Clarification from the agency

Who May Apply: Applicants residing within the local commuting area to include Seeking SOFA Applicants (including those with current Military Spouse Preference, Family Member Preference, and current Federal employees). Vacancy Re-Announcement

• Plans, directs and supervises the activities of the Crow's Nest Club and Touch N Go Diner's Food and Beverage operations.
• Plans food and beverage programs, catered functions, menus, and internal controls for a viable and successful food and beverage operation.
• Responsible on a day-to-day basis for food and bar controls and for managing operational costs.
• Responsible for the proper relation of cost of goods to labor, food waste and spoilage.
• Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories.
• Prepares marketing lists, determines food and beverage requirements and related supplies.
• Develops and maintains standardized recipes on batch and item cost control cards with recommended selling prices.
• Inspects deliveries for quality and quantity.
• Maintains accountability of food and beverage equipment and supplies and maintenance of sanitation and health inspection standards.
• Keeps abreast of the technical advances in food and beverage equipment and preparation procedures.
• Plans, reviews and prices lunch and dinner menus; submits to supervisor for approval.
• On a daily basis, plans for the utilization of food surplus or leftovers; checks methods of preparation, size of portions and appearance. Conducts food and bar inventories as required.
• Assists supervisor in the development of an income, expense, and capital expenditure budget for the food and beverage operation and submits to the supervisor for approval.
• Oversees proper retail accountability for the Club's food and beverage operations and ensures that retail accountability inventories are conducted within time frames and deadlines listed in the Monthly Close Out Report established by the MWR Director and that cost of goods percentages remain within standards and local regulations.
• Ensures food, bar and sundries inventory are taken at close of business (COB) at the end of each month; reports are due based on the dates listed in the Monthly Close out Report.
• Ensures gross profit percentages remain within the mandated standards of 60% or better for the food, 75% or better for the bar.
• Directs work to be accomplished by staff.
• Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
• Conducts annual performance reviews of NAF staff.
• Participates in section staffing decisions.
• Ensures staff receives proper training to fulfill requirements of their positions.
• Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary
• Supports CNIC's Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; and ensures equitable treatment of all staff.
• Provides training and motivation to employees for quality Food and Beverage service to all authorized patrons.
• Performs other related duties as required.

Conditions of employment

• Must be able to successfully pass a National Agency Check with Inquiries (NACI/T1).
• This position is not eligible for telework.
• Must be able to work varied work schedules to include holidays, weekends and evenings.
• Must be able to obtain and maintain a valid driver's license.

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:

• Must have extensive knowledge and possess a variety of skills in Restaurant Operations in order to effectively perform the primary duties of the position.
• Must possess and effectively utilize skills in developing menus and supporting recipes, determining and cost pricing portions and ingredients of recipes.
• Knowledge of DOD component club management procedures and general business practices related to the operation management of food and beverage programs and the ability to effectively utilize club facilities and equipment in the performance of duties.
• Knowledge of social and recreational program planning requirements and skill in developing recommendations and justifications for minor or major modifications to the food and beverage services and associated facilities.
• Knowledge of DOD component cost and funding control procedures and skill in the maintenance and control of expenditures to ensure limitations are observed. Knowledge in accounting procedures sufficient to follow individual funds from initiation through expenditure stages in order to trace discrepancies in the system.
• Knowledge and understanding of the regulations and guides to interpret and apply them effectively to a variety of accounting situations.
• Knowledge of integrated cost control procedures and the ability to apply them effectively.
• Knowledge of sanitation guidelines and practices.
• Preferred knowledge of current MWR computer programs such as; FOODTRAK, RECTRAC and SAP/AIMS.
• Knowledge gained through experience of the fundamental principles and techniques involved in the operational management of food, beverage and catering programs.
• Ability to apply management practices and techniques to ensure efficient utilization of equipment and facilities.
• Must have the ability to competently and independently carry out all phases of the program by applying principles and techniques of a restaurateur to the specific needs of the program.
• Knowledge of the principles and techniques involved in the implementation and use of DOD and DON Protocol as it applies to conferences, dinners, and special functions/events gained through experience.
• Budgeting, procurement and contracting procedures knowledge preferred.
• Must have successfully completed DOD, DON or business industry equivalent courses or training or be able to obtain within 6 months in the following:
  • Safe Food Handling Certification for Supervisors
  • Alcohol Safety Certification
  • Food & Beverage Program Desk Guide for Managers

How you will be evaluated

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

Your application will be screened for the following minimum qualifications:

• One year of experience as a Club Manager or a Manager of a Food and Beverage Operation or three years of progressive experience in Restaurant Operations.

• Demonstrated experience as a leader in a food and beverage operation.
• Experience supervising and managing employees at different levels.
• Years of experience managing a food and beverage operation, knowledge of policies, regulations, administrative practices and procedures.