Job Description
Position Summary
The Director Food Service is responsible for overseeing and optimizing food service retail operations at MMA. This role ensures contract compliance, operational excellence, food safety, financial performance, and customer satisfaction while aligning operations with DoD standards, military regulations, and company objectives.
The Director of Food Service provides leadership to regional and installation-level managers, ensures consistent execution of DoD contract requirements, and serves as a primary liaison with government contracting officers, installation leadership, and inspection authorities.
The Director will also drive standardization and modernization of operations through implementation of food service technologies, Food Information Management Systems (FIMS), cycle menu development, recipe standardization, and cost control systems to enhance operational efficiency, transparency, and performance.
Key Responsibilities
- Oversee daily food service retail operations.
- Ensure full compliance with contract requirements, Performance Work Statements (PWS), and Service Level Agreements (SLAs).
- Interpret and execute DoD, DLA, and installation-specific policies and directives.
- Serve as senior operational point of contact for Contracting Officers (CO), Contracting Officer’s Representatives (COR), and installation leadership.
- Lead and participate in performance reviews, inspections, audits.
- Respond to Corrective Action Requests (CARs) and implement preventive measures.
- Support proposal development and operational input for recompetes and new awards.
Food Safety, Quality & Compliance
- Ensure compliance with all food safety and sanitation standards, including:
- DoD Food Code
- FDA Food Code
- HACCP programs
- Army Veterinary Services / Public Health inspections
- Oversee sanitation, temperature control, allergen management, and food defense programs.
- Ensure all facilities maintain inspection readiness and pass announced and unannounced audits.
Financial & Retail Performance Management
- Manage operational budgets, labor models, food costs, and margins across all sites.
- Monitor retail KPIs including sales, labor productivity, shrink, inventory control, and customer throughput.
- Ensure accurate forecasting, pricing compliance, and adherence to contract pricing structures.
- Identify opportunities to improve profitability while maintaining contract compliance.
- Implement and enforce food & beverage cost control systems and processes, including inventory management, waste reduction, yield tracking, and standardized reporting.
Leadership & Workforce Management
- Lead, mentor, and develop regional managers, project managers, and site leadership.
- Ensure staffing levels meet contract requirements and service demands.
- Oversee hiring, training, certification, and performance management of food service personnel.
- Promote a culture of safety, accountability, professionalism, and customer service.
Safety, Security & Risk Management
- Ensure compliance with installation access requirements, background checks, and security protocols.
- Oversee workplace safety programs and incident reporting.
- Ensure emergency preparedness and continuity of operations plans are in place at all sites.
Process Improvement & Innovation
- Standardize operating procedures across installations while accommodating installation-specific requirements.
- Implement technology solutions for scheduling, inventory, reporting, and compliance tracking.
Oversee deployment and utilization of Food Information Management Systems (FIMS) for menu management, allergen tracking, and nutritional transparency.
• Drive development and execution of cycle menus aligned with DoD standards, customer demand, and operational efficiency.
• Ensure recipe standardization across all locations to maintain consistency, portion control, and quality.
- Drive continuous improvement in speed of service, food quality, and customer satisfaction.
Qualifications
Required
- Bachelor’s degree in Hospitality Management, Business Administration, Operations Management, or related field (or equivalent experience).
- 8–10+ years of progressive food service operations leadership experience.
- Demonstrated experience managing DoD or federal food service contracts.
- Strong understanding of PWS execution, COR interactions
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