5 months ago
The Food Service Operations Manager serves as the senior advisor to senior management for assigned program regarding food service operations. Leads food service program optimization, continuous improvement and implementation of best practices and change management within assigned program.
Plans and implements policies and activities related to the timely, cost-effective provision of the full gamut of food service operations. Oversees and provides strategic input as required regarding food service planning and operations.
Develops program-wide policies and procedures for DynCorp to reduce costs, streamline processes, and implement solutions.
Provides strong, visible, and effective input for optimizing all food service functions within program.
Serves as the senior food service advisor to program senior management.
Initiates, implements, and manages food service functions within program based on best industry practices and TO requirements, with an emphasis on planning/scheduling and cost.
Benchmarks service standards for each food service function against those of peer institutions with a view toward improving effectiveness, client satisfaction and cost.
Ensures that program food service operations and policies are fully compliant with current host nation and customer unique requirements.
Leads inter-departmental task forces charged with improving food service functions.
Coordinates the development of food service related sub-contracts as well as in the vendor selection and subsequent evaluations.
Monitors the effectiveness of food service operations and directs corrective action(s) in cases where satisfactory results are not attained or maintained.
Prepares reports, analyzes data, and makes recommendations for improving operations and solving food service related problems.
Perform additional duties as required.
Knowledge & Skills
Fully knowledgeable of all facets of food service operation to include menu development; the requisition of rations under the Prime Vendor contract; Troop Issue Subsistence Activity (TISA) and ration break-down point operations; the proper storage of rations; ice production and storage; food preparation and serving; catering operations in support of outlying areas; and the cleaning and maintenance of dining facilities
Demonstrated commitment to sound financial management, efficiency, and the principled pursuit of established objectives
Strong organizational and interpersonal skills; ability to develop and execute effective strategies
Demonstrated experience leading a successful organization in achieving consistent high levels of customer and client satisfaction, orientation to clients or customers, and operational efficiency
A progressive record of successful food service program optimization, implementation of best industry practices; compliance with client requirements; and change management
Additional knowledge/skills may be required by contract or assignment
Experience & Education
High School diploma required. College degree preferred
Previous experience in a high volume, international operational environment.
Ten (10) or more years’ experience in food service operations. At least eight years of successful supervisory experience, preferably in a food service management position
Prior military food service management experience preferred. Experience in the direct support of OCONUS operations is required
Additional experience/education may be required by contract or assignment
Physical Requirements/Working Environment
Physically fit to stand and bend for long periods of time and lift up to 50 pounds
Mandatory use of appropriate Personnel Protective Equipment (PPE)
Living and working conditions at assignment location could be remote and uncomfortable
Long hours, exposure to weather and hazardous conditions
Personnel should be aware of moving on short notice and under adverse conditions
Ability to travel domestically and internationally