The Dining Facility Manager

Responsibilities

• Manage daily operations of the dining facility, including food preparation, service, and cleanliness.
• Supervise and lead kitchen, serving, and sanitation staff to ensure smooth and efficient workflow.
• Ensure strict compliance with food safety and sanitation regulations, including HACCP and TB MED 530 standards.
• Maintain inventory levels; order supplies and minimize food waste.
• Cookordination and implementation of employee training programs for food handling, safety, and customer service.
• Maintain accurate records, including training documentation and compliance certifications.
• Ensure facility security during and after operating hours.

Requirements

• Minimum 5 years management experience in cafeteria-style or multi-entrée operations providing full meal service (breakfast, lunch, and dinner), preferably within the past 10 years.
• Highly familiar with Army Food Management Information Systems (AFMIS).
• Must hold a current Food Protection Manager Certificate (e.g., ServSafe).
• Must be available on-site full-time during dining facility operating hours and responsible for always securing the facility.