Description/Job SummaryBasic QualificationsEducationHigh school graduate, Associate or Bachelor degree in business management, hospitality management, or equivalent is preferred. Must be ServSafe certified. Must have solid work ethics. Skill(s)Good management and customer service skills. Proficient in AFMIS or equivalent computer software. Good oral and written communication skills. Ability to interpret government contracts and make appropriate application.Communicate with employees, customers and vendors in the running of the facility.Determine the necessary staffing levels required to smoothly run the facility.Must be able to monitor staff, walk the facility and inspect foods, employees, and general setup.ExperienceMinimum three years working as a manager or assistant manager with a major culinary institution, a large institutional food service operation or the military. Demonstrated knowledge and competency in managing food services, labor, budget and other resources.General Responsibilities Provide management oversight of the dining facility. Ensure contract compliance and performance. Specific ResponsibilitiesAssume duties of the Project Manager in his/her absence.Coordinate cooperation and support between dining facilities, if applicable, including cross-utilization of labor resources.Ensure compliance with the Building/Equipment Cleaning Plans.Physically inspects all dining facilities on a scheduled basis, in coordination with the Project Manager and QCM inspection schedules.Establish and maintain a close working relationship with the customer contract supervisor, Installation Food Advisor. Respond verbally and/or in writing to client request for information and meetings in a timely manner.Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.Develop work schedules in accordance with contract requirements.Manage food ordering process.Provide all relevant training to employees.Provide mid-year and annual performance reviews.Physical RequirementsOccasionally move about inside the office to access file cabinets, office machines, etc.Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer.Lift and carry up to 50 lbs.Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements. Discusses with Dining facility Manager the overall running of the dining facility and recommends changes to be made.Some bending and stooping. Additional ResponsibilitiesUnderstands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce.Understand and follow Company employee handbook, policy and procedures, and payroll requirements.Comply with all HACCP standards.Manage the workforce in a fair and consistent manner.Understand and oversee cash management and control operations.Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time.