MWR Facility Operations Manager

Commander, Navy Installations Command•San Diego, CA

About The Position

The MWR Facility Operations Manager is responsible for the day-to-day operation of an assigned food and beverage facility, including prepared food and beverage services and bar, snack bar, or fast-food operations. The role oversees staffing, food and overhead costs, sales, inventory, procurement, pricing, point-of-sale information, customer service, and financial performance. It also supports catering, entertainment, and special events while ensuring established menus, recipes, portion controls, and Navy cost guidelines are followed. The manager coordinates food preparation and events, trains and supervises employees, prepares schedules and assignments subject to approval by the designated Manager, and monitors workplace performance and compliance. The position ensures adherence to security, fire, safety, and sanitation requirements; maintains accountability records and reports; and supports equal employment opportunity and affirmative action efforts. The role seeks guidance from the designated Manager or Regional Food and Beverage Program Manager as needed.

Requirements

Three years of experience in a food and beverage operation.
One year of supervisory experience with a specific background in a food service operation.
Knowledge of retail cost accounting, food grades, and meal planning.
Knowledge of procurement practices and procedures, portion controls, and inventory procedures.
Knowledge of food service equipment, its uses and layout, and beverage operations.
Knowledge of pricing and recipe file systems and accounting procedures.
Knowledge of Excel, Word, and other related software programs.
Knowledge of food and beverage point-of-sale programs, such as Rec Trac.
Knowledge of fire, safety, security, and NAVMED P5010 Chapter 1 sanitation rules and regulations.
Ability to supervise, coordinate, and instruct; communicate effectively; and follow verbal and written instructions.
Meet Federal employment suitability requirements and successfully complete a background investigation, including fingerprint identification and background inquiry forms.
Successfully pass the E-Verify employment verification check and resolve any discrepancies as a condition of employment.
Remain drug-free throughout Federal employment.
Non-U.S. citizens with fewer than three years of recent residential history in the U.S. may be determined ineligible for employment.
A selectee may be required to complete a one-year probationary period.
Participate in Direct Deposit/Electronic Fund Transfer within the first 30 days of employment.
If installation access is required, establish identity in accordance with the Real ID Act of 2005.

Responsibilities

Manage day-to-day operations of the assigned food and beverage facility and oversee staffing, food costs, overhead costs, sales, and financial goals.
Follow established menus, standardize recipes, maintain quantity recipe files, and test and evaluate food items.
Order food, beverages, and operating supplies through the Regional Procurement Office; inspect deliveries and ensure proper receipt and storage.
Establish stock levels and controls to prevent pilferage, spoilage, waste, or misuse; maintain inventories of food, beverages, and operating supplies.
Maintain current batch and item cost cards; ensure portion controls and selling prices are correct; monitor cost of goods against Navy guidelines and report variances.
Review and investigate cash short/over discrepancies and assist with cash over/short program requirements.
Ensure catering contracts, menus, payment collection, and other catering program requirements are followed; report variances.
Provide employees with current sanitation and safety training; inspect assigned areas for compliance with security, fire, safety, and sanitation rules and correct deficiencies.
Coordinate food and beverage preparation with cooks and staff for parties, special events, and banquets.
Provide adequate staffing, training, and supervision; communicate operational policies; prepare schedules and assignments after approval by the designated Manager; and distribute workloads.
Evaluate employee performance, notify the designated Manager of disciplinary action, and recommend other appropriate personnel actions.
Carry out and communicate support for EEO policies; support fair employee selections, assignments, training, promotions, discipline, awards, and affirmative action efforts.
Promote and advertise catering and food programs to maximize use.
Maintain accountability documents, update POS information, participate in inventories, and prepare required reports.
Perform other related duties as assigned.