Clarification from the agency

WHO MAY APPLY: All Applicants Worldwide.

• Act as the senior level Food and Beverage subject matter expert responsible for the management of all food and beverage operations servicing SAC through subordinate facility managers and supervisors.
• Incumbent is the focal point for data analysis and information liaison between the Installation and Commander, Navy Region Japan to include; menu and recipe standardization, business operational controls, and the development and implementation of all program training elements.
• Interacts with FFR (N9) personnel as required to collect and analyze data and to present information encompassing sales, purchasing, inventory, labor productivity, profitability, and menu development.
• Assure implementation and compliance with Department of Defense (DOD)/Navy overarching programs including Healthy Base Initiative (HBI), and SAPR.
• Perform analysis of F&B budget and financial performance of the individual food & beverage activities within SAC.
• Prepares statistical reports from data relevant to budgetary operating costs and assists with financial performance forecasts. This includes the formulation and recommendation of the corrective action for any areas that require improvement. Prepare and submit required reports in a timely manner.
• Perform routine product quality assurance testing on all food and beverage products produced at all outlets. Evaluates all aspects of the operation of the activities to assure quality of all food and beverage product presentation and ensures compliance with operational SOP's. Keep abreast of the technical advances in food and beverage equipment and procedures.
• Verifies compliance with approved recipes, cost cards, purchasing and inventory procedures, provides Joint Service Prime Vendor Program (JSPVP) oversight. Supports enterprise-wide standardized production recipes and procedures and implements quality standards set by the Food Management Working Group.
• Conduct training of new standards implementation in the operations, as well as on-going instruction of national training programs; Controlling Alcohol Risks Effectively (CARE) training, Manage First training, and Serv-Safe. Develops and implements training plans and provides direction for management and staff for compliance with MWR standards of quality, specification, sanitation, security, and employee relations.
• Incumbent will verify/confirm that Food and Beverage safety and sanitation standards are met in the workplace. ServSafe food and CARE beverage standards are a Navy protocol and standard.
• Assures compliance with all record keeping requirements including the safeguarding of all facility funds and assets, ensuring proper accountability processes and procedures are developed and implemented.
• Supports workforce interviews and recommends the hiring, discharge, training, and supervision ofall food and beverage employees, ensuring compliance with all personnel and regulatory agencies. Ensures all personnel actions (i.e. selections, promotions, awards, reassignments, training, etc.) are free from discrimination based on race, color sex, age, religion, national origin or other non-merit factors.
• Assists and advises on strategy and procedures to communicate with potential customers via an effective local marketing strategy. Assures the implementation and communication of marketing programs and events via authorized media to ensure patrons are apprised of programs of interest.
• Participates in senior leadership meetings as required. Perform other 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
• Requires a driver's license to travel to and from facilities on both installations
• Must currently hold or be able to attain ServSafe certification and proctor certification for ServSafe and CARE within 6 months of hiring date
• Must hold or be able to attain the certification credential of Foodservice management Professional from the National Restaurant Association Educational Foundation and/or Certified Executive Chef from the American Culinary, within 24 months of hire
• Must maintain high standards of personal appearance and grooming
• This position is considered essential in the event of a crisis situation. Must be able to continue to perform Emergency/Essential duties until relived by proper authority. May be required to partake in readiness exercises

Qualifications

• Possess a 2-year degree in business/culinary arts or closely related field from an accredited school OR a minimum of 5 years equivalent work experience with a high volume foodservice operation with demonstrated increasing responsibility.
• Knowledge and skill in directing the application of club management principles, concepts and methodology to a variety of conventional and unusually difficult and complex assignments involving the full range of club social and recreational activities including operations and maintenance, financial management, assignment utilization, facility improvements, management-patron relations and merchandise and equipment management. Possess ability to interpret complex instructions, directives, and correspondence and apply to specific situations.
• Must be able to multi-task and prioritize responsibilities to meet deadlines. The incumbent must possess extensive knowledge of Front of the House operations to include guest and beverage service, as well as possess Heart of the House culinary skills to include volume feeding, catering, recipe and menu development.
• Knowledge of quality food and beverage preparation, presentation and storage to develop and supervise an effective, attractive, sanitary food and beverage program targeted to the specific markets serviced by each program in the Food and Beverage branch. This knowledge requires an extensive understanding of food beverage menu development, catering, tastes, habits and preferences of each segment of the market, i.e. junior enlisted personnel/senior officers, military retirees, etc. As teacher of F&B Industry best practices, must possess extensive knowledge of Food Safety and Hazard Analysis & Critical Control Points (HACCP).
• Knowledge of key military and civilian (Local National, APF and NAF) personnel regulations, procedures and policies and apply correctly in day to day operations.
• Be able to adapt analytical techniques and evaluation criteria to the measurement and improvement of program effectiveness and/or organizational productivity and skill in developing new or modified work methods, organizational structures and management processes.
• Must be effective at listening to, understanding, and clarifying concerns raised by SAC leadership, MWR management, employees and guests; then develop strategies that will effectively address those concerns and stakeholder expectations.
• Knowledge of proper military protocol and decorum extended to general officers, commanders, their guests and dignitaries.
• Knowledgeable of major issues, program goals and objectives, work processes and administrative operations of the organization.
• Possess a working knowledge of computer software used in business and hospitality operations. Additionally, incumbent must have the ability to communicate effectively both orally and in writing with all levels of command, employees and guests in an attentive, friendly, courteous and service oriented manner. Incumbent must be capable of effectively presenting and representing the overall goals of the food and beverage programs.
• Comprehensive knowledge and skill in the application of the primary policies, regulations, principles, techniques, and procedures used in the proper administration of DOD food and beverage facilities and contracts, for the efficient and profitable operation and use of the facilities and its assets.
• Knowledge of financial management, capital budget evaluation, marketing, and accepted business practices are required.

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:

• 2-year degree in business/culinary arts or closely related field from an accredited school OR
• A minimum of 5 years equivalent work experience with a high-volume food service operation with demonstrated increasing responsibility.

• Experience overseeing multiple food and beverage operations with multiple management levels
• Knowledge and Experience managing restaurant policies, regulations, administrative practices, and procedures