Assistant Dining Facility Manager 

Oversees employees in the operation and maintenance of a kitchen area in a military dining facility. Familiar with Army Food Management Information System Dining Facility Operations (AFMIS-DFO) in the performance of required administrative task. Coordinates the workflow, administrative requirements and timecards preparation and maintenance for assigned food service personnel. Knowledge of headcount procedures, cash collection, production schedules, sensitive and high dollar item disposition, and the safe operation of standard kitchen equipment. Keeps Dining Facility Manager informed of all food service operations, requirements and employee status. Maintains company and government sanitation standards; practice good housekeeping and safety precautions at all times; provide outstanding customer service; and perform other duties as deemed necessary. Performs duties of Dining Facility Manager in his/her absence. Incumbent reports directly to the designated Dining Facility Manager for control and supervision.

Position Accountabilities

The following are essential job accountabilities:

1. Establishes operating and work procedures for cooks and other food service personnel.
2. Ensures that all food service personnel follow proper cooking procedures, recipe cards, SOPs and special instructions on the Production Schedules.
3. Cross-trains all food service personnel.
4. Ensures conformance with prescribed sanitary standards.
5. Inspects dining area, subsistence, storage and preparation areas and dining facility personnel.
6. Ensures that proper procedures, temperatures and time periods are adhered to during food preparation.
7. Ensures that the correct amount of food is prepared and posted on kitchen requisitions and returns.
8. Coordinated the setting up and replenishment of the serving line and self-service areas for breakfast, lunch and dinner, i.e. main line, fitness bar, short order line, salad bar, desserts, beverages and condiments. 
9. Coordinates all approved commitments for organization days and FTXs (insulated food containers) to ensure that they are properly prepared and ready for pick up no later than 15 minutes prior to commitment time. 
10. Responsible for the collection, security and turn-in of all monies and Cash Meal Payment Sheet.
11. Coordinates services of food service personnel, provides job performance information and maintenance of timesheets.
12. Prepares and maintains all forms that are required by the Army Food Service Program.
13. Conduct bi-weekly chinaware inventory
14. Closes out meals in AFMIS-DMO subsystem Headcount/Cash Collection.
15. Responsible for administration, sanitation, and training of food service personnel.
16. Ensures safety, security and energy conservation of the dining facility. 
17. Maintains employees training record; ensures implementation and completion of all company and Army required training. Responsible for completing employees 90 day probationary record during each rating period.
18. Maintains absolute confidentiality on all proprietary information and information related to Food Service matters, except as specifically directed.
19. May be required to assist the Dining Facility Manager with reporting employee’s timesheet hours daily to the Office Manager. Reviews payroll weekly and bi-weekly reports to ensure the correct total hours worked are being reported.
20. Cross-trains as a Dining Facility Manager. 
21. Perform other duties as assigned by the Dining Facility Manager

Exempt Position

Salary Range: $45,760.00

Benefits Includes: Vacation, Sick and Health Insurance