Clarification from the agency

Must be willing to relocate to reside within a 50-mile radius of Washington Navy Yard; Washington, DC.

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.

Duties include but are not limited to:

• Serves as a F&B SME regarding day-to-day business operations of the facility to include, but not limited to the following: cost controls, sales and marketing, operational standards and best practices, culinary skills development and best practices, safety and sanitation program development, financial and accounting compliance, staffing and internal operational controls and skill building, engaging and participating in a hands-on approach in the development, growth, and improvement of the MWR F&B Operations.
• Serves as the focal point for liaison between the Installation, Region, and CNIC Headquarters (HQ) to include: menu and recipe standardization, business operational controls, and the development and implementation of all program training elements. (Offices in the field, region to be determined).
• Organizes and leads action plans to improve the compiled information encompassing sales, purchasing, inventory, labor productivity, profitability, menu development, and in house concepts for installation adoption.
• Develops and implements hands-on skills building for field level personnel.
• Interacts with Regional & Installation MWR personnel as required to present informational awareness of sales, purchasing, inventory, labor productivity, profitability, and menu development plans designed to improve performance at the field level.
• Assures implementation and compliance with Department of Defense (DoD)/Department of the Navy (DON) overarching programs including Healthy Base Initiative and Sexual Assault Prevention and Prevention.
• Reviews budget and financial performance of the individual F&B activities within their Region of responsibility for compliance with F&B standards.
• Reviews Regional roll-up of financial performance.
• Reviews statistical reports from data relevant to budgetary operating costs and executes financial performance forecasts. This includes the formulation and recommendation of the corrective action for any areas that require improvement.
• Prepares and submits required reports in a timely manner.
• 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 of all food and beverage management level employees, ensuring compliance with all personnel and regulatory agencies.
• Evaluates all aspects of the operation of the activities to assure quality of all food and beverage product presentation and ensures compliance with operational Standard Operating Procedures.
• Verifies compliance with approved recipes, cost cards, purchasing and inventory procedures; provides Joint Services Prime Vendor Program (JSPVP) oversight.
• Supports enterprise-wide standardized production recipes and procedures and implements quality standards set by the CNIC HQ/Food Management Working Group.
• 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.
• Conducts training of new standards implementation in the operations, as well as on-going instruction of national training programs; ServSafe Alcohol training, ServSuccess and Serv Safe Food.
• Verifies/confirms that F&B safety and sanitation standards are met in the workplace. (Serv Safe food and CARE beverage standards are a Navy protocol and standard.)
• Assures the implementation and communication of enterprise-wide marketing programs and events via authorized media to ensure patrons are apprised of programs of interest.
• Assists and advises on strategies and procedures to communicate with potential customers via an effective local marketing strategy.
• Participates in senior leadership meetings, as required.
• Organizes, collects, analyzes, and presents information and develops action plans for execution by activity personnel.
• Communicates with Region and CNIC/HQ leadership through the preparation of proprietary reports. Actively participates in the weekly and monthly regional phone review.

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 Serv Safe certification within 6 months of hire date.  Must possess Serv Success for Restaurant Managers within 24 months of hire date.
• Considerable travel is required and may include frequent overnight stays as a component of the travel.
• Must be willing to relocate to reside with a 50-mile radius of Washington Navy Yard; Washington, DC.

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 must possess one of the following:

• 3 or more years of specialized experience with Morale, Welfare and Recreation (MWR) Food and Beverage operations.
• A PH. D or equivalent doctoral degree or 3 full years of progressively higher-level graduate education leading to such a degree in a field of study related to the Food & Beverage industry.
• A combination of successfully completed post-high school education towards a degree related to the Food & Beverage industry and at least 2 years of experience related to the Food and Beverage industry.

• Knowledge of Front of the House operations to include guest service and beverage service.
• Possess Heart of the House culinary skills to include volume feeding, catering, recipe and menu development.
• Ability to effectively listen, understand, and clarify concerns raised by MWR management, staff, and guests in order to develop strategies that will effectively address those concerns and stakeholder expectations.
• Ability to multitask and prioritize responsibilities to meet deadlines.
• Knowledge of Food Safety and Hazard Analysis Critical Control Point in order to function as a productive student and teacher of F&B industry best practices.
• Ability to interpret complex instructions, directives, and correspondence to apply them to specific situations.
• Skilled in adapting 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.
• Experience with developing and implementing program goals and objectives, work processes and administrative operations within the F&B industry.
• Ability to use Microsoft Office Suite Programs.
• Knowledge of and skill in the application of the primary policies, regulations, principles, techniques, and procedures used in the proper administration of DoD F&B facilities and contracts, for the efficient and profitable operation and use of the facilities and its assets.
• Experience in food and beverage capital budget evaluation preferred.
• Knowledge of F&B industry business practices to include financial management and marketing required.
• Ability to communicate effectively both orally and in writing with all levels of personnel within the organization and guests.
• Ability to effectively present and represent the overall goals of the F&B programs.
• Knowledge of CNIC Point-Of-Sale and other business systems to include Systems, Applications and Products (SAP), RecTrac, Quibica, and KRONOS.
• Must possess Serv Safe certification within 6 months of hire date.
• Must possess Serv Success for Restaurant Managers within 24 months of hire date.

How you will be evaluated

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

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.

The following documents are required at the time of application:

• Resume: two-page limit, learn more here - Resume Requirements
• Proof of education/training: official transcripts only; diplomas and degree audits are not acceptable. Failure to provide official transcripts will result in an ineligibility rating.
• If claiming Department of Defense (DOD) Non-appropriated Fund (NAF) Business Based Action (BBA) priority consideration: Provide a copy of the notice of separation.
• If claiming Veteran's Preference: Provide a copy of your DD-214, Member-4 page and any supporting documentation (SF-15, V.A. disability letter, proof of service, etc.).
• If a current or former Federal Employee: Provide a copy of your most recent Personnel Action Report (PAR) or SF-50

*If qualifying all or in-part based on education, proof of education MUST be submitted at time of application in order to be considered.

Next steps