Attachment R(2) - Fort Benning FFS Industry Day Vender Site Visit Staffing Example Slides (1 March 23).pdf

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Full Food Services - Fort Benning, Georgia
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W5168W-23-R-0003
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Amendment 0009 W5168W-23-R-0003 Fort Benning FFS_ Extend Offer Due Date.pdf PDF
Attachment H - FBGA Staffing Matrix - 20230601.xlsx XLSX spreadsheet
Attachment G - FBGA Pricing Matrix - 20230601.xlsx XLSX spreadsheet
Amendment 0008 W5168W-23-R-0003 Fort Benning FFS_ Update Attachments G and H.pdf PDF
Amendment 0007 W5168W-23-R-0003 Fort Benning FFS_ Extend Offer Due Date.pdf PDF
Amendment 0006 W5168W-23-R-0003 Fort Benning FFS_ Preaward Protest Response.pdf PDF
Benning Solicitation Questions and Answers 20230517.xlsx XLSX spreadsheet
RFP Amendment 0005 W5168W-23-R-0003 Fort Benning FFS.pdf PDF
Attachment S Solicitation Questions and Answers 20230327.pdf PDF
Attachment H - FBGA Staffing Matrix - 20230324.xlsx XLSX spreadsheet
Attachment O - Performance Work Statement - 20230323.pdf PDF
RFP Amendment W5168W-23-R-0003 Fort Benning FFS.pdf PDF
Attachment G - FBGA Pricing Matrix - 20230324.xlsx XLSX spreadsheet
Attachment B - Headcount AFMIS Data FY20-22 - 20230324.xlsx XLSX spreadsheet
Attachment I - CBA Negotiated Agreement CBA Addendum (Signed) - 20200701.pdf PDF
Attachment I(b) - CBA Negotiated Agreement CBA Florida 20220615.pdf PDF
Attachment I(a) - CBA Negotiated Agreement CBA Benning 20220615.pdf PDF
Attachment S - Solicitation Questions and Answers - part 1- 20230309.pdf PDF
Attachment R - Fort Benning FFS Industry Day Vender Site Visit Slides (1 March 23).pdf PDF
Attachment Q - Agenda FBGA FS Industry Day Vender Site Visit 20230301.pdf PDF
Request For Proposal W5168W-23-R-0003 Fort Benning FFS 20230215.pdf PDF
Request For Proposal W5168W-23-R-0003 Fort Benning FFS 20230215.pdf PDF
Attachment P - Wage Determination - 20221227.pdf PDF
Attachment J - Facilities Photos - 20210528.pptx PPTX presentation
Attachment D3 - FBGA Durable Property - 20210528.xlsx XLSX spreadsheet
Attachment F - Estimated Workload Data - Capabilities - 20230202.docx DOCX document
Attachment H - FBGA Staffing Matrix - 20230202.xlsx XLSX spreadsheet
Attachment C - Dining Facility Drawing - 20210528.pdf PDF
Attachment B - Headcount AFMIS Data FY20-22 - 20230203.xlsx XLSX spreadsheet
Attachment O - Performance Work Statement - 20230202.pdf PDF
Attachment M - Past Performance Questionnaire - 20210920.docx DOCX document
Attachment A - Dinning Facility Location Maps - 20230206.pptx PPTX presentation
Attachment I - CBA Negotiated Agreement CBA Addendum (Signed) - 20220701.pdf PDF
Attachment K - Consent Forms for Release of Past Performance Info- 20210920.docx DOCX document
Attachment G - FBGA Pricing Matrix - 20230203.xlsx XLSX spreadsheet
Attachment D1 - GFP - 20201104.xlsx XLSX spreadsheet
Attachment D2 - Real Property - 20230206.xlsx XLSX spreadsheet
Attachment E - FBGA Sample Materials List - 20210528.xlsx XLSX spreadsheet
Request For Proposal W5168W-23-R-0003 Fort Benning FFS 20230215.pdf PDF
Attachment L - Specific Relevant Contracts Reference Sheet- 20210920.docx DOCX document
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CUI // SP-PROCURE

Fort Benning Georgia Overview

POC: Craig Schwartz As of 18 Aug 22

Example of a 1300 man facility

Example of 2600 man facility

Building 40

Facts Example Building Layout

B uilding X

Example Staffing Matrix (example 1) Med Band 821-1625 Meals

BREAKFAST LUNCH DINNER

Position 3:30 4:00 4:30 5:00 5:30 6:00 6:30 7:00 7:30 8:00 8:30 9:00 9:30 10:00 10:30 11:00 11:30 12:00 12:30 13:00 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:00 17:30 18:00 18:30 19:00 19:30 20:00 20:30 Daily Hours

Cook 1 (Lead) 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 14.00

Cook 2 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.0010.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 5.00 72.50

Server 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 8.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 4.00 38.00

Rations 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00 9.50

Admin 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 9.00

H/C 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 4.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 19.00

DFA Shift Lead 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 14.50

Pots and Pans 1.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 1.00 1.00 3.00 3.00 6.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 72.00

Clipper Room 1.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 6.00 3.00 3.00 3.00 1.00 3.00 3.00 3.00 3.00 3.00 3.00 62.00

Dining Room 2.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 6.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 74.00

0.00

Supervisory 384.50

DFAC Manager 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 7.50

Asst. Manager 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 8.00

0.00

TOTAL STAFF

During meals 0.0 0.0 0.0 0.0 10.0 11.0 22.0 25.0 25.0 25.0 25.0 25.0 19.0 1.0 11.0 23.0 25.0 25.0 50.0 25.0 25.0 19.0 9.0 1.0 10.0 14.0 21.0 23.0 23.0 23.0 23.0 23.0 17.0 14.0 0.015.50

Notes:Lead Cook and Management are present throughout the day

• Servers, Cashiers, and Headcount report 30 minutes prior to the meal and stay 30 minutes after meal completion

• There are mandatory breaks for shift at 1000 and 1500

• Rations is staffed by only 1 designated position for 8 hrs and leaves before dinner meal

• There is a shift changeover at 1230-1300

• This model has designated servers for all meals

• 1 Cook two comes forward during serving for short order grill operation

• Management challenges with partime employees displayed in this model (ex: servers) Contractor must detal hiring plan in solicitation

BREAKFAST LUNCH DINNER

Position 3:30 4:00 4:30 5:00 5:30 6:00 6:30 7:00 7:30 8:00 8:30 9:00 9:30 10:00 10:30 11:00 11:3012:0012:3013:00 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:0017:3018:0018:30 19:00 19:30 20:00 20:30 Daily Hours

Cook 1 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 14.50

Cook 2 4.00 4.00 4.00 2.00 2.00 2.00 2.00 4.00 4.00 4.00 4.00 2.00 2.00 2.00 2.00 4.00 4.00 4.00 4.00 4.00 2.00 2.00 2.00 2.00 4.00 4.00 4.00 42.00

FSW/Cook3/Server 2.00 2.00 2.00 4.00 4.00 4.00 4.00 2.00 2.00 2.00 2.00 4.00 4.00 4.00 4.00 2.00 2.00 2.00 4.00 4.00 4.00 4.00 2.00 2.00 2.00 37.00

Rations 1.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 19.50

Admin 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 7.50

H/C 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 15.00

DFA Shift Lead 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 14.00

Pots and Pans 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 50.00

Clipper Room 1.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 1.00 3.00 3.00 3.00 3.00 3.00 3.00 62.00

Dining Room 2.00 3.00 3.00 3.00 3.00 5.00 5.00 5.00 3.00 3.00 3.00 3.00 3.00 5.00 5.00 5.00 5.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 3.00 88.00

0.00

Supervisory 349.50

DFAC Manager 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 7.50

Asst. Manager 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 13.50

0.00

TOTAL STAFF

During meals 0.0 0.0 0.0 0.0 10.0 12.0 18.0 23.0 23.0 23.0 23.0 22.0 22.0 14.0 10.0 21.0 23.0 23.0 23.0 23.0 20.0 19.0 4.0 3.0 13.0 17.0 18.0 21.0 21.0 21.0 21.0 18.0 18.0 14.0 0.021.00

Notes: Ensures Head Cook/Management Coverage throughout the day

• 2 Cook two’s move to cover down on serving/grill during mealtime

• Cook 3’s/Servers will be responsible for service to outside line

• Asst. Manager covers admin duties for dinner meal cash issuance/recovery

• Dining Room Attendants with additional personnel from Clipper Room will be conducting Master Cleaning

• Headcount move to assist dining room staff after breakfast meal

• First shift covers BRK & LUN, second shift covers dinner and closeout

• Management is there for oversight and to coverdown on other areas within the facility as required

Example Staffing Matrix (example 2) Med Band 821-1625 Meals

BREAKFAST LUNCH DINNER

Position 3:30 4:00 4:30 5:00 5:30 6:00 6:30 7:00 7:30 8:00 8:30 9:00 9:30 10:00 10:30 11:00 11:30 12:00 12:30 13:00 13:30 14:00 14:30 15:00 15:30 16:00 16:30 17:00 17:30 18:00 18:30 19:00 19:30 20:00 20:30 Daily Hours

Cook 1 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 27.00

Cook 2 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 27.00

Servers/Cook 3 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 27.00

Rations 1.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 1.00 1.00 1.00 16.00

Admin 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 7.50

H/C 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 15.00

DFA Shift Lead 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 14.00

Pots and Pans 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 1.00 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 50.00

Clipper Room 1.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 43.00

Dining Room 1.00 2.00 2.00 2.00 2.00 4.00 4.00 4.00 2.00 2.00 2.00 2.00 2.00 4.00 4.00 4.00 4.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 2.00 63.00

Floater 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 26.00

0.00

Supervisory 315.50

DFAC Manager 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 15.00

0.00

0.00

TOTAL STAFF

During meals 0.0 0.0 0.0 0.0 9.0 12.0 17.0 20.0 20.0 20.0 20.0 20.0 20.0 15.0 7.0 19.0 20.0 20.0 20.0 20.0 19.0 19.0 6.0 6.0 12.0 15.0 17.0 17.0 17.0 17.0 17.0 15.0 13.0 10.0 0.0 15.00

Notes: Cook 1’s are increased and assist in production and Cook 2’s are reduced

• One Cook 1 moves forward to manage short order/grill

• Cook 3/Servers will be responsible for services to outside line

• Cook 1 covers rations during evening meal

• Manager covers admin duties for dinner meal (cash issuance/recovery)

• Manager is present at all times; personnel will rotate as required with breaks

• Dining Room Attendants with additional personnel from Clipper Room will be conducting Master Cleaning

• Tray Racks with doors are added to the clipper room area to ensure flow remains for tray returns

• Floater supports all areas for DFA’s

• H/C will assist dining room staff after H/C duties for master cleaning schedule

Example Staffing Matrix (example 3) Med Band 821-1625 Meals

Fort Benning Georgia Overview
Example of a 1300 man facility
Example of 2600 man facility
Building 40
Example Building Layout
Example Staffing Matrix (example 1) Med Band 821-1625 Meals
Example Staffing Matrix (example 2) Med Band 821-1625 Meals
Example Staffing Matrix (example 3) Med Band 821-1625 Meals

File details come from the government source that posted it. Updated .