MWR Facility Operations Manager

Responsibilities

Works under the general direction of the designated Manager and is responsible for prepared food and beverage services in a catering/restaurant and bar and/or snack bar/fast food operation. Through personal efforts of subordinate employees, is responsible for customer service, entertainment or special event planning, requisitioning merchandise, ensuring adequate stock levels, proper pricing, sale of merchandise, receipt, maintenance and security of inventory, and updating POS information.

• At least one year of experience in a food and beverage operation
• At least three years of experience in a food and beverage operation and at least one year of supervisory experience in a food and beverage operation
• Knowledge of retail cost accounting.
• Knowledge of food grades and meal planning.
• Knowledge of procurement practices and procedures.
• Knowledge of portion controls.
• Knowledge of inventory procedures.
• Knowledge of food service equipment, its uses and layout.
• Knowledge of a beverage operation.
• Knowledge of pricing and recipe file system.
• Knowledge of Excel, Word, and other related software program.
• Knowledge of Food and Beverage Point of Sale (POS) programs. (I.E. Rec Trac).
• Knowlege of fire, safety, security, and NAVMED P5010 Chapter 1: sanitation rules and regulations.
• Knowledge of accounting procedures.
• Ability to supervise, coordinate and instruct.
• Ability to communicate effective with others.
• Ability to follow verbal and written instructions.