Dining/Catering Manager

Overview

Contingent Upon Contract Award

SOS International LLC is seeking a skilled Dining & Catering Manager to oversee food service operations. This role ensures deployed personnel, response teams, and mission support staff receive safe, high‑quality meals during routine operations and emergency activations.

The Dining & Catering Manager plays a critical role in sustaining workforce readiness and supporting the health, morale, and operational effectiveness of the teams.

Duties:

• Food Service Operations: Manages daily dining operations, catering services, and meal production for SOSi facilities and deployed teams. Oversees menu planning, food preparation, portioning, and service delivery to meet nutritional and operational requirements. Ensures compliance with food safety standards, sanitation protocols, and regulatory requirements (FDA Food Code, ServSafe, etc.).

• Emergency Response Support: Coordinates rapid‑response catering and meal distribution during emergency activations. Supports field operations by organizing mobile feeding units, boxed meals, and surge feeding capabilities. Adjusts meal service schedules and production levels to meet changing mission demands.

• Vendor & Contractor Coordination: Manages relationships with food service vendors, caterers, and supply providers. Oversees procurement of food, beverages, and dining supplies. Monitors vendor performance, service agreements, and delivery timelines.

• Staff Leadership & Training: Supervises dining staff, kitchen personnel, and catering teams. Ensures staff maintain required food safety certifications and training. Establishes performance expectations and promotes a culture of safety, quality, and customer service.

• Quality Assurance & Compliance: Conducts routine inspections of kitchens, dining areas, and food storage facilities. Maintains documentation for audits, inspections, and ASPR reporting requirements. Implements corrective actions to address safety, quality, or operational issues.

• Planning & Administration: Develops meal plans, production schedules, and catering strategies for routine and emergency operations. Manages budgets, inventory, and cost controls for food service operations. Provides operational updates, risk assessments, and recommendations to program leadership.