Packets will be due by COB on April 4th, 2008. Send to Webmaster (webmastermvd@state.gov) or fax attention: AEECM to 419-1957. We will accept packets brought to the on-site visit.

There will be an on- site visit on March 29th at 1400hrs. In order to attend this visit, you must provide your full name, celula number, DOB, and current address. You may only bring ONE other person with you, whose information is also provided to security. Please send this information by COB March 26th to Webmaster . Escorts will clear people through security only between 1330 and 1350 hrs. in order to begin at 1400 hrs. There will follow a questions and answer forum.

Copies of the contract, in English and Spanish, with all the terms and conditions may be downloaded here.

Once the bids have been received and processed, we will require those chosen for the final run-off to bring samples of food from your proposed menu, to be tasted by a panel. You will be personally contacted with the pertinent information. From this taste testing we will make a final determination.

Following is a listing of the scope of work and the items required by April 4th, 2008:

SCOPE OF WORK FOR CAFETERIA

1. The concessionaire shall provide adequate staff, materials, and services necessary for the performance of the terms of the contract. Some of which include:
  a. Cashier
  b. Preparation and serving of food
  c. Cleaning and sanitizing of all equipment at the end of the day
  d. Proper financial bookkeeping

2. The concessionaire shall perform the services required by the terms and conditions of the contract, which has been provided for download so you may preview it.

3. The concessionaire will maintain adequate supervision of all employees assigned to work the cafeteria.

4. The concessionaire shall employ enough personnel to maintain sanitary conditions and satisfactory service which will ensure prompt and efficient service at all times. It is highly recommended that the cashier not come in contact with the food.

5. Employees are to wear hair nets at all times, and gloves when serving food.

6. The employees shall wear some type of distinctive clothing so as to identify them, such as aprons, smocks, uniforms, etc. Legible nametags identifying each employee shall be displayed as part of the uniform.

7. All employees are to be fully capable of performing the type of work for which they are employed.

8. The concessionaire shall recruit, hire, and train all individuals required to work under the terms of the contract, this includes personnel who will cover for employees who unable to work for whatever reason.

9. The concessionaire will agree to use only the employees that have been cleared by the RSO.

10. The concessionaire is responsible for maintaining standards of employee competency, conduct, and appearance as are satisfactory to the association.

11. The concessionaire is solely responsible for the funding and payment of all salaries, benefits, social welfare and social security charges, workmen’s compensation insurance, bonuses, legal holidays, approved overtime, annual leave, sick leave, and any other charge of whatever nature related to the performance of services under the contract and in accordance with Uruguayan Laws.

12. The concessionaire agrees to ensure that its employees use furnished property only for its purposes, agreeing to maintain, protect and properly store all property.

13. The concessionaire agrees to repair or replace any property lost or damaged through negligence of its employees and agrees to bear the costs of such repair or replacement.

14. The concessionaire agrees to purchase and maintain comprehensive liability insurance. Proof of adequate insurance shall be provided to the association.

15. The concessionaire shall maintain accounts, records, documents, and other evidence to identify and verify all costs incurred, and the receipt, use and disposition of all property provided under the contract.

16. The association shall have the right to review above reports and audit them.

17. You decide payment by clients: pesos, dollars, or both, and whether or not to give credit, payable bi-monthly. These accounts are maintained by the cashier.

18. The concessionaire will be prepared to open for breakfast at 0800 Monday through Friday offering a range of food that will appeal to Americans and Uruguayans. The lunch menu is to vary and again appeal to the tastes of BOTH Americans and Uruguayans. The following are to be provided: grill items, sandwiches/torts, a full salad bar, soups during winter, low and medium cost menu of the day, desserts, and drinks. Since Americans tend be have a more international flavor in regard to their food, spicy and sometimes hotter foods are required. Separate menus may be prepared when a spicier one is prepared for the Americans.

19. Weekly menus are to be prepared one week prior in order that it may be advertized.

20. A board, posting all menu items and their prices, is to be prepared by the concessionaire and mounted in the cafeteria. The daily menu and price, posted on a smaller board set upon the counter, is acceptable.

21. The kitchen, grill, coffee machine, salad bar, sandwiches, etc. are to be available to patrons until 1500 hours. It is understood that the menu of the day may sell out, in which case the concessionaire needs to calculate if enough portions are being prepared and adjust accordingly, but the above mentioned items should always be available. Currently, you may plan on 60-80 for lunch.

22. After 1500 hours the concessionaire and employees may begin the task of cleaning and sanitizing.

23. The concessionaire is responsible for removing all soiled dishes, silverware, cups, etc. from the dining room. Clean and sanitized dishes, silverware, glasses and cups are to be provided to patrons. The tables and chairs are to be wiped, as needed during lunch, and cleaned after each lunch.

24. All foods served shall be wholesome and free from spoilage, free from adulteration and misbranding, and safe for human consumption. Uncooked items, such as fresh fruit, shall be clean and free from blemish. All foods shall be attractive in appearance and correct in temperature and consistency. The salad bar shall be iced frequently. Sandwiches that are cold, maintained cold.

25. The concessionaire is responsible for full physical exams for every employee which must be done prior to beginning work in the embassy. This exam is to include: a chest X-ray; exam of the mouth, lungs and skin; a blood test; a urine test; and a stool test. The concessionaire will provide proof of these exams to the association.

26. The concessionaire shall maintain a clean work area free of any clutter, dirt, grease, or any other material that would attract rodents and vermin.

27. The concessionaire and employees will perform preventive maintenance and repair of equipment provided.

28. The concessionaire shall perform cleaning and janitorial services on a regular schedule and shall meet the highest standards of sanitation common to the food industry. There shall be periodic inspections to insure that said standards are being maintained. Cleaning shall include: all furniture; floors; wash basins; coffee machine; food serving area and salad bar; grill; all kitchen appliances, cookers, pots and pans, utensils, crockery, and silverware; weekly cleaning shall include: walls; refrigerator; freezers; ovens; oven hoods; and chillers. Monthly, the exhaust system for the cooker has to be cleaned, fans and ventilators as well.

29. Periodic inventories shall be conducted by the concessionaire and staff of the supplied property.

30. It is highly recommended that the cashier maintain a log of everyone who takes food to their office, and sign for it. Once they return the items, having shown them to the cashier, they initial as returned. This helps the staff maintain sufficient dishes, silverware and glassware within the cafeteria.

QUALIFICATIONS:

1. A deposit of US$ 900.00 held in account, to be returned upon successful completion of the contract. If for any reason the concessionaire doesn’t complete the contract, the deposit is forfeited.

2. Operational hours are Monday through Friday, 0800-1500 hrs. Closed on American and Uruguayan holidays.

3. Monthly rent due the first of each month, US$ 75.00, plus utilities.

4. Provide 3 qualified references.

5. Provide proof of financial stability.

6. Have no record of military or criminal convictions.

7. All employees are friendly and service-oriented.

8. An asset to have the cashier and the server at the counter able to speak English.

9. All employees must maintain a neat and clean appearance at all times and wear clothing appropriate for food service work.

10. Have the desire to run a successful food service.

11. Provide cutting boards, knives and a knife sharpener so as to prevent cross-contamination of food.

12. Provide the information as to who will be the manager and the point of contact.

13. Provide for each person on the team, their full name, celula, DOB, telephone number and current address.

14. Provide a full menu in accordance with #18 above.

15. Provide a month’s worth of daily menus that encompass low and medium priced menus, for both Americans and Uruguayans. Example: Baked Ziti with garlic bread (appeals to both); spicy burritos with Spanish rice (Americans), etc.

16. Resumes for each employee.

17. Should you be chosen for the final selection, must be willing to provide several samples from your proposed menu for a taste testing panel. From this tasting we shall make our decision.