The text below is extracted verbatim from
Section IV-B of the Operating Manual for Qualification Standards
for General Schedule Positions (p.171), but contains minor edits
to conform to web-page requirements.
Use these individual occupational requirements in conjunction with the
"Group Coverage Qualification Standard for
Administrative and Management Positions."
EDUCATION
Undergraduate and Graduate Education: Major study--business administration,
public administration, agricultural economics (food industry management), or other
fields related to the position. For positions at the full performance level, the
education must have equipped the applicant with the knowledge and ability to perform
the work of the position. This would be evidenced by on-the-job training in food retail
management or an internship or practicum in food retail management.
OR
EXPERIENCE
General Experience (for GS-5 positions): Experience that provided an
understanding of the basic principles of any of the following: merchandising, market
research, sales promotion/advertising, or the accounting, administration, and/or
distribution of goods and services. Such experience may have been gained in storeworker,
sales, clerical, or related work that demonstrated a familiarity with food retail
operations and the ability to perform the duties of the position to be filled.
Specialized Experience (for positions above GS-5): Experience that
demonstrated knowledge of retail procurement and distribution methods; principles,
procedures, and techniques of retail food merchandising and retail food store
management; and developments in commercial retail food store items, equipment, and
practices. Examples of qualifying specialized experience include:
- Managing a commissary store, supermarket, or similar type of commercial
retail food store.
- Managing a department in a retail food store.
- Planning, standardizing, or controlling operations in an assigned group of
retail food stores.
- Developing, interpreting, or applying policies, procedures, and operating
standards for use in a retail food store.
- Providing technical advice on merchandising and operational matters pertaining
to grocery, meats, and produce supplies, as well as front-end operations.
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