Clarification from the agency

This position is open to the Public, Military Spouse Preference and Family of overseas employees

In order to qualify for this position, resumes must provide sufficient experience and/or education, knowledge, skills, and ability to perform the duties of the position. Applicant resumes are the key means for evaluating skills, knowledge, and abilities as they relate to this position therefore, applicants are encouraged to be clear and specific when describing experience.

Program Management duties include but are not limited to:

• Responsible for planning, oversight and execution, via delegation to subordinate managers, of a comprehensive food & beverage operation to include daily operations, catering operations, and thematic programming in individual facilities to enhance sales and meet customer satisfaction.
• Responsible for planning, developing, coordinating and implementing a comprehensive publicity/advertising and sales marketing campaign, with support from the MWR Marketing Office, which includes, but not limited to, ongoing sales programs designed to solicit eligible users and increase sales and profits. Reviews all marketing submissions from managers and consolidates campaigns and programs when efficient and beneficial for the program.
• Serves as main food & beverage point of contact and coordinates functions/events requiring food and beverage service within the installation. Coordinates with Facility Operations Manager to ensure requirements for the occasion are met, to include suitable types of services, menus, beverage items, pricing, and staffing requirements.
• Coordinates with appropriate staff and other food service personnel to arrange details such as printing of menus, procurement of decorations, appropriate entertainment, proper advertising/marketing, and signing of contracts for all food & beverage events, special parties, or the division's portion of MWR special events. - Ensures compliance with fire, safety, sanitation, security and any other operating regulations to maintain open and safe food & beverage operations.
• Responsible for planning, developing, coordinating and implementing a comprehensive publicity/advertising and sales marketing program which includes, but not limited to, ongoing sales programs designed to solicit eligible users and increase sales and profits of the Food & Beverage Department.
• Provides oversight to the movie theater program to ensure compliance with Navy Motion Picture regulations.
• Acts as the COR or assigns COR responsibilities to the Galaxies Club Manager to work with Chili's and ensure their compliance with both CNIC and Navy MED regulations.
• Provides oversight to the ARMP slot machine program. Works with the local ARMP representative to ensure compliance with all Navy regulations as they relate to the slot machine program.
• Works with CNIC, Armed Forces Entertainment and/or with agents/bands to book entertainment. Coordinates all sound and productions requirements and arranges all logistical support to move and house the entertainers.
• Manages and oversees three general managers of on-base food & beverage establishments (Harbor View Club, Galaxies Club, Showboat Theater, Hario Village Theater), with an estimated 75-100 employees to include US NAF and Japanese local national employees.
• Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
• Conducts all supervisory duties, to include, but not limited to recruitment, interviewing, hiring, training, evaluations and disciplinary actions for direct reports, and can assist or fill in for subordinate managers as needed.
• Fosters a work environment free of discrimination, harassment, and reprisal. Ensures equitable treatment of all staff.
• Prepares operation budget for review, ensuring food and beverage services, facilities, and equipment are in good repair, supplies are of good quality and properly programmed, marketed and advertised.
• Maintains accountability and internal controls for receipts, property and monies at the local level.
• Performs continuous analysis of cost and sales operations to determine profit and loss. Through subordinate managers is responsible for the coordination of all source data to the CNRJ Financial Department, enabling accounting to compile and report fund status, operational statements, and detailed ledger information.
• Ensures monthly and annual inventories for food and bar facilities and property are conducted, as are special inventories to monitor other operations.
• Creates short-, medium-, and long-range plans for revenue-generating programs, recapitalization of equipment, and facility repairs and improvements through regular analysis of financial assets and liabilities of the department.
• Maintains communication with the CFAS Fleet Readiness Director N92.
• Performs other related duties as assigned.

Conditions of employment

• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must possess or be able to successfully pass and maintain a National Agency Check with Inquiries (NACI/T1).
• Occasional travel of up to 10% may be required.
• Requires a driver's license to travel to and from facilities on both installations.
• Ability to acquire a 15 passenger van license is desirable.

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:

• Three years of progressively responsible experience that demonstrates knowledge of procedures, techniques and financial responsibilities for food, beverage and restaurant operations (e.g., quick service restaurants, fine dinning, and catering operations).
• Knowledge and skill in applying a comprehensive range of principles, concepts, and practices to perform difficult and complex assignments concerning food and food service. Examples of this level of work include knowledge of procedures, techniques, and financial responsibilities related to the administration of food, beverage and restaurants, to include specialized knowledge of managing multiple types of food and beverage establishments, to include quick service, fine dining, and catering operations, to include managing the daily operations, marketing, budget and adherence to standards of such facilities.
• Knowledge of the goals, principles and techniques of multiple types of food and beverage service operations, to include ability to conduct detailed financial analysis on areas of growth and potential, develop promotions to increase patron utilization, and knowledge of the various food safety and sanitation standards for quick serve, fine dining, and catering facilities.
• Knowledge of budgeting, financial management and planning.
• Knowledge of different types of food service operations and how their similarities and differences relate to installation services.
• Supervisory and leadership knowledge, with the ability to influence the actions of others in obtaining cooperation and assistance to meet the CNRJ mission and vision.
• Establish procedures to cross-check priced changes to prevent monetary loss in the food service system.
• Devise meals to accommodate diverse cultural and religious food requirements.
• Determine equipment replacement schedule and budget for normal and unanticipated equipment replacement.
• Familiarity with point of sale, catering software, and basics of food ordering systems required.
• Knowledge of APF and NAF budget development and execution.
• Establish entertainment needs and coordinate with production companies to determine production support needed.
• Knowledge of food service operation policies, procedures, and regulations, particularly as they pertain to food safety, sanitation/cleanliness, and costing.
• Skill in the use of Microsoft Office Programs (e.g., Word, Excel, Power Point, Outlook).
• Skill in cash handling procedures.
• Ability to exercise all delegated supervisory and managerial authority to the fullest extent possible to accomplish the mission.
• Ability to supervise and direct the work of other employees, monitor performance, and assure adequate internal control procedures are developed and operative.
• Ability to perform the full range of supervisory duties.
• Ability to communicate effectively, both verbally and in writing.

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:

- 1 year of specialized experience at the lower grade (GS-10 or equivalent). Specialized experience is experience that equipped the applicant with the particular knowledge, skills, and abilities (KSAs) to perform successfully the duties of the position, and that is typically in or related to the position to be filled. To be creditable, specialized experience must have been equivalent to at least the next lower grade level.

OR

- 4 years of progressive experience in food and beverage/business operations.

Applicants who meet the minimum qualifications will be further evaluated for:

Supervisory Experience
Experience in managing food and beverage operations including catering and special events
Knowledge of Navy club policies
Knowledge and experience with club payment, catering and inventory systems and office software suite