Food Operations Manager

Amentum

DUTIES:

Food Service Operations Cradle to Grave:

• Plan, organize, and oversee all phases of food service operations including meal card procurement, issuance and system, menu planning, meal preparation, dining facility operations, sanitation, and service delivery.

• Manage full food supply chain lifecycles from forecasting and ordering, through shipping, customs clearance, warehousing, and distribution to site dining facilities.

• Develop and enforce standard operating procedures for safe food handling, kitchen safety, equipment maintenance, and waste management.

• Recruit, hire, and onboard a large multi-national workforce.

• Provide employee relations leadership including food operations performance management, employee engagement, disciplinary actions, and compliance with local labor laws.

• Implement continuous training and professional development programs (food safety, ServSafe, HACCP, customer service, kitchen operations).

• Ensure compliance with U.S. FDA regulations, Department of State standards, Embassy Health Unit requirements, and local food safety laws.

• Lead inspections, quality audits, and corrective action plans.

• Maintain strict adherence to HACCP principles and U.S. Embassy food compliance protocols.

• Manage sourcing, procurement, and contracting with international food vendors and suppliers.

• Coordinate import logistics including diplomatic notes for food shipments, customs clearances, and compliance with Iraqi regulations.

• Monitor vendor performance, quality standards, and supply continuity.

• Develop and manage food operations budgets including forecasting, cost control, and variance analysis.

• Prepare reports, key performance metrics, and briefings for Amentum leadership and U.S. Embassy stakeholders.

• Ensure full compliance with BLiSS contractual deliverables and reporting requirements.

• Act as primary liaison to the U.S. Embassy Food Advisory Board (FAB), U.S. Embassy Logistics Management Center (LMC), General Services Office (GSO), and Contracting Officer s Representatives (COR/ACOR) for food services.

• Ensure continuous communication with Embassy officials regarding menu planning, dietary needs, and service satisfaction.

• Respond to customer inquiries, complaints, and special requests with professionalism and efficiency.

• Analyze operations to improve efficiency, reduce costs, and enhance quality.

• Implement modern food service technologies, inventory systems, and process automation where applicable.

• Lead contingency planning for emergencies such as supply chain disruptions, food recalls, or security incidents.

REQUIRED:

Clearance:

• Active Secret Clearance

Experience:

• Minimum ten (10) years of progressive leadership experience managing large-scale food operations, preferably in contingency, OCONUS, or government support environments.

• Experience with direct-hire workforce management including HR, training, and employee relations.

• Proven track record managing food service operations serving 1,000+ personnel per day.

Knowledge, Skills, and Abilities:

• Advanced knowledge of food supply chain, menu planning, HACCP, ServSafe, and FDA compliance.

• Strong leadership skills with the ability to build and manage a diverse workforce.

• Expertise in procurement, vendor management, and food import logistics.

• Ability to manage multimillion-dollar budgets, analyze financial performance, and prepare executive-level reports.

• Strong interpersonal and communication skills with ability to engage effectively with U.S. Government representatives, vendors, and employees.

• Ability to thrive in high-pressure, fast-paced environments with competing priorities.

Education:

• Bachelor s Degree in Hospitality Management, Food & Beverage Management, Supply Chain Management, or Business Administration, unrelated field accepted. Will accept 15 + years relevant experience in lieu of degree.

Licenses & Certifications:

• ServSafe Manager Certification required.

• Certified Food and Beverage Executive (CFBE) preferred.

• HACCP Certification preferred and able to obtain within six months of hire.

• Other relevant management or food safety certifications a plus.