Food and Beverage Manager - Shenanigan's, PMRF

Full Job Description

This position is located in the Food and Beverage branch; Morale, Welfare, and Recreation (MWR) Department; Commander, Navy Region Hawaii; Kekaha, HI and is physically located in the Shenanigans Club.

The purpose of this position is to provide comprehension management of the Food & Beverage Program and supervision of subordinate employees to include cooks, food service workers, and bartenders.

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: Knowledge of and skill in the field of Culinary Arts in order to effectively perform the primary duties of the position Knowledge of the fundamental principles and techniques involved in the operational management of food, beverage, and catering programs Ability to apply management practices and techniques to ensure efficient utilization of equipment and facilities Skill in developing menus and supporting recipes and determining cost pricing portions and ingredients of recipes Knowledge of Department of Defense (DoD) component club management procedures and general business practices related to the operation management of food and beverage programs Ability to effectively utilize club facilities and equipment in the performance of duties Knowledge of social and recreational program planning requirements and skill in developing recommendations and justifications for minor or major modifications to the food and beverage services and associated facilities Knowledge of DoD component cost and funding control procedures Skill in maintenance and control of expenditures to ensure limitations are observes Knowledge of accounting procedures sufficient to follow individual funds from initiation through expenditure stages in order to trace discrepancies in the system Knowledge and understanding of the regulations and guides to interpret and apply them effectively to a variety of accounting situations Knowledge of integrated cost control procedures and the ability to apply them effectively Knowledge of sanitation guidelines and practices Knowledge of CNIC's Equal Employment Opportunity (EEO) policy and procedures Ability to analyze and prepare clear, concise, and technically sound reports related to work within the branch Ability to develop and effectively deliver presentations and/or training Ability to perform the full-range of supervisory duties Knowledge of current MWR computer programs such as, RecTac, KRONOS, and SAP/AIMS Ability to competently and independently carry out all phases of the program by applying principles and techniques of a restauranteur to the specific needs of the program Knowledge of the principles and techniques involved in the implementation and use of DoD and Department of Navy (DON) protocol as it applies to conferences, dinners, and special functions/events Ability to communicate effectively both orally and in writing Major Duties:

Supervisory duties comprise 40% of incumbent's time 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 Conducts annual performance reviews of staff Participates in section staffing decisions Ensures staff receive proper training to fulfill requirements of their positions Address 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 Directly supervises 7 NA-03 Servers, 1 NA-08 Cook, 11 NA-03 Food Service Workers; 1 NL-05 Bartender, 4 NA-03 Bartenders, and 1 NF-02 Club Operations Assistant Program management duties comprise 60% of incumbent's time and include, but are not limited to: Plans, directs and supervises the activities of the Food and Beverage operation Plans food and beverage programs, menus, and internal controls for a viable and successful food and beverage operation Ensures proper relation of cost of goods to labor, food waste, and spoilage Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories Prepares marketing lists, determines food and beverage requirements and related supplies Develops and maintains standardized recipes on batch and item cost control cards with recommended selling prices Inspects deliveries for quality and quantity Maintains accountability of food and beverage equipment and supplies, and maintenance of sanitation and health inspection standards Keeps abreast of the technical advance in food and beverage equipment and preparation procedures Plans, reviews, and prices lunch and dinner menus; submits to supervisor for approval Plans for the utilization of food surplus or leftovers; checks methods of preparation, size of portions and appearance Develops an income, expense, and capital expenditure budget for the food and beverage operations and submits to the supervisor for approval Oversees proper detail accountability for the Club's food and beverage operations and ensures that retail accountability inventories are conducted within time frames and deadlines listed in the Monthly Close Out Report, established by the MWR Director, and that cost of goods percentages remain within standards published by the Bureau of Naval Personnel (BUPERS) and local regulations Ensure food, bad, and sundries inventories are taken at the time specified in the Monthly Close Out Report Ensures gross profit percentages remain within mandated standards of 50% or better for the food, 80% or better for the bar, and 40% or better for the sundries.

(Gross profit is computed by sales minus cost of goods divided by sales)