Clarification from the agency

WHO MAY APPLY: All Applicants Worldwide.

• Supervises over thirty F&B staff within the Program to include US, NAF, and Korean National employees.
• Leads and oversees a comprehensive F&B Program to include Front of the House (FOH) and Back of the House (BOH) functions for full-service restaurant, Quick Service restaurant and a four-lane bowling alley.
• Performs as a Supervisor for a multinational, multilingual staff.
• Plans work, sets priorities and schedules work as necessary to assure effective and expeditious accomplishment of priority work without adverse effect on regular and recurring work.
• Assigns work to subordinates based on employee's capabilities, priorities and difficulty.
• Develops performance standards and evaluates employee performances.
• Provides technical and administrative oversight, advice and instruction.
• Takes disciplinary measures such as warnings and reprimands.
• Identifies and arranges for employee developmental and training requirements.
• Ensures all employees receive equal consideration in determining qualifications, selections, promotions, training, details, discipline and awards of employees.
• Performs a variety of other personnel, acquisition, accounting, marketing, and internal review duties and responsibilities depending upon the needs of the organization.
• Demonstrates leadership by example, motivates and provides a work environment in which staff and supervisors are productive, providing them with constructive coaching and counseling.
• Actively supports the development, training and mentoring of staff. Manages group or interpersonal conflict situations effectively.
• Completes a variety of creative, organizational and leadership tasks to ensure the program operates optimally.
• Leads service oversight, establishing service standards, training and development thru execution.
• Collaborates with Food Production team to ensure an effective and efficient flow of food.
• Assists in developing site preparation plans and requirements for facility conversions, retrofits, renovations, and new construction small and large.
• Conducts market and industry research on new food, beverage, and equipment items, consumer, and restaurant trends.
• Conducts hands-on cooking and preparation tests in actual clubs, restaurants, and snack bar operations and in test kitchens.
• Stays current on developing trends in the industry and taking advantage of the unique opportunity serving important DoD, USFK and Republic of Korea (ROK) guests within Korea.
• Conducts walk thru at each outlet.
• Leads Beverage oversight, menu development and training thru execution.
• Monitors supply chain management, planning the flow of food and beverages via procurement supplying thru production and service
• Identifies log jams and other operational issues and resolves promptly.
• Ensures all staff issues are addressed properly, efficiently and judiciously, and keeps track of progress until resolved.
• Establishes, measures, monitors and evaluates processes, policies and procedures thru proven results.
• Ensures leadership objectives, process analysis, internal controls, employee relations, productivity, and facility management; maximizes usage of spaces, facilities, customer service/service quality measurements, programs and services to ensure fiscal budget and objectives are met or exceeded.
• Assists in the formulation and execution of directives, policies and procedures and other guidance for the F&B department.
• Manages and oversees the development of the beverage production annual operating budget and Sales & Marketing Plans.
• Collaborates with the Public Works Department to manage the direction, processes and functional requirements involved in the coordination and accomplishment of plans, scope, design, construction, budget, and direction of F&B construction, repair and renovation projects. Ensures early identification of problems, facilitates resolution and verifies work completion.
• Participates in the development and implementation of short and long-range plans for the construction and/or renovation of assets and facilities of varied structural designs, condition, and age.
• Responsible for conducting all required surveys, reviews, and inspections to determine requirements. Reviews drawings and specifications for work performed by contractors and/or Public Works Department personnel prior to award or start up and ensures that work is completed as required.
• Supports Occupational Safety & Health, Serv Safe objectives and initiatives and implements a safety plan, which outlines the policies and procedures regarding employee safety and health in the workplace, and overall F&B safety. Ensures completion of the mandatory occupational safety and health training annually.
• Responsible for the quality of service, food and beverage provided in all the F&B Dining areas, bowling operations and catering.
• Stays consistently visible at the "front of the house," engaging both guests and staff while monitoring overall quality execution.

Conditions of employment

• Must be a U.S. citizen or national.
• Must be able to successfully complete and maintain a SECRET equivalent investigation (T3) with favorable adjudication.
• Occasional travel of up to 10% may be required.
• Must possess a valid US Driver’s license and be able to obtain a government issued driver’s license.

Qualifications

• Expert knowledge of F&B operations and the business of managing outlets thru service and execution.
• Expert knowledge of beverage management, from vendor/product sourcing, creating recipes/menus, and the service of the product.
• Knowledge of the development and management of operations to include trends, operating efficiencies, cost avoidance, revenue generating opportunities and profitability.
• Knowledge of managing and providing high standards of customer service with an emphasis on exceeding guest expectations.
• Knowledge and ability to supervise, train staff, delegate work, and accomplish mission requirements through subordinate personnel.
• Knowledge of administrative procedures involving correspondence, forms, files, reports, training requests, Point of Sale/Management Information Systems, calendar management systems, etc.
• Knowledge of construction, repair and renovation project processes.
• Knowledge of and ability to keep abreast of current trends in the industry
• In-depth knowledge of safe serving regulations
• Possess exceptional leadership skills, including motivation and goal-setting
• Possess excellent communication and interpersonal skills; time management and organization
• Skill in modifying and or developing appropriate methods, approaches, and procedures for the most effective management of division programs.
• Ability to be effective, versatile and action-oriented.
• Ability to develop unique menus
• Ability to create and implement annual budgets
• Ability to work strategically and collaboratively across departments.
• Ability to work with and lead a staff of diverse cultures.
• Ability to create and implement quality control programs that maintain high and/or improved guest satisfaction.
• Ability to write, edit, review and interpret complex instructions.

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 one of the following minimum qualifications:

• A minimum of three years' experience in F&B Service environment in a supervisory position

• Successful completion of a Degree in Hospitality Management and two years of leadership experience in an F&B Service environment

• Experience overseeing multiple food and beverage operation
• Knowledge and Experience managing restaurant policies, regulations, administrative practices and procedures