DFAC Manager 

Oversee all food services operations under the general guidance of the Government Food Service Advisor. The DFAC Manager will direct all work to meet the specific performance requirements and standards in the Performance Work Statement (PWS).   Dining Facility Manager will be responsible for receiving, storing and issuing CLASS I Operational Rations; conducting the 28 day menu and planning with the Government Food Service Advisor; Requisitioning and Acquisition of Subsistence from Prime Vendors and utilizing the System Total Ordering Ration Electronic Receipt system (STORES) and DSCP.  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; comply with Chapter 13 of FM 10-23-2, 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 sub contractors 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.


At least five years supervisory experience at the unit manager or assistance manager level, of which three years shall have been in managing cafeteria style or multi-entrée operations providing complete meal services (breakfast, lunch and dinner.) Will provide current (within the past 4 years) sanitation certificate and documentation of good past performance ratings via written evaluations by managers or facility owners.

Certifications /Education

A Bachelor of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of Army Warrant Officer or Sergeant First Class (or other military service equivalents)

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