Job Summary

This position is located in the Architect of the Capitol (AOC), Office of the Chief Operating Officer, Senate Office Buildings. The AOC has an exciting opportunity for a Restaurants/Events Program Manager of contract food services and catering services to support the United States (US) Senate.

Job Description

You must meet the United States Office of Personnel Management's (OPM) qualification requirements (including specialized experience and/or educational requirements) for the advertised position. You must meet all eligibility and qualifications requirements by the closing date of the job announcement. Additional information on the qualification requirements is outlined in the OPM Qualifications Standards Handbook of General Schedule Positions. It is available for your review on the OPM web site at OPM qualification standards Specialized experience is experience that has equipped you with the particular knowledge, skills and abilities to perform successfully the duties of the position, and that is typically in or related to the position to be filled. To be creditable, specialized experience must have been equivalent to at least the next lower grade level. Candidates for the GS-14 grade level must have at least 52 weeks of specialized experience equivalent to the GS-13 grade level in the Federal service. Specialized experience for this position is defined as having experience 7 of the 8 following: (1) Experience following food handling and sanitation laws, regulations, policies, industry standards and regulations governing food service preparation and delivery. (2) Knowledge of government and state guidelines and business practices, regulations, policies and-procedures in procurement, accounting, preparation and food services. (3) Experience managing funds for administrative costs associated with food service contracts. (4) Experience as a Contracting Officer's Technical Representative (COTR) to manage and validate contractor invoice cost differentials, and use of contracting laws, rules and regulations. (5) Experience with program management principles in a food service and events operations capacity. (6) Experience in evaluating the performance of subordinate employees and initiating appropriate disciplinary action, when necessary. (7) Experience in developing detailed estimates and initial requests for the budget and approving expenditures of department funds. (8) Experience in supervising dining room operations and monitoring proper timing and preparation of foods so that the counters are set up and the work proceeds in an orderly manner.