Assistant Project Manager – Fort Dix Dining Facilities
Location: Fort Dix, New Jersey
Job Type: Full-time
Salary: $65,000–$70,000 per year
Company: Food Services, Inc. of Gainesville (FSIG)
About the Position
Food Services, Inc. of Gainesville is seeking an experienced and highly motivated Assistant Project Manager to help oversee food service operations at Fort Dix, New Jersey.
The Assistant Project Manager reports to and works directly with the Project Manager and provides leadership and operational oversight across the Fort Dix dining facilities. This position has supervisory responsibility over DFAC Managers and other assigned management personnel and assists in ensuring that each facility operates in accordance with FSIG standards, government contract requirements, food safety regulations, staffing requirements, and established performance expectations.
This is a hands-on senior management position requiring regular presence throughout the dining facilities. The Assistant Project Manager will monitor the performance of DFAC Managers, evaluate facility operations, address staffing and performance issues, verify compliance, and ensure consistent standards are maintained across all assigned locations.
Compensation and Benefits
- $65,000–$70,000 annually, depending on experience
- Company contribution toward health insurance
- Dental insurance
- Paid time off
- Paid sick time
- Professional training and advancement opportunities
Key ResponsibilitiesMulti-Facility Operations Management
- Assist the Project Manager with overall management of Fort Dix food service operations.
- Provide direct operational oversight and guidance to DFAC Managers.
- Ensure DFAC Managers are effectively managing their assigned facilities, employees, production requirements, sanitation programs, and daily operations.
- Regularly visit and inspect assigned dining facilities to evaluate performance and identify deficiencies.
- Ensure consistent operational standards are maintained across all dining facilities.
- Assist in coordinating staffing, food production, meal service, sanitation, cashier operations, and support functions across multiple locations.
- Monitor facility performance and take corrective action when operational standards are not being met.
- Assume additional project-level responsibilities in the absence of the Project Manager.
DFAC Manager Supervision
- Directly supervise, coach, and support assigned DFAC Managers.
- Establish clear operational expectations and hold managers accountable for results.
- Review facility staffing, employee performance, food quality, sanitation, documentation, and customer service with DFAC Managers.
- Assist DFAC Managers in resolving employee, staffing, production, scheduling, and operational issues.
- Evaluate management performance and recommend coaching, retraining, recognition, or corrective action when appropriate.
- Ensure DFAC Managers are maintaining an active leadership presence within their facilities.
- Conduct management meetings to review performance, deficiencies, staffing concerns, upcoming requirements, and operational priorities.
- Ensure communication from the Project Manager and FSIG corporate leadership is properly implemented at each facility.
- Assist with interviewing, selecting, onboarding, and training management personnel.
Employee and Labor Management
- Provide oversight of supervisors, cooks, food service attendants, cashiers, and other personnel through the DFAC management structure.
- Monitor staffing levels and ensure each facility is properly staffed according to operational requirements and approved labor plans.
- Review employee attendance, overtime, scheduling, and labor utilization.
- Assist DFAC Managers with employee performance issues and disciplinary documentation.
- Support consistent enforcement of FSIG policies and workplace expectations across all facilities.
- Help ensure management maintains a professional, accountable, and team-oriented work environment.
Food Production and Quality
- Monitor food preparation and production standards across dining facilities.
- Ensure DFAC Managers are enforcing approved menus, standardized recipes, portion requirements, and production procedures.
- Inspect food for taste, appearance, temperature, freshness, texture, portion size, and presentation.
- Monitor batch cooking, meal counts, food waste, leftovers, and overproduction.
- Identify recurring food-quality concerns and ensure appropriate corrective action is taken.
- Work with DFAC Managers and culinary personnel to maintain consistent food quality throughout the operation.
Quality Control and Contract Compliance
- Assist the Project Manager in ensuring all dining facilities comply with applicable government contract requirements and FSIG procedures.
- Conduct routine operational and quality-control inspections.
- Review deficiencies identified by government representatives, quality-control personnel, or FSIG management.
- Ensure DFAC Managers complete corrective actions promptly and properly document resolution.
- Monitor facility readiness for government inspections, health inspections, quality-assurance evaluations, and internal reviews.
- Review required operational records for accuracy and completeness.
- Identify recurring deficiencies and work with management to implement long-term corrective action.
Food Safety and Sanitation
- Ensure DFAC Managers consistently enforce food safety and sanitation requirements.
- Inspect kitchens, serving areas, dining rooms, storage areas, refrigerators, freezers, and food-contact surfaces.
- Verify compliance with temperature control, storage, labeling, dating, FIFO, hygiene, cleaning, and sanitizing requirements.
- Ensure food-safety or sanitation deficiencies are corrected immediately.
- Assist with maintaining all facilities in an inspection-ready condition.
Inventory and Cost Control
- Assist the Project Manager with monitoring food, supply, chemical, and equipment inventories.
- Review inventory practices and product accountability at each dining facility.
- Monitor food waste, overproduction, portion control, and other factors affecting food cost.
- Review labor usage, scheduling, and overtime with DFAC Managers.
- Identify opportunities to improve operational efficiency while maintaining contract and service requirements.
- Report significant inventory discrepancies, shortages, damaged products, or equipment concerns.
Administrative Responsibilities
- Review schedules prepared by DFAC Managers and assist with staffing adjustments.
- Review production records, temperature logs, sanitation records, meal counts, inspection records, and other required documentation.
- Assist with preparation of management reports and government-required documentation.
- Maintain organized project-level operational records.
- Communicate significant staffing, performance, food quality, safety, equipment, or compliance concerns to the Project Manager.
- Assist in implementing FSIG policies, procedures, and corporate directives throughout the Fort Dix operation.
- Perform other management duties as assigned by the Project Manager or corporate leadership.
Required Qualifications
- Minimum of 3–5 years of progressively responsible food service management experience.
- Previous experience supervising managers, supervisors, or multiple departments strongly preferred.
- Experience managing or overseeing high-volume food service operations.
- Strong knowledge of food production, sanitation, food safety, staffing, labor management, customer service, and operational compliance.
- Demonstrated ability to hold managers and employees accountable for established standards.
- Strong leadership, communication, organizational, and problem-solving skills.
- Ability to evaluate operations, identify deficiencies, and implement corrective action.
- Ability to maintain and review accurate operational and personnel documentation.
- Basic computer proficiency, including email and Microsoft Office applications.
- Ability to work varying schedules based on operational requirements, including early mornings, evenings, weekends, and holidays when required.
- Ability to meet installation access and security requirements.
Preferred Qualifications
- Previous military dining facility experience.
- Experience overseeing multiple dining facilities or multiple food service managers.
- Experience working under a government food service contract.
- ServSafe Manager Certification or equivalent food-safety certification.
- Experience with quality-control inspections and government compliance requirements.
- Experience with labor management, employee scheduling, inventory control, and high-volume food production.
Ideal Candidate
The ideal candidate is an experienced food service leader who is comfortable managing managers while remaining actively involved in day-to-day operations.
This individual must be able to move between dining facilities, assess performance objectively, coach DFAC Managers, enforce standards, resolve problems, and ensure the entire Fort Dix operation functions as one coordinated team.
Candidates with experience in military dining, government food service contracts, multi-unit food service management, institutional dining, hospitals, universities, correctional food service, or other large-scale operations are strongly encouraged to apply.
Food Services, Inc. of Gainesville is an Equal Opportunity Employer.
Pay: $65,000.00 - $70,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
