Dining Facility Manager

Basic Qualifications

   

Education:   High school graduate, associate or bachelor’s degree in business management, hospitality management, or equivalent is preferred.  Must be ServSafe certified.  Must have solid work ethics 

 

Skill(s):  Good management and customer service skills.  Good oral and written communication skills.   

 

Ability to interpret government contracts and make appropriate application

 

Communicate with employees, customers and vendors in the running of the facility. Determine the necessary staffing levels required to smoothly run the facility. Must be able to monitor staff, walk the facility and inspect foods, employees, and general setup.

 

Experience:   Minimum three years working as a manager or assistant manager with a major culinary institution, a large institutional food service operation or the military.   Demonstrated knowledge and competency in managing food services, labor, budget and other resources

 

(Specific experience requirements may vary with each contract.)

 

 

General Responsibilities:

 

Provide management oversight of the dining facility.  Ensure contract compliance and performance.

 

Specific Responsibilities:

 

 

Coordinate cooperation and support between dining facilities, if applicable, including cross-utilization of labor resources.

 

Ensure compliance with the Building/Equipment Cleaning Plans.

 

Physically inspects all dining facilities on a scheduled basis, in coordination with the Project Manager and QCM inspection schedules.

 

Establish and maintain a close working relationship with the customer contract supervisor, Installation Food Advisor.  Respond verbally and/or in writing to client request for information and meetings in a timely manner.

 

Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.

 

Develop work schedules in accordance with contract requirements.

 

Manage food ordering process.

 

Provide all relevant training to employees.

 

Provide mid-year and annual performance reviews.

 

Physical Requirements

The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.

• Lift and carry up to 50 lbs
• Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements. Discusses with Project Manager the overall running of the dining facility and recommends changes to be made.
• Some bending and stooping

 

 

Additional Responsibilities:

Understands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce.

 

Understand and follow BCI employee handbook, policy and procedures, and payroll requirements. Lead by Example

Comply with all HACCP standards.

Understand and oversee cash management and control operations.

 

Manage the workforce in a fair and consistent manner.

 

Maintain and strive to exceed the standards and lead by example.

Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

 

#IND

 

Qualifications

Physical Requirements

The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy