The General Manager Coordinates Retail Dining and Hospitality operations to include the 19th Hole Restaurant, Grab and Go Restaurant, Golf Tournaments, and Catering. This position requires a proactive experienced individual able to provide excellent advice to the Operations Manager, as well as NABSD senior leadership.
1. Incumbent must meet one of the following requirements: possess four (4) years of specialized supervisory experience in the catering or hospitality industry; OR Successfully completed five (5) years of education beyond high school; OR have one (1) year of specialized experience equivalent to the GS-5 or NF-3 level in the Federal service. Education in Hotel and Restaurant Management or a closely related field is preferred. 2. Incumbent must be proficient with Google Suite, MS Office Suite, PowerPoint. With experience in preparing financial plans, budgets, inventories, cost controls, and related records and reports. 3. Incumbent must possess strong communication and social skills, to lead and communicate with effectiveness, as well as to develop positive relations with subordinates, customers, VIP's and visiting dignitaries. 4. Extensive knowledge of logistical, organizational, and management skills to plan, schedule, coordinate, and execute complex Naval Academy Retail Dining and Hospitality catered events. 5. Demonstrated decision-making ability to resolve conflicts and crises as they arise.
The General Manager is responsible for leading the 19th Hole Restaurant in day-to-day operations to include restaurant specials and special member events ensuring all are properly planned, organized, and executed. The position operates in a busy office environment with high volumes of guests and internal University contacts on a daily basis. It involves providing professional service to the campus community and external guests. Reporting to the Operations Manager, the General Manager will lead and oversee the daily operations of the 19th Hole Restaurant, Grab and Go Restaurant, Golf Tournaments, and Catering ensuring all events are properly coordinated with the Chef De Cuisine, Bar Manager, Executive Chef, and Operations Manager. This encompasses development and execution of appealing, original, cost effective, and proactive meals in the 19th Hole Restaurant, Grab and Go Restaurant, Golf Tournaments, and Catering. Incumbent ensures all approved events in Retail Dining spaces are executed with minimal interruption to the USNA mission. Assists the Operations Manager in the promotion of a one-stop-shop department pertaining to all events executed by the Retail Dining & Hospitality Team - regardless of location ensuring proper protocol and practices are developed and followed for the safety and success of all events. This manager is expected to play a key role in the establishment of broader goals and objectives within NABSD Retail Dining and be skilled in best practice methodologies for all areas for which they are responsible, including assessing any risks associated with events to be executed on USNA grounds. The General Manager ensures all vendors supporting events on USNA are properly vetted and current as an approved business partner of NABSD; working closely with the Contracting Officer and Access Coordinator to facilitate the vendor access and compliance with USNA regulations. Directly responsible for relationship management of internal and external suppliers ensuring full compliance with USNA and NABSD policies. Responsible for ensuring all menus and prices are accurate within the Club Point of Sale and system so that checks are correct upon delivery to member and include everything provided. Also ensure Club Management System is maintained and updated to ensure accuracy in membership reporting and marketing communications. Working closely with the Operations Manager is responsible for tracking all expenses for the 19th Hole Restaurant (labor, equipment, food) and assisting in maintaining and managing the inventory for Catering so that all Retail Dining financials are accurate. Develops processes to support the successful execution of tournaments, catered events, meetings, and special events. Ensure all staff are trained on the processes and standards are followed. Ensure the 19th Hole Restaurant Team presents a customer-focused service-oriented presentation to the client that addresses their menu planning, decorating, staffing, and vendor support requirements. Ensures a single point of contact to facilitate entire event on USNA grounds in compliance with all federal requirements. Manages all restaurant needs to include staffing, scheduling, ordering, and daily operations as needed. Position requires a high level of professionalism and independence regarding planning and managing the volume of work within the 19th Hold Restaurant. Prepares financial plan, budgets, inventories, cost controls, and related records and reports.