FOOD & BEVERAGE MGR NF3*

Full Job Description

Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team!

MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community.

We offer a team oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively.

MINIMUM QUALIFICATIONS: Three years' experience that demonstrates knowledge of the fundamental principles, methodology, and techniques involved in the operational management of assigned food and bar programs.

Knowledge and skill to perform regular or periodic reviews/inspections of food and/or bar practices.

Ability to evaluate the adequacy of assigned facility activities and practices and prepare reports and recommendations concerning the improvement or correction of deficient food/bar activities.

Experience in coordinating related work in purchasing and administrative business practices. Skill to supervise employees in accomplishment of work.

This is a white-collar position where occasional lifting up to 20 lbs may be required. Major Duties:

Responsible for the on-site management of food/bar operations of an assigned food service facility, normally involving the performance of routine club management functions.

Manages and oversees food/bar operations in accordance with established policies, procedures and guidelines May coordinate food and beverage special events.

Forecasts food and beverage requirements, requisitioning items from the warehouse or against established purchase agreements. Maintains food/bar service areas in a clean and sanitary condition.

Prepares menus and establishes selling prices to attain desired cost of goods. Maintains cost cards. Conducts special studies or reviews as assigned.

Makes recommendations to supervisor of changes to facility policies, guidelines, and standard operating procedures in order to achieve designated objectives and improve operational effectiveness.

Collects and assembles statistical data regarding past and current operations and maintenance expenditures. Reviews data and prepares short-range estimate of projected costs.

Participates in resolving a variety of food/bar administrative and operational problems by assembling facts, evaluating information, and drafting reports that may be used as the basis for recommendations, interpretation, and decisions by higher-level management officials.

Ensures compliance with fire, safety, security and sanitation policies and regulations. Performs supervisory functions typical of a first-level supervisor.

Prepares work schedules and makes work assignments; distributes workload; evaluates work performance; trains employees; establishes leave schedules; initiates personnel and disciplinary actions.

Responsible for actively supporting the EEO program and communicating this support; ensures quality of opportunity in recruitment, employment, promotion, awards, and training.

Develops and ensures implementation of an activity safety program in accordance with the Base Safety Program. Conducts safety meetings at least quarterly.

Advises employees of available safety regulations, instructions, materials and equipment. Promptly reports workplace accidents to the Human Resources Office.

Ensures safety training is provided to employees. Complies with OSHA standards and takes action to correct unsafe or unhealthy working conditions.

Ensures employees understand safety infractions that can result in disciplinary actions and follows through with appropriate action. Performs other related duties as assigned.