Alternate Site Manager - DFAC Contract

About the role

The Alternate Site Manager (ASM) acts for the contractor on all matters relating to the daily operation of a Dining Facility Services (DFAC) contract in the absence of the Site Manager. The ASM has full authority to act on behalf of the contractor, meets the contractor's work requirements including scheduling, supervision and quality control, and ensures proper financial tracking, billing and file operations. The selected person starts as soon as possible and works with the company to secure the follow-on contract.

Key responsibilities

• Manage field tasks, resource allocation, quality control, project safety and integration of plans and schedules.
• Prepare proposals for changes to the contract scope and track, analyze and trend project costs.
• Review and approve customer invoicing and resolve complaints within 24 hours, achieving resolution within 48 hours.
• Develop and implement a food operation plan moving from DFAC operations to cafeteria-style delivery, and oversee daily, weekly and monthly menus, including nutritional standards and menu approval.
• Hire and manage American personnel, determine staffing needs for U.S. nationals and OCNs, and set performance standards for food service staff.
• Implement ServSafe and HACCP standards, and monitor food handling, portion sizes, garnishing, health and fire regulations, and employee liquor consumption.
• Coordinate food deliveries, estimate consumption, and manage international subcontracted buyers for fresh produce, meats, frozen goods, equipment and supplies.
• Monitor budgets, payroll and financial transactions, and supervise equipment maintenance personnel.
• Pursue new business opportunities and foster partnership with the customer and collaboration with the Site Manager, PMO and other managers.

Required profile

• Bachelor's degree or higher in business administration, food service, hospitality, nutrition or a related field, or equivalent experience.
• Fluent written and spoken English.
• At least five years of experience in a commercial kitchen industry at management level.
• Experience in OCONUS environments is preferred; professional experience in the Middle East or another Islamic nation is highly desirable.
• SERVSAFE certification preferred; US driver's license required.
• Public Trust/NACI security clearance; 100% travel in a deployed location.

Required skills

• Familiarity with the Tri-Service Food Code or other applicable regulations for Air Force food service operations.
• Staff management, project management and food service contract fulfillment.
• Technical writing and presentation skills.