Alt DFAC Manager

Role Overview

Alt DFAC Manager at Intrepid Global Solutions. This is a deployed position responsible for overseeing all food service operations in Dining Facility (DFAC) locations in the absence of the DFAC Manager, including management of subcontractors and assigned duties.

Company Overview

Intrepid Acquisition Holdings, LLC (IAH) is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services to U.S. and international government agencies and organizations. The company operates as a world-class leader in program management, leveraging integrated capabilities to provide safe, innovative, and reliable solutions. IAH and its affiliates, including IAP World Services, Inc., Readiness Management Support L.C., JPATS Logistics Services, LLC., and subsidiaries, is an Equal Opportunity Employer including disability and veterans.

Role Purpose

To oversee all food service operations in respective DFACs in the absence of the DFAC Manager and ensure compliance with performance requirements and standards while maintaining availability during DFAC operating hours. This includes direct management of personnel, food preparation and service, facility maintenance, catering, and coordination with internal and external stakeholders on menu planning and operational excellence.

Key Responsibilities

Operations & Service Delivery

• Receive authority from and report directly to the Site Manager for all aspects of high-quality food operations including procurement, delivery, preparation and serving.
• Oversee all food service operations including chefs, dining room coordinators, food service specialists, food inventory control, facility and equipment maintenance, and catering.
• Design and manage food service operations including food menu preparation, menu planning, catering services and overall food service management.
• Develop and implement a comprehensive food operation plan incorporating movement from current DFAC operations to cafeteria style delivery.
• Oversee daily, weekly, and monthly menu preparations for all food service locations.
• Ensure that food preparation standards are met and monitor food preparation methods, portion sizes, and garnishing for compliance with food handling standards.
• Test cooked food by taste and smell for maximum palatability and flavor conformity.
• Ensure waste is minimal through proper forecasting and progressive cooking standards.
• Investigate and resolve complaints regarding food quality, service, or accommodations.

Compliance & Regulatory

• Ensure each Production Log is signed and filled out accurately in accordance with AFMAN 34-240 and submit a copy to Facility Manager/COR.
• Review and submit inventory count utilizing inventory sheets provided by the Government.
• Ensure all meals follow AFCENT Food Service Production Logs.
• Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
• Monitor compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in dining facilities.
• Monitor employee liquor consumption for conformance with regulations.
• Be familiar with Tri-Service Food Code and other applicable regulations for Air Force food service operations.

Personnel Management

• Determine staffing requirements for U.S. nationals, local nationals (LNs), and other country nationals (OCNs).
• Recruit, interview, hire, train, and retain food service employees.
• Oversee food service personnel processes and procedures and establish standards for food service personnel performance and customer service.
• Manage assigned USN and OCN personnel associated with food operations to the respective DFAC.
• Manage team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, and utensils.

Procurement & Logistics

• Coordinate activities of workers engaged in keeping business records, collecting, and paying, ordering, or purchasing supplies, and delivery of foodstuffs.
• Estimate food and beverage consumption at each facility and develop procurement solution anticipating amounts of food and beverages to be purchased on regular basis.
• Manage international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned and dry goods, frozen food, beverages, equipment, and consumable supplies.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Oversee arrival of food stuff at each facility.
• Coordinate with Logistics for successful movement of food by ground and air as needed.
• Demonstrated knowledge of logistics as it pertains to perishable and non-perishable food items.

Financial & Reporting

• Monitor budgets and payroll records and review financial transactions for compliance with authorized and budgeted expenditures.
• Track project cost centers and prepare project reports for management, customer, or others.
• Approve and process invoices for vendors and assign project costs to proper accounts.
• Possess solid financial knowledge regarding food cost, transportation, and labor.

Stakeholder Coordination

• Coordinate with COTR and Menu Advisory Board for menu planning.
• Coordinate daily with Program Manager, Operations Manager and Site Operations Managers.
• Work collaboratively with the Site Manager and PMO staff to ensure responsiveness and high customer satisfaction.
• Coordinate menu preparation with DFAC sites and client support staff.
• Obtain input and approve meal nutritional value, palatability, popularity, and costs.
• Oversee catering of special events.
• Schedule facility use or event catering services such as banquets or receptions and negotiate details of arrangements with clients.

Continuous Improvement

• Use, develop, and apply 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.

Qualifications & Experience

• Bachelor of Science or Bachelor of Arts 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.
• Minimum three (3) years of food services experience within the past ten (10) years.
• At least three (3) years supervisory experience at the unit manager or assistant manager level, of which all three years shall have been in managing cafeteria style or multi-entrée operations providing complete meal services (breakfast, lunch, and dinner).
• Minimum 5 years progressively responsible life support operational management experience with minimum five years' experience in large facilities supporting 500+ persons.
• Experience in OCONUS environments is particularly desirable.
• Professional experience in Middle East is highly desirable (or any other Islamic nation).

Skills & Competencies

• Demonstrated staff management, project management, and food services mission and contract fulfillment.
• Familiar with Tri-Service Food Code and other applicable regulations for Air Force food service operations.
• Excellent oral and written presentation skills with strong analytical and problem-solving abilities.
• Demonstrated ability and comfort with technical writing and presentation.
• Fluent written and spoken English required.

Additional Information

Certifications & Licenses

• US Driver's License required.
• SERVSAFE certification required; must obtain prior to beginning employment if not already held.

Security & Clearance

• Security Clearance: Public Trust/NACI required.
• Must possess a valid U.S. Passport (preferred).
• Able to obtain and maintain a valid Residency Visa for Qatar.

Deployment & Work Environment

• Travel: 100% in a deployed location.
• Must be able to meet all current USCENTCOM Deployment Policy Requirements, as outlined in the USCENTCOM APR 23 MOD SEVENTEEN TO USCENTCOM INDIVIDUAL AND INDIVIDUAL-UNIT DEPLOYMENT POLICY.
• Must be able to work in extreme environmental conditions including dust and high temperatures.
• Must be able to endure long hours, exposure to weather and hazardous conditions.