IAP – Ingenuity and Purpose
www.iapws.com
DFAC MANAGER
READINESS MANAGEMENT SUPPORT, L.C. (RMS) is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. With more than 2,000 employees in more than 25 countries around the world, we solve our public and private sector customers’ most demanding challenges. RMS provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations. A world-class leader in providing seasoned program management, RMS leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges.
RMS WILL BE PERFORMING DINING FACILITY SERVICES (DFAC) TO THE UNITED STATES ARMED FORCES IN QATAR, AS PART OF THE AFCAP V CONTRACT.
SUMMARY:
The DFAC Manager is responsible for management of all food service responsibilities for each DFAC. This includes, but is not limited to, chefs, dining room coordinators, food service specialists, food inventory control, all facility and equipment maintenance, and catering. Coordinates with COTR and Menu Advisory Board for menu planning. Ensures all meals follow AFCENT Food Service Production Logs. Is responsible for the direction, management and preparation of, and cooking, serving of all types of food served or prepared by establishment. Ensures that food preparation standards are met. Oversees catering of special events. Coordinates activities of workers engaged in keeping business records, collecting and paying, ordering or purchasing supplies, and delivery of foodstuffs. Tracks project cost centers and prepares project reports for management, customer or others. Approves and processes invoices for vendors and assigns project costs to proper accounts.
JOB SUMMARY:
- Receives authority from and reports directly to the Program Manager and is responsible for all aspects of high-quality food operations including procurement, delivery, preparation and serving
- Develops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style delivery
- Responsible for hiring and managing all American personnel associated with food operations
- Uses, develops and applies industry standard and proven best practice methodologies to ensure continued performance improvement of all food related activities and delivery of timely and high- quality services.
- Full understanding and implementation of ServeSafe and HAACP standards for food service operations
- Works collaboratively with the Site Manager and PMO staff to ensure responsiveness and high customer satisfaction
- Ability to design and manage food service operations including food menu preparation, menu planning, catering services and overall food service management
- Solid financial knowledge in regard to food cost, transportation, and labor
- Demonstrated knowledge of logistics as it pertains to perishable and non-perishable food items
- Demonstrated ability and comfort with technical writing and presentation
EDUCATION:
Bachelor’s degree or higher in business administration, food service, hospitality, nutrition or related field or equivalent experience.
CLEARANCE:
Secret
LANGUAGE SKILLS:
Fluent written and spoken English required
REQUIRED CERTIFICATIONS, QUALIFICATIONS, AND EXPERIENCE:
- Minimum 5 years progressively responsible life support operational management experience with minimum five years’ experience in large facilities supporting 500+ persons
- Minimum 5 years’ experience with oversees facilities/life support operations.
- Experience in OCONUS environments, is particularly desirable
- Professional experience in Middle East highly desirable (or any other Islamic nation)
- Demonstrated staff management, project management, and food services mission/contract fulfillment
- Excellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission/contract fulfillment
- Must possess a SERVSAFE certification or obtain the certification prior to beginning employment
DUTIES AND RESPONSIBILITIES:
- Determines staffing requirements for U.S. nationals, local nationals, (LNs), and/or other country nationals (OCNs)
- Recruits, interviews, hires, trains, and retains food service employees
- Oversee food service personnel processes and procedures. Establishes standards for food service personnel performance and customer service
- Coordinates daily with Program Manager, Operations Manager and Site Operations Managers
- Oversees daily, weekly, and monthly menu preparations for all food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costs
- Coordinates menu preparation with DFAC sites and client support staff
- Establishes and enforces nutritional standards for dining establishments based on accepted industry standards
- Estimates food and beverage consumption at each facility and develops procurement solution anticipating amounts of food and beverages to be purchased on regular basis
- Overseas arrival or food stuff at each facility
- Coordinates with Logistics for successful movement of food by ground and air as needed
- Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Manages international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned/dry good, frozen food, beverages, equipment, and consumable supplies
- Investigates and resolves complaints regarding food quality, service, or accommodations
- Monitors budgets and payroll records. Reviews financial transactions for compliance with authorized and budgeted expenditures
- Manages team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, utensils
- Monitors compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in lodging and dining facilities
- Monitors employee liquor consumption for conformance with regulations.
- Monitors food preparation methods, portion sizes, and garnishing for compliance with food handling standards
- Schedules facility use or event catering services such as banquets or receptions. Negotiates details of arrangements with clients
- Tests cooked food by taste and smell for maximum palatability and flavor conformity
PHYSICAL REQUIREMENTS:
Candidate must be able to meet contract requirements as determined by the satisfactory completion of reference and background checks, Government mandated physical/medical exam, drug screening, verification of identity, and obtaining necessary host residence or multiple-entry visa for the work destination.
Work is normally performed in a typical interior/office work environment; travel is required by surface or air
The climate is desert-like, hot and prone to dust storms
SECURITY CLEARANCE:
Must have an Active Secret clearance or higher.
Required Skills
REQUIRED CERTIFICATIONS, QUALIFICATIONS, AND EXPERIENCE:
- Minimum 5 years progressively responsible life support operational management experience with minimum five years’ experience in large facilities supporting 500+ persons
- Minimum 5 years’ experience with oversees facilities/life support operations.
- Experience in OCONUS environments, is particularly desirable
- Professional experience in Middle East highly desirable (or any other Islamic nation)
- Demonstrated staff management, project management, and food services mission/contract fulfillment
- Excellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission/contract fulfillment
- Must possess a SERVSAFE certification or obtain the certification prior to beginning employment
Required Experience
Requires eight (8) years of food services experience within the past ten (10) years. At least five (5) years supervisory experience at the unit manager or assistance manager level, of which three years shall have been in managing cafeteria style or multi‐entrée operations providing complete meal services (breakfast, lunch and dinner.) A Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of E-6 or above may be substituted for the three years of management experience. The DFAC Facility Manager is required to be familiar with, Tri-Service Food Code and or other applicable regulations for Air Force food operations. The Dining Facility Managers shall oversee all food service operations and responsibilities in unison with the Government Facility Manager. Dining Facility Managers will be responsible for all work and ensure performance in their respective DFACs, including subcontractors, to meet the performance requirements and standards herein; be readily available to meet with Government representatives during normal food service facility hours and available by phone at all other times; and be available during DFAC operating hours.