WORKFORCE
VITAL SERVICES
Davis at the MICC-FSH Installation Readiness Center in San Antonio, where he is part of a team that provides contracting support for Army dining facility food services. (Photo by Ryan L. Mattox, Mission and Installation Contracting Command Public Affairs)
“We opened a new dining facility at Fort Devens for the first time in 20 years,” Davis said. “Previously, they had local restaurants provide catering and even used rations to feed people. As a 19-year Army veteran, I know how important it is to have meals that are good for you and taste good. I like being part of the team that provides contracting to support the force with the best dining facility food services possible.”
Te best part about the assignment for Davis was exposure to the source selec- tion process. “I had zero experience doing source selections,” he said. “It was intim- idating because I was told they are a big deal with opportunities for contractors to protest.” He got through this critical phase of the pre-award procurement process, ending up with a contract that represented the best value. “It was good to get the first one out of the way,” he added. “Now, I am not intimidated, and I am more comfort- able awarding contracts.”
Te process is extensive, starting with a requirements package from the instal- lation that describes
food services contracts is 15 to 18 months, but Davis and his colleagues are hoping to get that down to 12 months. He is part of the IRC’s effort to streamline the major contracting process by shifting to a category management model. Category management is the practice of buying common goods and services as an orga- nized enterprise to improve the efficiency and effectiveness of acquisition activi- ties. Te aim is to standardize contract requirements for food services and build templates that the contracting team can tailor to individual installation needs. “We have done this type of contracting for years and can show customers what works and doesn’t work, getting to a better product more quickly,” he said.
the number of
dining facilities needed, statistics on food consumption and the volume of people the facilities support. “We build a solicitation that details the requirements and location, outlines instructions for vendors to submit proposals, and describes how they will be evaluated,” Davis said. After vendors submit proposals, he involves small busi- ness, legal and technical specialty teams to evaluate them, drawing down the contenders to the lowest price, technically acceptable proposals. Ten he prepares and presents his rationale during the source selection process to determine the winner, conducts negotiations and builds the contract. “So far, the source selection authority has not disagreed with any of my recommendations,” Davis said.
Te request-to-award timeframe for these indefinite-delivery, indefinite-quantity
https://asc.ar my.mil 113
Recently, Davis received a promotion within the IRC to be a contracting team lead for base operations, where he will serve as a contracting officer and lead a team of five people. He is studying to obtain a warrant so he can obligate govern- ment funds up to $50 million, and the challenge suits him just fine. It is helping him establish a lifelong career in the San Antonio area, which was his goal when he transitioned out of the Army so he could remain close to family.
“Te best advice I ever received was from my first trainer during my internship at MICC-FSH,” Davis said. “He told me that acquisition is a really good job because there are 20 different organizations that have the contracting career series in the San Antonio area alone. He also said that it’s a great career field, and I won’t ever have to worry about having a job.” Davis agrees. “Tere is good career progression in acquisition, and I love it that I can support Soldiers and civilians,” he said.
—TERESA MIKULSKY PURCELL
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132 |
Page 133 |
Page 134 |
Page 135 |
Page 136 |
Page 137 |
Page 138 |
Page 139 |
Page 140
