Works under the general direction of the Food & Beverage Director; is responsible for all prepared food & beverage service in a catering/restaurant and bar or other fast-food operation. Through subordinate employees, is responsible for requisitioning merchandise, customer service, ensuring adequate stock levels, proper marking, and sale of merchandise, maintenance and security of inventory, participating in inventories, assuring maintenance of accountability documents and preparation of reports.

Duties

1. Responsible for the day-to-day operation of a food and beverage operation to which assigned to include analysis of cost and sales of operation determine profit and/or loss status, staffing, scheduling, discipline and overhead and labor cost. 2. Assures adherence to established specialized menu, standardizes receipts and maintains quantity recipe files. Tests and evaluates food items. Seeks the guidance of the designated Manager. 3. Places orders through the Regional Procurement Office for food beverage and other operating supplies. Inspects delivers for quantity and quality. Establishes stock levels. Assures proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuses in food and beverage preparation and storage area. Maintains an inventory of food and beverage items and operating supplies is required. Completes and maintains up-to-date batch and item cards. Ensures proper portion controls and selling prices. Reports variances to the designated manager. 4. Reviews and investigates cash short/over discrepancies of responsible locations, and assists in the overall requirements of cash over/short program. Assures catering contracts, menus, collection of payments, and the catering program established requirements are followed. Reports variances to the designated Manager. 5. Responsible for providing up-to-date sanitation and safety training for employees. 6. Inspects areas of responsibility on a regular basis to ensure compliance with standards of security, fire, safety and sanitation rules and regulations. Follows-up to assure discrepancies are corrected. Responsible for coordinating all food and beverage preparation with catering staff for parties, special events and banquets. 7. Provides for adequate staffing, effective training and supervision of subordinate employees. Informs staff of required operational policies. Prepares work schedules and makes assignments after approval of the designated Manager. Distributes workload among personnel. Evaluates performances and notifies the designated Manager of disciplinary action and recommends other appropriate personnel actions. 8. Carries out EEO policies and communicates support of these policies to subordinates. Assures quality in determining selections, assignments, training, promotions, details, qualifications, discipline and awards to employees. Cooperates and participates fully in the development of an EEO affirmative action plan and efforts regarding staffing, motivation and training to develop all employees. Ensures that minorities and woman are considered for training opportunities and are also nominated/appointed to boards and committees. Coordinates efforts with EEO officials during the development of policy. 9. Performs other related duties as assigned.

Requirements

• Must pass all applicable records and background check.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.

Qualifications

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 possess the following: Three years of experience in a food and beverage operation and one year of supervisory experience with specific background in a food service operations. Knowledge of retail cost accounting. Knowledge of food grades in meal planning. Knowledge of procurement practices and procedures. Knowledge of portion controls. Knowledge of inventory procedures. Knowledge of food service equipment, its uses and layout. Knowledge of a beverage operation. Knowledge of pricing and a recipe file system. Knowledge of Excel, Word, Projects and other related software programs. Knowledge of Food and Beverage Point of Sale (POS) programs (i.e. Micros or Aloha). Knowledge of fire, safety, security and NAVMED P5010 Chapter 1 sanitation rules and regulations. Knowledge of accounting procedures. Ability to supervise, coordinate and instruct. Ability to communicate effectively with others. Ability to follow verbal and written instructions.

Education

This position does not have a positive education requirement.

Contacts

• Address NAVBASE Coronado San Diego 750 Pacific Coast Highway San Diego, CA 92132-0058 US
• Name: Jennifer Ebba
• Email: [email protected]