Clarification from the agency

SOFA sponsored applicants (current Military Spouse Preference, Family Member Preference, and current Federal employees) currently residing in the Kanto Region area.

• Plans, directs and supervises the activities of the Fleet Recreation Food Service operations.
• Ensures internal controls are in place for a viable and successful food and beverage operation.
• Ensures proper cash handling procedures are followed.
• Investigates discrepancies and makes recommendation to the manager regarding appropriate action to be taken.
• Responsible for the proper relation of cost of goods to labor, food waste and spoilage.
• Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories.
• Inspects deliveries for quality and quantity.
• Maintains accountability of food and beverage equipment and supplies and maintenance of sanitation and health inspection standards.
• On a daily basis, plans for the utilization of food surplus or leftovers; checks methods of preparation, size of portions and appearance. Conducts food and bar inventories as required.
• Assists manager in the development of an income, expense, and capital expenditure budget for the food and beverage operation and submits to the manager for approval.
• Oversees proper retail accountability and ensures that retail accountability inventories are conducted within time frames and that cost of goods percentages remain within standards and local regulations.
• Settles disputes among customers and between customers and employees and resolves any problems that arise.
• Conducts periodic walk through area to ensure compliance with fire, safety and health policies.
• Ensures cleanliness of assigned area.
• Directs work to be accomplished by staff.
• Prepares employee work schedule; assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
• Participates in section staffing decisions
• Ensures staff receives proper training to fulfill requirements of their positions.
• Addresses potential disciplinary and/or performance issues timely and pass on to management to takes appropriate, corrective action(s) as necessary
• Supports CNIC's Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; and ensures equitable treatment of all staff.
• Provides training and motivation to employees for quality Food and Beverage service to all authorized patrons.

Conditions of employment

• Must be able to work at least 8 hour shift out of a 24 hour in a 7 days per week operation.
• Must be able to obtain and maintain a valid driver's license.
• Must be able to work varied work schedules to include holidays, weekends and evenings.
• Must be able to successfully pass a National Agency Check with Inquiries (NACI/T1).
• Occasional exposure to temperature extremes and environmental conditions.

Qualifications

• Must have extensive knowledge and possess a variety of skills in food service operations in order to effectively perform the primary duties of the position.
• Knowledge of DoD component food service management procedures and general business practices related to the management of food and beverage programs.
• Knowledge of cost and funding control procedures and skill in the maintenance and control of expenditures to ensure limitations are observed.
• Knowledge of accounting procedures sufficient to follow individual funds from initiation through expenditure stages in order to trace discrepancies in the system. Knowledge and understanding of the regulations and guides to interpret and apply them effectively to a variety of accounting situations.
• Knowledge of inventory and stock controls.
• Knowledge of food storage, sanitation guidelines and practices.
• Preferred knowledge of current MWR computer programs such as; FOODTRAK, RECTRAC and SAP/AIMS.
• Skill in resolving disputes; possess tact and courtesy in dealing with customers.
• Ability to apply management practices and techniques to ensure efficient utilization of equipment and facilities.
• Ability to supervise and train employees.
• Must have successfully completed DoD, DoN or business industry equivalent courses or training or able to obtain within 6 months in the following: Food Handling Certification for Supervisors, Food and Beverage Program Desk Guide for Managers, Safe Alcohol awareness certification

How you will be evaluated

You will be evaluated for this job based on how well you meet the qualifications above.

Your application will be screened for the following minimum qualifications:

• 1 year of specialized experience in food operations.

• Years of experience with managerial and/or leadership roles.
• Knowledge of DoD and Navy club policies, regulations, and administrative practices and procedure.
• Experience with computer programs.
• Experience in customer service operations.
• Cash handling experience.
• Miscellaneous experience in the food industry.