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DFAC Manager - (Alternate Site Manager) - Contingent upon award in Abū Nakẖlah at DynCorp International LLC

Date Posted: 2/28/2019

Job Snapshot

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  • Experience:
    At least 8 year(s)
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Job Description

*This position is contingent upon contract award.*
Position Description
The Dining Facility (DFAC) Manager oversees daily operations of a dining facility, ensuring all standards are met or exceeded in order to provide quality service to the customer.
 Principal Accountabilities
  • Provide oversight, supervision, leadership training, and direction to all company and subcontractor food service employees
  • Ensure effective use of resources to achieve highest standards of service to client specifications in production and adherence to Continuity of Operations (CONOPS) Menu or deviations as authorized by the government
  • Ensure compliance with client and company health, safety, and food sanitization regulations
  • Maintain all DFAC records in accordance with contract,
  • Maintain excellent verbal and written communications with the client, Site Manager, and Project/Regional Food Service Managers
  • Prepare daily production schedules
  • Ensure proper receipt, storage, inventory, and security of all subsistence delivered to DFAC
  • Ensure correct security of all assigned government property/equipment
  • Perform other duties as assigned

Knowledge and Skills

  • Advanced knowledge of DoD food service software systems such as Army Food Management Information System (AFMIS), Subsistence Total Order and Receipt Electronic System (STORES), and prime vendor applications
  • Knowledge of DoD food service management, principles, best practices, procedures, and regulations
  • Excellent English communication skills and ability to interact effectively with customers and other personnel
  • Knowledge of food service and sanitation standards in a contingency environment
  • Good leadership and organizational skills
  • Additional knowledge/skills may vary by contract or assignment

Experience and Education
  •  Minimum eight (8) years of experience in hospitality management and/or military Non-Commissioned Officer (NCO) Food Service including profit and loss management  with at least four (4) years in a supervisory role
  • Prefer associate’s degree in hospitality management or culinary arts
  • Prefer military Chief Warrant Officer 1 through 4 (CW1-CW4) Food Service Advisory level
  • ServSafe Certified (40-hour management course)
  • Additional experience/education may vary by contract or assignment


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