About the position: This position will be assigned to the 436 Force Support Squadron Community Services Flight on Dover Air Force Base. This position is considered Regular Full-Time. You are guaranteed 35 hours, however you could work up to 40 hours per week. As a Regular Full-Time employee, you are eligible to earn annual leave, sick leave and sign up for benefits to include Health and Dental Insurance, Life Insurance, 401(k) and NAF Retirement.

Duties

The purpose of this position is to provide guidance, direction and operations for food and beverage facilities within the Force Support Squadron. Establishes, revises, or reviews policies, procedures, mission objectives, and organization design for the staff, as necessary to eliminate work problems or barriers to mission accomplishment, promote team building, implement quality improvements, or in response to concerns with regulatory compliance and/or customer requirements. Provides staff with direction and advice regarding policies, procedures, and guidelines. Oversees the organization's Non-Appropriated Fund (NAF) food service activities, such as clubs, snack bars or restaurants, and coffee outlets. Uses sound business principles to provide long-range plans; direct the use of equipment, manpower, and facilities; and to provide high standards of food and beverage, entertainment, promotional, and banquet operations. Monitors activities to identify financial trends, analyzes data, and applies innovative measures to correct discrepancies and provide high-quality, cost-effective operations. Establishes policies and procedures; conducts formal, informal, and special evaluations of facilities and operating practices; and implements measures to ensure compliance with standards for preparation, presentation, sanitation, and safety. Develops capital improvement, short and long-range plans; secures and maintains equipment, facilities, and supplies. Provides recommendations to senior managers in overall planning and facilitates cross-functional communications within the organization. Coordinates food and beverage programs and joint ventures (i.e.; golf/bowling tournaments) involving food & beverage elements with the respective facility manager. Performs other related duties as assigned. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12293944

Requirements

• This position requires the incumbent to complete a background investigation with favorable results.
• The incumbent must read, write, and speak English fluently and present a neat, clean professional image which is consistent with military and civilian protocol.
• The incumbent must obtain a Food Handlers card and ServSafe certification within 60 days of employment.
• The incumbent must be able to exert light physical effort in reaching, bending, turning, or moving hands, feet, and legs to operate hand and foot controls.
• The incumbent must be able to satisfactorily complete a pre-employment physical.
• This position has been identified as a Test Designated Position (TDP). The incumbent of this position will be subject to and must consent to a pre-employment and random drug testing.

Qualifications

Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 02/01/2024 Business Based Action, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application. Qualifying Experience: Knowledge of business and trade practices, possess a high level of hands-on culinary skills, characteristics, and methods of administering and evaluating food and beverage operations. Knowledge of business operations policies, procedures, methods, and publicity techniques within one or more of the following areas: hospitality, food and beverage, business operations and/or community wide event planning. Training at an accredited professional culinary school is desired, with emphasis encompassing management of the full range of quality cooks as performed in a restaurant, club, cafeteria, or similar type of establishment. Knowledge of techniques used to evaluate strengths or weaknesses and develop/revise programs to meet goals and promote patronage. Knowledge of financial, budget, resource management practices and principles, and analytical and evaluative methods and techniques. Knowledge of safety, security, personnel management, and EEO regulations, practices, and procedures. Skill in effectively organizing and utilizing available resources within the program to meet objectives. Ability to plan, organize, and direct all the functions and mentor, motivate, and appraise the staff. Ability to analyze, plan, and adjust work operations of more than one operation to meet program requirements and objectives within available resources. Knowledge of sound financial management principles and methods; and federal, state agency, and local guidance relating to food and beverage operations. Knowledge of cost cards, pricing strategy, internal and inventory controls, and point of sale (POS) and inventory management systems. Skill in establishing and maintaining effective working relationships with individuals, co-workers, and leaders of both on/off base agencies/organizations. Skill in analyzing customer desires regarding type of program, and in developing and recommending solutions or approaches to solve problems in food and beverage operations. Progressively responsible experience in managing/directing, quantity cooking, preparation of a variety of food. Knowledge of planning/arranging formal banquets and providing catering services. Must read, write and speak English fluently and present a neat, clean professional image which is consistent with military and civilian protocol. Must have the ability to plan and implement new and unique programs and ideas without the benefit of established criteria. Must be able to satisfactorily complete a National Agency Check with Inquiries (NACI). Must be able to exert light physical effort in reaching, bending, turning, or moving hands, feet, and legs to operate hand and foot controls. Must be able to satisfactorily complete a pre-employment physical. This is a drug testing designated position. The incumbent is subject to random testing for drug use. Must possess a valid driver's license.

Education

This position does not have an education qualification requirement.

Contacts

• Address Dover Community Services Flight 436 FSS/FSMH, 520 Main Gate Way, Room 232 Dover AFB, DE 19902-7262 US
• Name: Dover NAF HR Office
• Email: [email protected]