Food and Beverage Director

Air Mobility Command; Dover Base (DE); On-site; USD 42,000 - 64,000; Full time

Job summary

Air Mobility Command at Dover Base, Delaware, seeks a Regular Full-Time food and beverage manager to oversee operations within the 436 Force Support Squadron. You will manage daily dining and catering services, mentor staff, ensure safety, and coordinate with base partners.

The role requires hands-on culinary leadership, financial stewardship, and the ability to plan events, banquets, and special menus while maintaining quality and exceptional service for patrons.

Qualifications

• High level hands-on culinary skills and experience in food & beverage operations.

Responsibilities

• Plan, organize and direct all functions; mentor, motivate and appraise staff.
• Analyze customer desires to develop food/beverage solutions.
• Coordinate catering and banquet services across events.

Skills

Culinary skills

Food & beverage operations

Budget & financial management

Safety & security

Staff leadership

Program planning

Customer service

Vendor relations

Education

Accredited culinary school training

Tools

POS systems

Inventory management 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

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.

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.