Dining Facility Supervisor – Food Service Operations

About the role

The Dining Facility Supervisor oversees the daily food service operations of a 24/7/365 dining facility, ensuring safe, sanitary, and high‑quality food preparation and service. This role supports the DFAC Manager and leads the team in the absence of the manager.

Key responsibilities

• Issue daily work instructions and manage menu preparation.
• Oversee store movements, preventative maintenance, and equipment accountability.
• Ensure food handling, storage, and receiving comply with the Tri‑Service Food Code and HACCP procedures.
• Maintain customer satisfaction, safety standards, and sanitation across dining areas, kitchens, and storage zones.
• Manage subcontractor performance for food preparation, serving, cashier operations, and cleanliness.
• Monitor and enforce safety policies, time‑reporting procedures, and escort duties.
• Assist the DFAC Manager and lead operations when the manager is unavailable.

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 it.
• Willingness to comply with AFCENT Instruction 32‑1002 and related regulations.

Required skills

• Serve‑Safe certification.
• Knowledge of HACCP procedures.
• Familiarity with the Tri‑Service Food Code.
• Food safety and sanitation compliance.