Alternate DFAC Manager – Food Service Operations

About the role

The Alternate DFAC Manager oversees all food service operations in deployed DFACs when the primary manager is unavailable. This includes managing chefs, dining coordinators, inventory control, equipment maintenance, catering, and subcontractor activities to ensure high‑quality meals and compliance with Air Force regulations.

Key responsibilities

• Supervise daily food service activities, including menu planning, preparation, serving, and catering for special events.
• Coordinate with COTR, Menu Advisory Board, and logistics teams to ensure timely delivery of food, equipment, and supplies.
• Maintain production logs, inventory counts, and financial records in accordance with AFMAN 34‑240 and Tri‑Service Food Code.
• Manage budgeting, payroll, vendor invoicing, and cost‑center tracking for multiple DFAC locations.
• Recruit, train, and evaluate U.S., local, and other national food service personnel.
• Oversee equipment maintenance, health and fire compliance, and waste‑reduction initiatives.

Required profile

• Bachelor’s degree in food management or equivalent military food service experience (E‑6 or above) plus at least three years of supervisory experience in cafeteria‑style operations.
• Minimum five years of progressive life‑support operational management, preferably supporting 500+ personnel in OCONUS environments.
• Valid U.S. driver’s license, SERVSAFE certification (or ability to obtain before start), and ability to obtain a Qatar residency visa.
• Public Trust/NACI security clearance and ability to meet USCENTCOM deployment requirements.
• Fluent written and spoken English; willingness to travel 100% in a deployed location.