Summary
The facility is open to all services, grades and ranks. Lodging operates on a first-come first-served basis. The facility consists of 149 guest rooms and suites, four a la carte restaurants, a cocktail lounge, recreational gaming room, five retail merchandise and service shops, a ballroom and two smaller board-style meeting rooms. Annual room occupancy average is consistently above 95 percent with over 110,000 overnight guests.
Duties
- Assumes full responsibility for the New Sanno's F&B Program (e.g., Food Production, Food & Beverage Service, Catering & Events).
- Plans, executes and performs post review of all F&B Program initiatives.
- Serves as Subject Matter Expert for F&B, representing the hotel at the Department Head level, to collaborate with Support Services, Rooms, Engineering, and Readiness.
- Prepares metric based, customer driven decision briefs for Hotel General Manager for final approval.
- Prepares publicity drafts, materials, social media posts, and coordinates with the Hotel Marketing and Sales Specialist on the usage; tests effectiveness of material distribution to both Hotel internal coverage and external coverage.
- Develops, promulgates and oversees F&B promotions and merchandising disciplines.
- Assumes accountability to the Hotel Director for F&B Department funds, stocks of food, beverages, fixed assets, supplies, linens, table, banquet and kitchen ware, furniture, fixtures and equipment of all kinds.
- Establishes, enforces and monitors cost accountability systems, internal controls and participates in surprise cash counts and periodic inventories.
- Oversees preparation of daily operating summaries for each of eight sales centers; reviews daily sales accountability statements; investigates discrepancies and variances; and enforces remedial actions.
- Analyzes F&B Department organizational and operational methods and procedures using such tools as flow process charting, statistical analysis, interview methods and direct observation.
- Monitors menu development to emphasize low-labor, high-return recipe items; identifies areas where improved management practices may increase efficiency or decrease cost; prepares financial studies, alternate approaches and most desirable action courses.
- Makes monthly and annual budgets for all F&B Department sales centers and updates budgets on a quarterly basis.
- Makes monthly and annual comparisons of budgets with actual results and analyzes variances and trends, making timely operational changes as required.
- Provides oversight and monitors execution of comprehensive Internal Review plan relating to F&B, in support of periodic audits, assessments and submissions.
- Builds and maintains strong working relationships with hotel management team while embedding a strong business management culture.
- Provides oversight and guidance for F&B procurement, including review of purchase requests and Government Purchase Card transactions for both local and Continental United States (CONUS) sources.
- Provides advice on effective and efficient methods for the acquisition of F&B supplies and services. Ensures adherence to Procurement policies and regulations.
- Provides oversight as the senior manager of the F&B Department, consisting of a staff of approximately 150 persons to include multinational, multilingual employees.
- Directly supervises three (3) primary F&B Managers (e.g., Food Production (Chef), Food & Beverage Service (Ops), Catering & Events Manager).
- Establishes standard operating procedures to improve production and quality of work.
- Develops F&B orientation and training programs.
- Directs work to be accomplished by staff.
- Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
- Conducts annual performance reviews of staff.
- Ensures staff receives proper training to fulfill requirements of their positions.
- Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary.
- Supports CNIC's Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; and ensures equitable treatment of all staff.
Requirements
Conditions of Employment
Position is Emergency Essential; incumbent is a key member of the Emergency Operating Committee.
Qualifications
- Knowledge of business management principles, practices and techniques.
- Knowledge of the principles and practices of operating programs and their interrelationships in order to provide qualitative and quantitative assistance to various activities, and to recommend long-range program changes, new construction projects, and adjustments in operating programs and procedures.
- Knowledge of managerial and financial employment plans, policies, and programs of the organization.
- Skill in projecting and anticipating organizational activity objectives and the effects of proposed changes within the programs.
- Skill in analyzing policies and program data; delineating, and assessing objectives; recommending strategies based on work operations, available resources, cost effectiveness, and progress or results desired.
- Knowledge of a wide range of activities and services.
- Knowledge of customers' interests and needs to facilitate the development of new and innovative concepts and approaches for increasing the financial stability of activities.
- Knowledge of general business principles of financial planning, reporting and of budgetary methods and processes to ensure best use of resources and to plan for operating costs, major and minor construction, renovation and capital purchases.
- Skill in modifying and or developing appropriate methods, approaches, and procedures for the most effective management of division programs.
- Ability to perform the full range of supervisory duties.
- Knowledge of personnel management policies, procedures and requirements involving recruitment; personnel actions; manpower data; classification; position management; job descriptions; training; awards; career development; and performance appraisals in order to monitor and ensure accuracy of personnel actions, provide advice and assistance to directorate staff, and serve as liaison between the directorate staff and the personnel offices.
- Ability to develop and effectively deliver presentations and/or training.
- Knowledge of CNIC's EEO policy and procedures.
- Ability to communicate effectively both orally and in writing.
Education
- Minimum of a Bachelor's degree in Hospitality, Culinary, Business or Leadership - related degree preferred.
- Proof of education MUST be uploaded at time of application for consideration. If degree is not conferred, you MUST provide a copy of your high school diploma or equivalent with your college transcripts.
- When education is a basic requirement for the position, or when substituting education for experience, applicants MUST submit a copy of your high school transcripts, college transcript, or a list of courses which includes grades earned, completion dates, and quarter and/or semester hours earned as part of your application package.
- Foreign education must include evidence that it is comparable to education received at accredited educational institutions in the United States.
- All substitutions of education for experience will be made in accordance with OPM approved qualification standards. Only attendance and/or degrees from schools accredited by accrediting institutions recognized by the U.S. Department of Education are acceptable to meet positive education requirements or to substitute education for experience. For additional information, please go to the Office of Personnel Management (OPM) and the U.S. Department of Education websites at http://www.opm.gov/qualifications and http://www.ed.gov/admins/finaid/accred/index.html
Additional information
- Direct Deposit of Pay is required
- Employees (and family members) who require medical or dental care in the overseas location will be responsible for obtaining and paying for such care. Access for civilian employees and their families to military medical and dental treatment facilities is on a space-available and reimbursable basis only.
- All candidates must reside within the commuting area.
Open & closing dates
01/08/2025 to 01/15/2025
Salary
$87,500 - $97,500 per year
Plus non-taxable post allowance, if eligible
Pay scale & grade
NF 4
Location
1 vacancy in the following location: Tokyo, Japan
Remote job
No
Telework eligible
No
Travel Required
Not required
Relocation expenses reimbursed
No
Appointment type
Permanent
Work schedule
Full-time
Announcement number
FFR25-0023A
Control number
827161400