Works under the general direction of the designated Manager and is responsible for prepared food and beverage services in a catering/restaurant and bar and/or snack bar/fast food operation. Through personal efforts of subordinate employees, is responsible for customer service, entertainment or special event planning, requisitioning merchandise, ensuring adequate stock levels, proper pricing, sale of merchandise, receipt, maintenance and security of inventory, and updating POS information.

Duties

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. 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. Places orders through 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. 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. Responsible for providing up-to-date sanitation and safety training for employees. Inspects areas of responsibility to 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. 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. 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. Promotes and advertises catering and food program to maximize use. Performs other related duties as assigned.

Requirements

• Must be 18 years of age or older and have a high school diploma or equivalent.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must meet federal suitability requirements including successful completion of background investigation.

Qualifications

Three years of experience in food and beverage operation and one year of supervisory experience with specific backgroundin 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 recipe file system. Knowledge of Excel, Word, and other related software program. Knowledge of Food and Beverage Point of Sale (POS) programs. (I.E. Rec Trac). Knowlege 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 effective with others. Ability to follow verbal and written instructions.

Education

N/A

Contacts

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