MAJOR DUTIES AND RESPONSIBILITIES

• Develops the food and beverage department's annual business plan.
• Plans, directs, supervises and evaluates the day-to-day operation of the food and beverage departments in accordance with established budget, regulations, policies and standard operating procedures.
• Ensures that kitchen prepares menu items per recipe and cost cards.
• Analyzes cost data and updates pricing structures quarterly when necessary.
• Reviews and approves any planned menu items ensuring market acceptance and adherence to budgeted costs.
• Analyzes projected weekly sales forecasts and ensures that the appropriate staffing guidelines are used for scheduling.
• Prepares and justifies annual budget for inclusion in the overall MWR operating budget.
• Maintains fees and charges to ensure the center remains self-sufficient as required by instruction.
• Reviews and analyzes all revenue and cost lines for each department's profit and loss statements.
• Develops revenue or cost control programs that address the variances of actual to budget.
• Establishes and enforces procedures and controls of food and equipment inventories.
• Ensures proper bid procedures are being followed for all food and beverage purchases.
• Responsible for monthly physical inventory of all food within area of responsibility.
• Conducts daily accounting functions and ensures proper records are maintained, such as end of shift processing, to include reading of the register and completing all necessary paperwork.
• Ensures that instructions pertaining to the security of funds are adhered to.
• Ensures proper maintenance and security of the All American, Pierside Grill and other food and beverage outlets.
• Makes recommendations for improvements to facilities and informs the MWR Director of requirements and conditions of the facilities
• Develops and supervises safety, sanitation, and maintenance programs for all food and beverage equipment.
• Arranges for acquisition of equipment and maintains adequate supply to minimize shortages and loss.

• Establishes objectives, planning, and priorities for accomplishment of workload either directly or through subordinate supervisors.
• Ensures weekly labor schedules are prepared and ensures that labor is adjusted to fluctuations of revenue and workload requirements in a timely manner.
• Works to improve quality of work and devises strategies for cost and timesaving.
• Conducts meetings with employees on a regular basis to discuss new and novel techniques for increasing business and promoting industry.
• Manages personnel resources assigned to the facilities including effective workforce utilization and position management and resolving minor grievances and complaints.
• Monitors and approves or disapproves timekeeping and leave requests.
• Establishes performance standards, provides continuous feedback, and conducts annual performance reviews of staff. Issues or recommends employee recognition and awards.
• Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary.
• Interviews and recommends candidates for selection for hire, promotion, or reassignment.
• Ensures staff complete required training and receive training to fulfill requirements of their positions.
• Identifies and provides employee development opportunities.

Conditions of employment

• Requirements include extended periods of standing; walking and lifting/carrying objects up to 45 pounds, with occasional lifting of more than 45 pounds with proper assistance.
• Must have or be able to obtain and maintain a valid state driver’s license
• Must be able to work varied work schedules to include holidays, weekends, and evenings
• The staff member may be recalled to duty and/or required to work overtime to handle emergency situations and/or ensure work coverage
• Incumbent must pass all applicable records and background checks.

Qualifications

• Knowledge of the basic principles, concepts, standards, regulations and administration of food and beverage operations and catering gained from experience in the field.
• Knowledge of Non-Appropriated Fund (NAF) policies and procedures.
• Knowledge of cash handling procedures, cost of goods and pricing structures.
• Skill in the use of Microsoft Office Programs (e.g., Word, Excel, Power Point, Outlook) and other operating systems used in the program area.
• Ability to supervise a diverse employee base.
• Ability to deal effectively with subordinates, supervisory and management officials and patrons.
• Ability to learn new computer programs for purposes of timekeeping, point of sale, accounting and catering operations (i.e. KRONOS, RECTRAC, SAP Accounting, CATEREASE).
• Ability to learn and use the property management system.
• Ability to perform the full range of supervisory duties.
• Ability to communicate effectively both orally and in writing with tact and diplomacy.

How you will be evaluated

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

All resumes will be reviewed to determine if they meet the hiring eligibility and qualification requirements listed in this announcement, and will be rated based on the information provided in the resume to determine the level of knowledge, skills and abilities (KSAs) related to the job requirements. Using the qualifications of the position, a predetermined rating criterion of KSAs will be used for each resume. Best qualified applicants will be referred to the hiring manager. The selecting official may choose to conduct interviews.