Dining Hall Facility Director

Job DetailsLevel: ExperiencedJob Location: Natick Dining Facility - Natick, MA 01760Position Type: Full TimeEducation Level: 4 Year DegreeSalary Range: $85,000.00 - $80,000.00 SalaryTravel Percentage: NoneJob Shift: DayJob Category: Restaurant - Food Service
WORK Inc.

Position Title: Dining Facility Manager
Department: AbilityOne
Reports To: AbilityOne Area Senior Project Manager
Location: Natick, MA
Schedule: Monday through Friday (Weekends as needed based on staffing)

 


 

 

Job Summary:

The Dining Facility Manager is responsible for managing all aspects of a government dining facility’s food service operations, ensuring compliance with military standards and contract requirements. The role requires on-site presence during all operating hours and may include weekend coverage. Responsibilities span quality control, food safety, personnel supervision, and administrative tasks.

 

Essential Functions: Responsible for:

The Dining Facility Manager is responsible for:

Quality & Safety Management


Implementing an approved quality control and inspection system.
Developing and enforcing a comprehensive employee safety and training program.
Reporting workplace injuries and managing referrals for medical services.
Conducting fire safety and prevention training.
Ensuring sanitation meets or exceeds government regulations.
Safeguarding access to government property, equipment, and keys.


Operations & Compliance


Securing all cash and documentation in accordance with AR 30-1.
Developing utility conservation and environmental compliance plans.
Managing facility maintenance plans per military specifications.
Training staff on food safety, menu planning, hygiene, and sanitation.
Maintaining plans for safeguarding and maintaining government property.
Managing financial records for audits.
Overseeing inventory management and annual reconciliations.
Reporting damages/losses and supporting government investigations.
Maintaining government equipment in good repair.
Managing subsistence inventories using military documentation.
Reporting pest control concerns.
Procuring janitorial supplies and recommending equipment purchases.


Menu & Food Services


Participating in monthly menu board meetings.
Providing multiple entrée options and specialized menus, including fitness meals.
Preparing box lunches and special meals as needed.
Posting daily menus with calorie information.
Implementing subsistence storage and excess minimization plans.
Ensuring food is prepared and served according to contract standards.
Providing cash change for patrons.
Managing food requisitions, ration accounting, and monthly reports.
Documenting all food production including A-rations and box lunches.
Tracking headcounts and meal counts.
Securing controlled forms and payment documentation.
Maintaining military-standard account records.
Reconciling accounts with TISA monthly.
Completing end-of-month reports.
Displaying required government posters.
Following preventive maintenance and self-help programs.
Performing light maintenance and inspections as required.


Personnel & Administrative


Acting as lead cook when necessary.
Managing customer feedback processes.
Overseeing all personnel management responsibilities.
Utilizing a Food Service Management Information System for operations.
Applying HACCP principles to ensure food safety.
Monitoring inventory and ordering processes.
Planning menus and managing food storage.
Handling calls, greeting visitors, and providing timely communication.
Responding to both Army and WORK Inc. personnel inquiries.


(The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned)
QualificationsQualification/Education/Experience:


Bachelor’s Degree in a related field or Minimum of five years experience in Food Service Operations.
Pervious work experience in Mess Hall or similar environment.
Working knowledge and understanding of all Military Paperwork, preferred but not required..


 

Supervisory Responsibilities


Interviewing, training, and recommending hires.
Assigning, directing, and evaluating work.
Addressing and resolving staff complaints.


 

Mathematical Skills:


Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent, ability to create and interpret graphs.


 

Reasoning Ability:


Ability to define problems, collect data, establish facts and draw valid conclusions.
Ability to interpret an extensive variety of technical data in mathematical or diagram form and deal with several abstract and concrete variables.


 

Communication Demands:

 


The ability to read, analyze and interpret journals, financial reports and lega