Business Manager NF-04

• Formulates instructions and directives necessary to operate a fluid profit generating business activity. Compares prices service and environment to comparable activities making recommendations to the Food Service Director.
• Coordinates functions with community and military representatives. Evaluates the success of programs in terms of profitability customer satisfaction and mission accomplishment.
• Oversees multiple activities and responsible for operational control of numerous full part time and flex NAF positions. Selects employees approves performance evaluations recommends personnel actions and takes or approves disciplinary actions.
• Conducts management review of patron programs to identify problems and initiate appropriate corrective measures. Prepares budget for operating units. Reviews financial reports estimates projected costs develops activity financial plan.
• Monitors inventory labor and supply costs. Monitors the procurement of all supplies and equipment for the activity. Responsible for internal control management.

• Direct Deposit and Social Security Card is required.
• Meet qualification/eligibility/background requirements for this position.
• A one-year probationary period may be required.
• Satisfactorily complete an employment verification (E-Verify) check.
• Subject to satisfactory completion of all pre-employment checks in accordance with AR 215-3 para.2 to include a Tier 1 background investigation.
• The ability to obtain (within first six months of employment) and maintain a Food Protection Manager Certification acquired through an American National Standards Institute (ANSI) accredited agency is required.
• Must be able to work some nights weekends and possible holidays as required.

Resumes must be two pages (or less). Resumes should clearly demonstrate the applicants relevant experience skills knowledge and abilities as they pertain to this position.

A qualified candidate must possess the following:
Work experience managing or directing the activities of the type of business (i.e. restaurant bowling center golf course) to be managed.


NOTE: The above minimum qualifications must be described within the duties of previous work experience listed on the applicants resume and assessment/questionnaire. A copy of all supporting documents must be submitted at the time of application.


In addition to the above qualifications candidates who possess the following qualifications will be considered Highly Preferred or Best Qualified:

• Minimum of two (2) years of experience as a General Manager Managing Partner or Multi-Unit manager in a full-service name-brand casual dining restaurant.
• Experience managing financial and operational performance of a full-service restaurant including budgeting profit and loss (P&L) labor management inventory control and customer satisfaction.
• Experience opening leading or directing operations for a high-volume full-service restaurant including staff supervision procurement and compliance with brand operating standards.

Required Experience:

Manager