Food and Beverage Coordinator

Summary

This position is located within the Morale, Welfare & Recreation Department, Mid-Atlantic Region located at Joint Expeditionary Base Little Creek/ Fort Story. The purpose of this position is to manage and supervise food and beverage operations.

Duties

The incumbent is in full charge of all management, food preparation, service operations and personnel for food and beverage activities at Joint Expeditionary Base Little Creek/ Fort Story. The following specific actions apply to this responsibility: Exercises supervisory authority over the kitchen, dining areas and storage areas and all food preparation and personnel in the facility, totaling approximately 30 full time, part time and flexible employees. This supervision includes but is not limited to interviewing and selecting employees, scheduling of work, granting of leave, determining work schedules, establishing training programs, evaluation of employee work performance, monitoring employee attendance, administration of employee discipline and the initiation of necessary personnel actions. Develops menu items of many varieties using recipes. Ensure menu items are priced to maintain required cost of goods. Prioritizes the work of the kitchens, dining areas and storage areas. Directs all food preparation. Develops new and creative menus that are updated regularly. Establishes and analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Establishes, and monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions. Determines time and sequence of cooking operations to meet meal serving hours Establishes general requirements for suppliers, stock, menu, etc. Establishes the proper receipt and storage of stock and determines controls to prevent pilferage in the facility. Plans annual budget for the operation, forecasts sales, expenses and profit for the operation. Keeps required cash receipts and other crucial documents required by the MWR department. Submits required paperwork to the MWR office on time, oversees the purchasing of food items and supplies. Provides overall management of internal processing of invoices, requisitions, transfers, inventory reconciliation, labor cost analysis and financial visibility determinations. Ensures that the facilities are kept in an immaculate condition at all times. Keeps the staff informed about sanitation and safe working habits. Inspects machinery, equipment, work and dining areas to prevent accidents and fires. Initiates and follows through on requests to service or repair equipment, machinery or the physical facility. Promotes safety standards. Achieves a passing score on monthly sanitation inspections. Inspects working areas for cleanliness on a daily basis. Assures that personnel are up to date with food service sanitation certificates. Ensures facilities are ready to open for business on schedule. Resolves any complaints regarding customer service or food related problems. Initiates advertising of menus through email, point of sale items and other means to promote the facility to authorized patrons. May provide food service support for MWR Special Events, command functions and for official functions of visiting dignitaries when requested. Maintains private party scheduling book, event calendar and client contact information. Prepares cost estimate and analysis for catering services and menu development. Ensure all catering contracts meet appropriate cost of goods and cost of labor for each event. Prepares internal office financial plan and related records and reports and exercises authority on approval budget. Monitors programs on a regular basis and initiates corrective action to ensure support of operating programs of MWR. Develops long range plans in conjunction internal managers. Serves as technical advisor on the establishment of contract food service facilities, direct and indirect operating standards, inspecting and ensuring technical compliance for all other base MWR food and beverage outlets. Manages new property resources and provides advice on renovations and improvements as necessary. Position will directly oversee all Food and Beverage facilities to include Pub 19, Theater Snack Bar, Bowling Center Snack Bar, Brashear Club Catering and Bar. Maintains and enforces security of funds, merchandise, supplies, and equipment to preclude or minimize the potential for fraud, waste and abuse. Effectively supports the Navy's Equal Opportunity policies, and ensure compliance with fire, safety, and other environmental issues. Performs other related duties as assigned.

Qualifications

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 must possess: Knowledge of DOD and NAF MWR policies, regulations, administrative practices and procedures related to management, planning, budgeting, scheduling and coordinating social and recreational programs and for the efficient operation and use of assigned facilities and equipment. Knowledge of and skill in the application of food and beverage management principles, concepts, and methodology to a variety of assignments involving the full range of social and recreational activities, including operations and maintenance, assignment utilization, facility improvements, management-patron relations, and merchandise and equipment management: Knowledge of marketing techniques to determine the food and beverage market, and how to assist in developing programs which appeal to the market. Skill in creating promotions and advertisement to these programs. Knowledge of quality food services, preparation, and development to supervise an effective, attractive, sanitary food and beverage programs targeted to the customers/patrons. This knowledge requires a general understanding of food and beverage menu development, catering, and general and specific preferences of each segment of the snack bars market. Must demonstrate ability to deal effectively with subordinates, supervisory and management officials and patrons. Ability to communicate both verbally and in writing. Practical knowledge of financial management and accounting principles and policies to establish procedures which prevent possible fraud, waste and abuse of snack bars assets and to direct their use in a profitable manner. This knowledge requires an understanding of financial statements, balance sheets, food beverage, internal controls and inventory controls. Ability to operate a personal computer and perform basic work processing and spreadsheet tasks using Microsoft and catering specific software

Education

This position does not have a positive education requirement.