Dining Facility Manager

Job Description

Job Description

Dining Facility Manager

The Dining Facility Manager will direct daily operations at an assigned Army dining facility. The manager will ensure that food preparation, meal service, sanitation, staffing, cashiering, inventory, and administrative activities are completed safely, efficiently, and on schedule.

• Manage all daily operations within the assigned dining facility.
• Prepare employee schedules and assign personnel to workstations.
• Conduct shift briefings and monitor employee attendance.
• Supervise cooks, food-service workers, cashiers, rations clerks, and shift leads.
• Confirm that meal preparation and serving lines are ready before each meal.
• Monitor portion control, food quality, temperatures, and diner flow.
• Ensure compliance with menus, recipes, production schedules, and sanitation requirements.
• Review food orders, inventories, receiving records, and storage conditions.
• Verify proper cash handling and headcount procedures.
• Conduct or support operational and sanitation inspections.
• Report staffing shortages, equipment problems, accidents, and service deficiencies.
• Coordinate daily activities with the Project Manager and installation representatives.
• Maintain required operational records and documentation.

• At least three years of food-service management experience .
• Experience managing cafeteria-style, catering, institutional, military, or multi-entrée operations.
• Experience providing complete breakfast, lunch, and dinner service.
• Experience with bulk feeding involving more than 300 customers per meal is required.
• Experience using automated food-service systems such as AFMIS.
• Current Food Protection Manager certification issued within the previous five years.
• Ability to obtain and maintain a Common Access Card and installation access.
• Ability to work early mornings, evenings, weekends, and holidays.

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