Dining Facility Supervisor

About the role

The Dining Facility Supervisor oversees the daily operations of a 24/7/365 food service environment, ensuring high‑quality meals, sanitation, and customer satisfaction. Reporting to the DFAC Manager, the supervisor leads both staff and subcontractors while maintaining compliance with safety and food‑service standards.

Key responsibilities

• Issue daily work instructions, prepare menus, and manage store movements.
• Supervise food preparation, cooking, baking, serving, and replenishment activities.
• Maintain equipment accountability, serviceability, and inventory levels.
• Enforce HACCP procedures, Tri‑Service Food Code, and AFCENT safety regulations.
• Monitor subcontractor performance in food preparation, cashier operations, and cleanliness of dining areas.
• Ensure accurate time reporting, timesheet completion, and escort duties as required.

Required profile

• Proven experience in managing large‑scale food service operations.
• Strong knowledge of food safety regulations and sanitation standards.
• Ability to lead teams, communicate standards, and handle special events.
• Attention to detail and commitment to maintaining a safe, clean environment.

Required skills

• HACCP implementation and monitoring.
• Tri‑Service Food Code compliance.
• Food safety and sanitation procedures.