Snack Bar Manager

Air Mobility Command•Little Rock AFB, AR

24d

About The Position

This position is in the Community Services Flight and manages snack bar operations. The manager works under the supervision of the Event Center Director to implement higher-level directives and makes recommendations to improve food and beverage service and general operations. The role develops limited-time offers to increase revenue and move product, and assists with annual budgeting and financial planning for sales, programs, and capital requirements. The manager oversees workforce management, recruitment, training, and personnel duties. They train employees in food preparation and presentation for breakfast, lunch, dinner, and bar operations, and track labor, food and beverage, and inventory costs, making adjustments to meet budget goals. They evaluate and establish sources for supplies, equipment, and resale merchandise; maintain and update food and bar cost cards quarterly; address costs that exceed goals; and maintain adequate inventory. The position monitors public health requirements and ensures compliance with Air Force health and sanitation requirements, as well as proper military and civilian protocol. When needed, the manager prepares and serves hot and cold meals using appropriate ingredients and established recipes. Other duties include receiving payments, operating a cash register, making change, following cash-accountability procedures, operating a dishwasher, cleaning the work area, unloading deliveries, and potentially operating light trucks, sedans, and 15-passenger vans weighing up to 10,000 pounds. The schedule may range from a guaranteed minimum of 0 hours to a maximum of 40 hours per week.

Requirements

Experience providing knowledge of restaurant or beverage operations and responsible experience in food, beverage, or hospitality services management sufficient to perform the duties of the position.
Experience must include responsibility for or supervision of various phases of food and beverage management.
Experience handling cash and making change when receiving payments.
Ability to frequently lift or move objects weighing up to 40 pounds.
Ability to continuously stand and walk, and frequently stoop, reach, push, pull, and bend for extended periods.
Must be a U.S. citizen or a non-U.S. citizen with at least three years of U.S. residency.
Must complete a background investigation with favorable results.
Must complete a pre-employment physical examination and subsequent examinations every three years.
Subject to pre-employment drug-test screening.
Must possess or obtain and maintain a valid driver's license issued by one of the 50 U.S. states or possessions to operate vehicles.
Must have a Food Handler's Certificate.
Must meet age requirements to serve alcoholic beverages.
Must provide proof of claimed hiring preference or priority eligibility by the application closing date, if claiming it.
Education cannot be substituted for required experience.
Foreign education credentials used to meet requirements must be shown to be equivalent to a conventional U.S. education program.
Male applicants born after December 31, 1959 must be registered for Selective Service.
Must use direct deposit and satisfactorily complete an E-Verify check.
Must satisfactorily meet pre-employment requirements before entry on duty.

Responsibilities

Implement higher-level directives under the supervision of the Event Center Director.
Recommend improvements to food and beverage service and general operations.
Develop limited-time offers to increase revenue and move product.
Assist with annual budget development and financial planning for sales, programs, and capital requirements.
Manage the workforce, including recruitment, staff training, and personnel management duties.
Train employees in food preparation and presentation for breakfast, lunch, dinner, and bar operations.
Track labor, food and beverage, and inventory costs and make adjustments to meet budget goals.
Review and evaluate suppliers of supplies, equipment, and resale merchandise, and establish new or varied sources as needed.
Maintain and update food and bar cost cards quarterly and take corrective action when costs exceed established goals.
Maintain adequate inventory for food and beverage operations.
Monitor public health requirements and ensure compliance with Air Force health and sanitation requirements and applicable military and civilian protocol.
Prepare and serve hot and cold meals using proper ingredients and established recipes, when needed.
Receive payments, operate the cash register, make change, and follow cash-fund accountability procedures.
Operate the dishwasher and clean the work area as required.
Unload stock from delivery trucks.
Operate one or more vehicles, which may include light trucks, sedans, and 15-passenger vans weighing up to 10,000 pounds.
Perform other duties as assigned.