FOOD AND BEVERAGE DIRECTOR

The purpose of this position is to provide guidance, direction and operations for food and beverage facilities within the Force Support Squadron (FSS). Plans, organizes, and oversees all Food & Beverage Operations for the Community Services Flight.

Develops goals, objectives, and programs that integrate the organization and community services objectives.

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.

Plans work for accomplishment by employees, sets and adjusts short-term priorities, and prepares schedules based on consideration of difficulty of requirements and assignments such that the experience, training, and abilities of the staff are effectively utilized to meet organization and customer needs.

Reviews and structures organization to optimize use of resources and maximize efficiency and effectiveness of the organization. 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. Identifies need for change in organization priorities and takes action to implement such changes.

Plans and schedules work in such a manner that promotes a smooth flow and even distribution and ensures effective use of organization resources to achieve organizational goals and objectives as well as customer needs.

Establishes review systems for the organization that makes certain government needs are met and validated, and that economy and quality of operations are maintained or improved. Implements and maintains an effective internal control system to preclude or minimize the potential for fraud, waste and abuse.

Exercises supervisory personnel management responsibilities. Directs, coordinates, and oversees work through leadership. Advises staff regarding policies, procedures, and directives of higher-level management or headquarters.

Selects candidates for positions taking into consideration skills and qualifications, mission requirements, and EEO and diversity objectives. Recognizes and takes appropriate action to correct situations posing a threat to the health or safety of staff.

Applies EEO principles and requirements to all personnel management actions and decisions, and ensures all personnel are treated in a manner free of discrimination. Establishes, defines, and implements requirements for programs to ensure services and operations are in line with regulatory and fiscal requirements and support goals.

Develops, monitors, and analyzes applicable statistical data to track operating programs, evaluate their effectiveness and applicability to goals, and plan improvements. Keeps leadership informed of progress of programs and advises of any significant developments that may impact plans.

Monitors and evaluates operation and activities to ensure compliance with applicable regulations, directives, procedures, and policies. Ability to perform cook duties as needed and directed.

Identifies, analyzes, and evaluates actual and/or potential problem areas in food & beverage activities, drawing from trend data and knowledge of the organization. Responsible for preparation, management, execution, and fiscal oversight of the F & B non-appropriated fund (NAF) budgets. Ensures proper completion of daily financial paperwork.

Provides oversight of inventories and ensures completion of associated reports. Develops capital improvement, short and long-range plans; secures and maintains equipment, facilities, and supplies. Performs other related duties as assigned.

If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/13073637

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, 09/28/2026 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.