Dining Facility Manager
About The Position
The Dining Facility (DFAC) Manager is responsible for overseeing all aspects of daily food service operations, ensuring high-quality meal service and compliance with contractual, regulatory, and safety standards. This position is hands-on, actively supporting kitchen and service staff to maintain excellence in performance and customer satisfaction. The DFAC Manager also serves as the Alternate Program Manager, providing leadership, administrative support, and operational continuity in the Program Manager's absence to ensure mission readiness and contract success.
Requirements
- Designated Food Service Manager certification required, with a minimum of five (5) years of specialized experience supporting the Army Food Service Program.
- Minimum of five (5) years of experience in administrative or managerial operations overseeing multiple facilities and functions in direct support of government or industrial operations.
- High school diploma or equivalent required; Associate's or Bachelor's degree in Business, Hospitality, Culinary Arts, or a related field preferred.
- Comprehensive knowledge of military food service regulations, including the Tri-Service Food Code (TB Med 530) and applicable Army policies and procedures.
- Must satisfactorily complete a Food Service Medical Clearance (Tri-Service Food Code - TB Med 530).
- ServSafe certification preferred to ensure compliance with Army and Tri-Service food safety standards.
- Ability to interpret and comply with government contracts, Performance Work Statement (PWS) requirements, and related reporting metrics.
- Experience with the Army Food Management Information System (AFMIS).
- Ability to obtain and maintain a fully adjudicated Secret Clearance; must be eligible for an interim clearance prior to start.
- Must possess and maintain a valid state driver's license and a safe driving record per company policy.
Responsibilities
- Actively perform cook and food service duties as needed to support team workload and maintain timely, high-quality meal service.
- Manage staffing schedules, training, and performance evaluations to ensure efficient, compliant operations.
- Oversee food production, menu planning, and inventory management in accordance with government and company standards.
- Monitor cost controls, procurement, and vendor relations to sustain budget targets and supply continuity.
- Ensure strict adherence to sanitation, safety, and health regulations.
- Coordinate with the Program Manager and Operations team to support inspections, audits, and customer satisfaction objectives.
- Serve as Alternate Program Manager, providing leadership, communication, and administrative continuity when required.
- Lead process improvement initiatives aimed at enhancing efficiency, team morale, and service quality.
- Perform full supervisory functions in compliance with company policies and applicable laws, including interviewing, hiring, training, scheduling, performance management, and addressing employee relations matters.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Industry
Social Assistance
Education Level
High school or GED
