Works under the general direction of a designated Manager and is responsible for all prepared food and beverage service in a catering/restaurant and bar or snack bar/fast food operation. Through subordinate employees, is responsible for requisitioning merchandise, customer service, ensuring adequate stock levels, proper marking, and sale of merchandise, receipt, pricing, maintenance and security of inventory, participating in inventories; assuring maintenance of accountability documents
In order to qualify for this position, your resume must provide sufficient experience and/or education, knowledge, skills, and abilities, to perform the duties of the specific position for which you are being considered. Your resume is the key means we have for evaluating your skills, knowledge, and abilities, as they relate to this position. Therefore, we encourage you to be clear and specific when describing your experience. 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. Specialized experience directly related to the duties described above. Qualifying experience must have been equivalent to the next lower level in the normal line of progression. Specialized experience must demonstrate the following: Knowledge of retail cost accounting. Knowledge of food grades in meal planning. Knowledge of procurement practices and procedures. Knowledge of portion controls. Knowledge of inventory procedures. Knowledge of food service equipment, its uses and layout. Knowledge of a beverage operation. Knowledge of pricing and a recipe file system. Knowledge of Excel, Word, Projects and other related software programs. Knowledge of Food and Beverage Point of Sale (POS) programs (i.e. Micros or Aloha). Knowledge of fire, safety, security and NAVMED P5010 Chapter 1 sanitation rules and regulations. Knowledge of accounting procedures. Ability to supervise, coordinate and instruct. Ability to communicate effectively with others. Ability to follow verbal and written instructions. 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 AUTHORIZED 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. https://www.sss.gov/register/ Selectee 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 http://www.uscis.gov/mye-verify/self-check. 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.
. Responsible for the day-to-day operation of a food and beverage operation to which assigned to include analysis of cost and sales of operation determine profit and/or loss status, staffing, scheduling, discipline and overhead and labor cost. 2. Assures adherence to established specialized menu, standardizes receipts and maintains quantity recipe files. Tests and evaluates food items. Seeks the guidance of the designated Manager. 3. Places orders through the Regional Procurement Office for food beverage and other operating supplies. Inspects delivers for quantity and quality. Establishes stock levels. Assures proper receipt and storage of stock. Establishes controls to prevent pilferage, spoilage, waste or misuses in food and beverage preparation and storage area. Maintains an inventory of food and beverage items and operating supplies is required. Completes and maintains up-to-date batch and item cards. Ensures proper portion controls and selling prices. Reports variances to the designated manager. 4. Reviews and investigates cash short/over discrepancies of responsible locations, and assists in the overall requirements of cash over/short program. Assures catering contracts, menus, collection of payments, and the catering program established requirements are followed. Reports variances to the designated Manager. 5. Responsible for providing up-to-date sanitation and safety training for employees. 6. Inspects areas of responsibility on a regular basis to ensure compliance with standards of security, fire, safety and sanitation rules and regulations. Follows-up to assure discrepancies are corrected. Responsible for coordinating all food and beverage preparation with catering staff for parties, special events and banquets. 7. Provides for adequate staffing, effective training and supervision of subordinate employees. Informs staff of required operational policies. Prepares work schedules and makes assignments after approval of the designated Manager. Distributes workload among personnel. Evaluates performances and notifies the designated Manager of disciplinary action and recommends other appropriate personnel actions. 8. Carries out EEO policies and communicates support of these policies to subordinates. Assures quality in determining selections, assignments, training, promotions, details, qualifications, discipline and awards to employees. Cooperates and participates fully in the development of an EEO affirmative action plan and efforts regarding staffing, motivation and training to develop all employees. Ensures that minorities and woman are considered for training opportunities and are also nominated/appointed to boards and committees. Coordinates efforts with EEO officials during the development of policy. 9. Performs other related duties as assigned.