This position is Located in the Food and Beverage Division of the Morale, Welfare and Recreation Department, Commander, Navy Region Southwest. The primary purpose of this position is to oversee the day to day operation of the assigned food and beverage facility, monitoring all special events in the facility.

Duties

Responsible for the day-to-day operations of a multiple food and beverage operations to which assigned, includes analysis of cost and sales of operation: determining profit and/or loss status, staffing, scheduling, discipline, overhead and labor costs. Responsible for coordinating all food and beverage preparation with catering personnel for parties, special events and banquets. Assures adherence to established policies and procedures. Estimates consumption of food and beverage items; ensures timely orders for foods, beverages and other operating supplies; may contact vendors and compare prices and quality; establishes stock levels; assures proper receipt and storage of stock; establishes controls to prevent pilferage, storage waste or misuse in food and beverage preparation and storage areas; and maintains and records inventories of food and beverage items and galley operating supplies as required. Ensures bar levels are adequate and weekly cost control analysis of bar is maintained. Completes and maintains up to date batch and item cards and ensures proper portion controls and proper selling prices. Reviews and investigates cash short/over discrepancies of locations for which responsible and assists in the overall requirements of the point of sale system. Provides adequate internal controls to safeguard inventory and monies. Initiate actions to correct deficiencies. Completes follow-up as necessary. Responsible for maintaining catering reservation system in compliance with established practices; policies and local instructions. Monitors and reviews procedures to ensure fairness, courtesy and ensures priority of all active duty military personnel. Resolves complaints promptly and fairly. Inspects areas of responsibility on a regular basis to ensure compliance with security, fire, safety and sanitation rules and regulations. Ensures maintenance repair work is accomplished. Responsible for providing up-to-date sanitation and safety training for employees and any other topics that are needed or required. Provides for adequate staffing, effective training and supervision of subordinate employees; informs staff of required operational policies. Prepares work schedules and makes work assignments. Distributes workload among personnel. Evaluates performance; initiates disciplinary action and recommends other appropriate personnel actions. Monitors final arrangements for special events to ensure that contractual arrangements are met; observes event in operation to ensure service provided is efficient, courteous and correct from both etiquette and contractual terms. Carries out EEO policies and communicates support of these policies to subordinates. Assures quality in determining selections, assignments, training, promotions, details, qualifications, discipline and wards to employees. Performs other related duties as assigned.

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.

Qualifications

Four years of specialized experience in a food and beverage operation and two years of supervisory experience with specific background in a food service operation or, related education and/or experience in food and beverage management. Knowledge of food grades and menu planning. Knowledge of procurement practices and procedures. Knowledge of portion control. Knowledge of food service equipment, their uses and layout. Knowledge of inventory procedures. Knowledge of beverage operation. Knowledge of pricing and recipe systems. Knowledge of fire safety, safety, security and NAVMED P5010 Chapter 1, sanitation rules and regulations. Knowledge of reservation system. Knowledge of accounting procedures. Knowledge and skilled in using PC computers and various software programs. Ability to prepare and serve quality food in large quantities. Ability to supervise, assign work and instruct employees. Ability to maintain records and reports. Ability to communicate orally and in writing effectively with others, Ability to follow verbal and written instructions.

Education

This job does not have an education qualification requirement.

Contacts

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