Clarification from the agency

Open to Public

Serves as the HQMC (MR) Food & Beverage (F&B) Program Specialist in support of MCCS Club and Food & Beverage operations. Supports field operations using best industry practices through uniformed application of technology, functional systems, and procedures. Assists in planning, and training on service delivery and use of restaurant management & POS systems. Serves as a functional expert on procedures and configuration support. Communicates as a liaison between HQ team, contracted technology partners and F&B activity managers. Assists Supervisory F&B Program Manager with business development, working closely with HQMC and MCCS installations. 

Functions as the USMC and DOD policy SME providing guidance for operational standards and functional effectiveness of the food and beverage activities. Coordinates with HQMC Supervisory Food and Beverage Program Manager for support and training initiatives. Assists with providing responses and guidance related to audit findings presented by the Marine Corps and Naval Audit Services.  Executes and supports Quality Assurance Program through inspection and recommendations based on policy guidance and best industry practices. 

Functions as the regional SME for the rollout, implementation and training of a new point of sale (POS) system and assisting management with a centralized database. Conducts on-going training of POS, serving as a functional expert to the field on procedures and configuration support. Configures, supports and trains on ancillary food service software to include associated vendor ordering platforms as required and applies standards and customized techniques to data collection methods.

Identifies opportunities to align with ¿best in class¿ service delivery and efficiency. Analyzes programming status of facilities and equipment, manpower requirements, and financial results offering recommendations to improve performance. Strategizes with HQMC F&B Program Supervisor on business development and troubleshooting business challenges in the field. Provides competitive market and trade area analysis. Functions as Contracting Officer¿s Representative (COR) for Food & Beverage Customer Experience Satisfaction Survey and other MCCS enterprise contracts as required.

May conduct presentations, briefs, and action documents using a variety of technique and methods to high-ranking officials. May also prepare correspondence, routing sheets, point papers, and slide presentations for management officials.  Recommends programmatic plans, alternative courses of action, policies and future strategies to support established goals and objectives. Collaborates with other HQ Program Specialists and leadership to build best practices, alignment and standard operations.

Assists commands with recruiting and interviewing key F&H personnel and provides insight as directed.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner.  Takes action to solve problems quickly.  Alerts the higher-level supervisor, or proper point of contact for help when problems arise. Adheres to safety regulations and standards.  Promptly reports any observed workplace hazards, and any injury, occupational illness, and/or property damage resulting from workplace mishaps to the immediate supervisor.  Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Demonstrates hospitality focused behaviors that centers around delivering a customer centric experience.

Required regular travel to each installation in region. May travel to conduct or attend conferences, trainings and meetings.  May work a fluctuating work schedule to complete work assignments outside of the typical work week and work hours.

Performs other related duties as assigned.

This is a white-collar position where occasional lifting up to 20 lbs. may be required. 

Conditions of employment

• See Duties and Qualifications

EVALUATIONS:

Qualifications

A Bachelor¿s Degree in Business Administration, Hotel and Restaurant Management, or a related field appropriate to the work of position AND three years of experience in the commercial food and beverage industry that demonstrates knowledge of business practices, program and financial management, branded concepts and administrative procedures that are relative to the food and hospitality industry; OR an appropriate combination of education and experience that demonstrates possession of knowledge and skill equivalent to that gained in the above; OR appropriate experience that demonstrates that the applicant has acquired the knowledge, skills, and abilities equivalent to that gained in the above.  Ability to travel.   

Skill to analyze and evaluate efficiency and effectiveness of business practices to meet goals and objectives.  Skill to analyze and evaluate procedures and systems to improve operations; perform surveys to determine compliance with established policies and procedures, and establish sound management practices and maintain effective relationships with, and gain confidence and cooperation of a variety of stakeholders to accept proposals on complex issues.  Skill to communicate effectively orally and in writing, develop reports, proposals, charts and graphs and conduct presentations.

How you will be evaluated

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

Your application/resume and supporting documentation will be used to determine whether you meet the job qualifications listed on this announcement. This vacancy will be filled by the best qualified applicant as determined by the selecting official.