Dining Facility Manager

Blackstone Consulting - Wahiawa, HI

Full-time - Mid Level

Wahiawa, HI

Professional, Scientific, and Technical Services

About the position

The Dining Facility Manager is responsible for overseeing the daily operations of the dining facility, ensuring compliance with contracts and performance standards. This role requires a strong focus on management oversight, including the coordination of staff, resources, and compliance with health and safety regulations. The manager will be expected to maintain a close working relationship with the customer contract supervisor and Installation Food Advisor, responding to requests for information and meetings in a timely manner. The position also involves physical inspections of the dining facilities, ensuring that all cleaning plans are followed and that the facility meets the required standards for food service operations. In addition to management duties, the Dining Facility Manager will be responsible for budget control, including inventory management, supplies ordering, and labor cost management. The manager will develop work schedules in accordance with contract requirements and oversee the food ordering process. Training for employees is a critical component of this role, as is conducting mid-year and annual performance reviews to ensure staff are meeting expectations and standards. The position requires a proactive approach to managing the workforce, ensuring compliance with OSHA requirements, labor laws, and HACCP standards. The Dining Facility Manager must be able to interpret government contracts and apply them appropriately, while also maintaining a fair and consistent management style. This role is essential for the smooth operation of the dining facility and requires a strong commitment to customer service and operational excellence.

Responsibilities

• Provide management oversight of the dining facility and ensure contract compliance and performance.
• Assume duties of the Project Manager in his/her 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, in coordination with the Project Manager and QCM inspection schedules.
• Establish and maintain a close working relationship with the customer contract supervisor and Installation Food Advisor.
• Respond verbally and/or in writing to client requests for information and meetings in a timely manner.
• Maintain budget controls for inventory, supplies, equipment ordering, and labor costs.
• Develop work schedules in accordance with contract requirements.
• Manage the food ordering process.
• Provide all 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 is preferred.
• ServSafe certification is required.
• Minimum 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.
• 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 applications.

Nice-to-haves

• Experience in a military food service operation.
• Knowledge of OSHA requirements and employment law as it relates to managing the workforce.