Job Summary

This position is located in the Food and Beverage branch; Morale, Welfare, and Recreation (MWR) Department; Commander, Navy Region Hawaii; Kekaha, HI and is physically located in the Shenanigans Club. The purpose of this position is to provide comprehension management of the Food & Beverage Program and supervision of subordinate employees to include cooks, food service workers, and bartenders.

Job Description

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. A qualified candidate possess the following: Knowledge of and skill in the field of Culinary Arts in order to effectively perform the primary duties of the position Knowledge of the fundamental principles and techniques involved in the operational management of food, beverage, and catering programs Ability to apply management practices and techniques to ensure efficient utilization of equipment and facilities Skill in developing menus and supporting recipes and determining cost pricing portions and ingredients of recipes Knowledge of Department of Defense (DoD) component club management procedures and general business practices related to the operation management of food and beverage programs Ability to effectively utilize club facilities and equipment in the performance of duties Knowledge of social and recreational program planning requirements and skill in developing recommendations and justifications for minor or major modifications to the food and beverage services and associated facilities Knowledge of DoD component cost and funding control procedures Skill in maintenance and control of expenditures to ensure limitations are observes Knowledge of accounting procedures sufficient to follow individual funds from initiation through expenditure stages in order to trace discrepancies in the system Knowledge and understanding of the regulations and guides to interpret and apply them effectively to a variety of accounting situations Knowledge of integrated cost control procedures and the ability to apply them effectively Knowledge of sanitation guidelines and practices Knowledge of CNIC's Equal Employment Opportunity (EEO) policy and procedures Ability to analyze and prepare clear, concise, and technically sound reports related to work within the branch Ability to develop and effectively deliver presentations and/or training Ability to perform the full-range of supervisory duties Knowledge of current MWR computer programs such as, RecTac, KRONOS, and SAP/AIMS Ability to competently and independently carry out all phases of the program by applying principles and techniques of a restauranteur to the specific needs of the program Knowledge of the principles and techniques involved in the implementation and use of DoD and Department of Navy (DON) protocol as it applies to conferences, dinners, and special functions/events Ability to communicate effectively both orally and in writing Must possess or be able to obtain and maintain DoD, DON, or business industry equivalent courses or training within 1 year of hire: Food and Beverage/Club Management Principles Financial Accounting Cost Control for Clubs and Messes (Food and Bar) Culinary Arts or Catering Serve Safe or Sanitation Training Equivalent