Alt DFAC Manager

As the Alternate Manager DFAC, you shall oversee all food service operations in their respective DFACs in the absence of the DFAC Manager, including subcontractors’ duties, and other assigned duties, to meet the performance requirements and standards herein and be available during DFAC operating hours. 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. 

ESSENTIAL JOB FUNCTIONS:

• Receives authority from and reports directly to the Site Manager and is responsible for all aspects of high-quality food operations including procurement, delivery, preparation and serving
• Review and submit inventory count utilizing inventory sheets provided by the Government.
• Ensure each Production Log is signed and filled out accurately IAW AFMAN 34-240 and submit a copy to Facility Manager/COR.
• Review and submit inventory count utilizing inventory sheets provided by the government
• Develops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style delivery
• Responsible for managing assigned USN and OCN personnel associated with food operations to the respective DFAC.
• 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.
• Ensure waste is minimal through proper forecasting and progressive cooking standards.
• Familiar with Tri-Service Food Code and or other applicable regulations for Air Force 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 regarding 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  
• 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 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

EDUCATION & EXPERIENCE:

• 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.
• Requires three (3) years of food services experience within the past ten (10) years. At least three (3) years supervisory experience at the unit manager or assistance manager level, of which all three years shall have been in managing cafeteria style or multi‐entrée operations providing complete meal services (breakfast, lunch, and dinner).
• Minimum 5 years progressively responsible life support operational management experience with minimum five years’ experience in large facilities supporting 500+ persons
• Experience in OCONUS environments, is particularly desirable
• Professional experience in Middle East highly desirable (or any other Islamic nation)
• Fluent written and spoken English required

LICENSE & CERTIFICATIONS:

• US Driver’s License
• Must possess a SERVSAFE certification or obtain the certification prior to beginning employment

KNOWLEDGE & SKILLS:

• Demonstrated staff management, project management, and food services mission/contract fulfillment
• Familiar with, Tri-Service Food Code and or other applicable regulations for Air Force food service operations
• Excellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission/contract fulfillment

ADDITIONAL REQUIREMENTS

• Possess a valid U.S. Passport (preferred)
• Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD SEVENTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICY
• Able to obtain and maintain a valid Residency Visa for Qatar
• Must be able to work in extreme environmental conditions including dust and high temperatures.
• Must be able to endure long hours, exposure to weather and hazardous conditions.

TRAVEL: 100% in a deployed location

SECURITY CLEARANCE: Public Trust/NACI