Food & Beverage Director

About the role

This position is located at NAS Pensacola, Florida. The Food and Hospitality director provides oversight for the Food and Beverage facilities, which provide entertainment, social, catering service to active duty, retired and authorized civilians and their guests. The purpose of this position is to serve under direction of the MWR Operations Manager, with regard to the overall administration of the MWR food and beverage operations and is responsible for oversight of the full catering program.

Responsibilities

• Exercises responsibility for the overall supervision of the MWR Food and Beverage facilities.
• Coordinating the efforts of food service managers and for providing overall management of all phases of food operation from initial determination of menus to its final prepared, consumable state.
• 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 viability determinations.
• Oversees the development and implementation of current and long-range plans and internal procedures for the administration of the Division.
• Reviews and interprets regulations, instructions, notices and operating directives received from higher authority, to determine effect on functions for Food and Beverage facilities.
• Reviews reports and audit summaries prepared by lower staff members of Internal Review related to improving administration or correcting deficiencies.
• EFFECTIVELY supports the Navy's Equal Employment Opportunity policies, and ensures compliance with fire, safety, and other environmental issues.
• Manages new property resources and provides advice on renovations and improvements.
• Prepares and defends statistical data relevant to budgetary operating costs and maintenance, including current expenditures and estimates of future costs based on specific social and recreational programs to be maintained, modified, added or deleted.
• Evaluates need for all maintenance requirements.
• DIRECTS the hiring, discharge, training and supervision of managers and/or supervisors whom report directly to the Food and Hospitality Director, ensuring compliance with personnel management policies, practices and procedures.
• Interviews and selects new managers and/or supervisors who will be responsible for the day-to-day operations of that facility.
• Conducts meetings with the food and beverage managers to discuss new and novel techniques for increasing business and promoting participation.
• Solicits their views and opinions for job enrichment concerning objectives and goals and keeps them informed of trends.
• DIRECTS the maintenance responsibility for the receipt, safekeeping, deposit, disbursement, and accountability of all funds.
• COMPILES, and SUBMITS accounting data for all receipts and expenditures, utilizing purchase orders, expenditure vouchers, requisitions, daily activity reports, and established banking procedures, assuring the propriety and accuracy of data and internal financial controls.
• Supervises the planning and operation of a system for the maintenance and safekeeping of all property and equipment, exercising appropriate, ongoing controls.

Qualifications

• Knowledge of executive management procedures in the food and beverage industry gained through experience or education, which enables the incumbent to competently and independently carry out social and recreational programs.
• Comprehensive knowledge and skill in the application of the primary policies, regulations, principles, techniques, and procedures used in the proper administration of DOD facilities, for the efficient operation and use of facilities and equipment.
• Knowledge of current sanitation standards, security methods, safety and fire prevention.
• Knowledge of financial management to include ability to plan effectively on a quarterly or annual basis to meet and defend all budgetary requirements of the activity.
• Knowledge of personnel management procedures and skill in management-patron relations to solve problems/complaints that occur on a day-to-day basis.
• Ability to communicate effectively both orally and in writing with superiors, peers and subordinates.
• Knowledge or ability to learn several computer programs. Programs currently used are REC-TRÄC (Point of sale), KRONOS (timekeeping), MICROS (point of sale), CATEREASE (party booking), and SAP (accounting/purchasing/inventory program).