Fort Benning Georgia Overview
CUI // SP-PROCURE
POC: Craig Schwartz
CUI // SP-PROCURE
As of 18 Aug 22
Example of a 1300 man facility
CUI // SP-PROCURE
CUI // SP-PROCURE
Example of 2600 man facility
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CUI // SP-PROCURE
Building 40
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CUI // SP-PROCURE
CUI // SP-PROCURE
Example Building Layout
Facts
u
l
nX
CUI // SP-PROCURE
Cook 2
Server
Rations
Admin
DFA Shift Lead
Pots and Pans
Clipper Room
Dining Room
Supervisory
DFAC Manager
Asst. Manager
TOTAL STAFF
During meals
Example Staffing Matrix (example 1) Med Band 821-1625 Meals
CUI // SP-PROCURE
Position
6:30 7:00 7:30 8:00 8:30
9:30 10:00 10:30 11:00 11:30 12:00 12:30 13:00 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:00 17:30 18:00 18:30 19:00 19:30 20:00 20:30
Cook 1 (Lead)
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 2.00 1.00
1.00 1.00 1.00 1.00 1.00
BREAKFAST
LUNCH
DINNER
5.00 5.00 5.00 5.00 5.00
5.00 5.00 5.0010.00 5.00
5.00 5.00 5.00 5.00 5.00
4.00 4.00 4.00 4.00 4.00
4.00 4.00 4.00 8.00 4.00
4.00 4.00 4.00 4.00 4.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 2.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 2.00 1.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00 2.00 4.00 2.00
2.00 2.00 2.00 2.00 2.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 2.00 1.00
1.00 1.00 1.00 1.00 1.00
3.00 3.00 3.00 3.00 3.00
1.00 3.00 3.00 6.00 3.00
3.00 3.00 3.00 3.00 3.00
1.00 3.00 3.00 3.00 3.00
3.00 3.00 3.00 6.00 3.00
1.00 3.00 3.00 3.00 3.00
2.00 3.00 3.00 3.00 3.00
3.00 3.00 3.00 6.00 3.00
3.00 3.00 3.00 3.00 3.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00
1.00 1.00
1.00 1.00 1.00 1.00 1.00
22.0 25.0 25.0 25.0 25.0
23.0 25.0 25.0 50.0 25.0
21.0 23.0 23.0 23.0 23.0
0.015.50
Notes:Lead Cook and Management are present throughout the day
Servers, Cashiers, and Headcount report 30 minutes prior to the meal and stay 30 minutes after meal completion
There are mandatory breaks for shift at 1000 and 1500
Rations is staffed by only 1 designated position for 8 hrs and leaves before dinner meal
There is a shift changeover at 1230-1300
This model has designated servers for all meals Management challenges with partime employees displayed in this model (ex: servers) Contractor must detal hiring plan in solicitation
1 Cook two comes forward during serving for short order grill operation
CUI // SP-PROCURE
Daily
Hours
14.00
72.50
38.00
19.00
14.50
72.00
62.00
74.00
384.50
Example Staffing Matrix (example 2) Med Band 821-1625 Meals
CUI // SP-PROCURE
BREAKFAST
LUNCH
DINNER
6:30 7:00 7:30 8:00 8:30
9:30 10:00 10:30 11:00 11:30 12:00 12:30 13:00 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:00 17:30 18:00 18:30 19:00 19:30 20:00 20:30
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
4.00 2.00 2.00 2.00 2.00
4.00 2.00 2.00 2.00 2.00
4.00 2.00 2.00 2.00 2.00
FSW/Cook3/Server
2.00 4.00 4.00 4.00 4.00
2.00 4.00 4.00 4.00 4.00
2.00 4.00 4.00 4.00 4.00
1.00 2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
2.00 2.00 2.00 2.00 2.00
1.00 2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
1.00 3.00 3.00 3.00 3.00
3.00 3.00 3.00 3.00 3.00
1.00 3.00 3.00 3.00 3.00
2.00 3.00 3.00 3.00 3.00
3.00 3.00 3.00 3.00 3.00
3.00 3.00 3.00 3.00 3.00
1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
18.0 23.0 23.0 23.0 23.0
21.0 23.0 23.0 23.0 23.0
18.0 21.0 21.0 21.0 21.0
0.021.00
Position
Cook 1
Cook 2
Rations
Admin
DFA Shift Lead
Pots and Pans
Clipper Room
Dining Room
Supervisory
DFAC Manager
Asst. Manager
TOTAL STAFF
During meals
Daily
Hours
14.50
42.00
37.00
19.50
15.00
14.00
50.00
62.00
88.00
349.50
13.50
Notes: Ensures Head Cook/Management Coverage throughout the day
2 Cook twos move to cover down on serving/grill during mealtime
Cook 3s/Servers will be responsible for service to outside line
Asst. Manager covers admin duties for dinner meal cash issuance/recovery
Dining Room Attendants with additional personnel from Clipper Room will be conducting Master Cleaning
Headcount move to assist dining room staff after breakfast meal
First shift covers BRK & LUN, second shift covers dinner and closeout
Management is there for oversight and to coverdown on other areas within the facility as required
CUI // SP-PROCURE
Example Staffing Matrix (example 3) Med Band 821-1625 Meals
CUI // SP-PROCURE
Position
4:00 4:30
6:00 6:30 7:00
7:30 8:00
9:30 10:00
10:30 11:00
11:30 12:00 12:30 13:00 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:00 17:30 18:00 18:30 19:00 19:30 20:00 20:30
BREAKFAST
LUNCH
DINNER
Servers/Cook 3
2.00 2.00 2.00 2.00 2.00 2.00
2.00 2.00
2.00 2.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00 2.00
2.00 2.00 1.00
1.00 2.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00
2.00 2.00 2.00 2.00 2.00 2.00
2.00 2.00 1.00
1.00 2.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00
1.00 1.00 1.00 2.00 2.00 2.00
2.00 2.00 1.00
1.00 2.00
2.00 2.00 2.00 2.00
1.00 1.00 1.00 1.00
1.00 1.00 1.00
1.00 1.00 1.00 1.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
1.00 1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00
1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00 2.00
1.00 1.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00
1.00 2.00 2.00 2.00
2.00 2.00 2.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
1.00 2.00 2.00 2.00
4.00 4.00 4.00
2.00 2.00 2.00 2.00
2.00 2.00 2.00 2.00 2.00
2.00 2.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00
1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00 1.00
1.00 1.00 1.00
1.00 1.00
1.00 1.00 1.00 1.00
1.00 1.00 1.00 1.00 1.00
1.00 1.00
15.00
9.0 12.0 17.0 20.0 20.0 20.0
20.0 20.0 15.0
7.0 19.0
20.0 20.0 20.0 20.0
17.0 17.0 17.0 17.0 17.0
13.0 10.0
15.00
Cook 1
Cook 2
Rations
Admin
DFA Shift Lead
Pots and Pans
Clipper Room
Dining Room
Floater
Supervisory
DFAC Manager
TOTAL STAFF
During meals
Daily
Hours
27.00
27.00
27.00
16.00
15.00
14.00
50.00
43.00
63.00
26.00
315.50
Notes: Cook 1s are increased and assist in production and Cook 2s are reduced
One Cook 1 moves forward to manage short order/grill
Cook 3/Servers will be responsible for services to outside line
Cook 1 covers rations during evening meal
Manager covers admin duties for dinner meal (cash issuance/recovery)
Manager is present at all times; personnel will rotate as required with breaks
Dining Room Attendants with additional personnel from Clipper Room will be conducting Master Cleaning
Tray Racks with doors are added to the clipper room area to ensure flow remains for tray returns
Floater supports all areas for DFAs
H/C will assist dining room staff after H/C duties for master cleaning scheduleCUI // SP-PROCURE
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