1.06 Draft Performance Work Statement- USNA Mess Attendant Services .docx

UNITED STATES NAVAL ACADEMY (USNA) MIDSHIPMEN FOOD SERVICES DIVISION (MFSD)

ANNAPOLIS, MD

Performance Work Statement (PWS) Wardroom Services As of 1 June 2026

Section 1: General Information

1.1 Introduction

1.1.1 The purpose of this Performance Work Statement (PWS)is to describe the performance requirements for dining room services for the Midshipmen Food Service Division (hereinafter, “MFSD”), United States Naval Academy, Annapolis, Maryland. The United States Government uses the Performance Based Services Acquisition (PBSA) strategy to provide the descriptions, instructions, and references in this document. The Government provides additional details or references when experience indicates a need exists to drive a specific effective and efficient outcome. The presence of these additional details or the absence of these details reflects the performance-based nature of this format and should not be construed to mean this performance-based document lists all implied tasks necessary to achieve the successful level of performance. Referenced publications, regulations, and guidance in this PWS provide specific performance standards; the Contractor, Sub-Contractors (hereinafter, “Contractor”) shall adhere to those standards unless specific relief has been given, in writing, by the Contracting Officer (hereinafter, “KO”) or Contracting Officer Representative (hereinafter, “COR”).

1.2 Background

1.2.1 Midshipmen Food Service Division serves over 12,000 meals daily on average. Portions of meals are mandatory and normally served family style. Optional meals are served buffet or rolling tray style. Weekends and holidays are normally served through the Servery (a food court type operation) with a few exceptions that are served buffet or rolling tray at the Contracting Officer Representative (COR) discretion. MFSD’s Cycle Menu is designed to provide each midshipman with a well-balanced diet. The midshipmen wardroom (King Hall) was named in tribute to Fleet Admiral Earnest J. King. The 5th and 6th wing sides of King Hall were built in the early 1900s. Its “new” wing, expanding toward the Chesapeake Bay and completing the “T” shape, was completed in 1953. Amassing 65,000 square feet, King Hall is almost the size of two football fields. King Hall seats 4,704 people at 392 tables of 12. Tables are assigned to company areas, and a squad is assigned its own table.

1.2.1.1 Established in 1845, the Naval Academy is the undergraduate college for the Navy that prepares young men and women to become professional officers in the U.S. Navy and Marine Corps. The Mission of the Naval Academy is: "To develop midshipmen morally, mentally and physically and to imbue them with the highest ideals of duty, honor and loyalty in order to graduate leaders who are dedicated to a career of naval service and have potential for future development in mind and character to assume the highest responsibilities of command, citizenship and government." The Naval Academy website may be accessed at http://www.usna.edu/

* On average, the academic year begins around 15 August and ends around 23 May. Academic Year dates are subject to change.

1.2.1.2 The Naval Academy campus is known as “The Yard”. The Yard includes the midshipmen dormitory, Bancroft Hall; the midshipmen dining hall, King Hall; academic buildings; staff buildings; athletic fields and facilities, and officer housing.

1.2.2 Naval Academy Organization.

1.2.2.1 Superintendent and Commandant. The Superintendent is the most senior officer at the Naval Academy. The Superintendent is responsible to the Chief of Naval Operations for all aspects of the Naval Academy, including midshipmen, faculty, and staff. The Commandant of Midshipmen, the second most senior officer at the Naval Academy, is responsible for all issues pertaining to midshipmen, including food service.

1.2.2.2 Midshipmen Supply Department. The Midshipmen Supply Officer (an O-6 Navy Captain and the senior Supply Corps Officer at USNA) is responsible to the Commandant of Midshipmen for all quality of life and service issues to include disbursing and food services relating to midshipmen and the Commandant’s budget.

1.2.2.3. Midshipmen Food Service Division. The MFSD reports to the Head, Midshipmen Supply Department on the performance of Midshipmen Food Service Division. The MFSD will focus on strategic issues relevant to the feeding of midshipmen. The Contractor shall be responsible for day-to-day operational feeding concerns.

1.2.2.4. Midshipmen Organization. The Brigade of Midshipmen consists of all 4,500 midshipmen assigned to the Naval Academy. Its organizational units, from large to small, are 1 brigade, 2 regiments, 6 battalions, 30 companies, and platoons and squads within the companies. Additionally, the brigade may exercise the option to increase to 36 companies for a total of up to 5,000 midshipmen over a period of 5 years.* A squad is the smallest unit of military organization. First class (senior) midshipmen form the core leadership of the Brigade. Midshipmen report to a staff of officers and senior enlisted for overall authority. Enclosure (a) prescribes midshipmen regulations for conduct within King Hall.

1.2.2.5 Reporting Structure. The Contractor shall report all issues that may affect midshipmen feeding and morale to the COR and the Contracting Office, who at their own discretion may forward it via the chain of command to the Commandant of Midshipmen.

1.3 Objectives

1.3.1 Wardroom Service.

The Contractor shall provide dining room services as defined herein.

1.3.2 Catering.

The Contractor shall be prepared to provide wait staff for banquet dinners, buffets, receptions, picnics, dances, fueling stations and other such special events. Ranging from coffee service for a dozen patrons to a Brigade dinner for more than 4500 patrons. Catering requirements vary in scope and complexity. Please see enclosure (b) for procedures for special events. The scope and size of catering events will be communicated to the Contractor at least 24 hours before the event start. The notice period is subject to change due to emergent requirements at the COR’s discretion. Most special events are held within MFSD facilities, Dahlgren, Smoke hall, Smoke court with some served on sport fields located on the Academy grounds.

1.3.3 Cleaning.

The Contractor shall provide housekeeping services. Housekeeping and cleaning tasks are defined in section 5.3 of this PWS. A summary of cleaning tasks is included below:

· Housekeeping

· Dishwashing

· Servery Clean-up

· Special Events set up and Clean-up

· Bathroom for their staff and Chesapeake room

· Waxing floors twice a year: One cleaning during Christmas Break, 19 December – 5 January, and One cleaning during Summer Break, 24 May 2027 – 14 August 2027. Subject to change at the COR’s discretion.

*Dishwashing refers to normal washing of serving-ware (plates, cups, utensils, etc.), as opposed to optional dishwashing services (pots, pans, appliances used in the kitchen while cooking).

1.3.4. Services

· Trash and Garbage removal at the end of each meal service

· Galley Pot and Pan Wash at the end of each meal service

1.3.5 Planning, Management, and Administration.

The Contractor’s key personnel shall provide managerial oversight to meet contract requirements. The Contractor’s key personnel shall:

· Attend all key meetings.

· Ensure sanitary guidelines are followed.

· Collect customer feedback.

· Provide attendance data.

· Collect meal tickets.

· Provide scheduling services for all regular operation & routine and special events

· Ensure table Management.

· Conduct Internal training and SERVSAFE training as required.

· Maintain a Sound and Security log.

· Maintain a log of meals served and leftovers. Communicated to the COR through Meal Ticket, Leftover, and Empty Seats Reports.

· Meet with each new COR and review the PWS together, along with the Chief Military Monitor.

1.4 Scope

1.4.1 This work involves providing the managerial, administrative, supervisory, direct, and overhead personnel to perform wardroom dining room services and non-food preparation catering support at the United States Naval Academy MFSD, Annapolis, Maryland, as delineated herein. These services will be provided for approximately 4,500 midshipmen, plus supporting staff and approved guests. The contractor shall provide personnel, equipment, materials, supplies, and associated support needed, except as specified herein as government provided, to perform to the standards of this contract. The Contractor shall adhere to the sanitation guidelines set forth in both NAVMED P-5010 and most current SERVSAFE Manager Book, 9th Edition (NAVMED supersedes any discrepancies). The baseline inventory of government provided equipment, supplies and of workload estimates are not projected to change by more than 20 percent over the course of this performance period. Change larger would be due to adding on purchasing cleaning gear products to perform job requirements.

1.5 General Information

1.5.1 Quality Control

1.5.1.1 Quality Control Plan.

1.5.1.2 The Contractor shall establish a quality control plan that shall be submitted to the COR on the first day of the Transition Phase. The Contractor shall implement and adhere to the approved quality control plan throughout the duration of the contract performance period. The Contractor shall provide the COR updates of the quality control program as changes occur. The program shall include, but is not limited to, the following:

· An inspection system covering all services required by this contract. It must specify the areas to be inspected on a scheduled or unscheduled basis, the frequency of inspection, and the individuals who will perform the inspections.

· A method to identify deficiencies in quality of services performed before the level of performance becomes unacceptable.

· Customer feedback will be forwarded to the Food Service Director, directly.

· Meal acceptability tracking program that will enable the galley to ascertain the popularity or acceptability of daily meals quickly and easily in order to make menu adjustments. The contractor shall submit a Meal Ticket Report to the COR on a weekly basis.

· Documentation. A file of all inspections conducted by the Contractor and the corrective actions taken shall be maintained. This documentation shall be submitted to the Government for review each day at the end of meal service.

1.5.2 Government Quality Assurance. The Government will monitor the Contractor’s performance under this contract using quality assurance procedures delineated in the Quality Assurance Surveillance Plan (hereinafter, “QASP”).

1.5.2.1 Government Quality Assurance Surveillance Plan The purpose of the QASP is to ensure the Contractor is maintaining a high level of performance and meeting all requirements of the contract. The QASP will incorporate a combination of approaches to achieve that end.

1.5.2.2 The government will track performance as recorded by the Contractor’s quality control plan. Daily reports shall be submitted by the Contractor to the COR that show all areas of operation inspected by the Contractor on a daily and periodic basis, any deficiencies identified, corrective actions taken, and plans to prevent the deficiencies from occurring in the future. The findings of these reports will be recorded, compiled, and tracked by the Contractor in order to provide historical data and allow for an analysis of changes and trends in the numbers and areas of deficiencies, as well as the identification of factors that may have contributed to deficiencies such as specific personnel, equipment, or procedures.

1.5.2.3 Additionally, the government will implement its own quality control plan based on, but not limited to, the factors listed in the Performance Requirement Summary below. This method will incorporate daily and other periodic checklists as well as periodic random inspections. The government will assess the effectiveness of the Contractor’s quality control system by comparing the Contractor’s findings to its own independent observations. A primary objective of government Quality Assurance efforts will be to determine the effectiveness of the Contractor’s quality control system. Finally, the government will utilize any other surveillance method it deems necessary to assess Contractor performance and adherence to contract requirements.

1.5.3 Government Quality Assurance Evaluators

The government’s Quality Assurance Evaluators (hereinafter, “QAE”) will monitor the Contractor’s performance according to the QASP and report contractor performance to the COR on a daily basis The QAEs will document all quality surveillance. They also will act as technical advisors to the Contractor’s supervisors and serve as present authority on matters of security and safety. Government QAEs will serve as liaisons and hosts for patrons and will often interface between Contractor and “back-of-the-house” (Galley) personnel if required.

1.5.3.1 Performance Requirement Summary

The purpose of the Performance Requirements Summary is to:

List contract requirements (REQUIRED SERVICE) considered most crucial to acceptable contract performance. State in quantifiable terms, the standards (STANDARDS) by which Contractor performance will be judged in crucial areas. State the Acceptable Quality Level (hereinafter, “AQL”) for each requirement. Performance that does not meet the AQL threshold shall be considered unsatisfactory.

Specify the quality assurance Method of Surveillance (hereinafter, “MOS”) the government will use to evaluate the Contractor’s performance in meeting the contract requirements.

Performance Requirement Summary Sheet

-Contract employee Personnel Hygiene -Housekeeping (carpet, floors, windows, chairs, etc.)

-Food Service Equipment (Scullery, pot & pan etc.)

-Tableware (Plates, cups, silverware etc.)

- Purchasing cleaning supplies and paper products for regular business, events, and emergencies.

-Table reset and cleaning of sports tables during the meal.

-Clean heads(bathrooms) in King Hall and Chesapeake room.

-Event breakdown and cleanup on various locations in the USNA yard. (King hall, Smoke court/hall, Dahlgren Hall, Severn/Chesapeake room, all Naval Academy Athletic Associated (NAAA) sports fields.)

100% 95%

Random Inspection

Tables are set properly according to the PWS and prior to the scheduled meal time.

Wardroom Service- Patrons served within time limits and personnel are available on station during meal hours.

Events set up and services of the meals.

Fueling Station stocked before open and during open hours.

98%

100%

Random Inspection

*MOS: (Details of random inspection procedures will be provided to the new contractor during the transition phase.)

*AQL: Indicates the minimum acceptable performance level required for contractual compliance. For instance, a 95% AQL indicates that defects greater than 5% will be viewed as unacceptable performance.

1.5.4 Government remedies:

When defects are discovered, they will be annotated on the daily performance inspection sheet used by the QAE and COR. The inspection sheet shall be initiated by the Contractor when the QAE brings defects to his or her attention. Daily defects will be consolidated on a monthly tally sheet, which will be used to compare Contractor performance to the AQL in each area of performance. The monthly tally sheet shall be initiated by the Contractor at the end of each month and used as documentation regarding performance.

1.5.4.1 Unacceptable Performance

Unacceptable performance is that which exhibits more defects than allowed by the AQL for a given period (one month, unless otherwise noted). If the performance in any specific performance requirement is determined by the government as unacceptable and clearly the fault of the Contractor, proper documentation will be forwarded via the COR to the Contracting Officer for appropriate action. Additionally, the contractor may then be required, at the request of the COR, to complete a written report within two (2) working days, explaining each incident of unacceptable performance, why performance was unacceptable, how performance shall be returned to acceptable levels, and how recurrence of the problem shall be prevented in the future. Persistent non-compliance to government requirements will be documented by the COR and forwarded to the Contracting Officer for immediate resolution.

1.5.5 Reporting requirements: The contractor shall provide reports as described below.

1.5.5.1 Daily/Weekly/Monthly Reports. The contractor shall submit the following to the COR on a daily or meal basis no later than 9:30 PM (COR may adjust requirements to each report as needed):

· Collected Meal tickets

· Reports of King Hall attendance. Include at a minimum: Total empty seats per table. Shall be broken down by Company and table number.

· Table schedule predictions/ reports.

· Report of customer complaints

· Copies of meal evaluations

· Meal acceptability reports

· Weekly ice machine sanitizing reports

· Weekly mess gear inventories

· Monthly updates of the cleaning plan per the Quarterly cleaning plan

· Monthly updates of the training plan per the Quarterly training plan

· Purchasing and ordering cleaning supplies to maintain spaces and conduct the job in designated locations

1.5.5.2 Quarterly Reports. The contractor shall submit the following to the COR on a quarterly basis, or every 3 months beginning in March 2027 (COR adjust requirements to each report as needed):

· A list of all contractor employees full names(no alias will be accepted) and their positions

· Upcoming Training Plan for the next 3 months to include personnel scheduled for training

· Last Quarters Training Plan with names of personnel that completed training

· Cleaning Plan for next 3 months

· Cleaning Plan for last 3 months showing completed areas

1.5.5.3 Special Events Reporting. The contractor shall submit an employee timesheet for each event to the COR within two working days following completion of an event.

1.5.5.4 Sanitation Inspections. In addition to evaluations of Contractor performance by the COR, a Naval Medical authority (NAVMED) representative will also inspect for compliance with sanitation standards of reference (a). Defects will be reported to the COR for appropriate action. Sanitation discrepancies require correction and may be cause for shutdown of the facility until required sanitation standards are restored.

1.5.5.5 COR Reporting Requirements. Pursuant to the Quality Assurance Surveillance Plan (QASP) the COR will submit monthly status reports on the contractors performance in the following evaluation areas: Quality, Schedule, Management, and Regulatory Compliance. Monthly status reports will be uploaded by the COR to the PIEE- Surveillance Performance Monitoring (SPM) file upon completion of each monthly evaluation. Additionally, the appointed assessing official or COR will submit Annual CPARS evaluations at the end of each performance period.

1.5.6 Schedule of Operations

1.5.6.1 Midshipmen Food Services Division operates throughout the calendar year. The academic school year begins each year in August and ends in May with Commissioning Week. During the summer, Midshipmen Food Service Division provides meals for midshipmen in summer school and in summer military training programs, as well as for youth sports camps. The Contractor shall provide service for three meals a day, seven days a week throughout the year, unless the dining hall is officially closed. The contractor shall provide all table scheduling and daily paperwork to assign seating assignments for Midshipmen, guests, sports teams, and amounts of food trays required for service in the dining hall.

Notes for payments by guests will be made as well as points of contact supplied to MFSD accounting. Historical data will be provided by MFSD.

Note: During the five-year period MFSD may undergo an extensive renovation of the service area in King hall that may necessitate minor operational changes be accommodated by the contractor due to the location of the temporary seating area.

1.5.6.2 Meal Hours.

The regular hours are subject to change due to various circumstances. The Contractor will receive at minimum, a four hours’ notice prior to regular meal hour changes.All scheduled meal hours are subject to change at the discretion of the COR. Changes in feeding times, location, and style are subject to change at any point with a four hour written notice from the Contracting Office or COR. The Contractor may be required to provide meals at times other than the regularly scheduled times. These meals are part of the normal feeding routine. Should changes in feeding times, location, and style result in un-anticipated costs, a negotiated modification will be processed.The KO or COR may authorize the Contractor to provide extended Services by giving at least a four-hours prior notice of any change. In the event of extenuating circumstances or mission requirements, short and/or no advance notifications may occur; however, notifications will be given as soon as possible. The contractor shall provide services during adverse weather conditions.

*Midshipmen may have anywhere from 15 to 45 minutes to eat.

1.5.7 Types of Meal Service. The following definitions describe types of meal service that may occur in King Hall.

1.5.7.1 Mandatory Meals.

The entire Brigade (less approved absences) attends mandatory meals. Normally, a mandatory meal will occur following a military formation, and the Brigade will stream into the dining hall within a ten-minute period. The Commandant of Midshipmen determines the number of mandatory meals for midshipmen. The current feeding plan is as follows during the academic year (15 August to 23 May) (Note Corps of Midshipmen could go as high as 4,650) Added Mandatory Meals (a.k.a “Mando Meals”) may change the feeding numbers

* 392 tables currently in King Hall.

The feeding plan for academic holidays and summer break (24 May – 14 August) is as follows:

The feeding plan provides an estimated number of Midshipmen to be served however, minimum staffing requirements are provided in Attachment A- Contractor Staffing Matrix. The contractor shall provide the appropriate amount of qualified labor and management to meet the minimum requirements of the Contractor Staffing Matrix. The contractor shall ensure staffing is maintained, at the minimum levels established in the Staffing Matrix, during the performance of the Contract. Any deficiencies or failure to meet minimum requirements shall be communicated to the COR and the Contracting Office immediately.

All mandatory meals shall be served as Tray Service. For mandatory meals, the Contractor shall develop an assigned seating plan by company area, to be approved by the COR prior to the first mandatory meal of Plebe Summer and the Academic Year. Staffing in the dining facilities is critical to successful performance. As such, the contractor’s minimum staffing requirements for mandatory meals and optional meals is included as Attachment A Contractor Staffing Matrix.

*In the event that a holiday falls on a Monday, the Monday holiday meals will follow the Sunday schedule. In this same situation, Sunday’s meals would look like a Saturday. All scheduled meal hours are subject to change at the discretion of the COR.

*King Hall does not close.

1.5.7.2 Optional Meals.

Meals that are not mandatory for midshipmen are optional. Currently Sunday breakfast and lunch, Saturday Breakfast, Lunch and Dinner and Friday Dinner are optional during the normal academic year. Optional meals are typically served through the Servery, buffet style or may be served rolling tray style from time to time. The Contractor is encouraged to improve feeding methods, but all changes shall be approved in advance by the COR.

1.5.7.3 Tray Service.

Tray Service refers to family style feeding where the Contractor will bring one tray to the table, and the table members will pass around. Tray service meals are usually mandatory but not always. Plebe Summer is always tray service. Sports teams, watch tables, and other midshipmen groups approved by the Commandant will require individual tray service outside of normal meal hours.

1.5.7.4 Open Seating/Rolling Tray.

In open seating situations, midshipmen will not sit in assigned seats, but will fill in at random. Open seating shall be served tray service. The Contractor shall minimize empty seats. Open seating is likely to be scheduled by the Government when meals are mandatory, yet the entire Brigade is not present (for example, when a portion of midshipmen have left after final exams). Rolling Tray is the same as Open Seating except that feeding begins at one end of the hall and seats are filled in from table to table working towards the other end of the hall.

1.5.7.5 Serving Buffet Style.

The Contractor shall serve optional meals buffet service if specified by the COR. For optional/buffet meals, midshipmen will come in at random within posted meal hours. For buffet service, midshipmen will queue to get their food through a buffet line and then will fill into seating on a first-come, first-serve basis (rolling tray) style. The Contractor will supply personnel to the minimum standards established in the Contractor Staffing Matrix, who will assist in monitoring the flow of diners into their seats, in order to minimize the number of wasted seats at a table. Midshipmen are allowed to come back through the lines for second helpings. The Contractor’s predominant service requirements for buffet service will be food servers; however, the Contractor shall have attendants available to assist customers in the dining room, replenishing the buffet line/bars and for cleaning of and around the buffet lines as needed during the meal.

1.5.7.6 Servey or additions lines provided in the main dining area The Servery is designed similar to a food court type operation you would find in a mall food court. Midshipmen pick up a tray at the entrance of the Servery and then go to one of eight stations where they are either served by a Contractor or self-serve themselves. Once they have received their food they then return to the dining room to eat. One station is a Grab-N-Go station where the midshipmen may grab food to take outside of the facility to consume. The Contractor shall provide sufficient personnel to support serving from buffet lines, assist replenishment of self-serve lines and for cleaning of and around buffet lines. The personnel shall be responsible for sanitation requirements in the Severy common areas and in King Hall. The Contractor shall remain responsible for King Hall table set up and bussing. No matter what type of service is provided, all spills, dropped food and trash on floors during service shall be picked up at a minimum of five (5) minutes of taking place to prevent accidents.

1.5.7.7 Sports Team Tables and Pre-Meet Tables.

The Naval Academy Athletic Association (hereinafter, “NAAA”) requires additional tables for all meals served daily (Monday through Friday) for designated sports teams. Pre-Meet Tables are regularly occurring meals that are designated for sports teams that require additional dietary needs prior to sports competition. These tables are in a separate area of King Hall and the Contractor shall interact with an NAAA representative for the reservation and coordination of all Sports Tables and Pre-Meet meals at the discretion of the COR. There are regular instances where some team tables and/or pre-meet tables require resetting during the course of a meal to create additional seating capacity within the designated team table area. Prescribed meal hours for pre-meet tables and team tables do vary somewhat from regular meal hours and precise requirements will be identified by the COR at minimum of 4 hours of advance notice. Subject to change due to any unforeseen pandemic or emergency.

* included in Mess Attendant Services for Regular Meals Served in King Hall*

1.5.8 Contractor Management Guide. The Contractor shall have experience in managing and performing a large-scale, institutional, full food service operation, as described herein. This experience shall be a result of the Contractor being regularly engaged in the business of providing dining room service in an institutional food service facility.

1.5.8.1 Management. The Contractor shall manage the total work effort associated with all services required herein to ensure adequate and timely completion. The Contractor shall be responsible to the Midshipmen Food Service Director via the COR. Contractor management duties include, but are not limited to, planning, scheduling, report preparation, establishing and maintaining records, collecting meal tickets, forwarding any customer complaints to the Food Service Director via the COR, table management and quality control. The Contractor shall provide an adequate staff of personnel with the necessary management expertise to ensure the performance of the work in accordance with sound and efficient management practices that meet industry and Navy standards.

The Project Manager shall be working on-site a minimum of 40 hours per week. All positions are separate and full-time, non-collateral duties.

1.5.8.2 Project Manager. The Project Manager is the single most important variable in the execution of this contract. The Project Manager shall be a proactive, forward-thinking achiever with a similar record of accomplishment. The Project Manager shall work closely with the COR in order to meet daily requirements. The Project Manager shall openly discuss recommendations for improvement.

The Contractor shall provide a full-time, on-site Project Manager to oversee and coordinate the services described in this contract. The Project Manager shall be the Government's point-of-contact with the Contractor and shall be authorized to act in the Contractor's behalf on matters requiring immediate resolution. If the Project Manager must be absent, an individual shall be designated, in writing, to act for the Contractor in his absence. In emergencies after business hours, the Project Manager, or an alternate designated in writing, shall arrive on-site within one-half hour, when requested by the COR or Midshipmen Food Service Director. This individual shall coordinate dining hall operations, including meal service set-up, meal service, Ordering/purchasing cleaning supplies and clean-up in King Hall and other areas where MFSD serves a meal such as Dahlgren Hall, etc.

Major Responsibilities:

· Oversee all aspects of personnel management including hiring, training, scheduling, and performance management.

· Manage labor, equipment, and supplies according to the contracted budget.

· Coordination of family style and cafeteria meal service for up to 4,500 midshipmen.

· Train, supervise, and schedule staff.

· Develop, recommend, and implement strategic planning for the dining room.

· Maintains quality, presentation, selection and variety of dining services function

· Promote employee safe work practices and ensure compliance with sanitation standards.

Education/Experience:

· Bachelor’s degree in food service management, business administration or a related field with 5 years of institutional food service supervisory experience, 3 years of which shall have been serving at least 2000 patrons per meal, SERVSAFE Manager certified or

· Associate’s degree in food service management, business administration or a related field with 7 years of institutional food service supervisory experience, 3 years of which shall have been serving at least 2000 patrons per meal, SERVSAFE Manager certified or

· 10 years of institutional food service supervisory experience, 3 years of which shall have been serving at least 2000 patrons per meal and be SERVSAFE Manager certified.

· IFSEA-International Food Service Executive Association certified.

1.5.8.3 Operations Manager. The Operations Manager is directly responsible to the Project Manager for the overall operation and successful performance of the assigned Dining Facility for the assigned shift. Each shift Operations Manager is available to the government’s Quality Assurance Inspectors. Each shift Operations Manager performs independent inspections daily to ensure his or her facility meets the standards of performance prior to inspections by the Quality Control Inspector; The Operation Manger shall act as Project Manager in his/her absence.

Major Responsibilities:

· Directly responsible to the Project Manager

· Act as Project Manager in his/her absence

· Coordinating operational aspects of pre-meal service setup, meal service and clean up

· Customer Service Manager

· Available to government representatives

· Provide services in the area of Technical Support

· Perform as Quality Control Inspectors when instructed

· On site for any and all meal services or whenever a union employee is assigned to work

Education/Experience:

· Proven organizational and planning skills as a supervisor or manager for catered events serving over 500 guests for a minimum of one (1) full year. This includes the planning and execution of receptions, parties, banquets and formal dinners.

· Knowledge and expertise in proper dining etiquette.

· 2-years demonstrated experience training staff on formal and informal events Experience feeding various VIP’s, i.e. foreign dignitaries, politicians, senior government/executive personnel.

· Two years operational event knowledge orchestrating setting up the event, breaking it down, and cleaning up afterward.

· Professionalism. Expression of creativity and professionalism under pressure and within the given time constraints.

· Military catering experience is a plus.

· Culinary certification is a plus.

· SERVSAFE Manager Certified

1.5.8.4 Special Events Manager. The Special Events Manager will be assigned to any special event requiring Contractor employee support. The Contractor shall provide on-site Special Events manager who will schedule and supervise all special event services. The Special Events Manager shall attend all catered events where servers are provided. The Special Events Manager will be briefed by the Government to become familiar with each event.

Major Responsibilities:

· Oversee all aspects of special events in regards to managing/scheduling contract personnel, train contract employees in service style, and performance management.

· Coordinate, plan, organize and direct all catering operations related to set up, service and cleanup for each event. Food production and delivery will be provided by the Government.

· Follow the direction and guidance of the Government’s Banquet Manager and Food Service Manager.

Education/Experience:

· Proven organizational and planning skills as a supervisor or manager for catered events serving over 500 guests for a minimum of one (1) full year. This includes the planning and execution of receptions, parties, banquets and formal dinners.

· Knowledge and formal training in proper dining etiquette.

· Ability to delineate the differences of decorum required for formal and informal events and the ability to train the staff in the same.

· Experience feeding various VIP’s, i.e. foreign dignitaries, politicians, senior government/executive personnel.

· Operational event knowledge (orchestrating setting up the event, breaking it down, cleaning up afterward, etc.)

· Professionalism. Expression of creativity and professionalism under pressure and within the given time constraints.

· Military catering experience is a plus.

· Culinary certification is a plus.

· SERVSAFE Manager Certified

1.5.9 Contractor Employees.

1.5.9.1 Food Service Worker. The Food Service Worker may be assigned to any of the various sections of the Midshipmen Food Service Division which include the: galley, bake shop, cook/chill production area, trash room or servery. Work in each of these sections is unique to the functions accomplished. Detailing to any of these areas will be made with regard to manpower needs.

1.5.9.2 Major Responsibilities. Responsibilities include:

The contractor personnel are not responsible for any work requirements in the “galley spaces except for the pot and pan dishwasher area, bake shop, cook/chill. The contractor is not responsible for making coffee, preparing fruits and vegetables. The contractor is responsible for moving the fruits, protein carts, bread and dessert carts to the respective area of the dining room for service. The contractor shall set up all food bars in King Hall and server; Salad bars, fruit bars, oatmeal bars, Protein bars, buffet lines, Bread bars, and dessert bars and any other bar that MFSD incorporates into the meal service experience. Contractor shall place food prepared by kitchen staff for the bars on the line, and clean and discard leftovers. Responsibilities sall also include Maintaining general cleanliness and sanitation of walls, floors, countertops and associated equipment in all food service spaces of King Hall. This includes the Chesapeake/Severn rooms, collecting and transporting trash to a designated area, washing cooking and baking gear in the galley, Banquet Kitchen, maintaining cleanliness and sanitation of all mess gear cleaning equipment including mops, buckets, brooms, etc., transporting and loading hot carts with prepared food items, assisting in setting up individual servings of breads, condiments, desserts, etc., maintaining the cleanliness and sanitation of the pulper, garbage and trash containers, maintaining fueling stations, loading and unloading consumable supplies for the food service facility, operating food pulper machinery, and other duties as assigned by the supervisor.

1.5.10 Code of Conduct for all employees. The Contractor shall ensure that all employees conduct themselves in accordance with the laws and regulations of the Federal Government, the State of Maryland, and the U.S. Naval Academy. All personnel employed under this contract shall conform to the conduct regulations contained in the contract. Employees in violation of any of these laws or regulations shall be promptly terminated from employment on this contract when directed by the Contracting Officer. Removal does not relieve the Contractor of the responsibility to continue providing the services required under the contract.

1.5.10.1 Alcohol and Illegal Drugs: The use of alcoholic beverages or illegal drugs at the Naval Academy by Contractor personnel is prohibited. Contractor personnel who emit an odor of illegal drug or alcohol use are prohibited from performing services on site at the Naval Academy. Employees in violation of these regulations shall be promptly terminated from employment on this contract when directed by the Contracting Officer.

1.5.10.2 Loitering: Contractor employees shall not loiter in any food service area or other area on the Naval Academy. Employees shall promptly travel to and from the food service area. Scheduled work breaks shall take place only in areas designated by the COR.

1.5.10.3 Physical Examinations. All contractor employees who handle food shall be examined by a licensed physician prior to work start date and at least annually thereafter. The contractor shall bear all the cost of these examinations. These physical examinations shall be sufficiently comprehensive to detect acute or chronic diseases, including a test for tuberculosis. Personnel who have been absent due to illness for three consecutive days or more, or absent for thirty (30) consecutive days or more regardless of the reason, shall undergo a physical examination before returning to work. Reports of physical examinations shall be entered into the medical records of Contractor personnel. Upon Request from the COR, the contractor shall furnish physical examination records to the COR for review.

1.5.10.4 Personal Hygiene. Contractor personnel shall maintain the grooming standards described in reference (a). Contractor personnel shall always be subject to inspection and physical examination by government medical authorities to ensure proper sanitary standards. Employees found unfit to perform their duties shall be promptly removed from the work site and replaced.

1.5.10.5 Identification Badges. All contractor employees shall wear identification badges issued by the base security department. Additionally, the Contractor shall provide name tags to all personnel. Minimally, the badges shall display the company’s name and the employee’s first and last name. Identification badges worn by the project manager and all supervisors shall indicate their job title.

1.5.10.6 Uniforms. The contractor shall provide personnel with uniforms and head coverings that comply with reference (a). All uniform styles and colors are subject to the approval of the Midshipmen Food Service Director, prior to Contractor use. Any deviation from the type and color of uniforms as specified herein shall be approved by the COR prior to implementation. Employees shall wear their uniform at all times while on duty. Uniforms shall be changed daily. Uniforms shall be kept free of stains and wrinkles. Seams, zippers, and buttons shall be in proper repair at all times. Uniforms shall be free of commercial advertising, except they may denote the name of the Contractor’s company. All laundry of uniforms shall be professionally cleaned.

1.5.10.7 Contractor Personnel Meals. Contractor personnel shall not consume or remove subsistence items from the dining facility without proper authorization. Contractor personnel who are observed eating Government subsistence or snacking at any time shall be required to pay for a meal at the current meal rate.

1.5.10.8 Emergency Medical Treatment. Government provided medical service is not available to Contractor personnel.

1.5.10.9 Essential Personnel Requirements. All MFSD contract employees are considered essential USNA personnel that shall report to work, no matter what the weather conditions are. In cases of inclement weather, such as a blizzard, the full Brigade of Midshipmen will still require food service. It is the contractor’s responsibility to provide a full work force at all times. The contractor shall develop a plan for ensuring all employees show up for work during such inclement weather conditions and shall be available to the government upon request.

1.5.11 Training Plan. The government will provide a list of training topics and electronic material that must be covered over a long-range schedule. The contractor shall submit a Training Plan that follows at a minimum, the topics provided by the government, in response to the Request for Proposal. The final Training Plan shall be presented to the COR on the first day of the Transition Phase. All contractor employees shall be competent in the skills required under this contract. The contractor shall provide supplementary training as necessary to maintain skill levels. Quarterly training plans shall be presented to the COR.

1.5.11.1 Sanitation Training. Pursuant to NAVSUP P486 Volume I, Revision 9 and OPNAV Instruction 4061.4A The contractor shall ensure that all employees are trained in food sanitation. Certification must be provided by SERVSAFE and all contractor employees and managers shall be current on SERVSAFE certifications. In addition to this requirement, a 4-hour refresher training course must be administered annually in accordance with NAVMED. SERVSAFE Certificates shall be available for viewing when requested by the COR. All employees will be certified either as managers or handlers. Certification is only valid for three years for contractor personnel, and two-year for SERVSAFE instructors. Four hour refresher training shall be conducted annually. Training may be given in the Chesapeake Room. Training will be conducted at the Contractors’ expense. The Government will not reimburse any Training expenses.

1.5.11.2 Fire Safety Training. The contractor shall comply with all USNA fire safety regulations as defined by the COR and provide employees with basic fire safety training. The contractor shall react to any fire drills or evacuations.

1.5.11.3 Other Training.

The contractor shall ensure that all employees are provided regular training in the areas of safety, occupational awareness, and employment in accordance with state, federal, local, and Navy requirements.

DoD Level I Antiterrorism Training (AT) All Contractor employees, to include Sub-Contractor employees, requiring access to U.S. Navy installations, facilities and controlled access areas shall complete AT Level I awareness training within 30 days after contract start date and annually thereafter. The Contractor shall submit certificates of completion for each affected Contractor employee and Sub-Contractor employee to the COR within 5 days after completion of training by all employees and Sub-Contractor personnel. AT Level I awareness training is available at the following website: https://jkodirect.jten.mil and takes approximately two (2) hours to complete. In the event the automated system at https://jkodirect.jten.mil cannot be accessed or is not available (e.g. server problems), the training can be provided by a qualified instructor. If the training is not completed online, instructor qualification shall be coordinated with the Installation Antiterrorism Officer (or Installation Security equivalent) and the resultant names(s) of approved instructors shall be provided to the COR .

1.5.11.4 Training Records. The contractor shall maintain on-site records of the training received by each employee. These records shall be available for COR review upon request. The contractor shall submit a copy of the training plan to the COR on the first day of the Transition Phase.

1.5.12 Contract Turnover. Following the contract award, the prospective contractor shall make personnel available for a transition period 30 days prior to the contract start date. The government will allow all other contract employees to access the work site 15 days prior to contract start date. The contractor shall include any costs associated with this transition period into the fixed price and will not be reimbursed separately for any associated transition costs. Furthermore, resumes for all management personnel shall be submitted to the COR for review 30 days prior to contract start date. Any perceived non-compliance in meeting the education and experience requirements stipulated for these positions shall be submitted by the COR to the Contracting Officer who will, in turn, assure contractor compliance. Employees of the outgoing Contractor shall be offered first right of refusal for their currently held positions.

1.5.12.1 The contractor will receive, during the thirty working days prior to the start of contract performance, assistance from current MFSD personnel, from the current wardroom contractor, and from the COR to accomplish a joint facilities turnover inspection, equipment testing, and inventory. The contractor shall, during the last thirty working days of this contract, permit personnel of the successor contractor access to the terminal to observe its operation. The contractor shall, during the last fifteen working days of the contract, assist the incoming contractor and the COR to accomplish a joint facilities turnover inspection, equipment testing, and inventory.

1.5.13 Environmental Requirements. The contractor shall follow all federal, state, local, and Naval Academy environmental requirements. More specific guidelines are set forth below.

1.5.13.1 Hazardous Materials. The contractor shall maintain two copies of inventory and Material Safety Data Sheets for ALL hazardous material used and purchased needed in the performance of the contract to include all hazardous material. All hazardous material will be stored with secondary containment and kept covered while on Navy property. In the event of a hazardous material spill the contractor shall be responsible for all the associated cleanup and any collateral damage that the spill caused. The contractor is solely responsible for the waste removal of the hazardous material and reporting to the COR.

1.5.13.2 Hazardous Waste. Hazardous waste generated by the contractor shall be disposed of using a hauler/treatment/storage/disposal facility approved by USNA’s Environmental Division, Public Works Department. Hazardous waste manifests shall be signed by the USNA Environmental Division only. In order to minimize waiting times, the contractor shall contact the COR at least 24 hours in advance to arrange for signing of manifests.