Job Summary

The primary purpose of this position is to drive standardization and advise Fleet Readiness Director as the food and beverage subject matter expert regarding day-to-day business operations of the facilities. ***ACCESS TO MEDICAL AND DENTAL CARE IN SINGAPORE IS EXTREMELY LIMITED. Please see Additional Information section below. ***

Job Description

Possess a 2-year degree in business/culinary arts or closely related field from an accredited school OR a minimum of 5 years equivalent work experience with a high volume foodservice operation with demonstrated increasing responsibility. Knowledge and skill in directing the application of club management principles, concepts and methodology to a variety of conventional and unusually difficult and complex assignments involving the full range of club social and recreational activities including operations and maintenance, financial management, assignment utilization, facility improvements, management-patron relations and merchandise and equipment management. Possess ability to interpret complex instructions, directives, and correspondence and apply to specific situations. Must be able to multi-task and prioritize responsibilities to meet deadlines. The incumbent must possess extensive knowledge of Front of the House operations to include guest and beverage service, as well as possess Heart of the House culinary skills to include volume feeding, catering, recipe and menu development. Knowledge of quality food and beverage preparation, presentation and storage to develop and supervise an effective, attractive, sanitary food and beverage program targeted to the specific markets serviced by each program in the Food and Beverage branch. This knowledge requires an extensive understanding of food beverage menu development, catering, tastes, habits and preferences of each segment of the market, i.e. junior enlisted personnel/senior officers, military retirees, etc. As teacher of F&B Industry best practices, must possess extensive knowledge of Food Safety and Hazard Analysis & Critical Control Points (HACCP). Knowledge of key military and civilian (Local National, APF and NAF) personnel regulations, procedures and policies and apply correctly in day to day operations. Be able to adapt analytical techniques and evaluation criteria to the measurement and improvement of program effectiveness and/or organizational productivity and skill in developing new or modified work methods, organizational structures and management processes. Must be effective at listening to, understanding, and clarifying concerns raised by SAC leadership, MWR management, employees and guests; then develop strategies that will effectively address those concerns and stakeholder expectations. Knowledge of proper military protocol and decorum extended to general officers, commanders, their guests and dignitaries. Knowledgeable of major issues, program goals and objectives, work processes and administrative operations of the organization. Possess a working knowledge of computer software used in business and hospitality operations. Additionally, incumbent must have the ability to communicate effectively both orally and in writing with all levels of command, employees and guests in an attentive, friendly, courteous and service oriented manner. Incumbent must be capable of effectively presenting and representing the overall goals of the food and beverage programs. Comprehensive knowledge and skill in the application of the primary policies, regulations, principles, techniques, and procedures used in the proper administration of DOD food and beverage facilities and contracts, for the efficient and profitable operation and use of the facilities and its assets. Knowledge of financial management, capital budget evaluation, marketing, and accepted business practices are required.