Clarification from the agency

Who May Apply: SOFA sponsored applicants (current Military Spouse Preference, Family Member Preference, and current Federal employees) residing in the local commuting area of Tokyo, Japan to include SOFA Seeking Applicants.

• Assumes full responsibility for the New Sanno's F&B Program (e.g., Food Production, Food & Beverage Service, Catering & Events).
• Plans, executes and performs post review of all F&B Program initiatives.
• Serves as Subject Matter Expert for F&B, representing the hotel at the Department Head level, to collaborate with Support Services, Rooms, Engineering, and Readiness.
• Prepares metric based, customer driven decision briefs for Hotel General Manager for final approval.
• Prepares publicity drafts, materials, social media posts, and coordinates with the Hotel Marketing and Sales Specialist on the usage; tests effectiveness of material distribution to both Hotel internal coverage and external coverage.
• Develops, promulgates and oversees F&B promotions and merchandising disciplines.
• Assumes accountability to the Hotel Director for F&B Department funds, stocks of food, beverages, fixed assets, supplies, linens, table, banquet and kitchen ware, furniture, fixtures and equipment of all kinds.
• Establishes, enforces and monitors cost accountability systems, internal controls and participates in surprise cash counts and periodic inventories.
• Oversees preparation of daily operating summaries for each of eight sales centers; reviews daily sales accountability statements; investigates discrepancies and variances; and enforces remedial actions.
• Analyzes F&B Department organizational and operational methods and procedures using such tools as flow process charting, statistical analysis, interview methods and direct observation.
• Monitors menu development to emphasize low-labor, high-return recipe items; identifies areas where improved management practices may increase efficiency or decrease cost; prepares financial studies, alternate approaches and most desirable action courses.
• Makes monthly and annual budgets for all F&B Department sales centers and updates budgets on a quarterly basis.
• Makes monthly and annual comparisons of budgets with actual results and analyzes variances and trends, making timely operational changes as required.
• Provides oversight and monitors execution of comprehensive Internal Review plan relating to F&B, in support of periodic audits, assessments and submissions.
• Builds and maintains strong working relationships with hotel management team while embedding a strong business management culture.
• Provides oversight and guidance for F&B procurement, including review of purchase requests and Government Purchase Card transactions for both local and Continental United States (CONUS) sources.
• Provides advice on effective and efficient methods for the acquisition of F&B supplies and services. Ensures adherence to Procurement policies and regulations.
• Provides oversight as the senior manager of the F&B Department, consisting of a staff of approximately 150 persons to include multinational, multilingual employees.
• Directly supervises three (3) primary F&B Managers (e.g., Food Production (Chef), Food & Beverage Service (Ops), Catering & Events Manager).
• Establishes standard operating procedures to improve production and quality of work.
• Develops F&B orientation and training programs.
• 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 staff.
• 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.

Conditions of employment

• Position is Emergency Essential, incumbent is a key member of the Emergency Operating Committee.

Qualifications

• Knowledge of business management principles, practices and techniques.
• Knowledge of the principles and practices of operating programs and their interrelationships in order to provide qualitative and quantitative assistance to various activities, and to recommend long-range program changes, new construction projects, and adjustments in operating programs and procedures.
• Knowledge of managerial and financial employment plans, policies, and programs of the organization.
• Skill in projecting and anticipating organizational activity objectives and the effects of proposed changes within the programs.
• Skill in analyzing policies and program data; delineating, and assessing objectives; recommending strategies based on work operations, available resources, cost effectiveness, and progress or results desired.
• Knowledge of a wide range of activities and services.
• Knowledge of customers' interests and needs to facilitate the development of new and innovative concepts and approaches for increasing the financial stability of activities.
• Knowledge of general business principles of financial planning, reporting and of budgetary methods and processes to ensure best use of resources and to plan for operating costs, major and minor construction, renovation and capital purchases.
• Skill in modifying and or developing appropriate methods, approaches, and procedures for the most effective management of division programs.
• Ability to perform the full range of supervisory duties.
• Knowledge of personnel management policies, procedures and requirements involving recruitment; personnel actions; manpower data; classification; position management; job descriptions; training; awards; career development; and performance appraisals in order to
  monitor and ensure accuracy of personnel actions, provide advice and assistance to directorate staff, and serve as liaison between the directorate staff and the personnel offices.
• Ability to develop and effectively deliver presentations and/or training.
• Knowledge of CNIC's EEO policy and procedures.
• Ability to communicate effectively both orally and in writing.

How you will be evaluated

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

Applicants with minimum qualifications will have one of the following:

• A minimum of eight years' leadership experience in a Full service Hospitality or Culinary environment or
• Successful completion of a Degree in Hospitality, Culinary, Business or Leadership related and five years of managerial experience in a full service Hospitality/Business environment.

• Leadership experience, interacting with GOV/or Corporate Stakeholders and Customers.
• Experience in diverse/Overseas environments, organizations.
• Experience in developing menus, both food and beverage related.
• Experience with business market trends, and driving revenues.
• Experience in training high performance teams.
• Experience in managing F&B facility upgrades, leading renovations, concept development.

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.