Food and Beverage Director
What you'd do
This position is located at Naval Support Activity Hampton Roads (NSA-HR), Morale, Welfare and Recreation (MWR) Department, Norfolk, Virginia. The incumbent in this position serves as the Director / Manager of the food and beverage program at NSA-HR and provides administration and oversight to all F&B facilities/services within the NSA-HR Norfolk installation site, to include several Fast Casual Restaurants, as well as all catering services. In addition, the incumbent provides expertise.
Major duties
20% Incumbent exercises overall supervision of the operation of several Fast Casual or Quick Service Restaurants, and all catering services, including budget and comprehensive advance planning. This includes overseeing staff, to ensure that sound operation and plans are carried out in order to meet or exceed established operational financial and customer service goals. 10% Incumbent is the custodian of all records and government property in their possession. Shall be responsible for the safekeeping, preservation, and accessibility for inspection, and shall permit the removal of such facility and government property only with written approval of the MWR Director. Incumbent is responsible for all funds generated including collection, safeguarding and deposit as directed by pertinent policies and procedures. Ensures that policies and procedures for the control and accounting for cash and other negotiable items are strictly followed. Incumbent makes periodic inspections of equipment and work areas and makes repairs and adjustments. 30% Incumbent is the administrator of the overall food and beverage programs, including development of products, service standard and consistency throughout all of the activities. Develops and implements current and long-range plans and internal procedures for the administration of the Food and Beverage program. These include budget, training, standard operating procedures, instruction, employee and customer relations and evaluation of employee, facilities and programs. Incumbent will ensure that the food and beverage facilities are financially self-sufficient to the degree required by applicable regulations. Review of forecasted revenue and expenses, budget and actual financial data will be used to direct subordinates towards efficient budget execution. 15% Develop instructions concerning social and recreational activities within the Food and Beverage Division, consistent with the needs and desires of the customers. Recommends new ideas, procedures or amendments that will improve administrative or operational efficiency. Reviews and interpret regulations, instructions, notices and operating directives received from higher authority, to determine effect on functions of the Food and Beverage program. Reviews reports and audit summaries prepared by staff, correcting any deficiencies. Refers to MWR Director those matters requiring policy decision of a controversial nature that may reflect adversely on the command. 10% Ensures Food and Beverage Managers maintain responsibility for the receipt, safekeeping, deposit and accountability of all Food and Beverage program Funds. Ensure Food and Beverage Managers maintain responsibility for the purchase process, requisitions, daily activity reports, and propriety and accuracy of internal data and controls. Ensure that the Food and Beverage Managers maintain safekeeping of all physical property and equipment, exercising appropriate, ongoing controls and documentation. Ensure that all Food and Beverage Managers conduct consistent physical inventories for all resale good and equipment as required. 10% Directs all Food and Beverage Managers in the hiring, discharge, training and supervision of all Food and Beverage employees, ensuring compliance with personnel management policies, practices and procedures. Conducts meetings with program managers to discuss new techniques for increasing business and promoting participation. Solicits input from the managers on issues concerning industry trends. Provides direction on proper promotion techniques based on the customer base being targeted for events and programs. Supervisory duties include all of the following: Plan work to be accomplished by subordinates, set and adjust short-term priorities, and prepare schedules for completion of work; Assign work to subordinates based on priorities, selective consideration of the difficulty and requirements of assignments, and the capabilities of employees; Evaluate work performance of subordinates; Give advice, counsel, or instruction to employees on both work and administrative matters; Interview candidates for positions in the unit; recommend appointment, promotion, or reassignment to such positions; Hear and resolve complaints from employees, referring group grievances and more serious unresolved complaints to a higher level supervisor or manager; Effect minor disciplinary measures, such as warnings and reprimands, recommending other action in more serious cases; Identify developmental and training needs of employees, providing or arranging for needed development and training; Find ways to improve production or increase the quality of the work directed; Develop performance standards. 5% Collaborates with all other MWR program managers in support of an overall MWR program that serves the military, their dependents and all other authorized patrons.
What you need to qualify
Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate must possess: Employee must possess skill to perform tasks with involve several steps or use judgment in sequencing tasks. Uses judgment to serve uniform individual portions and must be able to concentrate to avoid distractions when several people require service at the same time. Require skill to perform simple arithmetic. Ability to operate cash register and make change. Must be knowledgeable of basic sanitation standards and procedures to prevent contamination of food and supplies. Knowledge of the executive management procedures in the food and beverage industry gained through experience or education, which enables the incumbent to competently and independently carry out social and recreational programs. Comprehensive knowledge and skill in the application of the primary policies, regulation, principles, techniques and procedures used in the proper administration of DOD All hands bars, for the efficient operation and use of facilities and equipment. Skill in developing directives, instructions and procedures concerning the administration of social and recreational activities and utilization of club resources. Includes knowledge of a variety of services presently implemented in the hospitality industry to attract patron interest and support, in order to promote active participation in clubs. Skill in developing recommendations/justification for maintenance and upkeep or major modification to the facilities. Knowledge of current sanitation standards, security methods, safety and fire prevention. Knowledge of financial management to include ability to plan effectively on a quarterly or annual basis to meet and defend all budgetary requirements of the clubs. Includes skill in accepted business practices, percentage factors and marketing. Knowledge of personnel management procedures and skill in customer relations to solve problems/complaints that occur on a day-today basis. Ability to communicate effectively orally and in writing with supervisor, peers and subordinates.
Before you apply
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