Food and Beverage Manager - Commander, Navy Installations Command

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 The incumbent plans, organizes, coordinates and administers the day-to-day and continuing operations of all snack bar operations (9) at NAS Oceana and Dam Neck. Supervision includes (but is not limited to) working knowledge of all kitchens and skill in supervising and instructing cooking and catering procedures, beverage operations and services, menu planning and costing, inventory and internal controls, budget preparation, facility improvement programs, financial management, and administration of special activities/events (concession stands at special events). Operates within budgeting goals and polices established by FFR and higher authority. Develops programs, activities, and services which are responsive to customer/patron desires and represent sound financial management practices. Incumbent will conduct surveys at least annually to identify problem areas, customer/patron preferences, and suggestions for facility improvements. Maintains customer/patron contact both personally and through printed media and develops realistic operational, supervisory, and financial goals. The incumbent is responsible for the fiscal integrity of the functional programs provided to all eligible patrons. This requires the application of sound business knowledge and skills. Management responsibilities include the establishment of operational policy for food service, beverage operations, catering, marketing and menu development as well as coordination for special event operations to include family festivals, large carrier picnics and parties and the food and beverage operations at the annual Air Show. The manager is accountable for all assigned facilities and equipment. The manager recommends the selection of food, beverage, supply, and equipment requirements of all facilities to the FFR Management and also conducts daily, weekly, and monthly inventories of food and beverages. Promotes effectiveness and efficiency within the snack bar operations using strong organizational and budgetary guidelines and internal controls necessary to provide reasonable assurance of accomplishing management goals and objectives. Meets timelines on budgets, information requests, etc. Reviews daily income and expenditures against budgeted goals. Reviews and analyzes daily, weekly, and monthly management information data, and from this review, recommends changes in the operation program to the NAS Oceana Deputy Director/Operations Manager. Analyzes monthly financial statements, identifying areas which require management attention and action. Maintains established stock levels of merchandise and furniture necessary for the operation of the facilities. Prepares non-appropriated budgets on an annual basis to be incorporated into the overall MWR Budget. Initiates inventory adjustment or survey requests to reconcile discrepancies, Is liable for losses o