Head of Facilities (Full-Time)

Job Type: Full-Time / Contract Position

Work Schedule: Rotating shifts, including early mornings, evenings, weekends, holidays, and emergency feeding operations. Normal dining facility operating coverage may include weekdays from approximately 6:00 a.m. to 6:30 p.m. and weekends and holidays from approximately 7:30 a.m. to 7:00 p.m., with additional hours for inspections, inventory, reporting, and administrative duties.

Place of Performance

NCO Academy Dining Facility, Building 6056

Schofield Barracks, Hawaii

Period of Performance

Operations are anticipated to begin on December 1, 2026, following a phase-in period during November 2026. The contract may continue for up to five years, subject to contract award, task orders, and continued Government requirements.

Summary

The Dining Facility Manager will oversee the complete operation of the NCO Academy Dining Facility. The manager will supervise employees, coordinate meal production, ensure staffing coverage, maintain food-safety and sanitation standards, oversee inventory and administrative functions, and serve as the primary on-site representative.

Requirements

Minimum of five years of general management experience

Minimum of three years managing cafeteria-style, catering, institutional, military, or complete meal-service operations

Experience managing bulk-feeding operations serving more than 300 customers per meal period

Current Food Protection Manager certification, such as ServSafe Manager

Knowledge of food production, sanitation, inventory, staffing, and quality control

Familiarity with AFMIS and OTCnet is strongly preferred

Strong leadership, communication, scheduling, and problem-solving skills

Ability to obtain and maintain required installation access and a Common Access Card

Must be available during dining facility operations and respond promptly to urgent issues

Duties

Manage daily dining facility operations

Develop employee schedules and ensure sufficient staffing

Supervise cooks, food service workers, cashiers, clerks, and sanitation personnel

Coordinate breakfast, lunch, dinner, brunch, and supper preparation

Ensure meals are prepared according to approved menus, recipes, portions, and schedules

Monitor food safety, sanitation, temperatures, storage, and employee hygiene

Oversee food ordering, receiving, storage, inventory, and accountability

Monitor AFMIS records, headcount records, cash accountability, and reports

Conduct inspections and correct performance deficiencies

Coordinate emergency feeding, remote-site feeding, and box-meal preparation

Manage employee training and certification requirements

Maintain communication with authorized Government representatives

Prepare operational, staffing, quality-control, safety, and performance reports

Protect Government property and report damaged or missing equipment

Ensure continuous operations during employee absences or turnover