Clarification from the agency

WHO MAY APPLY: All Applicants Worldwide.

• Responsible for planning, oversight and execution, via delegation to subordinate managers, of a comprehensive food & beverage operation to include daily operations, catering operations, and thematic programming in individual facilities to enhance sales and meet customer satisfaction.
• Responsible for planning, developing, coordinating and implementing a comprehensive publicity/advertising and sales marketing campaign, with support from the MWR Marketing Office, which includes, but not limited to, ongoing sales programs designed to solicit eligible users and increase sales and profits. Reviews all marketing submissions from managers and consolidates campaigns and programs when efficient and beneficial for the program.
• Serves as main food & beverage point of contact and coordinates functions/events requiring food and beverage service within the installation. Coordinates with Facility Operations Manager to ensure requirements for the occasion are met, to include suitable types of services, menus, beverage items, pricing, and staffing requirements.
• Coordinates with appropriate staff and other food service personnel to arrange details such as printing of menus, procurement of decorations, appropriate entertainment, proper advertising/marketing, and signing of contracts for all food & beverage events, special parties, or the division's portion of MWR special events.
• Responsible for planning, developing, coordinating and implementing a comprehensive publicity/advertising and sales marketing program which includes, but not limited to, ongoing sales programs designed to solicit eligible users and increase sales and profits of the Food & Beverage Department.
• Manages and oversees two administrative employees and five general managers of as many on-base food & beverage establishments (Officers' Club, Chief Petty Officer Club, Club Alliance, Ikego Club Takemiya, and MWR Food Court), with an estimated 275 employees to include US NAF and Japanese local national employees.
• Conducts all supervisory duties, to include, but not limited to recruitment, interviewing, hiring, training, evaluations and disciplinary actions for direct reports, and can assist or fill in for subordinate managers as needed.
• Monitors and makes recommendations for staffing decisions within the division. Assures quality in determining selections, assignments, training, promotions, details, qualifications, discipline and awards to employees.
• Works with Training Specialist and managers to ensure staff receives proper training to fulfill requirements of their positions and maintains annual training requirements.
• Addresses potential disciplinary and performance issues in a timely manner and takes appropriate corrective actions, as necessary.
• Prepares operation budget for review, ensuring food and beverage services, facilities, and equipment are in good repair, supplies are of good quality and properly programmed, marketed and advertised.
• Analyzes financial data, reviews budgets and submits reports and recommendations to the Fleet Readiness Director (N92). Develops and submits budget criteria to the N92.
• Maintains accountability and internal controls for receipts, property and monies at the local level.
• Performs continuous analysis of cost and sales operations to determine profit and loss. Through subordinate managers is responsible for the coordination of all source data to the CNRJ Financial Department, enabling accounting to compile and report fund status, operational statements, and detailed ledger information.
• Reviews and signs purchasing requests for regular operations of food and beverage facilities.
• Ensures all items identified by food and beverage personnel have been submitted to the procurement office in a timely manner.
• Determines urgent requirements and initiates follow-up action through the N92 when there is a delay in receipt of orders.
• Ensures monthly and annual inventories for food and bar facilities and property are conducted, as are special inventories to monitor other operations.
• Creates short-, medium-, and long-range plans for revenue-generating programs, recapitalization of equipment, and facility repairs and improvements through regular analysis of financial assets and liabilities of the department.
• Responsible for ensuring that maintenance and repair work is accomplished for all equipment installed and located in various buildings within the Food & Beverage Department.
• Maintains communication with the CFAY Fleet and Family Readiness Director (N9) and the N92 ensuring appraisal of important developments within the Food & Beverage Department. Conducts thorough and comprehensive studies of policies, operating procedures and standards that should be established and makes recommendations to the N9 IPD and N92.
• Performs other related duties as assigned.

Conditions of employment

• Must be a U.S. citizen or national.
• Satisfactorily complete all background checks to include National Agency Check with Written Inquiries (NACI).
• Occasional travel of up to 10% may be required.
• This position is telework-eligible.
• Requires a driver's license to travel to and from facilities on both installations.

Qualifications

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs.

A qualified candidate possesses the following:

• At least 3 years of Specialized Experience in Food & Beverage in a supervisory position is required.
• Knowledge and skill in applying a comprehensive range of principles, concepts, and practices to perform difficult and complex assignments concerning food and food service. Examples of this level of work include knowledge of procedures, techniques, and financial responsibilities related to the administration of food, beverage and restaurants, to include specialized knowledge of managing multiple types of food and beverage establishments, to include quick service, fine dining, and catering operations, to include managing the daily operations, marketing, budget and adherence to standards of such facilities.
• Knowledge of the goals, principles and techniques of multiple types of food and beverage service operations, to include ability to conduct detailed financial analysis on areas of growth and potential, develop promotions to increase patron utilization, and knowledge of the various food safety and sanitation standards for quick serve, fine dining, and catering facilities.
• Knowledge of budgeting, financial management and planning.
• Knowledge of different types of food service operations and how their similarities and differences relate to installation services.
• Supervisory and leadership knowledge, with the ability to influence the actions of others in obtaining cooperation and assistance to meet the CNRJ mission and vision.
• Establish procedures to cross-check priced changes to prevent monetary loss in the food service system.
• Devise meals to accommodate diverse cultural and religious food requirements.
• Determine equipment replacement schedule and budget for normal and unanticipated equipment replacement.
• Familiarity with point of sale, catering software, and basics of food ordering systems required.
• Knowledge of APF and NAF budget development and execution.
• Knowledge of food service operation policies, procedures, and regulations, particularly as they pertain to food safety, sanitation/cleanliness, and costing.
• Skill in the use of Microsoft Office Programs (e.g., Word, Excel, Power Point, Outlook).
• Skill in cash handling procedures.
• Ability to exercise all delegated supervisory and managerial authority to the fullest extent possible to accomplish the mission.
• Ability to supervise and direct the work of other employees, monitor performance, and assure adequate internal control procedures are developed and operative.
• Ability to perform the full range of supervisory duties.
• Ability to communicate effectively, both verbally and in writing.

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skills and abilities (KSAs) related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.