Assistant DFM-BLSADF

Assistant Dining Facility Manager Description/Job Summary Education High school graduate, Associate or Bachelor degree in business management, hospitality management, or equivalent is preferred. Must be ServSafe certified. Must have solid work ethics. Skill(s) Good management and customer service skills. Proficient in AFMIS or equivalent computer software.

Good oral and written communication skills. Ability to interpret government contracts and make appropriate application. Communicate with employees, customers and vendors in the running of the facility. Determine the necessary staffing levels required to smoothly run the facility. Must be able to monitor staff, walk the facility and inspect foods, employees, and general setup.

Experience Minimum three years working as a manager or assistant manager with a major culinary institution, a large institutional food service operation or the military. Demonstrated knowledge and competency in managing food services, labor, budget and other resources. General Responsibilities Provide management oversight of the dining facility.

Ensure contract compliance and performance. Must be available to work flexible hours. Specific Responsibilities Assume duties of the Dining Facility Manager in his/her absence. Ensure compliance with the Building/Equipment Cleaning Plans. Manage food ordering process. Provide all relevant training to employees. #IND Physical Requirements 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 Stands, walks, inspects, and reassigns staff as necessary to meet facility requirements. Discusses with Dining facility Manager the overall running of the dining facility and recommends changes to be made.

Some bending and stooping. Additional Responsibilities Understands OSHA requirements, Labor requirements (union and Wage Determination), and employment law as it relates to managing the workforce. Comply with all HACCP standards. Manage the workforce in a fair and consistent manner. Understand and oversee cash management and control operations.

Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. #IND