Food and Beverage Coordinator

Commander, Navy Installations Command•Virginia Beach, VA

1d•Onsite

About The Position

This position is located within the Morale, Welfare & Recreation Department, Mid-Atlantic Region, at Joint Expeditionary Base Little Creek/Fort Story. The role manages and supervises food and beverage operations and directly oversees Pub 19, the Theater Snack Bar, Bowling Center Snack Bar, and Brashear Club Catering and Bar. The incumbent is responsible for the management, food preparation, service operations, and personnel for the facilities. The role includes supervising approximately 30 full-time, part-time, and flexible employees; developing menus and pricing; overseeing food preparation and service; managing purchasing, inventory, budgeting, and financial records; maintaining sanitation and safety standards; addressing patron concerns; and coordinating catering and special-event services. The position also advises on contract food service facilities and operating standards across other base MWR food and beverage outlets, supports facility improvements, and helps ensure security of funds, merchandise, supplies, and equipment. Evening, weekend, and holiday availability is required.

Requirements

Knowledge of Department of Defense and NAF MWR policies, regulations, administrative practices, and procedures related to management, planning, budgeting, scheduling, and coordinating social and recreational programs and operating assigned facilities and equipment.
Knowledge and skill in applying food and beverage management principles and methods to operations, maintenance, facility use and improvements, management-patron relations, and merchandise and equipment management.
Knowledge of marketing techniques for determining food and beverage markets and developing programs that appeal to them; skill in creating promotions and advertisements.
Knowledge of quality food service, preparation, and development sufficient to supervise attractive and sanitary food and beverage programs, including menu development, catering, and customer preferences.
Ability to deal effectively with subordinates, supervisory and management officials, and patrons.
Ability to communicate verbally and in writing.
Practical knowledge of financial management and accounting principles and policies, including financial statements, balance sheets, internal controls, and inventory controls, to prevent fraud, waste, and abuse and support profitable operations.
Ability to operate a personal computer and perform basic word-processing and spreadsheet tasks using Microsoft and catering-specific software.
Must pass the E-Verify employment verification check and meet federal suitability requirements, including a successful background investigation.
Must be available to work evenings, weekends, and holidays.
Must possess and maintain, or obtain within 90 days, a valid state driver's license to transport patrons off-base.
Must possess and maintain, or obtain within 90 days, a health card.
Must obtain and maintain annual CARE (Controlling Alcohol Risks Effectively) certification within 90 days.
Must successfully complete ANACI SF86 and be eligible for secret-level clearance due to cash and inventory handling, IT-II system access, and access to personally identifiable information.
Must comply with the federal Drug-Free Workplace requirement.

Responsibilities

Manage and supervise food and beverage operations, including food preparation, service operations, and personnel across assigned facilities.
Supervise kitchen, dining, and storage areas and approximately 30 employees; interview and select staff, schedule work, grant leave, establish training, evaluate performance, monitor attendance, administer discipline, and initiate personnel actions.
Develop and regularly update menus and recipes, price menu items to meet cost-of-goods requirements, and direct food preparation and service.
Set and monitor food preparation, cooking, garnishing, serving-size, and cooking-sequence standards and decisions.
Establish supplier, stock, and menu requirements; oversee receipt and storage of stock and controls to prevent pilferage.
Plan annual operating budgets; forecast sales, expenses, and profit; maintain cash receipts and required records; submit paperwork; and oversee purchasing.
Manage invoices, requisitions, transfers, inventory reconciliation, labor-cost analysis, and financial reporting and visibility.
Maintain facilities in clean condition, communicate sanitation and safe-work practices, inspect equipment and work and dining areas, arrange repairs, promote safety, and ensure passing monthly sanitation inspections.
Inspect work areas daily, ensure staff maintain current food-service sanitation certificates, and ensure facilities are ready to open on schedule.
Resolve customer-service and food-related complaints and promote menus and facilities through email, point-of-sale materials, and other advertising.
Provide food-service support for MWR special events, command functions, and official functions for visiting dignitaries when requested.
Maintain private-party scheduling, event calendars, and client contact information; prepare catering estimates and menu proposals; and ensure catering contracts meet cost-of-goods and labor requirements.
Prepare internal financial plans and related records and reports, exercise budget-approval authority, monitor programs, and initiate corrective actions.
Develop long-range plans with internal managers and serve as technical advisor on contract food-service facilities and operating standards for other base MWR food and beverage outlets.
Manage new property resources and advise on renovations and improvements.
Maintain security of funds, merchandise, supplies, and equipment to minimize fraud, waste, and abuse.
Support Navy Equal Opportunity policies and ensure compliance with fire, safety, and other environmental requirements.
Perform other related duties as assigned.