AFMIS Clerk

AFMIS Clerk — Job Description
Location: NCO Academy Dining Facility, Building 6056, Schofield Barracks, Hawaii

Salary: $23.55
Reports to: Dining Facility Manager or designated supervisor
Position Summary

The Army Food Management Information System (AFMIS) Clerk provides administrative and recordkeeping support for dining facility operations. The clerk maintains accurate food-service data, supports meal planning and subsistence accountability, and prepares reports in accordance with applicable Army requirements, contract provisions, and approved operating procedures.

Essential Duties and Responsibilities

• Enter, review, and maintain food-service information in AFMIS and other authorized systems.
• Support menu planning and preparation of meal-production schedules, kitchen requisitions, and related documentation.
• Process authorized subsistence orders, receipts, issues, returns, transfers, and inventory adjustments.
• Maintain meal-production, headcount, and supporting meal-accountability records.
• Assist with physical inventory reconciliation and report discrepancies to the Dining Facility Manager.
• Review source documents and system entries for accuracy; correct errors within assigned authority.
• Prepare daily, weekly, monthly, and other required operational reports.
• Maintain cash collection and meal-sales documentation, as assigned, and assist management with reconciliation.
• Organize and retain electronic and paper records according to applicable recordkeeping requirements.
• Assist with employee training records, certifications, correspondence, and administrative schedules.
• Coordinate with managers, kitchen personnel, storekeepers, and cashiers to obtain complete and timely information.
• Protect government information, system credentials, and sensitive records; report access or system problems to authorized personnel.
• Follow company policies, safety requirements, and dining facility procedures.
• Perform other related duties as assigned.

Qualifications

• High school diploma or equivalent.
• Proficiency with computers and Microsoft Word, Excel, or comparable office applications.
• Accurate data-entry skills and the ability to perform basic mathematical calculations.
• Strong organizational skills, attention to detail, and clear written and verbal communication.
• Ability to follow instructions, meet reporting deadlines, and work effectively with dining facility personnel.
• Ability to obtain and maintain required installation access and authorized system access.
• Completion of required company and government training.

Preferred Experience

• Experience using AFMIS.
• Administrative, food-service accounting, inventory control, or military dining facility experience.
• Familiarity with subsistence accountability, meal-production records, headcount reporting, and Army records-management procedures.

Working Conditions and Physical Requirements

Work is primarily performed in an office within an operating dining facility. Duties require frequent computer use, sitting, and occasional standing, walking, bending, and handling files. Access to kitchen and storage areas may be required when supporting records verification or inventory activities.

Work schedules may include early mornings, evenings, weekends, and holidays, depending on dining facility operations and reporting requirements. Essential duties may be performed with reasonable accommodation.

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Essential Duties and Responsibilities

• Enter, review, and maintain food-service information in AFMIS and other authorized systems.
• Support menu planning and preparation of meal-production schedules, kitchen requisitions, and related documentation.
• Process authorized subsistence orders, receipts, issues, returns, transfers, and inventory adjustments.
• Maintain meal-production, headcount, and supporting meal-accountability records.
• Assist with physical inventory reconciliation and report discrepancies to the Dining Facility Manager.
• Review source documents and system entries for accuracy; correct errors within assigned authority.
• Prepare daily, weekly, monthly, and other required operational reports.
• Maintain cash collection and meal-sales documentation, as assigned, and assist management with reconciliation.
• Organize and retain electronic and paper records according to applicable recordkeeping requirements.
• Assist with employee training records, certifications, correspondence, and administrative schedules.
• Coordinate with managers, kitchen personnel, storekeepers, and cashiers to obtain complete and timely information.
• Protect government information, system credentials, and sensitive records; report access or system problems to authorized personnel.
• Follow company policies, safety requirements, and dining facility procedures.
• Perform other related duties as assigned.

Qualifications

• High school diploma or equivalent.
• Proficiency with computers and Microsoft Word, Excel, or comparable office applications.
• Accurate data-entry skills and the ability to perform basic mathematical calculations.
• Strong organizational skills, attention to detail, and clear written and verbal communication.
• Ability to follow instructions, meet reporting deadlines, and work effectively with dining facility personnel.
• Ability to obtain and maintain required installation access and authorized system access.
• Completion of required company and government training.

Preferred Experience

• Experience using AFMIS.
• Administrative, food-service accounting, inventory control, or military dining facility experience.
• Familiarity with subsistence accountability, meal-production records, headcount reporting, and Army records-management procedures.

Working Conditions and Physical Requirements

Work is primarily performed in an office within an operating dining facility. Duties require frequent computer use, sitting, and occasional standing, walking, bending, and handling files. Access to kitchen and storage areas may be required when supporting records verification or inventory activities.

Work schedules may include early mornings, evenings, weekends, and holidays, depending on dining facility operations and reporting requirements. Essential duties may be performed with reasonable accommodation.