Business Manager NF-04.

About the Role

Manages a large business activity, formulating instructions and directives necessary to operate a fluid, profit-generating business with a fluctuating customer base. Represents the activity at conferences, to special interest groups, and other agencies. Coordinates functions with community and military representatives.

As a second-level supervisor, reviews the actions of subordinate supervisors. Conducts management reviews of patron programs to identify problems and initiate corrective measures. Evaluates program success in terms of profitability, customer satisfaction, and mission accomplishment. Reviews financial reports, estimates projected costs, and develops activity financial plans. Monitors the procurement of all supplies and equipment for the activity.

Responsibilities

• Direct and manage business activities such as restaurants, bowling centers, or golf courses.
• Supervise subordinate supervisors and ensure operational efficiency.
• Conduct financial analysis, budget development, and execution.
• Manage food and labor costs, employee training, and menu/pricing development.
• Develop and execute marketing and programming events.
• Oversee catering and quick-serve operations (e.g., coffee shops, grab-and-go).
• Monitor procurement of supplies and equipment.

Requirements

• Direct Deposit and Social Security Card are required.
• Must meet qualification, eligibility, and background requirements.
• One-year probationary period may be required.
• Must satisfactorily complete an employment verification (E-Verify) check.
• Must complete pre-employment checks in accordance with AR 215-3, para. 2.
• Must complete a Tier 1 background investigation for a Common Access Card.
• Able to work rotating shifts, including nights, weekends, and holidays.
• Must satisfactorily complete a pre-employment physical examination and immunization.
• Able to lift and move items weighing up to 40 pounds.

Qualifications

Resumes must clearly demonstrate relevant experience, skills, knowledge, and abilities for this position. Resumes should be two pages or less.

Minimum Qualifications

• Work experience managing or directing the activities of a business such as a restaurant, bowling center, or golf course.

Highly Preferred Qualifications

• Supervisory experience in catering and conference operations, including contract management and production planning within the last 5 years.
• Minimum of four years of experience in the Food and Beverage industry, with at least two years as a manager within the last five years.
• Two years of demonstrable experience in financial analysis, budget development and execution, food and labor cost management, employee training, and menu/pricing development.
• Two years of demonstrable experience in developing and executing marketing and programming events within the last 5 years.
• At least two years of experience working in or managing both a catering operation and a quick-serve style operation (e.g., coffee shop or grab-and-go).

Applicants meeting both minimum and highly preferred qualifications will be referred to the selecting official first.

Benefits

• Access to on-base facilities, including fitness centers and libraries.
• Eligibility for health and life insurance, 401k, and retirement plans (for regular full-time and part-time employees).
• Paid personal time off and federal holidays (for regular full-time and part-time employees).
• NAF 401(k) plan participation for flexible employees working in the U.S. or U.S. citizens/spouses/children working for a NAFI in a foreign area.
• Some flexible employees may be eligible for health insurance.
• Sunday premium pay and night differential pay may be authorized by the Garrison Commander.
• Non-foreign overseas allowances, cost of living (COLA), and differentials, contingent upon eligibility.

Area of consideration for this vacancy is worldwide.