Dining Manager

Dining Facility Manager:  Job Description

General Nature of Work:

The Warrior Manager (Mgr.) is responsible for the overall success or failure of the Warrior Restaurant account. The Mgr. is responsible for establishing work schedules for all employees assigned to the Warrior Restaurant. Implements the menu standards prescribed by Joint Culinary Center of Excellence (JCCoE). Gives guidance/direction to all staff members. Assure all Standard Operating Procedures (SOP), Memorandum for Record (MFR), Key Control documents are updated as required. Conducts daily walkthroughs of the operation to assure Tri-Service Food Code (sanitation, storage of subsistence, equipment, and food wholesomeness), menu, accountability, budget standards are met. Provides technical guidance to employees in garrison. Assures subsistence is ordered, weekly and monthly inventories are conducted, head count is recorded, kitchen requisitions are prepared finalized and/or closed as required. Ensures accuracy of accounting and equipment records (updated in AFMIS).  Daily submit all required documents to Garden City’s Main Office. Oversees the total operations of the dining facility and assures compliance with the Performance Work Statement, Food Service ARs, DA PAMs, TBs, and TMs.

Duties and Responsibilities:

Supervise the Warrior Restaurants in the activities of the food service operations.

Perform Disposition of Subsistence checks 2Xs weekly.

Reconcile money with the Data Clerk daily.

Assures all guidelines and instructions of the PWS and military regulations are followed daily.

Requisitions all food items, condiments, and expendable supplies.

Assures all ADP requirements are complete daily.

Conducts inventories, estimates future meal attendance, and prepares DA Form 2970.

Conducts scheduled and unscheduled meetings with staff to discuss preparation, cooking and serving of food, problem areas, suggestions, and methods to improve operations.

Maintains files of required records in accordance with appropriate Army regulations, inspects equipment, buildings, and facilities to ensure that safety and sanitation standards are maintained.

Attend Menu Planning Board meetings and Project Manager meetings to learn ways to improve the overall operation of the Warrior Restaurants.

Please note, nothing in this job description restricts management’s right to assign or reassign duties and responsibilities based on mission requirements.

#IND

Qualifications

Required Qualifications:

 

High school graduate.

SERVsafe certified.

Military food service experience in the pay grade of E-8 or above may be credited as management experience for this position.

Five years as a manager or an assistant manager.

Current sanitation certificate (within 4 yrs.)

Within the past 8 years must have 5 years working in a large food service operation providing 

cafeteria style or multi­-entrée operation providing complete meal service.

Proficient in Army Food Management Information System (AFMIS)

Knowledge of the Army Record Information System (ARIMS) filing system.

Proficient in leader development through various means of training.

Excellent written and verbal communication skills.

 

Physical Requirements:

Lift and carry up to 30 lbs.

Walk, stand, and sit as required.

Some bending and stooping.