Food & Beverage Manager Nf3 (Rft) F&B Divison

Providing managerial and supervisory support to all Food and Beverage (F&B) locations within MCCS and oversees food/bar operations in accordance with established policies procedures and guidelines. Responsible for coordinating and executing food and beverage special events. Maintains cleanliness and sanitation standards in all food and beverage service areas. Prepares menus and establishes selling prices to attain desired cost of goods. Continuously analyzes product mix product costs and plate costs to ensure operational sustainability and profitability. Make recommendations to supervisors of changes to facility policies guidelines and standard operating procedures to achieve designated objectives and improve operational effectiveness. Collects and assembles statistical data regarding past and current operations and maintenance expenditures. Responsible for reporting and submitting work orders to ensure assigned properties are structurally sound and visually appealing. May contact vendors for information and negotiation on foodstuff prices and selection. Participates in resolving a variety of food/bar administrative and operational problems by assembling facts evaluating information and drafting reports that may be used as the basis for recommendations interpretation and decisions by higher-level management officials. Coordinates and ensures the timely preparation and distribution of administrative reports. Ensures compliance with fire safety security and sanitation policies and regulations.

Performs supervisory functions typical of a first-level work schedules and makes work assignments; distributes workload; evaluates work performance; trains employees; establishes leave schedules; initiates personnel and disciplinary to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Provides World Class Customer Service with an emphasis on customers and communicates positively in a friendly manner. Acknowledges customers smiles and makes eye contact. Asks questions to determine verify and solve problems. Checks for satisfaction with the quality of goods and services. Takes action to solve problems quickly. Alerts the higher-level supervisor or proper point of contact for help when problems arise.

Develops and ensures implementation of an activity safety program in accordance with the Base Safety Program. Conducts safety meetings at least quarterly. Advises employees of available safety regulations instructions materials and equipment. Promptly reports workplace accidents to the Human Resources Office. Ensures safety training is provided to with OSHA standards and takes action to correct unsafe or unhealthy working conditions. Ensures employees understand safety infractions that can result in disciplinary actions and follows through with appropriate action.

Performs other related duties as assigned.

Conditions of employment

• See Duties and Qualifications

EVALUATIONS:

Qualifications

Three years experience that demonstrates knowledge of the fundamental principles methodology and techniques involved in the operational management of assigned food and bar programs. Knowledge and skill to perform regular or periodic reviews/inspections of food and/or bar practices. Ability to evaluate the adequacy of assigned facility activities and practices and prepare reports and recommendations concerning the improvement or correction of deficient food/bar activities. Experience in coordinating related work in purchasing and administrative business practices. Skill to supervise employees in accomplishment of work. This is a white-collar position where occasional lifting up to 20 lbs may be required.

Candidates should be committed to improving the efficiency of the Federal government passionate about the ideals of our American republic and committed to upholding the rule of law and the United States Constitution.