Contingent Upon Contract Award
Alternate Site Manager
Readiness Management Support, L.C. (RMS) is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services.
With more than 2,000 employees in more than 25 countries around the world, we solve our public and private sector customers’ most demanding challenges.
RMS provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations.
A world-class leader in providing seasoned program management, RMS leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges.
RMS will be performing Dining Facility Services (DFAC) to the United States Armed Forces at Al Udeid Air Base (AUAB) in Qatar, as part of the AFCAP V Contract.
The Alternate Site Manager (ASM) will be responsible for all aspects of Dining Facility Services (DFAC) contract in the absence of the Site Manager and performs duties as assigned.
Provides, establishes, and maintains Standard Operating Procedures and performance metrics in accordance with contract requirements and the Project rules / regulations.
The ASM 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 ASM shall have full authority to act for the Contractor on all TO matters relating to daily operation of this TO, in absence of the Site Manager.
The ASM 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 Servesafe and HAACP standards for food service
Works collaboratively with the Site Manager, and PMO staff to ensure responsiveness and high customer satisfaction
Ability to design and manage food service operations including food menu preparation, menu planning, catering services and overall food service management.
Solid financial knowledge in regard to food cost, transportation, and labor
Demonstrated knowledge of logistics as it pertains to perishable and food items
Demonstrated ability and comfort with technical writing and presentation.
Bachelor’s degree or higher in business administration, food service, hospitality, nutrition or related field or equivalent experience.
Must have and maintain a DoD Secret clearance
LANGUAGE SKILLS :
Fluent written and spoken English required
REQUIRED CERTIFICATIONS, QUALIFICATIONS, AND EXPERIENCE :
Minimum five (5) years’ experience in a commercial kitchen industry at management level.
Experience in OCONUS environments, is particularly desirable
Professional experience in Middle East highly desirable (or any other Islamic nation)
Demonstrated staff management, project management, and food services mission / contract fulfillment
Excellent oral and written presentation skills with strong analytical and problem- solving abilities. Demonstrated staff management, project management, and life support mission / contract fulfillment
DUTIES AND RESPONSIBILITIES :
Determines staffing requirements for U.S. nationals and Other Country Nationals (OCNs)Oversee food service personnel processes and procedures.
Establishes standards for food service personnel performance and customer service
Coordinates as needed with Site Manager, Program Manager, Operations Manager and DFAC Managers
Oversees daily, weekly, and monthly menu preparations for all food service locations. Obtains input and approves meal nutritional value, palatability, popularity, and costs
Establishes and enforces nutritional standards for dining establishments based on accepted industry standards
Estimates food and beverage consumption at each facility and develops procurement solution anticipating amounts of food and beverages to be purchased on regular basis
Overseas arrival or food stuff at each facility
Coordinates with Logistics for successful movement of food by ground and air as needed
Schedules and receives food and beverage deliveries, checking delivery contents to verify product quality and quantity
Manages international subcontracted buyers to procure fresh fruits, vegetables, meats, fish, canned / dry good, frozen food, beverages, equipment, and consumable supplies
Investigates and resolves complaints regarding food quality, service, or accommodations
Monitors budgets and payroll records. Reviews financial transactions for compliance with authorized and budgeted expenditures
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
PHYSICAL REQUIREMENTS :
Confirmed by a medical examination to be medically and dentally fit
Work is normally performed in a typical interior / office work environment; travel is required by surface or air
The climate is desert-like, hot and prone to dust storms
SECURITY CLEARANCE :
Must have an Active Secret clearance or higher.