Dining Facility Manager

Duties:

• Oversee all operations of the dining facility, ensuring compliance with the Department of Defense (DoD) and safety regulations.
• Supervise and manage staff, including cooks and dining facility attendants, ensuring quality service and food safety protocols are followed.
• Ensure proper scheduling to cover all meal periods, including weekends and holidays.
• Maintain inventory of food supplies, monitor stock levels, and manage ordering processes to ensure consistent availability of necessary items.
• Implement portion control measures and ensure that all meals adhere to dietary and portion specifications.
• Coordinate with kitchen staff to ensure timely and efficient meal preparation and service.
• Monitor the cleanliness and sanitation of the dining facility, including kitchen equipment and dining areas.
• Address and resolve any customer complaints, issues, or requests professionally, ensuring high levels of customer satisfaction.
• Conduct regular inspections of the dining facility to ensure adherence to sanitation, safety, and operational standards.
• Ensure the dining facility operates within budget constraints, managing costs effectively without compromising service quality.

Requirements:

• High school diploma or GED (Bachelor's degree in hospitality management or a related field is preferred).
• Minimum of 3 years of experience in food service management or related field.
• Knowledge of food safety, sanitation, and operational standards for dining facilities.
• Strong leadership skills with the ability to manage and motivate a team.
• Ability to work efficiently in a high-pressure environment and maintain organization and cleanliness.
• Strong communication skills for interacting with staff and patrons.
• Proficiency in inventory management, budgeting, and cost control.
• Physical ability to stand for extended periods and lift up to 50 lbs.