Total 3 Manager level F&B / Tourism / Hospitality job vacancies in Arlington, Virginia

The Nurse Manager is the designated first-line supervisory authority and is responsible and accountable for the 24/7 operation of their assigned units and provides coverage for other Nurse Managers as needed. The Nurse Manager is responsible and accountable for the direction and supervision of specific orientation, training, development of staff, and evaluation of individual staff performance. They function as a role model, educator, practitioner, and supervisor providing leadership to the team. They enhance care outcomes by collaborating with members of the interdisciplinary team to remove barriers and implement new evidence-based cutting-edge programs/processes.

He/she engages in professional organizations to enhance leadership and career growth. They adhere to ethical principles in decision-making, fostering accountability at personal, organizational, and staff levels. They equip staff with tools for culturally competent care and promotes a culture of accountability for high-quality, cost effective outcomes. They cultivate alliances across the care continuum, building trust through active listening, engagement, and emotional intelligence.

The Nurse Manger contributes to the development of care delivery models and environmental designs, ensuring evidence-based, accessible, affordable, and equitable patient care. Ensures compliance with accreditation and regulatory standards. Aligns nursing/clinical objectives with organizational strategic outcomes, participating in strategy planning and execution. They promote an inclusive workplace diversity to achieve the organizations vision and mission. He/she maintains knowledge ensures compliance with all regulatory and accreditation standards, directives, policies, and standard operating procedures (SOP).

VA offers a comprehensive total rewards package: VA Nurse Total Rewards

Pay: Competitive salary, regular salary increases, potential for performance awards
Paid Time Off: 50 days of paid time off per year (26 days of annual leave, 13 days of sick leave, 11 paid Federal holidays per year)
Retirement: Traditional federal pension (5 years vesting) and federal 401K with up to 5% in contributions by VA
Insurance: Federal health/vision/dental/term life/long-term care (many federal insurance programs can be carried into retirement)
Licensure: 1 full and unrestricted license from any US State or territory

Work Schedule: Monday - Friday, 7:30am - 4:00pm
Telework: As determined by administration.
Virtual: This is not a virtual position.
Relocation/Recruitment Incentives: Not Authorized
Permanent Change of Station (PCS): Not Authorized
Financial Disclosure Report: Not required

• You will lead the Enterprise Services Acquisition Team in the development and administration of all F-35 Joint Program Office service contracts.
• You will advise the F-35 JPO leadership of developing policy and program management issues, including those emanating from higher echelons.
• You will be the subject matter expert in all aspects of acquisition strategies and management of service contracts.
• You will carry out all aspects of the work of the program office and to exercise managerial authority over the program team for all phases of the program.
• You will provide management direction to all IPT Leaders and to other personnel in government activities and contractor organizations who support the program.
• You will identify program office and competency area support needed to meet assigned program requirements.
• You will direct the development of comprehensive program plans to ensure fulfillment of technical, cost schedule, and performance objectives.
• You will provide technical and programmatic expertise for planning, execution and management of program objectives and resources by assuring initial and long-range objectives comply with requirements of DoD, DoN and Foreign Military Sales customers.

Distributes and balances the workload among employees in accordance with established work flow or job specialization; assures the work of other employees is carried out by getting the work started, setting the pace, instructing and guiding food service workers in preparation of food items and monitoring the status and progress of work, making day to day adjustments in accordance with established priorities. Provides information on policies, procedures and directives; assures timely accomplishment of the assigned workload; insures there is sufficient work to keep everyone in the work crew busy. Estimates and reports on expected time of completion of work; maintains records and prepares production reports as requested. Prepares a variety of simple food and grill items. Makes beverages including urns of coffee. Operates cash register in accordance with applicable MCCS directives; prepares necessary documentation for cash funds accountability. Provides on-the-job training to new employees in accordance with established polices, procedures and directives. Resolves simple complaints and problems of employees and refers more difficult ones to supervisor; reports performance, progress and training needs of employees to supervisor. Responsible for cleanliness of equipment, appliances and the general work area. Responsible for goods received, direct deliveries and transfers. May distribute goods to activities. Completes Requisition and Issue's and related paperwork, verifying quantities. Makes suggestions to supervisor as requested concerning promotions, reassignment, recognition of outstanding performance and personnel needs. Ensures that security, sanitation, grooming and safety regulations are followed. May approve emergency leave or leave for a few hours in the absence of supervisor. May drive up to ¿ ton vehicle in performance of duties. Maintains a current Food Sanitation Training Certificate and a health card. Provides courteous, helpful service to patrons, co-worker or any individuals in any capacity that seeks service from any MCCS activity. Performs other related duties as assigned/required. 

PHYSICAL DEMANDS: Frequently lifts or moves utensil or containers weighing 20 pounds and occasionally up to 45 pounds. Frequently walks or stands in performance of duties. 

WORK ENVIRONMENT: Exposure to extreme temperatures due to steam and heat from cooking, dishwashing and walk-in refrigerator. Working areas are often uncomfortable, warm and noisy. Exposed to minor cuts, bruises, bums and scalds. Danger of slipping on floors which are wet, or where food or beverages have been dropped.