Job Description Roles & Responsibilities As the Site Manager, you will be responsible for all aspects of Dining Facility Services (DFAC) contract. Provides, establishes, and maintains Standard Operating Procedures and performance metrics in accordance with contract requirements and the Project rules/regulations. The SM is responsible for meeting Contractor s work requirements, including scheduling of personnel, work supervision, and quality control for all tasks associated with this Task Order (TO). Ensures adequate financial tracking, billing, and file operations, in accordance with the RMS and contract procedures. Candidates will be evaluated based on compliance with the listed criteria; demonstrated performance in OCONUS environments is preferred. The individual selected for this posting will begin work as soon as can be arranged, and work with the company to pursue successful award of the follow-on contract. Desired experience and qualifications are listed below. ESSENTIAL JOB FUNCTIONS: The SM shall have full authority to act for the Contractor on all TO matters relating to daily operation of this TO. The Site Manager shall acknowledge deficiencies and complaints within twenty-four (24) hours and shall achieve resolution within forty-eight (48) hours. Manages tasks in the field, including day to day coordination of resource allocations, quality control, project safety, management oversight, and integration of plans and schedules to ensure success in meeting goals and objectives. Prepares proposals for additions, deletions, and changes to the contract scope, as requested by the customer. Tracks, analyzes, and trend projects costs. Reviews and approves invoicing for customer, based on contract type, terms and conditions. Fosters partnership with customer and collaborative management with all stakeholders. Identifies and pursues new business opportunities or contract growth opportunities. Develops and implements a comprehensive food operation plan that incorporates movement from current DFAC operations to cafeteria style delivery Responsible for hiring and managing all American personnel associated with food operations Uses, develops, and applies industry standard and proven best practice methodologies to ensure continued performance improvement of all food related activities and delivery of timely and high- quality services. Full understanding and implementation of ServSafe and HAACP standards for food service Manages team of equipment maintenance personnel responsible for food equipment such as refrigerators, freezers, forklifts, ovens, stoves, cooking pots, shelving, tables, chairs, utensils Monitors compliance with health and fire regulations regarding food preparation and serving, food shipment and delivery and building maintenance in lodging and dining facilities Monitors employee liquor consumption for conformance with regulations. Monitors food preparation methods, portion sizes, and garnishing for compliance with food handling standards Monitors facility use or event catering services such as banquets or receptions. Negotiates details of arrangements with clients Tests cooked food by taste and smell for maximum palatability and flavor conformity