Dining Facility Manager

Subsidiary: KIRA Aviation Services

Job Title: Dining Facility Manager (Alternate Program Manager)

Work Location: Fairfield, PA

Labor Category: Full-Time | Exempt

Clearance Level: Secret Clearance

Annual Salary: $85,000 – $95,000 DOE

At Tlingit Haida Tribal Business Corporation (THTBC), your work goes beyond the job description—it becomes part of a purpose-driven legacy. Our continuous commitment to growth directly contributes to the strength, resilience, and future of the communities we support. Our growth fuels programs, services, and lasting value for the Tribe, making every success a shared one. For over 35 years THTBC and its subsidiaries have delivered essential services to federal clients across the globe. Whether supporting logistics, information technology, cyber security, or facilities operations, we are united by a shared mission: to create meaningful economic opportunity and growth of the Tlingit & Haida Tribes of Alaska.

Together We Grow – One Mission, One Team – With a Commitment to Serve

Scope of Work:

The Dining Facility (DFAC) Manager is responsible for overseeing all aspects of daily food service operations, ensuring high-quality meal service and compliance with contractual, regulatory, and safety standards. This position is hands-on, actively supporting kitchen and service staff to maintain excellence in performance and customer satisfaction.

The DFAC Manager also serves as the Alternate Program Manager, providing leadership, administrative support, and operational continuity in the Program Manager’s absence to ensure mission readiness and contract success.

Responsibilities:

• Actively perform cook and food service duties as needed to support team workload and maintain timely, high-quality meal service.
• Manage staffing schedules, training, and performance evaluations to ensure efficient, compliant operations.
• Oversee food production, menu planning, and inventory management in accordance with government and company standards.
• Monitor cost controls, procurement, and vendor relations to sustain budget targets and supply continuity.
• Ensure strict adherence to sanitation, safety, and health regulations.
• Coordinate with the Program Manager and Operations team to support inspections, audits, and customer satisfaction objectives.
• Serve as Alternate Program Manager, providing leadership, communication, and administrative continuity when required.
• Lead process improvement initiatives aimed at enhancing efficiency, team morale, and service quality.
• Perform full supervisory functions in compliance with company policies and applicable laws, including interviewing, hiring, training, scheduling, performance management, and addressing employee relations matters.

Requirements:

• Designated Food Service Manager certification required, with a minimum of five (5) years of specialized experience supporting the Army Food Service Program.
• Minimum of five (5) years of experience in administrative or managerial operations overseeing multiple facilities and functions in direct support of government or industrial operations.
• High school diploma or equivalent required; Associate’s or Bachelor’s degree in Business, Hospitality, Culinary Arts, or a related field preferred.
• Comprehensive knowledge of military food service regulations, including the Tri-Service Food Code (TB Med 530) and applicable Army policies and procedures.
• Must satisfactorily complete a Food Service Medical Clearance (Tri-Service Food Code – TB Med 530).
• ServSafe certification preferred to ensure compliance with Army and Tri-Service food safety standards.
• Ability to interpret and comply with government contracts, Performance Work Statement (PWS) requirements, and related reporting metrics.
• Experience with the Army Food Management Information System (AFMIS).
• Ability to obtain and maintain a fully adjudicated Secret Clearance; must be eligible for an interim clearance prior to start.
• Must possess and maintain a valid state driver’s license and a safe driving record per company policy.

Physical Demands / Work Environment:

• Shift Schedule: Monday through Friday, 5:30 a.m. – 3:30 p.m. (Typical schedule; as an exempt employee, actual hours may vary based on operational needs.)
• Ability to work on-call, alternate, or extended shifts, including nights, weekends, and holidays, to support mission requirements.
• Must be able to work around food products, including common allergens (e.g., nuts, dairy, strawberries); exposure may occur during storage, handling, or transport.
• Fast-paced commercial kitchen environment with exposure to heat, noise, sharp tools, and cleaning chemicals; adherence to food safety and sanitation standards is mandatory.
• Physical requirements include the ability to lift up to 50 pounds, push, pull, carry, stoop, bend, squat, stand, and reach for extended periods.
• Employees may be required to remain on-site during exercises or real-world events (e.g., 24-hour lockdowns or continuity operations) to meet contractual obligations.

All candidates are required to obtain and maintain a security clearance, which includes the successful completion of a comprehensive background investigation and a 5-panel drug test, in accordance with company policy and applicable laws.

Equal Employment Opportunity: We are proud to be an Equal Opportunity Employer and comply with all applicable federal, state, and local employment laws. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, national origin, gender, gender identity or expression, age, marital status, sexual orientation, veteran status, disability, pregnancy, parental status, or any other characteristic protected by law.

Reasonable Accommodation: Reasonable accommodation may be provided to enable qualified individuals with disabilities to perform the essential functions. If you have a disability or medical condition that requires reasonable accommodation, please inform the designated recruiter during the hiring process.