This position is located at Joint Base Pearl Harbor-Hickam (JBPHH), Morale, Welfare and Recreation (MWR) Department, Food & Beverage Division.
The incumbent is responsible for management of the Food & Beverage Branch, Morale, Welfare and Recreation Department, Joint Base Pearl Harbor-Hickam.
Primarily responsible for the design, implementation and support of the following operations; Historic Hickam Officers Club, Catering Office, Wright Brothers Caf, Club Pearl, Harbor Grill (Naval Station Bowling), Kau Kau Korner (Hickam Bowling), Mamala Bay Snack Bar (Hickam Golf Course), 10th Puka (Hickam Par 3 Golf Course), Rainbow Bay Marina and Hickam Harbor Marina.
Food & Beverage operations offer dining and party venues from snack bars to fine dining and catering.
Marinas offer recreational boating, sailing lessons, wet slips for private boat owners and dry storage facilities.
Responsibility also includes oversight of nine contract food and beverage operations.
Incumbent serves as the Contracting Officer Representative for all food and beverage contracts.
Additionally, provide guidance and leadership to any special events associated with each of the aforementioned activities.
Incumbent will provide direction, assistance and counsel to the respective programs ensuring that each activity adheres to the mission and goals of JBPHH MWR.
The incumbent must have comprehensive knowledge of Navy MWR policies, requirements, administrative practices and procedures related to the planning, budgeting, scheduling, and coordinating of Food, Beverage and Marina programs.
The knowledge mentioned above must be such that they are able to efficiently operate and utilize the facilities and equipment under their purview to provide the authorized patrons with a quality and safe experience.
Furthermore, the incumbent must have skills in negotiating program issues and operational requirements with personnel inside and outside the JBPHH installation, various community organizations and authorized patrons.
Knowledge and skill in directing the application of management principles, concepts and methodology to a variety of conventional and unusually difficult and complex assignments, involving the full range of Food, Beverage and Marina programs to include operations and maintenance, financial management, assignment utilization, improvements, management-patron relations, marketing and equipment management to provide the highest standard of service to the authorized patrons.
Must have a thorough knowledge of financial management, including budgeting cost, profitability, analysis, internal controls, audits, procurement and cash flow management.
The uncertainty of availability of appropriated fund support and subsidies for other activities require a high level of financial management skills.
All Sources - First Cutoff 4/18/2017