(AFG-KABUL) Food & Beverage Director

Job Summary

The Food & Beverage Director manages all functions of the food & beverage team, both front and back-of-the-house, including recruitment, training, coaching, development, and retention. Responsible for overseeing the execution of multiple dining locations and ensures consistent high levels of quality, service and customer satisfaction.

Principal Accountabilities

(Typical duties include the following, although specific duties vary by assignment or contract)

• Ensures effective execution of each meal service according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience. Specifically:


• Directs the efforts of the food & beverage team


• Identifies skills training needs for all food & beverage management team members


• Works with each food & beverage management team member monthly to evaluate performance/skills and provides necessary coaching.


• Initiates, implements, and manages food & beverage functions within program based on best industry practices and TO requirements, with an emphasis on planning/scheduling and cost.


• Benchmarks service standards for each food service function against those of commercial institutions (e.g. restaurants, cruise lines, etc.) with a view toward improving effectiveness, client satisfaction and cost.


• Coordinates the development of food service related sub-contracts as well as in the vendor selection and subsequent evaluations.


• Participates in the development of strategic business plans to consistently improve dining experiences across multiple locations.


• Establishes department priorities and executes against them based on long-term vision.


• Serves as the senior food service advisor to program senior management and government representatives.


• Maintains food, beverage, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability.


• Resolves client problems utilizing strong customer service skills and exercising diplomacy in keeping with company objectives and customer retention.


• Provide operational oversight and support to opening, transition, and/or downsizing a dining facility.


• Advanced knowledge in food service management, principles, best practices, procedures, and regulations.


• Conduct site visits at dining facilities to inspect and ensure compliance with company policies, contract requirements, and government food, health, and safety regulations.

Knowledge & Skills

• Fully knowledgeable of all facets of food service operation to include menu development, the requisition of rations under the prime vendor contract, the proper storage of rations, ice production and storage, food preparation and serving, catering operations in support of outlying areas, and the cleaning and maintenance of dining facilities.


• Demonstrated commitment to sound financial management, efficiency, and the principled pursuit of established objectives.


• Strong organizational and interpersonal skills with the ability to develop and execute effective strategies.


• Demonstrated experience leading a successful organization in achieving consistent high levels of customer and client satisfaction, orientation to clients or customers, and operational efficiency.


• A progressive record of successful food service program optimization, implementation of best industry practices, compliance with client requirements, and change management.


• Additional knowledge/skills may be required by contract or assignment.

Experience & Education

• Fifteen (15) or more years’ experience in food service operations. At least ten years of successful supervisory experience; preferably in a food service management position within a commercial environment.


• High school diploma required; prefer bachelor’s degree in hospitality management or culinary arts.


• Previous experience in a high volume environment, international experience a plus.


• ServSafe Certified (40-hour management course).


• Additional experience/education may be required by contract or assignment.

Physical Requirements/Working Environment

• Physically fit to stand and bend for long periods of time and lift up to 50 pounds.


• Mandatory use of appropriate Personnel Protective Equipment (PPE).


• Living and working conditions at assignment location could be remote and uncomfortable.


• Long hours, exposure to weather and hazardous conditions.


• Personnel should be aware of moving on short notice and under adverse conditions.

Travel

• Ability to travel domestically and internationally.

Primary Location: AFGHANISTAN-OCONUS-KABUL

Job Posting: Apr 7, 2016, 10:38:47 AM

Unposting Date: Ongoing

Req ID: 1601282

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