Navy Region Hawaii Fleet and Family Readiness (FFR)
Food and Beverage Manager - Shenanigan's, PMRF
Navy Region Hawaii Fleet and Family Readiness (FFR), Houston, Texas, United States
Food and Beverage Manager - Shenanigan's, PMRF
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Food and Beverage Manager - Shenanigan's, PMRF
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Navy Region Hawaii Fleet and Family Readiness (FFR)
Summary 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 comprehensive management of the Food & Beverage Program and supervision of subordinate employees to include cooks, food service workers, and bartenders.
Duties Supervisory duties (40% of time)
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 as necessary
Supports CNIC's Equal Employment Opportunity (EEO) Policy; fosters a work environment free of discrimination, harassment, and reprisals; 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 (60% of time)
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
Requirements
Must pass all applicable records and background check.
Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
Must register for direct deposit.
Qualifications
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 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 observed
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
Education This position does not have a positive education requirement.
Additional Information
Must possess or be able to obtain and maintain DoD, DON, or business industry equivalent courses or training within 1 year of hire: Food and Beverage/Club Management Principles
Financial Accounting
Cost Control for Clubs and Messes (Food and Bar)
Culinary Arts or Catering
Serve Safe or Sanitation Training Equivalent
Salary Salary is dependent on experience and/or education.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
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Food and Beverage Manager - Shenanigan's, PMRF
role at
Navy Region Hawaii Fleet and Family Readiness (FFR)
Summary 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 comprehensive management of the Food & Beverage Program and supervision of subordinate employees to include cooks, food service workers, and bartenders.
Duties Supervisory duties (40% of time)
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 as necessary
Supports CNIC's Equal Employment Opportunity (EEO) Policy; fosters a work environment free of discrimination, harassment, and reprisals; 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 (60% of time)
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
Requirements
Must pass all applicable records and background check.
Must successfully pass the E-Verify employment verification check. Any discrepancies must be resolved as a condition of employment.
Must register for direct deposit.
Qualifications
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 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 observed
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
Education This position does not have a positive education requirement.
Additional Information
Must possess or be able to obtain and maintain DoD, DON, or business industry equivalent courses or training within 1 year of hire: Food and Beverage/Club Management Principles
Financial Accounting
Cost Control for Clubs and Messes (Food and Bar)
Culinary Arts or Catering
Serve Safe or Sanitation Training Equivalent
Salary Salary is dependent on experience and/or education.
Seniority level Mid-Senior level
Employment type Full-time
Job function Management and Manufacturing
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