FOOD SERVICES SPECIALIST

Job Summary: Serves as Internal Franchise Food Specialist for a particular market segment with responsibility to originate, research, develop, and implement in-house licensed franchise food concepts.

Duties and Responsibilities:

- Develops and assists in the implementation of policies, procedures, and programs applicable to the in-house franchise food program and direct-run restaurants. Prepares substantive briefings on current or proposed concepts.

- Develops, revises, and reviews publication technical directives relating to all phases of the in-house franchise food program.

- Reviews and analyzes operating data to measure financial viability relative to efficiency and trends. Evaluates effectiveness and prepares an analysis report of the same. Reviews estimated budget, data forecast in subject operational area and recommends approval or revision.

- Establishes and maintains constructive relationships with key government, military, and civilian personnel and corporate representatives to gain concurrence of new concepts affecting trends of the program.

- Studies market offerings and trends and develops appropriate sources of supply for products, recommends quality, quantity and pricing standards on service and merchandise and ensures that standards are adhered to.

- Identifies items for national or consolidated procurement. Develops data or specifications based on broad technical professional background and experience to make recommendations for appropriate action in contracts to the Contract Division. Coordinates consolidated purchase requirements for submission to the Contract Division to obtain better selection, expedient delivery, improved quality, and favorable costs.

- Assists field activities in the preparation of contracts and initiates recommendations as appropriate for approval, disapproval, or revisions. As needed, provides technical guidance to procurement personnel and develops solicitations and contracts for equipment and products used in in-house franchise food concepts.

- Develops and/or reviews technical information concerning food services for use by management in training in-house franchise food concept associates/local oversight management. Also provides career management support for functional roles at NEXCOM and field activities.

- Initiates or supervises tests for new in-house franchise food concepts in the areas of equipment or products to determine their applicability for systemwide use.

- Conducts visits to Districts and field Exchanges to review in-house franchise food operations to determine effectiveness of District assistance. Makes recommendations during such visits to improve operational results and assists in their implementation as required.

- Studies technical publications for new and improved methods, equipment, supplies, or other similar items for possible application to the in-house franchise food program. Attends trade shows, conferences or seminars to keep abreast of new industry developments in merchandising of all types of food service items, pricing, display and distribution techniques, storage, and any technological changes in the field.

- Performs other related duties as assigned.

- Works under the general supervision of the Branch Manager who establishes priorities and deadlines, determining scope of assignment. Incumbent carries out assignments independently, relying heavily on own experience and background in the field of internal food franchises. Identifies matters that will affect policy or precedent and develops solutions subject to further discussion and approval by the superior. Review of work is minimal and generally limited to overall effectiveness and the achievement of goals/objectives.

A total of 7 years experience consisting of the following:

GENERAL EXPERIENCE: 3 years experience in operational or technical supervisory position which enable the applicant to gain a broad knowledge of Services Management practices and procedures; skill in dealing with others in person-to-person work relationships; and the ability to exercise mature judgment.

OR

SUBSTITUTION OF EDUCATION FOR EXPERIENCE: 1 year of academic study, in a food or management related program, above the high school level may be substituted for 9 months of experience, up to a maximum of a 4 year bachelor degree for 3 years of general experience.

AND

SPECIALIZED EXPERIENCE: 4 years of progressively responsible experience which provided background in food service operational management with personal involvement in menu management, merchandising, procurement knowledge, inventory control, developing sources of supply; recommending and providing input on equipment layout and facility improvement projects; experience in analyzing operating results; coordinating promotional events; knowledge of sanitation requirements or similar work which demonstrated the knowledge and abilities of the operational area.