Dining Hall Facility Director

Position Details

Position Title: Dining Facility Manager
Department: AbilityOne
Reports To: AbilityOne Area Senior Project Manager
Location: Natick, MA
Schedule: Monday through Friday (Weekends as needed based on staffing)

Job Summary

The Dining Facility Manager is responsible for managing all aspects of a government dining facility’s food service operations, ensuring compliance with military standards and contract requirements. The role requires on‑site presence during all operating hours and may include weekend coverage. Responsibilities span quality control, food safety, personnel supervision, and administrative tasks.

Essential Functions

Quality & Safety Management

• Implementing an approved quality control and inspection system.
• Developing and enforcing a comprehensive employee safety and training program.
• Reporting workplace injuries and managing referrals for medical services.
• Conducting fire safety and prevention training.
• Ensuring sanitation meets or exceeds government regulations.
• Safeguarding access to government property, equipment, and keys.

Operations & Compliance

• Securing all cash and documentation in accordance with AR 30-1.
• Developing utility conservation and environmental compliance plans.
• Managing facility maintenance plans per military specifications.
• Training staff on food safety, menu planning, hygiene, and sanitation.
• Maintaining plans for safeguarding and maintaining government property.
• Managing financial records for audits.
• Overseeing inventory management and annual reconciliations.
• Reporting damages/losses and supporting government investigations.
• Maintaining government equipment in good repair.
• Managing subsistence inventories using military documentation.
• Reporting pest control concerns.
• Procuring janitorial supplies and recommending equipment purchases.

Menu & Food Services

• Participating in monthly menu board meetings.
• Providing multiple entrée options and specialized menus, including fitness meals.
• Preparing box lunches and special meals as needed.
• Posting daily menus with calorie information.
• Implementing subsistence storage and excess minimization plans.
• Ensuring food is prepared and served according to contract standards.
• Providing cash change for patrons.
• Managing food requisitions, ration accounting, and monthly reports.
• Documenting all food production including A-rations and box lunches.
• Tracking headcounts and meal counts.
• Securing controlled forms and payment documentation.
• Maintaining military-standard account records.
• Reconciling accounts with TISA monthly.
• Completing end‑of‑month reports.
• Displaying required government posters.
• Following preventive maintenance and self‑help programs.
• Performing light maintenance and inspections as required.

Personnel & Administrative

• Acting as lead cook when necessary.
• Managing customer feedback processes.
• Overseeing all personnel management responsibilities.
• Utilizing a Food Service Management Information System for operations.
• Applying HACCP principles to ensure food safety.
• Monitoring inventory and ordering processes.
• Planning menus and managing food storage.
• Handling calls, greeting visitors, and providing timely communication.
• Responding to both Army and WORK Inc. personnel inquiries.

The essential functions listed in this section are not limited only to the tasks indicated and may include other duties as assigned.

Qualifications

• Bachelor’s Degree in a related field or five years of experience in Food Service Operations.
• Previous work experience in a Mess Hall or similar environment.
• Working knowledge and understanding of all Military Paperwork, preferred but not required.

Supervisory Responsibilities

• Interviewing, training, and recommending hires.
• Assigning, directing, and evaluating work.
• Addressing and resolving staff complaints.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rates, ratios, and percentages; create and interpret graphs.

Reasoning Ability

• Define problems, collect data, establish facts, and draw valid conclusions.
• Interpret diverse technical data in mathematical or diagram form and manage abstract and concrete variables.

Communication Demands

• Read, analyze, and interpret journals, financial reports, and legal documents.
• Respond to common inquiries and complaints.
• Effectively present information to the Board of Directors, employees, program participants and members of the business community.

Environmental Demands

The work is performed in a non-smoking environment. The work is normally performed in a temperature‑controlled zone, with occasional exceptions. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical Demands

The physical demands described here are representative of those that must be met. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

General Requirements

• Good standing balance – ability to stand and walk without loss of balance.
• Full upper extremity range of motion: shoulder flexion, extension, abduction, rotation, elbow flexion, extension, supination, pronation, wrist flexion, extension, radial and ulnar deviation.
• Full lower extremity range of motion: hip flexion, extension, abduction, adduction, rotation, knee flexion and extension, ankle flexion and extension.
• Full trunk range of motion: flexion, extension, rotation, and side bending.
• Full cervical range of motion: flexion, extension, lateral flexion, and rotation.
• Physical activity: continuous – sitting, talking, standing, hearing; frequent – reaching, walking, climbing stairs; occasional – bending, stooping; rarely – lifting.

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