Dining Manager

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Description/Job Summary

General Responsibilities:
The principal responsibilities of the Dining Facility Manager are to provide management oversight of the dining facility; ensure contract compliance and performance; determine necessary staffing levels; communicate with employees, customers and vendors; monitor staff; walk the facility and inspect foods, employees, and general setup.
Basic Qualifications:
  •  Within the past ten years, five years’ experience in managing cafeteria style or multi-entrée operations providing complete meal service (breakfast, lunch and dinner), and at least three years of that experience at the manager or assistant manager level. 
  • Demonstrated knowledge and competency in managing food services, labor, budget and other resources.
  • Associate or Bachelor of Science or Bachelor of Arts in business management, food management, hospitality management, or equivalent is preferred.   
  • Sanitation and Food Safety certification within the past four years.
  • Proficient in AFMIS or equivalent computer software.  
  • Demonstrated knowledge and competency in managing food services, labor, budget and other resources.
  • Ability to interpret government contracts and make appropriate application. 
Specific Responsibilities:
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 inspects all dining facilities on a scheduled basis, in coordination with the Project Manager, Quality Control and QCM inspection schedules.
 Understand and oversee cash management and control operations.
Additional Responsibilities:
Establish and maintain a close working relationship with the customer contract supervisor, Installation Food Advisor. 
Maintain budget controls for inventory, supplies and equipment ordering, and labor cost.
Develop work schedules in accordance with contract requirements.
Ensure that all relevant training is provided to employees.
Understands OSHA requirements, Labor requirements (Collective Bargaining Agreement), and employment law as it relates to managing the workforce.
Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements.
Comply with all HACCP standards.
Manage the workforce in a fair and consistent manner.
Physical Requirements
The person in this position needs to occasionally 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
  • Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP
  • Some bending and stooping
Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

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We are an Equal Opportunity / Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.