SUPERVISORY FOOD AND BEVERAGE SPECIALIST

Full Job Description

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The primary purpose of this position is: to exercise second level supervisory and managerial authorities over the Food Operations activities assigned to the Community Services Flight of the Force Support Squadron.

Responsible for organizing, coordinating, directing, and overseeing food and beverage operations, clubs, and related activities.

In order to qualify, you must meet the specialized experience requirements described in the Office of Personnel Management (OPM) Qualification Standards for General Schedule Positions, Administrative and Management Positions.

SPECIALIZED EXPERIENCE: Applicants must have at least one (1) year of specialized experience at the next lower grade GS-11, or equivalent in other pay systems.

Examples of specialized experience includes business operations policies, procedures, methods, and publicity techniques within one or more of the following areas: hospitality, food and beverage operations, lodging, fitness, and developing contracts to support business operations; and/or community wide event planning 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.

FEDERAL TIME-IN-GRADE (TIG) REQUIREMENT FOR GENERAL SCHEDULE (GS) POSITIONS: Merit promotion applicants must meet applicable time-in-grade requirements to be considered eligible.

One year at the GS-11 level is required to meet the time-in-grade requirements for the GS-12 level. TIG applies if you are in a current GS position or held a GS position within the previous 52 weeks.

NOTE: Applicants applying as VEOA candidates who are current GS civil service employees or are prior GS civil service employees within the past 52 weeks must also meet time-in-grade requirements.

KNOWLEDGE, SKILLS AND ABILITIES (KSAs): Your qualifications will be evaluated on the basis of your level of knowledge, skills, abilities and/or competencies in the following areas: 1.

Knowledge of business operations policies, procedures, methods, and publicity techniques within one or more of the following areas: hospitality, food and beverage operations, lodging, fitness, and developing contracts to support business operations; and/or community wide event planning to evaluate strengths or weaknesses and develop/revise programs to meet goals and promote patronage.

2. Knowledge of financial, budget, resource management practices and principles, and analytical and evaluative methods and techniques. 3.

Knowledge of safety, security, personnel management, and EEO regulations, practices and procedures. 4.

Skill in effectively organizing and utilizing community resources within the program framework to augment the program to meet installation objectives. 5.

Ability to plan, organize, and direct the functions and mentor, motivate, and appraise the staff of an organization through subordinate supervisors. 6.

Ability to analyze, plan, and adjust work operations of one or more organizational segments to meet program requirements and objectives within available resources.

PART-TIME OR UNPAID EXPERIENCE: Credit will be given for appropriate unpaid and or part-time work.

You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

VOLUNTEER WORK EXPERIENCE: Refers to paid and unpaid experience, including volunteer work done through National Service Programs (i.e., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student and social).

Volunteer work helps build critical competencies, knowledge and skills that can provide valuable training and experience that translates directly to paid employment.

You will receive credit for all qualifying experience, including volunteer experience. Major Duties:

Plans, organizes, and oversees the activities of the Food/Beverage Operations for the Community Services Flight. Exercises supervisory personnel management responsibilities.

Represents the Force Support Squadron with a variety of installation and functional area organizations.

Establishes, defines, and implements requirements for community services food programs to ensure services and operations are in line with regulatory and fiscal requirements, support goals, and mission requirements.