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For 30 years, clients in the private and public sectors have relied upon SOS International LLC (SOSi) for critical operations in the world’s most challenging environments. SOSi is privately held, was founded by its current ownership in 1989, maintains corporate headquarters in Reston, VA, and specializes in providing logistics, construction, training, intelligence, and information technology solutions to the defense, diplomatic, intelligence and law enforcement communities.
All interested individuals will receive consideration and will not be discriminated against on the basis of race, color, religion, sex, national origin, disability, age, sexual orientation, gender identity, genetic information, or protected veteran status. SOSi takes affirmative action in support of its policy to advance diversity and inclusion of individuals who are minorities, women, protected veterans, and individuals with disabilities.
SOS International LLC (SOSi) is seeking a Front of House Manager - DFAC for our current contract located on Camp Taji, Iraq.
ESSENTIAL JOB DUTIES
• Responsible for the oversight and management of the entire daily operation of the dining area and serving lines of the Dining Facility to include the associated Satellite Facilities during meal service hours
• Responsible for all special meal request and associated dining facility room request in coordination with the Assistant DFAC Managers
• Responsible for the hand wash station area, Grab & Go facilities, main DFAC dining area and associated event rooms to ensure cleanliness and organization appealing to the diner during meal hours
• Responsible for and ensures that and verifies that the O&M Department maintains all dining area, Grab & Go and toilet and hand wash area equipment such as the, sinks, faucets, water heaters, refrigerators, ice making machines, fryers, warming ovens, steam tables, drink dispensers, lights, tables, chairs and all other machines are functioning properly in accordance with manufacture guidelines and TB MED 530
• Ensures effective use of resources to achieve highest standards of service to client specifications in production and adherence to the menu requirements
• Interacts with patrons during meal times to ensure that they are served properly, addresses diner complaints and assist with traffic and location while performing the meal
• Communicates and participates with USG PREV MED personnel and SOSI QA/QC inspections and audits as required for periodic and planned inspections of the service line and seating areas to include the Grab & Go
• Ensures the DFAC Staff provides a safe and clean dining and serving area in accordance with TB MED 530 and SOSI standard operating procedures
• Ensures that presentation and verification of all meals prepared by menu in coordination with the Assistant DFAC Managers and all food regulations are followed in accordance with ATTP 4-41, AR 30-22, DA PAM 30-22 and TB MED 530
• Ensures that the DFAC Subcontractor Management provides all required weekly reports of all personnel, equipment, activities and required medicals are performed
• Ensures that the required training to the kitchen serving line and dining room area staff is being performed in accordance with the project work statement and DA PAM 30-22 and TB MED 530
• Responsible for food storage ensuring it is stored in accordance with all food service operations are in with DLA food standards and TB MED 530 while in food warmers awaiting consumption
• Ensures that all DLA food items are of good quality and not damaged, are PHC approved and have adequate expiration dates to support the associated AFMIS administrated menu
• Provides oversight of the USG military headcounts and provides assistance to insure accurate headcount of all personnel served in accordance with AFMIS guidelines and AR 30-22
• Ensures that trash and garbage is removed, stations are cleaned, that dining facilities are presentable, clean, and inviting, and appropriately decorated for holidays and special events
• Ensures sanitary procedures are posted where required and followed in accordance with all regulations and the project work statement
• Bachelor's degree preferred or verifiable experience as a retired, senior E-8 with 92G Series MOS identifier or a recently retired Chief Warrant Officer 2 with 640A (VET Services Food Safety Officer) or 922A (Food Service Technician) or 10 years of experience in managing related food services operations or customer service role in the food service industry with a minimum of 5 years in large Dining Facility Operations
• Computer and software skills to include the use of word processing, email, spreadsheets and electronic presentations to include AFMIS (Army Food Management Information System) and all associated DLA food ordering requirements familiarization
• Excellent oral and written communication skills including the ability to make significant presentations to senior staff and/or officials concerning Food Service Operations
• Ability to speak, read, and write English at a professional level
• Contingency Operations experience in an austere environment
• Experience in cafeteria-style food service management
• Current ServSafe Certification (40-hour management course)
• Living and working conditions at the assignment location could be remote and uncomfortable
• Long hours, exposure to weather and hazardous conditions
• Personnel should be aware of moving on short notice and under adverse conditions
The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.
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