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Food Service Manager Senior - (Site Manager) - Contingent upon award in Abū Nakẖlah at DynCorp International LLC

Date Posted: 3/28/2019

Job Snapshot

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    At least 10 year(s)
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Job Description

*This position is contingent upon contract award.*
Position Description
The Food Service Manager Senior is responsible for managing and providing operational oversight for food service operations.
 Principal Accountabilities
  • Manage food service operations including dining facilities (DFACs) and personnel in assigned area to provide high quality services to customers
  • Ensure compliance with company policies, contract requirements, and government food, health, and safety regulations
  • Act as food service liaison with site managers and government representatives
  • Provide leadership, training, and direction to company and subcontractor food service employees
  • Provide operational oversight and support for DFAC openings, transitions, and downsizing
  • Serve as advisor to the Program Manager on all food service related issues
  • Perform other qualified duties as assigned

Knowledge and Skills

  • Advanced 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
  • Ability to set clear objectives, manage and train a large staff,  and effectively organize and schedule time and tasks
  • 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
  • Proficient in Microsoft Office software
  • Additional knowledge and skill requirements may vary by contract or assignment

Experience and Education
  •  Minimum ten (10) years of progressive hospitality/catering management experience (such as US military Chief Warrant Officers Three or Four, CW3/CW4 - Senior Food Service NCO/Technicians)
  • High school diploma or equivalent
  • ServSafe certified (40-hour management course)
  • Prefer bachelor’s degree in hospitality management or culinary arts
  • Additional experience and education requirements may vary by contract or assignment


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