Total 36 business management project planning job vacancies in F&B / Tourism / Hospitality category in fort yates north dakota

As a Management & Program Analyst you will be responsible for the following duties:
- Incumbent serves as a Management and Program Analyst on programs and projects in support of DCSA acquisition programs; responsible for routine programmatic and technical advice on efforts of military, civilian, and contractor personnel to achieve DCSA objectives on a wide variety of efforts including but not limited to personnel vetting, insider threat, and critical technology protection. The incumbent performs developmental assignments including work to develop, formulate, and advise on recurring sensitive and critical operational concepts and strategies for broad spectrum programs, projects, and initiatives undertaken by the PEO in direct support of mission goals and priorities from the Director, DCSA. Analyzes supported organizations missions and operations to determine current and future impacts, administrative operations and adjusts operations to meet changing conditions and situations.
- Participates in Integrated Product Teams (IPTs). Incumbent is responsible for the development, initiation, review, and preparation of Requirements Documents (RDs), Initial Capabilities Documents (ICDs), Capabilities Development Documents (CDDs), and other procurement related documents for technical capability requirements determined by the PEO Leadership/supervisor.
- Drafts justification and approval documentation for Sole-Source technical capability procurements, develops Acquisition Plans, Statements of Work (SOWs), Independent Government Cost Estimates, and Source Selection Evaluation Plans applicable to various contract types including letter contracts, fixed price, time and material, Labor Hour, indefinite delivery indefinite quantity, and cost type contracts.
- Performs market research needed to support contract development decisions for advanced programmatic and advance technical capabilities. Provides advice and analysis of alternatives for decision makers. Participates in analysis and input to business case analysis for requirements and capabilities. Conducts reviews of operational requirements to ascertain and recommend appropriate potential solutions to requirements and identifies options for issues and makes recommendations to resolve problems identified.
- Performs various contract administration support functions such as reviewing and providing recommendations on DCSA PEO contract requirements, contractor proposals, monitoring contractors' compliance with contract, regulatory and statutory provisions, reporting requirements; monitoring contract expenditures, and reporting on deviations from estimated costs.
- As point of contact (POC), responds to queries from PEO Leadership/supervisor, supported organizations, contractor requirements, and other staff elements on matters pertaining to status of projects, requirements, timelines, and assigned areas of responsibility such as implements strategies for system development and analysis, operational logistics, project funding/budgeting, project cost, schedule, and performance management. Manages and plans sequence of operations on a regular basis for assigned elements, revises schedules to meet changes in workload, gives special instructions on difficult operations, answers programmatic questions about work, and informs higher level supervisors of anticipated revisions to requirements, timelines, methodologies or procedures to satisfy non-standard complex program or project support of mission priorities. Uses analytical tools and methods to analyze unique situations and adapts standard operating procedures (SOPs) as applicable.
- Performs other duties as assigned.

As a Supervisory Loan & Business Industry Specialist at the GS-1101-14, some of your typical work assignments may include:

• Plans work to be accomplished by subordinates, sets and adjusts short-term priorities, and prepares schedules for the completion of work; assigns work to subordinates based on priorities, selective consideration of the difficulty and requirements of assignments and the
  capabilities of employees.
• Oversees and monitors the quality of written communications with applicants to ensure correspondence conveys accurate information, proper tone, and utilizes correct grammar.
• Exercises significant responsibilities in dealing with officials of other units or organizations, or in advising management officials of higher rank.
• Plans and manages delivery of complex high priority loan applications and services which are central to SBA and its clients.
• Responsible for analyzing the quality and productivity of the Risk Review Department.

• This is a Permanent appointment in the competitive service with a full-time work schedule.
• Employee's residing within commuting distance of the PDC may be required to physically report to the PDC five days per pay period or more often as determined by Department Management.
• Mandatory Overtime: In order to respond quickly and efficiently to disaster survivors, substantial compensated overtime hours may be required while on assignment (up to seven days a week and ten to twelve hours a day).
• By applying for this position with SBA's Processing and Disbursement Center - PDC, you can enjoy challenging but satisfying work and join a highly motivated and diverse team that helps families and businesses rebuild their lives after a disaster.
• Additional selections may be made from this announcement if identical vacancies occur within 180 days from the closing date.
• This position is not included in a bargaining unit.
• The PDC Ft. Worth, TX location is conveniently located near the Dallas-Fort Worth International Airport and DART/TRE Station. In addition, employees are eligible to apply for transportation subsidy to utilize the local DART/TRE bus/rail transit system.

• Makes reservations for incoming guests based on room availability, and interviews incoming guests to determine rooms assignment.
• Assists clientele in the completion of required forms and registration cards. Answers questions pertaining to rules and regulations governing the assignment and use of quarters; issues room keys.
• Provides statement of non-availability when applicable. Posts registration information on the registration card.
• Orients guests concerning use of facilities and equipment, and other facilities available on post. Assists or arranges transportation.
• Computes charges for guests checking out, receives payments and room keys, renders receipts. Answers billing questions and concerns. Accounts for and secures cash at the end of shift.
• Performs other duties as assigned.

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Cleans, stores, and maintains all equipment and work areas after each use. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc., on an established cleaning schedule.
• Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Follows established sanitation procedures when handling food. Ensures that foods are stored at the correct temperatures to prevent bacteria growth.

• Works under close supervision of the banquet supervisor or leader who provides specific instruction for task to be performed.
• This position is basically waiter work, with fewer procedure requirements than those involved in positions in restaurant, café or bar operations.
• Performs routine duties of servicing banquets either by providing for set menu banquets or taking individual orders.
• Involved in setting up and breaking down banquet settings and replenishing beverages.
• Stands, walks, and stoops and stretches, usually for long period of time, handling food and beverage trays and food containers, seldom weighing more than 40 pounds.

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing. Prepares hot cereals, concentrated or dehydrated soups, sauces and gravies. Makes cold sandwich fillings. Sets up and replenishes salad bar.
• Prepares food, weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to written recipes. Covers, dates and stores leftovers according to established procedures.
• Operates a variety of kitchen equipment. Disassembles, cleans and re-assembles component parts and accessories. Follows safety procedures to avoid personal injury and damage to the equipment.
• Cleans, stores and maintains all equipment and work areas after each use. Cleans other work areas and equipment on an established cleaning schedule.
• Performs other duties as assigned.

• Prepare and cook items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables. Prepares hot cereals and concentrated or ehydrated soups, sauces and gravies.
• Makes cold sandwich fillings. Sets up and replenishes salad bar. Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading.
• Weighs, measures, and assembles ingredients for regular and modified menu items. Mixes ingredients according to precisely written recipes. Covers, dates, and stores leftovers according to established procedures
• Operates a variety of kitchen equipment using different heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Uses and cleans a variety of cooking utensils to measure, weigh, and process food items. Cleans, stores, and maintains all equipment and work areas. Cleans other work areas and equipment, such as worktables, floors, walk-in refrigerators, etc.

• Performs a variety of routine manual tasks in a kitchen or dining area following established procedures.
• Sets up glasses, silverware, dishes, trays, napkins, condiments, and cold menu items such as salads, desserts, bread, and cold beverages on a serving line or tables. Removes dishes and trays from tables after meals. Washes tables and counters.
• Prepares food by sorting, washing, peeling, and cutting fresh fruit and vegetables. Operates, break downs, and cleans all equipment assigned to the area for food preparation.
• Loads and operate dishwashers. Stores cleaned dishes, glasses and silverware. Vacuums and shampoos carpets; sweeps and mops kitchen floors. Cleans windows and washes walls. Cleans and sanitizes trashcans; disposes of trash.
• Performs other duties as assigned.

• Take orders from patrons for food and beverages. Ensure customers are satisfied in service provided and takes action to correct any problems.
• Present menus to patrons and answers questions about menu items.
• Prepare checks that itemize and total meal costs. Maintain sales record.
• Remove dishes and glasses and wipes down tables and counters.
• Perform other duties as assigned.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

• Performs a full range of simple cooking by preparing and cooking items that require little or no processing, such as pancakes, sausage, eggs, hamburgers, and fresh or canned vegetables.
• Prepares food by peeling, chopping, grinding, paring, cutting, slicing, dicing, pureeing, dredging, flouring, or breading. Weighs, measures, and assembles ingredients for regular and modified menu items.
• Operates a variety of kitchen equipment using gas, electricity, steam or microwave heat sources. Disassembles, cleans and assembles component parts and accessories, following safety procedures to avoid personal injury and damage to the equipment.
• Basic knowledge of food preparation methods and procedures. Skill to cook a limited variety of prepared foods or short order foods.
• Assignments are received orally or in writing from the supervisor in the form of cooks worksheet, menus, standardized recipes and meal schedules.
• Work involves continual standing and walking, frequent stooping, reaching, pushing, pulling, and bending.
• Performs other duties as assigned.

• Plans and manages the day-to-day operation of a food service program where sit-down restaurant dining and catering are a regular, substantial basis of the total food operation.
• Develops daily, catering, and specialty menus and provides forecasts for required tools, equipment, food items, and other supplies.
• Prepares and/or oversees the preparation of menu items which involve standard to moderately complex and innovative cooking methods.
• Conducts regular inspections and evaluations to ensure safety, proper food storage, kitchen sanitation, and overall efficiency of operations.
• Develops operating budget and identifies labor, equipment, and supply cost elements.
• Directs subordinates in all phases of service delivery and provides a full range of supervisory functions to include performance management, training and development, employee recognition, and conflict resolution.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.

• Applies knowledge and skill to assist in planning and implementing a comprehensive food service program that follows the policies and procedures of the USDA Child and Adult Care Food Program (CACFP).
• Performs a variety of food preparation and cooking tasks such as cleaning, paring, peeling, slicing, dicing; grilling, frying, baking broiling, pouring liquids and mixing ingredients.
• Prepares and cooks a variety of more complicated/time consuming foods such as meats poultry, seafood, vegetables, stews, casseroles, gravies, sauces, and baked goods following standard recipes.
• Works with Food and Nutrition Specialists to prepare menus and submit food orders and purchase requests.
• Assist with "on the job training" of other kitchen staff members and serves as consultant to youth cooking clubs/health and fitness programs as required, and follows risk management procedures.