Dfac Supervisor

**MUST BE A US CITIZEN **OCONUS** QATAR**

As the **DFAC Supervisor**, you shall oversee all food service operations in their respective DFACs in the absence of the DFAC Manager, including subcontractors’ duties, and other assigned duties, to meet the performance requirements and standards herein and be available during DFAC operating hours. This includes, but is not limited to, chefs, dining room coordinators, food service specialists, food inventory control, all facility and equipment maintenance, and catering. Coordinates with COTR and Menu Advisory Board for menu planning. Ensures all meals follow AFCENT Food Service Production Logs. Is responsible for the direction, management, and preparation of, and cooking, serving of all types of food served or prepared by establishment. Ensures that food preparation standards are met. Oversees catering of special events. Coordinates activities of workers engaged in keeping business records, collecting, and paying, ordering, or purchasing supplies, and delivery of foodstuffs. Tracks project cost centers and prepares project reports for management, customer, or others. Approves and processes invoices for vendors and assigns project costs to proper accounts.

**ESSENTIAL JOB FUNCTIONS**:

- Receives authority from and reports directly to the Site Manager and is responsible for all aspects of high-quality food operations including procurement, delivery, preparation and serving
- Review and submit inventory count utilizing inventory sheets provided by the Government.
- Ensure each Production Log is signed and filled out accurately IAW AFMAN 34-240 and submit a copy to Facility Manager/COR.
- Review and submit inventory count utilizing inventory sheets provided by the government
- Develops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style delivery
- Responsible for managing assigned USN and OCN personnel associated with food operations to the respective DFAC.
- Uses, develops, and applies industry standard and proven best practice methodologies to ensure continued performance improvement of all food related activities and delivery of timely and high
- quality services.
- Ensure waste is mínimal through proper forecasting and progressive cooking standards.
- Familiar with Tri-Service Food Code and or other applicable regulations for Air Force food service operations. Works collaboratively with the Site Manager and PMO staff to ensure responsiveness and high customer satisfaction
- Ability to design and manage food service operations including food menu preparation, menu planning, catering services and overall food service management
- Solid financial knowledge regarding food cost, transportation, and labor
- Demonstrated knowledge of logistics as it pertains to perishable and non-perishable food items
- Demonstrated ability and comfort with technical writing and presentation
- Determines staffing requirements for U.S. nationals, local nationals, (LNs), and/or other country nationals (OCNs)
- Recruits, interviews, hires, trains, and retains food service employees
- Oversee food service personnel processes and procedures. Establishes standards for food service personnel performance and customer service
- Coordinates daily with Program Manager, Operations Manager and Site Operations Managers
- Oversees daily, weekly, and monthly menu preparations for all food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costs
- Coordinates menu preparation with DFAC sites and client support staff
- Establishes and enforces nutritional standards for dining establishments based on accepted industry standards
- Estimates food and beverage consumption at each facility and develops procurement solution anticipating amounts of food and beverages to be purchased on regular basis
- Overseas arrival or food stuff at each facility
- Coordinates with Logistics for successful movement of food by ground and air as needed
- Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Manages international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned/dry good, frozen food, beverages, equipment, and consumable supplies
- Investigates and resolves complaints regarding food quality, service, or accommodations
- Monitors budgets and payroll records. Reviews financial transactions for compliance with authorized and budgeted expenditures
- Manages team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, utensils
- Monitors compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in dining facilities
- Monitors employee liquor consumption for conformance with regulations.
- Monitors food preparation m