(AFG-KANDAHAR) DFAC Manager

Job Summary

The DFAC Manager oversees daily operation of the Dining Facility, ensuring all standards are met or exceeded in order to provide a quality service to the customer.

Principal Accountabilities

• Provide oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees.


• Ensure effective use of resources to achieve highest standards of service to client specifications in production and adherence to PWS established menu requirements.


• Ensure compliance with client/company health and safety regulations including TB Med 530 appendix C, AR 30-22, DA PAM 3022 etc.


• Maintain all DFAC financial records in accordance with the PWS and military food service regulations.


• Maintain excellent communications with Client and Program Manager.


• Provide accurate timely reporting of required documentation.


• Prepare weekly production schedules and subsistence orders.


• Assure appropriate and required levels of approval are obtained for all transactions.


• Ensure proper receiving, inventory, and security of all subsistence delivered to DFAC.


• OTHER or ADDITIONAL RESPONSIBILITIES (RESPONSIBILITIES MAY INCLUDE)


• Directly supervises employees, including training, planning, assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints and resolving problems.


• Perform other duties as assigned

Knowledge & Skills

• Knowledge of STORES and Prime Vendor applications.


• Knowledge of Army Foodservice Management Information System (AFMIS).


• Excellent English communication skills and ability to interact effectively with customers and other personnel


• Knowledge of food service and sanitation standards


• Willingness to learn and grow in food service abilities.


• Mature in judgment and behavior.


• Ability to consistently arrive punctually and encourage and contribute to positive dining atmosphere.

Experience & Education

• Associate Degree in hospitality management or culinary arts. Prefer Bachelor Degree or CW1/CW4 Food Service Advisory level US Military


• Minimum ten (10) years of experience in hospitality management or previous US Military NCO Food Service.


• Profit and Loss management experience.


• ServSafe Certified (40-hour management course).

Physical Requirements/Working Environment

• Ability to stand for long periods of time such as ten (10) to twelve (12) hours, bend, kneel, and reach to store/retrieve supplies.


• Ability to lift, carry, and push supplies and boxes up to 50 pounds.


• Good vision, reading ability, wrist movements, and physical feeling to operate food service equipment.


• Ability to talk and hear well to instruct employees and assist dining facility customers.


• Position requires shift work, days and nights.


• 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 international.

Must have ability to obtain and maintain US security clearance at proper level

Primary Location: AFGHANISTAN-OCONUS-KANDAHAR

Job Posting: Feb 15, 2016, 3:42:06 PM

Unposting Date: Ongoing

Req ID: BLU1600651

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