Catering Manager

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

As the **Catering Manager**, you shall support base wide DV meal requests with catering services required. The Catering Manager shall support these commitments with event planning, set-up/tear down, serving of food, replenishment of supplies, bussing/clearing of tables and tear down functions at facilities, lounges and other locations as specified by the Government. Work closely with the Protocol office, FSV, and/or COR to ensure the highest quality of service, regardless of the location of the event. Minimum service ware standards will be mutually established and agreed to by the Catering Manager and the government based on event type and location. If biodegradable/compostable ware is requested, high quality, environmentally friendly products will be provided. When not available from the Catering Manager’s standard catering equipment inventory, the Catering Manager will be responsible to supply or rent specialized catering equipment, with the cost of said equipment applied to the cost of the catered event for which it was obtained. Catering Manager shall provide inventory of DV catering equipment, service ware, and supplies to the government monthly or as requested.

**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
- Available during all scheduled Distinguished Visitors (DV) support and manage Special Meals Program.
- Required to work closely with the Protocol office, FSV, and/or COR to ensure the highest quality of service, regardless of the location of the event.
- Responsible for securing all catering equipment and service ware promptly following the close of an event and will be responsible to leave event space in the same condition in which it was found.
- 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 for catering services and overall food service management
- Demonstrated knowledge of logistics as it pertains to perishable and non-perishable food items
- Demonstrated ability and comfort with technical writing and presentation
- Oversee catering food service processes and procedures. Establishes standards for food service personnel performance and customer service
- Coordinates as needed with Site Manager and DFAC Managers
- Oversees menu preparations for all catered events and food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costs
- Coordinates menu preparation with DFAC sites and client support staff
- Estimates food and beverage consumption for each event and develops procurement solution anticipating amounts of food and beverages to be consumed
- Overseas arrival or food stuff at each event location
- Investigates and resolves complaints regarding food quality, service, or accommodations
- Monitors food preparation methods, portion sizes, and garnishing for compliance with food handling standards
- Schedules facility use or event catering services such as banquets or receptions. Negotiates details of arrangements with clients
- Tests cooked food by taste and smell for maximum palatability and flavor conformity

**EDUCATION & EXPERIENCE**:

- Associate of Science or Bachelor of Art Degree in food management, or five years of military food service experience in the grade of E-6 or above may be substituted for the three years of management experience.
- Fluent written and spoken English required
- Requires a minimum of three (3) years consecutive employment in similar food service operations with comparable management and catering responsibilities.
- Experience in OCONUS environments, is particularly desirable
- Professional experience in Middle East highly desirable (or any other Islamic nation)

**LICENSE & CERTIFICATIONS**:

- Must possess a SERVSAFE certification or obtain the certification prior to beginning employment
- US Driver’s License

**KNOWLEDGE & SKILLS**:

- Demonstrated project management and food services mission/contract fulfillment
- Excellent oral and written presentation skills with strong analytical and problem
- solving abilities
- Familiar with, Tri-Service Food Code and or other applicable regulations for Air Force food service operations

**ADDITIONAL REQUIREMENTS**:

- Must possess a valid U.S. Driver’s License
- Possess a valid U.S. Passport (preferred)
- Must be able to meet all current USCENTCOM Deployment Policy Requirements, including vaccination for COVID-19 as outlined in Paragraph 1.A. of the USCENTCOM JAN 22 MOD SIXTEEN TO USCENTCOM INDIVIDUAL A