FOOD AND BEVERAGE DIRECTOR

US Air Mobility Command; Dover (DE); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Annual leave

Sick leave

Health/Dental/Life Insurance

401(k)

NAF Retirement

Job summary

The US Air Force’s US Air Mobility Command seeks a Qualified individual for a Regular Full-Time role in the food and beverage facilities within the 436 Force Support Squadron. Expect 35–40 hours weekly with eligibility for annual leave, sick leave and benefits including Health/Dental and Life Insurance, 401(k) and NAF retirement.

Open to all applicants; requires extensive experience in hospitality and food service management, budgeting, and catering operations.

Qualifications

• Knowledge of business and trade practices with hands-on culinary skills.
• Experience in hospitality, food & beverage operations and event planning.
• Training at an accredited professional culinary school is desirable, with management of cooks.
• Ability to evaluate programs and drive patronage.
• Knowledge of budgeting, resource management and financial practices.
• Knowledge of safety, security, and EEO regulations applicable to food operations.
• Ability to organize resources to meet objectives.
• Ability to plan, organize and direct staff performance.

Skills

Culinary skills

Hospitality operations

Budget & financial management

Staff supervision & mentoring

Event planning

Customer service

Education

Culinary school training

Tools

POS systems

Job description

About the position:

This position is Non-Appropriated Fund (NAF) and will be assigned to the food and beverage facilities within the 436 Force Support Squadron (FSS)

This position is considered Regular Full-Time. You are guaranteed 35 hours, however you could work up to 40 hours per week. As a Regular Full-Time employee, you are eligible to earn annual leave, sick leave and sign up for benefits to include Health/Dental and Life Insurance, 401(k) and NAF Retirement

• annual leave
• sick leave
• benefits to include Health/Dental and Life Insurance
• 401(k)
• NAF Retirement

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, 09/28/2026

Business Based Action, 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:

• Knowledge of business and trade practices, possess a high level of hands-on culinary skills, characteristics, and methods of administering and evaluating food and beverage operations.
• Knowledge of business operations policies, procedures, methods, and publicity techniques within one or more of the following areas: hospitality, food and beverage, business operations and/or community wide event planning.
• Training at an accredited professional culinary school is desired, with emphasis encompassing management of the full range of quality cooks as performed in a restaurant, club, cafeteria, or similar type of establishment.
• Knowledge of techniques used to evaluate strengths or weaknesses and develop/revise programs to meet goals and promote patronage.
• Knowledge of financial, budget, resource management practices and principles, and analytical and evaluative methods and techniques.
• Knowledge of safety, security, personnel management, and EEO regulations, practices, and procedures.
• Skill in effectively organizing and utilizing available resources within the program to meet objectives.
• Ability to plan, organize, and direct all the functions and mentor, motivate, and appraise the staff.
• Ability to analyze, plan, and adjust work operations of more than one operation to meet program requirements and objectives within available resources.
• Knowledge of sound financial management principles and methods; and federal, state agency, and local guidance relating to food and beverage operations.
• Knowledge of cost cards, pricing strategy, internal and inventory controls, and point of sale (POS) and inventory management systems.
• Skill in establishing and maintaining effective working relationships with individuals, co workers, and leaders of both on/off base agencies/organizations.
• Skill in analyzing customer desires regarding type of program, and in developing and recommending solutions or approaches to solve problems in food and beverage operations.
• Progressively responsible experience in managing/directing, quantity cooking, preparation of a variety of food.
• Knowledge of planning/arranging formal banquets and providing catering services.
• Must read, write and speak English fluently and present a neat, clean professional image which is consistent with military and civilian protocol.
• Must have the ability to plan and implement new and unique programs and ideas without the benefit of established criteria.
• Must be able to satisfactorily complete a National Agency Check with Inquiries (NACI).
• Must be able to exert light physical effort in reaching, bending, turning, or moving hands, feet, and legs to operate hand and foot controls.
• Must be able to satisfactorily complete a pre employment physical.
• "This is a drug testing designated position. The incumbent is subject to random testing for drug use."
• Must possess a valid driver's license.