About the position: This position will be assigned to the Club on Grissom Air Reserve Base, Indiana. The position is a Regular full-time position, which means you are eligible for benefits and guaranteed to work at least 35 hours per week. Employees will be eligible for the use of the fitness center, lodging, and other activities. Position requires working irregular schedules, to include weekends, holidays, and all shift
Who May Apply: Open to everyone. Applicants will be categorized by preference(s) and/or priority consideration eligibilities. An applicant's eligibility will be determined based on eligibility claimed in the questionnaire and proof of eligibility MUST be provided with application by the closing date, 08/27/2025 Business Based Action, Military Spouse Preference, Outside Applicant Veteran, Spouse/Widow/Parent of Veteran, and Transition Hiring Preference In order to qualify, you must meet the experience requirements described below. Experience refers to paid and unpaid experience, including volunteer work done through National Service programs (e.g., Peace Corps, AmeriCorps) and other organizations (e.g., professional; philanthropic; religious; spiritual; community; student; social). You will receive credit for all qualifying experience, including volunteer experience. Your resume must clearly describe your relevant experience; if the position allows for qualifying based on education, your transcripts will be required as part of your application. Qualifying Experience: GENERAL EXPERIENCE: Two (2) years of progressively responsible administrative, professional, technical or other work which has provided a general knowledge of management principles and practices , or progressively responsible experience in one or more of the functions managed by a club manager. SUBSTITUTIONS FOR GENERAL EXPERIENCE: A two (2) year degree from an accredited college with a major in one or a combination of hospitality, culinary, restaurant or club management, or business management may be substituted for 2 years of general experience. OR two (2) year technical degree in the same related fields may be substituted for 1 year of general experience. SPECIALIZED EXPER IENCE: In addition to the general experience, applicant must have one (I) year of specialized experience gained in the operation or management of a government or civilian club, restaurant, or a la carte feeding facility. The experience must include responsibility or supervision over the various phases of club management operations. Must be able to satisfactorily complete a Tier I background investigation. You will be evaluated on the basis of your level of competency in the following areas:
Responsible for the economic and efficient operation of small to medium sized facilities and activities. Implements directives, formulates procedures and programs to ensure food and beverage standards are met, and supports entertainment /promotional programs. Reviews and evaluates menu planning, food service, purchase of food, supplies, and resale merchandise. Accepts deliveries and stores securely while checking items against the delivery notes. Undertake safety inspections and cleaning inspections as required. Undertake cleaning duties to keep working areas clean and presentable. Responsible for issuance, receipt, deposits and control of cash boxes. Responsible for all arrangements for activities (i.e. banquets, parties, receptions, luncheons, and other special activities) requiring food and beverage service catered by the club. Responsible for workforce management, recruitment, and staff training within the Service Club. Maintains and processes time and attendance reports for assigned club staff members. Ensures proper military & civilian protocol is practiced. Reviews UTA schedule of perspective participants to ensure adequate and appropriate club accommodations. Works with the Sustainment Services Flight Chief to implement higher level directives; makes recommendations for improved food and beverage service; develops promotional programs to increase participation. Tracks labor, food/beverage, and inventory costs, making necessary adjustments to meet budget goals. Reviews and evaluates sources used for the purchase of supplies and equipment; establishes new or varied sources for improved selection to better meet changing customer demands. Resolves deviations and problems through proper sources. Responsible for conducting inventory of equipment/supplies and ensuring appropriate stock levels are maintained. Receives and resolves customer complaints and requests. Performs other related duties as assigned. If interested in applying for this position you may preview the online application: https://apply.usastaffing.gov/ViewQuestionnaire/12785588