Job Information
Blackstone Consulting Asst Manager in Columbia, South Carolina
Description/Job Summary
The Assistant Dining Facility Manager (ADFM) has full responsibility, in the absence of the Dining Facility Manager (DFM), for the supervision of a military dining facility that feeds anywhere from 125 to 3000 persons per meal.The DFM is not present at the facility for portions (usually the afternoon shift) of most assigned workdays during the week and for complete shifts on weekends. During these times, the ADFM is the highest-ranking manager at the dining facility and is accountable for the facility's operation, administration and for managing/supervising employees. The below-listed functions apply during these times. (At times when both the DFM and ADFM are present at the dining facility, the ADFM serves as the "second in command" and performs functions as assigned by the DFM, which may include any of the functions below.)
Note, jobs are subject to modification in the Company's discretion and, accordingly, the below list of Essential and Other job functions is intended to be representative of the major requirements of the job but is not all-inclusive. These requirements may be changed from time to time.
Responsibilities/Duties
Overseeing Operations of the Dining Facility: The ADFM oversees the daily dining facility operations and is charged with providing high-volume, timely and appetizing meals for Government soldiers. The ADFM ensures that the planned meals are properly prepared, ensures compliance with Army recipes, implements specific meal and field feeding requests, maintains appropriate inventory, prepares for, and follows through on dining facility inspections, manages leftover food, and communicates with the DFM, Area Manager, Assistant Project Manager, and the Project Manager.
Managing and Supervising Employees: The ADFM is responsible for the day-today management and supervision of approximately 20 to 60 employees, including head cooks/first cooks, second cooks, cooks' helpers, data entry clerks, ration clerks, headcounters/cashiers, dining facility attendant shift leaders, and dining facility attendants. This supervision includes providing input to the DFM on staffing levels, directing work, evaluating performance, providing training and counseling, recommending and imposing discipline/transfers/termination, and assessing/ensuring compliance with local, state, and federal laws.
Budget, Cash, and Inventory Control Responsibilities: The ADFM assists with the management of the dining facility's budgets, including the subsistence account (ensuring the facility is not underspending or overspending), inventories, planning/cost menus, expendable/non-expendable supply usage, and efficient utilization of productive manhours. The ADFM reviews and reconciles inventory sheets, assesses/resolves discrepancies, collects and verifies cash received, and safeguards funds.
Managing Quality Control: In the absence of the DFM, the ADFM is responsible for quality control at the dining facility, including ensuring that appropriate items are being served, the food's appearance and taste is acceptable, the serving line is set up in accordance with specifications, food is served on time and at the proper temperature, food is replenished as needed, and that clean-up is completed in accordance with contract and company standards. The ADFM must also prepare for planned and unannounced inspections by Government quality assurance evaluators, accompany the evaluator during the inspection, and follow through on any noted deficiencies and recommendations.
Managing Employee and Customer Relations: The ADFM shares responsibility with the DFM for maintaining positive employee relations at the dining facility, communicating policies, implementing corrective action where necessary, and responding to employee concerns, complaints, and workplace injuries. The ADFM also interfaces with Government personnel and is expected to maintain and foster positive relations with such personnel.
Effective Communication: Must communicate effectively with other staff members and dining facility patrons.
Compliance with Government Regulations: The ADFM must be familiar with and comply with all applicable rules and regulations applicable to food services, including AR 30-22, TB MED 530, and the Company's contract with the Government.
