Knowledge of DOD, Navy Food and Beverage, and Rations in Kind (RIK} policies, regulations, instructions and administrative practices and procedures related to management, planning, budgeting, scheduling and coordination food service programs and for the efficient operation and use of assigned facilities and equipment. Knowledge of and skill in the application of a broad range of management principles, concepts and methodology to a variety of activities and services of a small to medium size food service facility. Typical services include a pizza/deli operation, salad bars, all types of beverages, breakfast, lunch, dinner, brunch and catering services to accommodate private parties and large groups. Decisions regarding what needs to be done include the assessment of the size and mix of the patron community, cost targets, adequacy standards, and required changes or exceptions to operation policies. Similarly, the incumbent must evaluate the effectiveness of contracted services and functions. Incumbents must have at least 3 years experience in the operation and management of a small to medium size feeding facility. Incumbent must be able to get certified within 1 year of hire date thru the Safe. Serve manager program and maintain the certification while employed. Incumbent must speak, write, read and understand English. Must be able to prepare correspondence, spreadsheets and other information for local command and higher headquarters. Must be able to pass a base background check and a position·of trust check from Office of Personnel Management.