Food & Beverage Director

In order to qualify for this position resumes must provide sufficient experience and/or education knowledge skills and ability to perform the duties of the position. Applicant resumes are the key means for evaluating skills knowledge and abilities as they relate to this position therefore applicants are encouraged to be clear and specific when describing experience.

MAJOR DUTIES AND RESPONSIBLITIES:

• 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. These include budgeting financial and accounting responsibilities program requirements marketing and promotions patron and employee relations assignments and training of employees maintenance and continuous evaluation of programs and facilities for needed changes.
• With regard to the overall administration of the food and beverage operations this position may temporarily serve as the facility level Food & Beverage Manager. This need may occur in the absence of facility level manager when instituting a change in program offerings when standing up a new program or when the MWR Operations Manager deems necessary.
• May provide food service support for festivals recreational tournaments and official functions of visiting dignitaries. Serves as technical advisor on the establishment of contract food service facilities direct and indirect operating standards inspecting and ensuring technical contract compliance.
• Responsible for marketing and promoting facility usage to increase revenues. Keeps abreast of changes/trends in the hospitality industry making studies and surveys of local establishments engaged in similar activities to determine customer preferences recommending new ideas procedures or amendments that will improve operations and administrative policies. 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 Navys 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

• Must meet Federal Employment suitability requirements and successful completion of background investigation. Background investigations are conducted using fingerprint identification and completion of background inquiry forms.
• Must successfully pass the E-verify employment verification check. Any discrepancies must be resolved as a condition of employment.
• You must go through a Personal Identity Verification (PIV) process that requires two forms of identification from the Form I-9.
• May be required to pass pre-employment examinations.
• A valid State drivers license is required to operate motor vehicles.
• Must have your salary sent to a financial institution of your choice by Direct Deposit/Electronic Funds Transfer.
• Selective Service Registration is required for males born after 12/31/1959.
• Work involves physical activity to include walking long periods of time standing carrying items up to 50 pounds moving furniture or equipment standing or driving an automobile and work in hot kitchens and dish rooms.

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.

All non-government positions identified on your resume must include complete address and to and from dates. Government positions must include pay plan series grade to and from dates and address of the agency/organization.

A qualified candidate must possess the following:

• 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.
• Skill in developing directives instructions and procedures concerning the administration of social and recreational activities and utilization of club resources. Includes knowledge of a variety of services presently implemented in the hospitality industry to attract patron interest and support in order to promote active participation in clubs.
• Skill in developing recommendations/justifications for maintenance and upkeep or major modifications to the facilities.
• 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. Includes skill in accepted business practices percentage factors and marketing.
• 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).

You will receive credit for all qualifying experience including volunteer and part time experience. You must clearly identify the duties and responsibilities in each position held and the total number of hours per week.

Experience refers to paid and unpaid experience including volunteer work done through National Service programs (e.g. professional philanthropic religious spiritual community student social). Volunteer work helps build critical competencies knowledge and skills and can provide valuable training and experience that translates directly to paid employment.

As part of the application process you must complete and submit an occupational questionnaire and your RESUME MUST SUPPORT AND VALIDATE YOUR ANSWERS or you may be removed from consideration.

ONLY THE MOST HIGHLY QUALIFIED CANDIDATES WILL BE REFERRED. IF MANAGEMENT DOES NOT WISH TO SELECT A HIGHLY QUALIFIED CANDIDATE THEY MAY REQUEST A REFERRAL LIST INCLUDING WELL OR QUALIFIED APPLICANTS.

Please follow all instructions carefully. Errors or omissions may affect your rating and/or appointment eligibility.

PLEASE READ THIS VACANCY ANNOUNCEMENT IN ITS ENTIRETY TO ENSURE ALL REQUIREMENTS ARE ADDRESSED IN YOUR APPLICATION PACKAGE.

RELOCATION:

• NO Payment of Permanent Change of Station (PCS) is authorized based on a determination that a PCS move is not in the Government interest

KEY REQUIREMENTS/CONDITIONS OF EMPLOYMENT

• Males must be registered or exempt from Selective Service. must be determined suitable for federal employment.
• Selectee may be required to successfully complete a probationary period.
• Selectee is required to participate in the direct deposit pay program.
• Social Security Card is required.
• Satisfactorily complete an employment verification (E-VERIFY) check. As of May 7 2025 The REAL ID act requires visitors to have a REAL ID or passport to access to Government Facilities. This will be a requirement for employment.
• A favorable background is a requirement of this position. Failure to obtain and maintain a favorable background may result in the withdrawal of the position offer or removal.

NOTE: Applicants have the ability to perform an E-Verify Self Check to confirm employment eligibility at Although a Self-Check is not mandatory it can be a useful tool for applicants to find out if there is a problem with their employment eligibility records and resolve any issues before taking a job.