plans.

Requirements

• Five years of experience managing food service operations within a large-volume food service facility serving complete meals.
• At least three years of related food service or quality control experience with a major culinary institution, large institutional food service operation, or the military.
• Experience successfully managing cafeteria-style or multi-entrée operations, including government or large-institution cafeteria operations providing breakfast, lunch, and dinner to more than 300 customers per sitting.
• Experience using automated systems to order, issue, and inventory supplies and plan daily food operations.
• Demonstrated knowledge and competency in managing food services, labor, budgets, and other resources.
• Ability to prepare employee schedules.
• Ability to work efficiently on a computer.
• Ability to communicate and express oneself with customers, vendors, and employees.
• Ability to lift and carry up to 30 pounds.
• Ability to walk and stand for long periods, excluding breaks and lunch periods, and to bend, carry, or lift supplies and equipment.

Nice To Haves

• Military or large-institution food service experience.
• ServSafe certification; certification is required for hires who do not already possess it.

Responsibilities

• Provide management oversight of food service operations at the dining facility or facilities.
• Coordinate cooperation and support between dining facilities, including cross-utilization of labor resources.
• Ensure compliance with building and equipment cleaning plans.
• Maintain a close working relationship with the customer contract supervisor.
• Respond verbally and in writing to client requests for information and meetings in a timely manner.
• Maintain budget controls for inventory, supplies, equipment ordering, and labor costs.
• Prepare work schedules in accordance with contract requirements.
• Ensure employees comply with safety regulations in accordance with contract requirements.
• Train employees in food safety, storage, preparation, and serving.
• Oversee kitchen and dining room cleaning.

What This Job Offers

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