Summary
Manages daily dining room operations in a full-service restaurant, including inventory, cash, and staffing. Ensures compliance with food safety standards, prepares reports and correspondence, supervises and trains staff, evaluates performance, and addresses customer and employee concerns.
Duties
Works under the general supervision and guidance of the Business Manager. In a full-service restaurant, the manager manages the daily operations of the dining room. Ensures adequate stock levels are maintained, correct receipt and pricing procedures are adhered to, and requisitions merchandise as required. Controls inventories, cash, equipment, and supplies. Maintains required outlets statistics, reports, and identifies labor requirements. Confirms with the food sanitation and the food handling requirements.
Assist in preparing various correspondence, which may include responses to comment cards, inquiries, audits, and inspections. Supervises assigned staff. Conducts on-the-job training. Evaluates employees' work performance. Investigates grievances and complaints, resolves them informally, and notifies supervisors of those of a serious nature.
Performs other duties as assigned.
Requirements
Conditions of Employment
Conditions of Employment
Subject to satisfactory completion of pre-employment checks in accordance with AR 215-3, 2-15j, to include Tier 1 investigation.
The ability to obtain (within the first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required (i.e., ServSafe Food Protection Manager Certification Program).
- Direct Deposit and Social Security Card are required upon appointment.
- Meet qualification/eligibility/background requirements for this position.
- A pre-employment physical is required.
- Must be willing to work irregular work schedule (nights/weekends/holidays).
- Applicants must be U.S. citizens, hold a valid U.S. passport, and be at least 18 years of age.
Qualifications
QUALIFICATION REQUIREMENTS:
Demonstrated work experience directly related to the duties to be performed. Work experience must be equivalent in complexity and difficulty to the next lower grade level.
Preferred are those candidates who possess work experience or education directly related to hotel management operations.
QUALIFICATIONS MUST BE CLEARLY VERIFIABLE IN YOUR RESUME.
Education
High School graduate or equivalent.
Highly preferred applicants will have a degree in Hospitality Management, Hotel and Restaurant Management, Business Administration in Hospitality Management, or similar.
How to Apply
You may submit your application package using one of the two methods identified below:
Electronically (preferred) at https://www.usajobs.gov/ and search for the Vacancy Identification Number (VIN).
Manually: A manual application can be obtained by contacting the servicing NAF Human Resources Office listed on this vacancy announcement. All application requirements must be met by 11:59 p.m. (EST) on the closing date of this vacancy.
If you would like to apply manually, please contact the servicing NAF Human Resources (HRO) listed on this job announcement to request a copy of the manual application form.
All completed manual application forms (along with your resume and other supporting documentation) must be received by 3 pm on the closing date of this announcement to ensure prompt processing of your application. Neglecting to respond to the job-related questions will result in an ineligible rating.
Next steps
Your application will be reviewed upon the closing date of the announcement, and you will be notified of your application status via the email address provided.