Food Service Mgr Sr - Military veterans preferred

2019-01-09
DynCorp Recruiting (www.dyn-intl.com)
Other

/yr

  full-time   employee


Fort Worth
Texas
United States

 
Job Summary
 
The Food Service Manager Senior is responsible for managing and providing operational oversight for food service operations.
 
Principal Accountabilities
(Typical duties include the following, although specific duties vary by assignment or contract.)
  • Manage food service operations including dining facilities (DFACs) and personnel in assigned area to provide high quality services to customers
  • Ensure compliance with company policies, contract requirements, and government food, health, and safety regulations
  • Act as food service liaison with site managers and government representatives
  • Provide leadership, training, and direction to company and subcontractor food service employees
  • Provide operational oversight and support for DFAC openings, transitions, and downsizing
  • Serve as advisor to the Director of O&M on all food service related issues
  • Perform other qualified duties as assigned
Knowledge & Skills
  • Advanced knowledge in food service management, principles, best practices, procedures, and regulations
  • Excellent English communication skills and ability to interact effectively with customers and other  personnel
  • Ability to set clear objectives, manage and train a large staff,  and effectively organize and schedule time and tasks
  • Advanced knowledge of food service software such as Army Food Management Information System (AFMIS), Subsistence Total Order and Receipt Electronic System (STORES), and prime vendor applications
  • Proficient in Microsoft Office software
  • Additional knowledge and skill requirements may vary by contract or assignment

Experience & Education

  • Minimum ten (10) years of progressive hospitality/catering management experience (such as US military Chief Warrant Officers Three or Four, CW3/CW4 - Senior Food Service Technicians)
  • High school diploma or equivalent
  • ServSafe certified (40-hour management course)
  • Prefer bachelor’s degree in hospitality management or culinary arts
  • Additional experience and education requirements may vary by contract or assignment

Physical Requirements/Working Environment

  • 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