Area Dining Facility Manager
Blackstone Consulting - Fort Bliss, TX
posted 3 months ago
About the position
The Area Dining Facility Manager at Blackstone Consulting, Inc. is responsible for overseeing the management of the dining facility at Fort Bliss, TX. This role requires a high school diploma, with a preference for an Associate or Bachelor degree in business management, hospitality management, or a related field. The manager must be ServSafe certified and possess solid work ethics. The position demands good management and customer service skills, proficiency in AFMIS or equivalent computer software, and strong oral and written communication abilities. The manager will interpret government contracts and apply them appropriately while communicating effectively with employees, customers, and vendors to ensure smooth operations of the facility. In this role, the manager will determine necessary staffing levels, monitor staff performance, and conduct inspections of food, employees, and the general setup of the facility. The Area Dining Facility Manager will provide management oversight to ensure contract compliance and performance, drawing on a minimum of three years of experience in a managerial role within a major culinary institution, large institutional food service operation, or military setting. The manager will also demonstrate knowledge and competency in managing food services, labor, budget, and other resources. Specific responsibilities include working flexible hours, assuming the duties of the Project Manager in their absence, coordinating support between dining facilities, ensuring compliance with cleaning plans, and maintaining a close working relationship with the customer contract supervisor and Installation Food Advisor. The manager will respond to client requests in a timely manner, maintain budget controls for inventory and labor costs, develop work schedules, manage the food ordering process, and provide relevant training to employees. Additionally, the manager will conduct mid-year and annual performance reviews for staff, ensuring a fair and consistent management approach while adhering to OSHA requirements and HACCP standards.
Responsibilities
- Provide management oversight of the dining facility.
- Ensure contract compliance and performance.
- Determine necessary staffing levels required to run the facility smoothly.
- Monitor staff, walk the facility, and inspect foods, employees, and general setup.
- Assume duties of the Project Manager in their absence.
- Coordinate cooperation and support between dining facilities, including cross-utilization of labor resources.
- Ensure compliance with the Building/Equipment Cleaning Plans.
- Physically inspect all dining facilities on a scheduled basis.
- Establish and maintain a close working relationship with the customer contract supervisor and Installation Food Advisor.
- Respond to client requests for information and meetings in a timely manner.
- Maintain budget controls for inventory, supplies, and equipment ordering, and labor costs.
- Develop work schedules in accordance with contract requirements.
- Manage the food ordering process.
- Provide relevant training to employees.
- Conduct mid-year and annual performance reviews.
Requirements
- High school graduate; Associate or Bachelor degree in business management, hospitality management, or equivalent preferred.
- ServSafe certification required.
- Minimum three years of experience as a manager or assistant manager in a major culinary institution, large institutional food service operation, or military setting.
- Demonstrated knowledge and competency in managing food services, labor, budget, and other resources.
- 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 apply them appropriately.
Nice-to-haves
- Driver's License (Preferred)
Benefits
- Dental insurance
- Health insurance
- Vision insurance
