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Summary This position oversees the daily operations of a multi-unit food court, ensuring high-quality service and food preparation while managing staff, inventory, and compliance with health and safety regulations. Key responsibilities include planning menus, supervising staff, controlling costs, ordering supplies, and ensuring customer satisfaction. This is a management role that requires strong leadership, organizational, and problem-solving skills. Responsibilities MAJOR DUTIES: Uses initiative, judgment and originality in the food and beverage planning, merchandising and control. Applies existing guidelines and develops own supplements, procedures and operating instructions for use by staff to evaluate the food service program, patron needs and interests. Takes corrective action as required to ensure accuracy of data and effectiveness of systems. Promotes effectiveness and efficiency, using strong organizational and budgetary guidelines and internal controls necessary to provide reasonable assurance of accomplishing management goals and objectives. Meet suspense's on budget, information requests, etc. Ensures that training programs are established that will inform employees of the proper food handling procedures and teach them to be thoroughly knowledgeable of their particular duties and responsibilities. Provides supervision to ensure that those duties are carried out to the best of their ability Incumbent is responsible for ensuring that all personnel paperwork is complete and turned into the MWR Personnel office in a timely manner. Incumbent ensures that all personnel practices and followed and is the hiring authority for the Food and Beverage section. Works closely with other activities, staff offices, advisory committees, supervisors, commanding officers, manufacturers, vendors, professional counterparts, etc., to ensure food service programs are responsive. All levels of supervision are informed of policies, special events, problems or other pertinent information. Ensures that facility and equipment are maintained in good working condition and operational at all times. All safety, sanitation, security and other deficiencies are identified and corrected. Applies financial and accounting knowledge and skills regarding both appropriated and nonappropriated fund entitlements and procedures to interface both funding resources for a sound fiscal policy which meets not only program objectives but both short and long terms goals. Responsible for the Rations and Kind (RIK) program, ensures that program standards, regulations and instructions are maintained and met. Ensures that all paperwork, invoices, ordering of products and inventory procedures are followed and properly completed and turned in to the accounting office. Ensures proper military protocol and decorum are practiced. Conducts activities and programs with normal military protocol, courtesies, and social activities. Promotes and publicizes in every authorized media available to market programs, services and facilities on a cost-effective basis to create a well-informed, participating audience. Represents the MWR Food and Beverage activity at various conferences, or negotiations with federal, state or municipal organizations concerning current and future programs. Performs other assigned duties as required Knowledge of DOD, Navy Food and Beverage, and Rations in Kind (RIK} policies, regulations, instructions and administrative practices and procedures related to management, planning, budgeting, scheduling and coordination food service programs and for the efficient operation and use of assigned facilities and equipment. Knowledge of and skill in the application of a broad range of management principles, concepts and methodology to a variety of activities and services of a small to medium size food service facility. Typical services include a pizza/deli operation, salad bars, all types of beverages, breakfast, lunch, dinner, brunch and catering services to accommodate private parties and large groups. Decisions regarding what needs to be done include the assessment of the size and mix of the patron community, cost targets, adequacy standards, and required changes or exceptions to operation policies. Similarly, the incumbent must evaluate the effectiveness of contracted services and functions. Incumbents must have at least 3 years experience in the operation and management of a small to medium size feeding facility. Incumbent must be able to get certified within 1 year of hire date thru the Safe.Serve manager program and maintain the certification while employed. Incumbent must speak, write, read and understand English. Must be able to prepare correspondence, spreadsheets and other information for local command and higher headquarters. Must be able to pass a base background check and a position of trust check from Office of Personnel Management. Requirements Conditions of Employment Qualifications Knowledge of DOD, Navy Food and Beverage, and Rations in Kind (RIK} policies, regulations, instructions and administrative practices and procedures related to management, planning, budgeting, scheduling and coordination food service programs and for the efficient operation and use of assigned facilities and equipment. Knowledge of and skill in the application of a broad range of management principles, concepts and methodology to a variety of activities and services of a small to medium size food service facility. Typical services include a pizza/deli operation, salad bars, all types of beverages, breakfast, lunch, dinner, brunch and catering services to accommodate private parties and large groups. Decisions regarding what needs to be done include the assessment of the size and mix of the patron community, cost targets, adequacy standards, and required changes or exceptions to operation policies. Similarly, the incumbent must evaluate the effectiveness of contracted services and functions. Incumbents must have at least 3 years experience in the operation and management of a small to medium size feeding facility. Incumbent must be able to get certified within 1 year of hire date thru the Safe.Serve manager program and maintain the certification while employed. Incumbent must speak, write, read and understand English. Must be able to prepare correspondence, spreadsheets and other information for local command and higher headquarters. Must be able to pass a base background check and a position·of trust check from Office of Personnel Management. Education Four-year college degree in Hospitality, Culinary Arts, or Business Administration and two years of experience is preferred or Two-year college degree and four years of experience in the field. Additional Information Salary is dependent on experience and/or education. Some positions have special requirements.Selectee may be required to complete a one (1) year probationary period. Participation in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment is required. We utilize E-Verify to confirm selectee's eligibility to work in the United States. Salary is dependent on experience and/or education. This announcement may be used to fill additional vacancies within 60 days of issuance of selection certificate.For positions requiring travel more than twice per year, selectee may be required to obtain and maintain in good standing a Government-issued Travel Card for official government travel purposes.Executive Order 12564 requires a Federal workplace free of illegal drugs. According to the Executive Order, all Federal employees are required to remain drug free throughout their employment. Commander, Navy Installations Command is a Drug-Free Federal Workplace. The use of illegal drugs will not be tolerated, and use of or intoxication by illegal drugs will result in penalties up to and including removal from Federal Service.SELECTIVE SERVICE REQUIREMENT: If you are a male born after December 31,1959 and at least 18 years of age, employment law (5 U.S.C. 3328) requires that you must register with the Selective Service System (military draft), unless you meet certain exemptions. If applicable, failure to register will prevent you from being considered for employment. To register, please visit the Selective Service web site at https://www.sss.gov/register/.