Blackstone Consulting Assistant DFM in Augusta, Georgia
DATE: May 31, 2016
POSITION: Assistant Dining Facility Manager
*OPENING DATE: May 31, 2016 *
CLOSING DATE: until filled Please complete application and attach resume
SALARY: Based on experience
Under Supervision of the Assistant Project Manager, Responsibilities Include:
Management of all activities within the respective dining facility in the absence of the dining facility manager.
Responsible for coordinating with central office management, installation food program manager, and his assigned personnel on methods to improve the standards of the food service program.
Develops and posts employee work schedules. Conducts scheduled and unscheduled meetings with his staff to discuss preparation, cooking and serving of food, problem areas, suggestions and methods to improve operations.
Directs the staff and conducts formal and on-the-job training program for the staff.
Instructs headcount/cashier personnel, Cook I, shift leaders as to their duties and certifies that those duties are done.
Requisitions all food items, condiments and expendable supplies.
Prepares production schedules in the absence of the manager.
Conducts inventories, estimates future meal attendance and prepares DA Form 2970.
Prepares and maintains the dining facility account card within Army Guidelines in the absence of the manager.
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.Ensures personal hygiene of the employees.
- Inspects the serving line and other activity centers while studying food preferences of the diners and the acceptability of various foods. Recommends desired menu changes to the manager office.*
Attends Menu Planning Board meeting, and Project Manager meeting to learn ways to improve the overall operation of the dining facility
· Maintain the safety bingo safety rules and guidelines to ensure all employees are working in a safe manner.
Training and Experience (minimum):
Must be a certified sanitarian as specified in TRI CODE and have a full understanding of the Army Food Management Information System (AFMIS).
Must be a high school graduate or equivalent.
- Must have three years experience in military food services as a supervisor of a dining facility or an area supervisor.*
Within the past 8 years must have 2 years working in a large food service operation providing cafeteria style or multi-entree operation providing complete meal service (breakfast, lunch and dinner). Military food service experience in the pay grade of E-6 or above, warrant or commissioned officer may be credited as management experience for this position.
One year must have been served as a manager or an assistant manager.
Current sanitation certificate (within 4 yrs).
- Proficient in Army Food Management Information System (AFMIS) or equivalent web-based software program.*
*All qualified personnel will be considered without regards to race, color, religion, national origin or familial status. *