The incumbent handles day to day operations at the Wright Brothers Restaurant, working in direct liaison with the Hickam F&B manager. The primary purpose of the position is to maintain customer satisfaction, staffing levels, and financial responsibility for all operations at Wright Brothers. Incumbent will also assist in ordering and inventory functions across the Hickam operations.

Duties

MAJOR DUTIES AND RESPONSIBILITIES Supervisory duties comprise 25% of incumbent's time and include but are not limited to: Directs work to be accomplished by staff. Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities. Assists with annual performance reviews of staff. Participates in section staffing decisions. Ensures staff receives proper training to fulfill requirements of their positions. Addresses potential disciplinary and/or performance issues timely and takes appropriate corrective action(s) as necessary. Supports CNIC's Equal Employment Opportunity (EEO) policy; fosters a work environment free of discrimination, harassment, and/or reprisal; ensures all subordinate staff understand and adhere to the policy; and ensures treatment of all staff is fair and equitable. Administration and Management (includes but not limited to): Assists the Hickam Clubs Manager with planning, merchandizing, directing and managing the club/food service program, to include dining, social and recreational events. Assists location chefs and bar supervisor in the procurement of food, beverages and supplies. Plans, schedules, coordinates and directs the work of subordinate club personnel, resolves conflicts, interprets club policy and determines methods and practices required to complete and maintain social and recreational programs and activities. Applies existing guidelines and develops own supplements and procedures for use by the staff to evaluate patron needs and interests. Prepares schedules for kitchen, wait staff and janitorial staff. Checks timecards for accuracy and ensures there is no unauthorized overtime. Assists the Hickam Clubs Manager in promoting effectiveness and efficiency within the clubs using strong organizational and budgetary guidelines. Develops strong internal controls to ensure compliance with Commander, Navy Installations Command (CNIC) mandated financial standards. Develops new menu items for all facility outlets and trains the culinary and front staff in their preparation and presentation. Prepares schedules for kitchen, wait staff and janitorial staff. Checks timecards for accuracy and ensures there is no unauthorized overtime. Assists the Hickam Clubs Manager in promoting effectiveness and efficiency within the clubs using strong organizational and budgetary guidelines. Develops strong internal controls to ensure compliance with Commander, Navy Installations Command (CNIC) mandated financial standards. Determines facility and equipment modernization requirements. Establishes weekly, monthly and quarterly facility and equipment maintenance schedules and. ensures their implementation. Conducts management review of onsite programs and activities, identifying problems and/or deficiencies, takes appropriate corrective measures and notifies the Hickam Clubs Manager of the results. Develops financial goals and objectives for each department within the facility and ensures employees are appraised of their progress. Assists in planning and developing new menus, special dining events, etc. that require coordination between the various departments within the club. The incumbent is often required to coordinate with other activities, MWR managers, vendors, and base personnel. Assists location chefs and bar supervisor in the procurement of food, beverages and supplies. Procures all office supplies and retail merchandise. Assists with monthly food and beverage inventories. Establishes and applies cost control procedures making modifications as necessary. Reviews, analyzes and evaluates SAP statements; determines red flag areas; develops corrective action to implement solutions. Ensures proper procedures are used to accomplish all financial management and accounting functions and effective controls are in place and implemented to maintain accountabilities for all funds. Verifies receipts are properly deposited and required financial records and reports are prepared and properly maintained.

Requirements

• Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer.
• You must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I-9.
• Must provide proof of U.S. Citizenship or U.S. National.
• Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• Must have a valid State driver's license is required to operate motor vehicles.
• Must be able to work varied work schedules to include evenings, weekends, and holidays.
• Must have or be able to obtain and maintain a valid Health Card.
• Must complete the SERV Safe certification for foodservice workers within 30 days of being hired.

Qualifications

QUALIFICATIONS A qualified applicant must possess: Knowledge of culinary, catering and special event practices including menu design, food preparation, proper service techniques, table arrangements, decorating, customer flows, beverage service, contract preparations, portion controls and scheduling. Knowledge of Department of Defense (DOD) and Navy club policies, regulations, administrative practices and procedures related to management, planning, budgeting, scheduling and coordinating club social and recreational programs and for efficient operation and use of assigned facilities and equipment. Knowledge of club management principles, concepts and methodologies for a large size club facility. Typical services might include pizza/deli operations, full-service dining, all types of beverage service, snack bars, live entertainment, specialty dining events, and catered events. Knowledge of DOD component club management procedures and general business practices related to the operational management of social and recreational programs and the effective utilization of club facilities and equipment. Knowledge of industry and Navy food sanitation standards. Knowledge of CNIC's EEO policy and procedures. Knowledge of Point of Sales (POS) system and Food Track Inventory software is preferred. Skill in the use of Microsoft Office Programs (e.g., Word, Excel, Power Point, Outlook). Skill in developing directives, instructions and procedure concerning the administration of social and recreational activities and utilization of the club resources. Ability to analyze and prepare clear, concise, and technically sound reports related to work within the Department. Ability to conduct surveys and audits to identify program deficiencies. Ability to develop and effectively deliver presentations and/or training. Ability to perform the full range of supervisory duties. Ability to communicate effectively both verbally and in writing.

Contacts

• Address Joint Base Pearl Harbor Hickam 620 Main Street Honolulu, HI 96818 US
• Name: Navy Region Hawaii NAF HRO
• Phone: (808) 422-3784
• Email: [email protected]