DFAC Manager - Military veterans preferred

2018-12-05
DynCorp Recruiting (www.dyn-intl.com)
Other

/yr

  full-time   employee


Oconus
Marshall Islands

 
Job Summary
 
The Dining Facility (DFAC) Manager oversees daily operations of a dining facility, ensuring all standards are met or exceeded in order to provide quality service to the customer.
 
Principal Accountabilities
(Typical duties include the following, although specific duties vary by assignment or contract)
  • Provide oversight, supervision, leadership training, and direction to all company and subcontractor food service employees
  • Ensure effective use of resources to achieve highest standards of service to client specifications in production and adherence to Continuity of Operations (CONOPS) Menu or deviations as authorized by the government
  • Ensure compliance with client and company health, safety, and food sanitization regulations
  • Maintain all DFAC financial records in accordance with contract, Army Food Management Information System (AFMIS), and military requirements/regulations
  • Maintain excellent verbal and written communications with the client, Site Manager, and Project/Regional Food Service Managers
  • Prepare daily production schedules and weekly subsistence orders in AFMIS
  • Ensure proper receipt, storage, inventory, and security of all subsistence delivered to DFAC
  • Ensure correct security of all assigned government property/equipment
  • Perform other duties as assigned

Knowledge & Skills

  • Knowledge of AFMIS, Subsistence Total Order and Receipt Electronic System (STORES) food service software, and Prime Vendor applications
  • Excellent English communication skills and ability to interact effectively with customers and other personnel
  • Knowledge of food service and sanitation standards in a contingency environment
  • Good leadership and organizational skills
  • Additional knowledge/skills may vary by contract or assignment

Experience & Education

  • Minimum eight (8) years of experience in hospitality management and/or military Non-Commissioned Officer (NCO) Food Service including profit and loss management with at least two (2) years in a supervisory role
  • Prefer associate‚Äôs degree in hospitality management or culinary arts
  • Prefer military Chief Warrant Officer 1 through 4 (CW1-CW4) Food Service Advisory level
  • ServSafe Certified (40-hour management course) within 6 months from hire
  • Additional experience/education may vary by contract or assignment

Physical Requirements/Working Environment

  • Ability to stand for long periods of time such as ten (10) to twelve (12) hours, bend, kneel, and reach to store/retrieve supplies
  • Ability to lift, carry, and push supplies and boxes up to 50 pounds
  • Good vision, reading ability, wrist movements, and physical feeling to operate food service equipment
  • Ability to talk and hear well to instruct employees and assist dining facility customers
  • Position requires shift work, days and nights
  • Living and working conditions at assignment location could be remote and uncomfortable
  • Long hours, exposure to weather and hazardous conditions
  • Personnel should be aware of moving on short notice and under adverse conditions

Travel

  • Ability to travel domestically and internationally