This position is located at Naval Support Activity Monterey in the Food and Beverage Program at the Trident Room Bar. Works under the general direction of the food and beverage manager in a bar operation. Through personal efforts or subordinate employees, is responsible for customer service, requisitioning merchandise, ensuring adequate stock levels, proper pricing, receipt, maintenance and security of inventory, and participating in inventories.

Duties

MAJOR DUTIES l. Responsible for the day-to-day operation of a food and beverage operation to which assigned and provides oversight control of variables like staffing, food; overhead costs, and sales to make a profit and meet financial goals. 2. Assures adherence to established specialized menus, standardizes recipes, and maintains quantity recipe files. Tests and evaluates food items. Seeks the guidance of the designated Manager or Regional Food and Beverage Program Manager, as needed. 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 as required. Completes and maintains up-to-date batch and item cost cards. Ensures proper portion controls and selling prices. Monitors cost of goods to meet Navy guidelines. 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. Initiates actions to correct deficiencies. Follows-up to assure discrepancies are corrected. Responsible for coordinating all food and beverage preparation with cooks and 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 performance 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. Promotes and advertises catering and food programs to maximize use.

Requirements

• Must meet Federal Employment suitability requirements and successful completion of background investigation. Background Investigations are conducted using fingerprint identification and completion of background inquiry forms.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• You must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I-9
• Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer
• Must be 21 years of age or older.
• Must provide proof of U.S. Citizenship or U.S. National
• Marijuana is a Schedule I drug under the Controlled Substances Act and therefore use of marijuana is illegal under Federal law regardless of State laws

Qualifications

QUALIFICATION REQUIREMENTS Three years of experience in a food and beverage operation and one year of supervisory experience with specific background in a food service operation. Knowledge of retail cost accounting. Knowledge of food grades and 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, and other related software programs. Knowledge of Food and Beverage Point of Sale (POS) programs (i.e. Rec Trac). Knowledge of fire, safety, security and NA VMED P50 l O 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 NSA Monterey 1 University Circle-HE057 Monterey, CA 93943 US
• Name: Monterey NAF HRO
• Phone: 8316561873
• Email: [email protected]