Dining Facility Supervisor

About the role

The Dining Facility Supervisor oversees daily food‑service operations, ensuring safe preparation, service, and sanitation in a 24/7/365 environment. Reporting to the DFAC Manager, the role leads staff and subcontractors to deliver high‑quality meals and maintain a clean, efficient dining facility.

Key responsibilities

• Issue daily work instructions, prepare menus, and manage store movements.
• Supervise food preparation, cooking, baking, serving, and replenishment.
• Ensure customer flow aligns with serving line capacity.
• Maintain strict compliance with the Tri‑Service Food Code and HACCP procedures.
• Post daily/weekly menus and keep accurate food receipt records.
• Oversee subcontractor performance in food preparation, cashier operations, and cleanliness of dining areas.
• Manage equipment accountability, serviceability, and inventory levels.
• Enforce safety policies, conduct escort duties, and monitor local nationals per AFCENT instructions.
• Maintain a safe, sanitary, and professional atmosphere throughout all facilities.
• Ensure accurate time reporting and timesheet completion.

Required profile

• High school diploma or equivalent; associate degree preferred.
• At least one year of related food‑service experience (or equivalent education).
• Current Serve‑Safe certification or ability to obtain one.
• Willingness to comply with all safety, sanitation, and regulatory standards.

Required skills

• Serve‑Safe certification.
• HACCP procedure implementation.
• Tri‑Service Food Code compliance.
• Food safety and sanitation practices.