Original Unrevised RFP 12082021.pdf

SEE ADDENDUM

(No Collect Calls)

N0018922R0002 08-Dec-2021

b. TELEPHONE NUMBER

757-443-1335

8. OFFER DUE DATE/LOCAL TIME

02:00 PM 08 Jan 2022

5. SOLICITATION NUMBER 6. SOLICITATION ISSUE DATE

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

STANDARD FORM 1449 (REV. 2/2012)

Prescribed by GSA – FAR (48 CFR) 53.212

(TYPE OR PRINT)

(SIGNATURE OF CONTRACTING OFFICER)

ADDENDA X ARE

26. TOTAL AWARD AMOUNT (For Gov t. Use Only )

23.

CODE 10. THIS ACQUISITION IS

SUCH ADDRESS IN OFFER

17b. CHECK IF REMITTANCE IS DIFFERENT AND PUT

BELOW IS CHECKED

TELEPHONE NO.

N001899. ISSUED BY

18b. SUBMIT INVOICES TO ADDRESS SHOWN IN BLOCK 18a. UNLESS BLOCK

7. FOR SOLICITATION

INFORMATION CALL:

a. NAME

ARIANNA WILLIAMS

2. CONTRACT NO. 3. AWARD/EFFECTIVE DATE 4. ORDER NUMBER

(TYPE OR PRINT)

30b. NAME AND TITLE OF SIGNER 30c. DATE SIGNED 31b. NAME OF CONTRACTING OFFICER

30a. SIGNATURE OF OFFEROR/CONTRACTOR 31a.UNITED STATES OF AMERICA

27a. SOLICITATION INCORPORATES BY REFERENCE FAR 52.212-1. 52.212-4. FAR 52.212-3. 52.212-5 ARE ATTACHED.X

25. ACCOUNTING AND APPROPRIATION DATA

1. REQUISITION NUMBER

20.

ADDITIONAL SHEETS SUBJECT TO THE TERMS AND CONDITIONS SPECIFIED.

OFFEROR TO COMPLETE BLOCKS 12, 17, 23, 24, AND 30

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

N0016122RC07800

ARE NOT ATTACHED

27b. CONTRACT/PURCHASE ORDER INCORPORATES BY REFERENCE FAR 52.212-4. FAR 52.212-5 IS ATTACHED. ADDENDA ARE ARE NOT ATTACHED

(BLOCK 5), INCLUDING ANY ADDITIONS OR CHANGES WHICH ARE

SET FORTH HEREIN, IS ACCEPTED AS TO ITEMS:

. YOUR OFFER ON SOLICITATION

28. CONTRACTOR IS REQUIRED TO SIGN THIS DOCUMENT AND RETURN

% FOR:SET ASIDE:UNRESTRICTED OR X

SMALL BUSINESSX

17a.CONTRACTOR/ CODE FACILITY

OFFEROR CODE

NAVSUP FLC NORFOLK CONTRACTING

NORFOLK OFFICE

ATTN: A WILLIAMS

1968 GILBERT STREET STE 600

NORFOLK VA 23511-3392

18a. PAYMENT WILL BE MADE BY CODE

RATED ORDER UNDER

DPAS (15 CFR 700)

13a. THIS CONTRACT IS A

13b. RATING

CODE15. DELIVER TO CODE N00161 16. ADMINISTERED BY

12. DISCOUNT TERMS11. DELIVERY FOR FOB DESTINA-

TION UNLESS BLOCK IS

MARKED

SEE SCHEDULE

14. METHOD OF SOLICITATION

RFQ IFB RFPX

US NAVAL ACADEMY

DAVID OMALLEY

MIDSHIPMEN FOOD SERVICE DIV

101 SANDS ROAD

ANNAPOLIS MD 21402

TEL: 410-293-7146 FAX:

FAX:

TEL: 757-443-1299

SERVICE-DISABLED

VETERAN-OWNED

SMALL BUSINESS

8(A)

HUBZONE SMALL

BUSINESS

SIZE STANDARD:

$41,500,000

NAICS:

722310

X

OFFER DATED

29. AWARD OF CONTRACT: REF.

DELIVER ALL ITEMS SET FORTH OR OTHERWISE IDENTIFIED ABOVE AND ON ANY

COPIES TO ISSUING OFFICE. CONTRACTOR AGREES TO FURNISH AND

EMAIL:

TEL:

31c. DATE SIGNED

SEE SCHEDULE

SCHEDULE OF SUPPLIES/ SERVICESITEM NO. QUANTITY UNIT UNIT PRICE AMOUNT

24.22.21.19.

WOMEN-OWNED SMALL BUSINESS (WOSB)

ELIGIBLE UNDER THE WOMEN-OWNED

SMALL BUSINESS PROGRAM

EDWOSB

32g. E-MAIL OF AUTHORIZED GOVERNMENT REPRESENTATIVE

SOLICITATION/CONTRACT/ORDER FOR COMMERCIAL ITEMS

(CONTINUED)

PAGE 2 OF97

ACCEPTED, AND CONFORMS TO THE CONTRACT, EXCEPT AS NOTED: ______________________________________________________

32a. QUANTITY IN COLUMN 21 HAS BEEN

RECEIVED INSPECTED

32b. SIGNATURE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32c. DATE 32d. PRINTED NAME AND TITLE OF AUTHORIZED GOVERNMENT

REPRESENTATIVE

32e. MAILING ADDRESS OF AUTHORIZED GOVERNMENT REPRESENTATIVE 32f . TELEPHONE NUMBER OF AUTHORIZED GOVERNMENT REPRESENTATIVE

37. CHECK NUMBER

FINALPARTIALCOMPLETE

36. PAYMENT35. AMOUNT VERIFIED

CORRECT FOR

34. VOUCHER NUMBER

FINAL

33. SHIP NUMBER

PARTIAL

38. S/R ACCOUNT NUMBER 39. S/R VOUCHER NUMBER 40. PAID BY

41a. I CERTIFY THIS ACCOUNT IS CORRECT AND PROPER FOR PAYMENT

41b. SIGNATURE AND TITLE OF CERTIFYING OFFICER 41c. DATE

42a. RECEIVED BY (Print)

42b. RECEIVED AT (Location)

42c. DATE REC'D (YY/MM/DD) 42d. TOTAL CONTAINERS

STANDARD FORM 1449 (REV. 2/2012) BACK

Prescribed by GSA – FAR (48 CFR) 53.212

AUTHORIZED FOR LOCAL REPRODUCTION

PREVIOUS EDITION IS NOT USABLE

SEE SCHEDULE

20.

SCHEDULE OF SUPPLIES/ SERVICES

21.

QUANTITY UNIT

22. 23.

UNIT PRICE

24.

AMOUNT

19.

ITEM NO.

N0018922R0002

Section SF 1449 - CONTINUATION SHEET

STATEMENT OF WORK

MIDSHIPMEN FOOD SERVICES DIVISION

Statement of Work (SOW) for Wardroom Services

General Information.

Purpose.

The purpose of this Statement of Work (SOW) is to describe the performance requirements for dining room services for the Midshipmen Food Service Division (MFSD), United States Naval Academy, Annapolis, Maryland.

Scope of Work.

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

(Midshipmen Food Service Division), 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 publications (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.

Background. 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. MFSD’s Cycle Menu is designed to provide each midshipman 3,600 well balanced calories daily. On average, over 1,100 gallons of milk and juice, two tons of meat, one ton of green vegetables, two tons of potatoes, 1,200 loaves of bread, and 720 pies or 300 gallons of ice cream are consumed daily. Food is stored in 12 refrigerators and 5 freezers. Twelve combi-ovens can bake ½ ton of French fries in an hour. The cook/chill plant can cook, bag, and chill in less than 45 minutes 400 gallons of soups, sauces, gravies, mashed potatoes and other food items that contain liquid that can be held under proper refrigeration for 14 days. Six steam-jacketed kettles can cook 750 gallons of soup at one time. After every meal, the scullery washes over 30,000 pieces of silverware, dishes, and glassware.

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 4,704people at 392 tables of 12. Tables are assigned to company areas, and a squad is assigned its own table.

In addition to normal meals in King Hall a “diet” kitchen serves liquid meals after oral surgery or various other special diet meals to approximately 80 midshipmen per day. To include feeding 350 to 400 vegetarians.

Wardroom Service.

The Contractor shall provide dining room services as defined herein.

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). Most special events are held within MFSD facilities, Dahlgren, Smoke hall, Smoke court with some served on sport fields located on the

Academy grounds.

Cleaning.

The Contractor shall provide housekeeping services. This includes:

Housekeeping

Dishwashing

Servery Clean-up

Special Events set up and Clean-up

Bathroom for their staff and Chesapeake room

Waxing floor twice a year

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

Services

Trash and Garbage removal

Galley Pot and Pan Wash

Planning, Management, and Administration.

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

Contractor’s key personnel shall:

-Attend key meetings.

-Ensure sanitary guidelines are followed.

-Collect customer feedback.

-Provide attendance data.

-Collect meal tickets.

-Provide scheduling services for all regular operation & events

-Ensure table Management.

-Conduct training.

-Maintain a Sound and Security log.

-Maintain a log of meals served and leftovers

-Meet with each new COR and review the SOW together, along with the Chief Military Monitor.

General Operating Conditions

Naval Academy Information.

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 AUG, and ends around 23 MAY.

The Yard.

http://www.usna.edu/

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.

Naval Academy Organization.

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.

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.

Midshipmen Food Service Division.

The Midshipmen Food Service Director (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. The mission and objective of MFSD may be found in reference (b).

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. Reference (c) prescribes midshipmen regulations for conduct within King Hall.

*This increase is tentative, for informational purposes.

Reporting Structure.

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

Schedule of Operations.

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 will provide all table scheduling and daily paperwork to assign seating assignments for Midshipmen, guests, sports teams, VIPs 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.

Meal Hours.

The regular hours are subject to change due to various circumstances. The Contractor will receive at least 24 hours’ notice prior to regular meal hour changes. All scheduled meal hours are subject to change at the discretion of the

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.

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

Types of Meal Service.

The following definitions describe types of meal service that may occur in King Hall.

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:

(Note Corps of Midshipmen could go as high as 4,650)

Added Mando Meals may change the feeding numbers

Breakfast Lunch Dinner

Sunday Servery Avg 600 Servery Avg 1,500 to

2,500

Brigade (2,500 to 4,500)

Monday Brigade (2,500 to 4,000) Brigade (4,500) Rolling Tray (2,500 to

4,500)

Tuesday Brigade (2,500- 4,500) Brigade (4,500) Rolling Tray (3000 )

Wednesday Brigade (2,500- 4,500) Brigade (4,500) Rolling tray (3,000)

Thursday Brigade (2,500- 4,500) Brigade (4,500) Rolling Tray Brigade

(3000 )

Friday Brigade (2,500-4,500) Brigade (4,500) Servery (1500)

Saturday Servery (1500) Servery (1200) Servery (1200)

* 392 tables currently in King Hall.

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.

*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.

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.

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.

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.

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 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.

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 will be responsible for sanitation requirements in the Severy common areas and in King Hall. The Contractor will 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 will be picked up within five (5) minutes of taking place to prevent accidents.

Sports Team Tables and Pre-Meet Tables.

The Naval Academy Athletic Association (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 be prepared to 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. Subject to change due to any unforeseen pandemic or emergency

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

Patrons.

Only approved patrons may dine in King Hall. On occasion, in the absence of the QAE’s ,the Contractor’s customer service representative shall collect meal tickets or verify paid receipt from patrons and forward to the

MFSD Accounting Office.

Wardroom Members.

All members of the wardroom may dine free of charge in King Hall and at Commandant approved special events, since their cost is covered within the midshipmen basic allowance for subsistence. Wardroom members include:

U. S. Naval Academy midshipmen

Cadets from sister service academies (Air Force, Coast Guard, and West Point).

The Command Duty Officer (CDO), in order to sample the meal.

Visitors.

Visitors approved in advance by the Commandant may eat in King Hall or attend special events. Visitors shall pay the standard meal rate (cost of food plus surcharge if applicable). Visitors shall not have priority over midshipmen, and visitor seating shall not interfere with midshipmen seating. The Contractor shall provide signs to identify tables set in the dining hall for special guests (e.g. Visiting sports teams). The Contractor is responsible for collecting meal tickets from all guests and turning them over to the COR or a designated representative assigned by the COR. The

COR will brief the Contractor on guests that will be billed and or other special circumstances where the collecting of a meal ticket will not take place. If a guest does not have a meal ticket, take the guest’s name and midshipmen escorts name and alpha number and provide to the COR at the conclusion of the meal.

Employees.

Contractor employees may not dine in King Hall during meal hours. The Contractor shall develop a plan to allow for employee meals. No employee dining facility is available. The dining area tables by the Diet Kitchen may be used between meals to consume meals. Employees may purchase a meal from the Servery, when open at the current meal rate when approved by the COR.

Employee Conduct:

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. 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. Local Naval Academy regulations will be made available to the Contractor upon request.

Alcohol and Illegal Drugs:

The use of alcoholic beverages or illegal drugs at the Naval Academy by Contractor personnel is prohibited.

Employees in violation of these regulations shall be promptly terminated from employment on this contract when directed by the Contracting Officer.

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.

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 must have been gained as a result of the Contractor being regularly engaged in the business of providing dining room service in an institutional food service facility.

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 ultimate focus of the management team should be to not merely meet expectations, but to exceed them and make USNA the top service academy dining facility.

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.

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.

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:

In order of preference, 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.

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;

will act as Project Manager in his/her absence.

-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

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, e.g. French, Russian style service.

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.)

Flexibility

Creativity for visual presentation and decorative event themes.

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

Special Events Manager.

The Special Events Manager will be assigned to any special event requiring Contractor employee supervision. 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 shall be coached by the Government to become familiar with each event.

-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.

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, e.g. French, Russian style service.

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.)

Flexibility

Creativity for visual presentation and decorative event themes.

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

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.

Major Responsibilities.

Responsibilities include:

making coffee, preparing fruits and vegetables by washing and peeling and/or trimming both by hand or machine, maintaining general cleanliness and sanitation of walls, floors, countertops and associated equipment in all food service spaces, collecting and transporting trash to a designated area, washing cooking and baking gear in the galley, Banquet Kitchen, and baking areas, 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.

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.

Quality Control Plan.

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.

-A 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 medium chosen by the Contractor shall be easily accessed.

-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 daily.

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 (QASP).

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.

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.

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.

Government Quality Assurance Evaluators

The government’s Quality Assurance Evaluators (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.

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 (AQL) for each requirement. Performance that does not meet the AQL threshold shall be considered unsatisfactory.

Specify the quality assurance method of surveillance (MOS) the g government will use to evaluate the Contractor’s performance in meeting the contract requirements.

Performance Requirement Summary Sheet

Required Service Standard Monthly

AQL

MOS

A Sanitation and

Cleanliness

All related areas shall be clean and sanitary according to the SOW to include but not limited to:

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

-Food Service Equipment (Scullery etc.)

-Tableware (Plates, cups, silverware etc.)

100%

95%

Random Inspection

B Meal Setting and

Wardroom Meal

Service

Meal Setting-

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

Wardroom Service-

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

98%

100%

Random Inspection

C Government

Property and

Inventory

As described in the SOW 99.5% Review of contractor-submitted reports versus physical inventory

D Required

Reports

All reports and plans submitted to the COR as specified in the SOW

100% Checklist

E Presence of

Contractor Management

As described in the SOW 100% Checklist

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

*AQL: Acceptable quality level: 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.

Defect Recording

When defects are discovered, they will be annotated on the daily performance inspection sheet used by the QAE and

COR. The inspection sheet will 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 will be initiated by the Contractor at the end of each month and used as documentation regarding performance.

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 will be returned to acceptable levels, and how recurrence of the problem will 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.

Safety and Security Plan.

The Contractor shall submit a Safety and Security Plan, which adheres to references (d), (e), and (f), to the COR on the first day of the Transition Phase. All spaces shall be secured at close of operations and when not in use. For the dining room, a daily checklist will be signed and submitted to the COR at the end of each day. All storerooms or spaces containing equipment shall be secured with appropriate locks. The contractor’s key control plan shall indicate all keys on hand, keys issued, to whom, date and time such keys were issued and returned, as well as signatures and telephone numbers of persons drawing or returning security keys. The project manager shall be the key custodian. The project manager shall notify the COR when keys to government facilities are lost. In case of theft of GPE or subsistence, the contractor shall notify the COR, who will notify Naval Academy base police.

Employee Background Check (DBIDS).

All Contractor employees must be registered in the Rapid Gate Security Program no later than 30 days prior to contract start date. The Contractor is responsible for all fees associated with program enrollment. Registration information can be obtained online at www.eidpassport.com. All contracted employees at every level will be required to pass a complete background check consisting of a criminal history check and a sex offender registry check via Rapid Gate to be used solely for employment-related purposes.

Employment will be contingent on the receipt and evaluation of the DBIDS background check report. Additional reports may be requested during the course of employment as well.

Accident/Injury Reporting.

The contractor shall adhere to reference (g). The contractor shall notify the COR in writing upon any job-related employee injury. The written description of the incident should be detailed enough to describe the incident in full.

Property Plan.

The contractor shall be responsible for safeguarding all government property provided for contractor use. The contractor shall establish and implement a method of accounting for all keys issued by the government. The contractor shall report any loss of keys to the COR immediately after discovery. The contractor shall be responsible for all costs for replacement or re-keying of locks and keys under the contractor’s control. The government may replace or rekey locks at their discretion, but will notify the contractor in advance.

Medical Record Maintenance Plan.

The contractor shall maintain medical records for each employee and shall update records within one week of any change. The contractor shall keep employee medical records on-site and make those records available for review, when requested by the COR. The contractor shall submit a copy of the medical record maintenance plan to the COR on the first day of the Transition Phase. Physical exams and records are the responsibility of the contractor.

Contractor Operational Guide.

http://www.eidpassport.com/

Emergency Power Outages or Equipment Failures.

The Contractor shall notify the COR immediately, in the event of unscheduled power outages, gas or steam shutdowns, equipment failures, or similar events that may result in the loss or contamination of food, or impair the Contractor's ability to perform IAW requirements of this contract.

Contractor Offices.

The Contractor shall maintain administrative offices within MFSD spaces.

Personnel.

The contractor shall furnish sufficient supervisory, administrative, and direct labor personnel to accomplish all work required. All contract personnel shall be fluent in English. The contractor shall provide personnel with the training and experience to perform the work described herein. The work force shall be adequately supervised at all times.

Due to potential conflicts of interest, the contractor shall not employ active duty military personnel.

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 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 and may be reviewed by the COR upon request.

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.

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.

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.

Vehicle Operation.

Contractor personnel must comply with all base guidelines regarding vehicle use and parking, set forth in reference

(h). In order to operate a private vehicle on the Naval Academy grounds, Contractor personnel must be registered in the DBIDS Program. Recipients will receive a parking pass good for one year at which point they must resubmit a new vehicle request form “C” to the COR. The COR will ensure the employees are reregistered in the DBIDS (new name) Gate Program for an additional year. Once the vehicle is registered, Pass and Tag Office will issue a decal that must be placed on the vehicle as per reference (i). Any employee operating a vehicle, for work or for personal use, must be properly licensed.

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.

Emergency Medical Treatment.

Government provided medical service is not available to Contractor personnel.

Essential Personnel Requirements.

All MFSD contract employees are considered essential USNA personnel who must 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 ensure he has 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.

Scheduled Cleaning Plan.

The contractor shall submit a cleaning schedule for the dining facility. This cleaning schedule shall reflect the frequency that all tasks are to be performed. Cleaning schedules shall be maintained by the contractor and shall be available to the government upon request.

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. This Training Plan must 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 will be presented to the COR.

Sanitation Training.

The contractor shall ensure that all employees are trained in food sanitation. Certification must be provided by

SERVSAFE or other industry standards approved by NAVMED. In addition to this requirement, a 4-hour refresher training course must be administered annually in accordance with NAVMED. SERVSAFE Certificates will 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 and the industry standard of five years. Four hour refresher training must be conducted annually. Training may be given in the Chesapeake Room. Training will be offered to government employees at a cost for materials only (receipts/records available for audits).

Fire Safety Training.

The contractor shall comply with all fire safety regulations and provide employees with basic fire safety training.

The contractor shall react to any fire drills or evacuations.

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.

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.

Reporting Requirements.

The contractor shall provide reports as described below.

Daily/Weekly/Monthly Reports

The contractor shall submit the following to the COR on a daily or meal basis (COR adjust requirements to each report as needed):

-Collected Meal tickets

-Reports of King Hall attendance. Include at a minimum: Total empty seats per table. Needs to be broken down by

Company and table number.

-Table schedule predictions/ reports.

-Report of customer complaints of issues in King Hall

-Copies of meal evaluations

-Meal acceptability reports

-Daily sound/security checklist

-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

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