Ft. Devens DFAC Manager
About The Position
The Dining Facility Manager is responsible for the day-to-day operations of the dining facility and directs employees. The role oversees cafeteria-style or multi-entrée food service operations providing complete meals—breakfast, lunch, and dinner—to more than 300 customers per sitting. Managers use automated systems to order, issue, inventory, and plan daily food operations. The position also oversees food service, labor, budget, and other resources; trains employees in food safety, storage, preparation, and serving; and oversees kitchen and dining room cleaning. The manager prepares employee schedules and communicates with customers, vendors, employees, and the customer contract supervisor. ServSafe certification is a plus and is required for hires who do not already hold it.
Requirements
- Five years of experience managing food service operations in 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.
- Demonstrated knowledge and competency in managing food services, labor, budgets, and other resources.
- Ability to prepare employee schedules and 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.
- Ability to bend and carry or lift supplies and equipment.
Nice To Haves
- Experience in military or large-institution cafeteria operations.
- ServSafe certification; it is required for hires who do not possess it.
Responsibilities
- Provide management oversight of food service operations at the dining facilities.
- Coordinate cooperation and support between dining facilities, including cross-utilization of labor resources.
- Ensure compliance with building and equipment cleaning plans.
- Establish and 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 and equipment ordering, and labor costs.
- Prepare work schedules in accordance with contract requirements.
- Ensure employees comply with safety regulations in accordance with contract requirements.
- Direct employees and manage day-to-day dining facility operations.
- Provide employee training in food safety, storage, preparation, and serving.
- Oversee kitchen and dining room cleaning.
- Use automated systems to order, issue, inventory, and plan daily food operations.
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
