Food Services Manager

Job Description

OverviewThis Position will be Physically Located in Qatar and is Contingent upon Contract AwardThe Food Services Manager shall oversee all aspects of food service operations, including receiving, storing, preparing, and serving meals for up to 7,000 individuals across multiple buildings on one base. The Food Services Manager shall adhere to the most recent Food Service Sanitation and Public Health Service Publication, meeting or exceeding established standards outlined by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) health codes and regulations related to food service sanitation and procedures.ResponsibilitiesThis position description is subject to change at any time as needed to meet the requirements of the program or company.Major Job Activities

• The Food Services Manager shall oversee all aspects of food service operations, including receiving, storing, preparing, and serving meals for up to 7,000 individuals across multiple buildings on one base.
• The Food Services Manager shall adhere to the most recent Food Service Sanitation and Public Health Service Publication, meeting or exceeding established standards outlined by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) health codes and regulations related to food service sanitation and procedures.
• The Food Services Manager will be required to develop and manage a 30-day ration cycle for Guest and Employee meals.
• The Food Services Manager will be responsible for receiving, storing, and issuing class I subsistence, conducting menu and planning with the Government Food Service Advisor.
• The Food Services Manager must be able to commit the labor forces and the use of resources to meet food services requirements.
• All food items and water shall be procured through the utilization of multiple sources to provide the best value to the Government. These sources may be local, regional, international, or through DLA to suit the needs of the site along with respecting the cultural and religious values of the Guests.
• Requisitioning and Acquisition of Subsistence from Prime Vendors and/or other sources as directed through DLA may be conducted.
• The Food Services Manager will utilize the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP or other approved system as directed and approved by the requiring organization.
• unsanitary conditions or environmental temperature and humidity conditions that could damage or spoil the subsistence.
• The Food Services Manager shall adhere to the most recent Food Service Sanitation and Public Health Service Publication, meeting or exceeding established standards outlined by the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) health codes and regulations related to food service sanitation and procedures. Adhere to TB MED 530 and all US Department Health and Human Services Food Code standards and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.
• Responsible for storing all subsistence to ensure food items are sanitary and remain fresh before consumed; subsistence is not handled in any manner that exposes the food items to unsanitary conditions or environmental temperature and humidity conditions that could damage or spoil the subsistence; TB MED 530 and all US Department Health and Human Services Food Code standards, and keep records of all food received and stored as required, verifying proper handling and storage procedures are used.
• Manage workforce with food preparation, food serving, cashier operations, cleanliness of the dining areas, serving lines, kitchens, temperature danger zones, dishwashing area, and storage areas IAW with PWS and SOPs.
• Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels.
• Ensure that all employees are always in compliance with all established Safety Policies and Regulations.
• Direct and ensure that HACCP procedures are followed.
• Can maintain DFAC account status IAW policies, and regulations.
• Performs other duties and assignments as required.

Material & Equipment Directly Used:

• Personal Computer, printers, calculator, copy machines, scanners, FAX machines, phones and other general office equipment. Operates non-tactical vehicles as required.

Working Environment

• The worker is subject to extreme heat. Temperatures above 100 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level.
• The worker is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals

Physical Activities: Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.QualificationsMinimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required

• Bachelors degree in hotel/restaurant management, food service management or related field or technical/vocational school or culinary school.
• Must possess a Secret Security Clearance.
• Must be CAC eligible and/or able to obtain a Common Access Card (CAC)
• Must be able to pass the Qatar medical fitness examination for residency and employment purposes.
• US Citizenship Required.

Certifications

• Must be currently Serve-Safe accredited at the managerial level.
• Other relevant certifications such Food Protection Manager certification (FPMC) or Foodservice Management Professional (FMP) Accreditation are desirable.
• Must have a valid Home Country Drivers License to be able to obtain a Host Country Drivers License

Experience

• The Food Services Manager shall have a minimum of 10 years experience managing related food services operations, with a minimum of 5 years in large and complex operations greater than $10 Million in annual operations.
• Experience, particularly in the range of $100 Million or more is highly desirable.
• Experience in high volume settings such as busy restaurants, catering companies, mall food courts, hotel banquet halls or institutional settings to be equipped for the demand of serving 2,000 to 4,000 people daily is imperative.

Skills

• Must be knowledgeable in AFMIS, STORES, inventory control. HACCP, FM-10-23-2, DA Pam.30-22, AR.30-22, TB MED 530, AR 40-25, AR 30-21, and U.S Department of Health and Human Services Food Code standards.
• Must be able to read, write, speak, and understand English fluently.
• Must be able to optimize kitchen layout space to fit high demand needs.
• Must be able to plan menus effectively and align food production with the needs of the current population.
• Must be able to maintain proper inventory management to reduce food spoilage such as rotating stock of perishable items.
• Must show detailed knowledge of managing food waste.
• Must identify and understand the cause of food waste in operations such as overproduction spoilage, and plate waste.
• Must train staff effectively of the importance of managing food waste while also meeting daily/weekly service goals.

Supervisory / Budget Responsibilities:

• Will lead a multinational workforce in food service operations to support feeding up to 7,000 personnel.
• Must maintain the food cost percentage of 30% or lower based on the allocation provided by the contracting officers representativee (COR).

We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.

Keyskills :
Menu Planning Inventory Control food waste management food service sanitation

About Company

Vectrus

Job Source: v2x.dejobs.org