Dining Hall Facility Director

Dining Hall Facility Director Natick, MA Job Details Full-time $80,000 - $85,000 a year 23 hours ago Qualifications Preventative hardware maintenance Financial data reconciliation Pest control Food safety management Quality assurance within food and beverage industry Operations management Phone communication Inventory management 5 years Basic math Greeting customers Environmental compliance Compliance management implementation Menu planning Administrative experience Sanitation procedures Hiring Supervising experience Bachelor's degree Financial report interpretation HACCP Meal preparation Financial record maintenance Kitchen staff training Quality inspection Quality control operations Interviewing Materials management in food and beverage Maintenance management Senior level Financial audit management Cash handling Headcount reporting Staffing management Employee evaluation Overseeing training Health and safety training programs Customer complaint resolution Client interaction via phone calls Full Job Description WORK Inc.

Position Title:

Dining Facility Manager Department:

AbilityOne Reports To:

AbilityOne Area Senior Project Manager Location:

Natick, MA Schedule:

Monday through Friday (Weekends as needed based on staffing)

Job Summary :

The Dining Facility Manager is responsible for managing all aspects of a government dining facility's food service operations, ensuring compliance with military standards and contract requirements. The role requires on-site presence during all operating hours and may include weekend coverage. Responsibilities span quality control, food safety, personnel supervision, and administrative tasks.

Essential Functions:

Responsible for: The Dining Facility Manager is responsible for: Quality & Safety Management Implementing an approved quality control and inspection system. Developing and enforcing a comprehensive employee safety and training program. Reporting workplace injuries and managing referrals for medical services. Conducting fire safety and prevention training. Ensuring sanitation meets or exceeds government regulations. Safeguarding access to government property, equipment, and keys. Operations & Compliance Securing all cash and documentation in accordance with AR 30-1. Developing utility conservation and environmental compliance plans. Managing facility maintenance plans per military specifications. Training staff on food safety, menu planning, hygiene, and sanitation. Maintaining plans for safeguarding and maintaining government property. Managing financial records for audits. Overseeing inventory management and annual reconciliations. Reporting damages/losses and supporting government investigations. Maintaining government equipment in good repair. Managing subsistence inventories using military documentation. Reporting pest control concerns. Procuring janitorial supplies and recommending equipment purchases. Menu & Food Services Participating in monthly menu board meetings. Providing multiple entrée options and specialized menus, including fitness meals. Preparing box lunches and special meals as needed. Posting daily menus with calorie information. Implementing subsistence storage and excess minimization plans. Ensuring food is prepared and served according to contract standards. Providing cash change for patrons. Managing food requisitions, ration accounting, and monthly reports. Documenting all food production including A-rations and box lunches. Tracking headcounts and meal counts. Securing controlled forms and payment documentation. Maintaining military-standard account records. Reconciling accounts with TISA monthly. Completing end-of-month reports. Displaying required government posters. Following preventive maintenance and self-help programs. Performing light maintenance and inspections as required. Personnel & Administrative Acting as lead cook when necessary. Managing customer feedback processes. Overseeing all personnel management responsibilities. Utilizing a Food Service Management Information System for operations. Applying HACCP principles to ensure food safety. Monitoring inventory and ordering processes. Planning menus and managing food storage. Handling calls, greeting visitors, and providing timely communication. Responding to both Army and WORK Inc. personnel inquiries. (The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned)

Qualification/Education/Experience:

Bachelor's Degree in a related field or Minimum of five years experience in Food Service Operations. Pervious work experience in Mess Hall or similar environment. Working knowledge and understanding of all Military Paperwork, preferred but not required.. Supervisory Responsibilities Interviewing, training, and recommending hires. Assigning, directing, and evaluating work. Addressing and resolving staff complaints.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent, ability to create and interpret graphs.

Reasoning Ability:

Ability to define problems, collect data, establish facts and draw valid conclusions. Ability to interpret an extensive variety of technical data in mathematical or diagram form and deal with several abstract and concrete variables.

Communication Demands:

The ability to read, analyze and interpret journals, financial reports and legal documents. The ability to respond to common inquiries of complaints. The ability to effectively present information to the Board of Directors, employees, program participants and members of the business community.

Environmental Demands:

The work is performed in a non-smoking environment. The work is normally performed in a temperature controlled zone, however, there are exceptions. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

General requirements:

1. Good standing balance, defined as the ability to stand and walk without a loss of balance. 2. Full upper extremity range of motion defined as the ability to obtain: Full shoulder flexion, extension, abduction, and rotation. Full elbow flexion, extension, supination and pronation. Full wrist flexion, extension, radial and ulnar deviation. 3 Normal upper extremity strength defined as the ability to move the specified body part through a full range of motion against maximum resistance. 4. Full lower extremity range of motion defined as the ability to obtain: Full hip flexion, extension, abduction, adduction and rotation. Full knee flexion and extension. Full ankle flexion and extension. 5. Normal lower extremity strength defined as the ability to move the specified body part through a full range of motion against maximum resistance. 6. Full trunk range of motion as defined by the ability to obtain full flexion and extension, rotation and side bending. 7. Full cervical range of motion as defined by the ability to obtain full flexion and extension, lateral flexion and rotation.

Continuous:

Sitting, talking, standing, hearing

Frequent:

Reaching, walking, climbing stairs

Occasional:

Bending, Stooping Rarely:

Lifting