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