INTRODUCTION
This position is located within Naval Station Guantanamo Bay, Morale, Welfare and Recreation (MWR) Department, Food & Beverage (F&B) Division and is responsible for assisting the Hospitality Director with the running of varied food and beverage facilities. This position will provide direct oversight for the Bowling Center, Rec Room, Spinz, and Bombers. Incumbent will coordinate with the facility/activity managers regarding marketing and menus, customer service, staffing and training plans, supplies and maintenance. The position focuses on front of the house customer service and back of the house operations controlling inventory of all items including equipment and all food related equipment purchases.
II. MAJOR DUTIES AND RESPONSIBILITIES
Incumbent assists with planning, reviewing, modifying, and assigning work both orally or in writing of subordinate duty managers and staff. Assists with creating and/or recommending schedules for subordinate staff. Assists in recommending personnel actions (i.e. selections, promotions, awards, reassignments, etc.) and ensures that they are free from discrimination based on race, color, age, sex, religion, national origin or any other non-merit factor. Provides on the job training to staff on a regular and recurring basis. Acts as the Hospitality Director in their absence.
Assists with planning menus in consultation with Facility Managers and Hospitality Director. Assures adherence to established menus, standardized recipes, and proper production by all kitchen staff. Ensure staff utilize creativity in service presentation and menu planning. Assists in developing recipes and ideas to utilize food products in the most efficient and effective ways in order to maintain target food costs. Monitor consumption of food to ensure that food prepared matches the taste and desire of the guests. Maintain sanitation standards and compliance by all kitchen personnel. Ensures procedures and reporting of CNIC conception of Food & Beverage establishments. Assist in evaluating work performance and training subordinates on proper techniques of food service and sanitation procedures. Keep in constant communication with Managers to ensure facilities are operating efficiently. Assumes responsibility of the operations when other managers are not on duty.
Ensures supplies are ordered in a timely manner, purchase requests are processed accurately, receive stock/supplies, and secure inventory on an ongoing basis. Inspect for quantity and quality of all food products, supplies, and equipment received. Establish par levels and insure proper storage and rotation of stock. Establish controls for movement of inventory to insure controls eliminate shrinkage and waste. Responsible for ensuring overall food cost. Conducts monthly inventory counts.
Assisting in creating/maintaining a cleaning schedule for the kitchen, store rooms, and dining areas in all facilities. Maintains preventive maintenance checklists and tasks for all equipment. Prepare work orders and maintain a tracking system to insure that maintenance requests are completed in timely manner. Ensures compliance with fire, safety, sanitation and security regulations.
Carries out and upholds EEO policies and communicates support of these policies to subordinates. Assures quality in determining selections, assignments, training, promotion details, qualifications, discipline and awards to employees.
III. REQUIREMENTS
Three to five years of related education or experience in personnel and food & beverage service management/supervision is preferred. The incumbent must possess a detailed knowledge of the goals, principles and techniques of multiple types of food and beverage service operations, to include ability to conduct financial analysis on areas of growth and potential, develop promotions to increase patron utilization, and knowledge of the various food safety and sanitation standards for quick serve, fine dining, and catering facilities. General knowledge of prices, dietetic principles, grades of food, portion control, and meal planning as well as local and industry trends in food preparation and design. Ability to recommend service standards and corrective action as deemed necessary. Knowledge of the general methods of cooking, broiling, frying, baking, and preparing a wide variety of American, regional, and ethnic foods. Knowledge and ability to inspect facilities for cleanliness and sanitation based on Navy Occupational Health and Preventive Medicine standards. Working knowledge of cooking/restaurant equipment, their use, maintenance schedules, and layout in a kitchen. Must be able to make favorable personnel contacts with all levels of management personnel, command officials, and department employees. Must be a positive leader, able to influence the actions of others in obtaining cooperation and assistance to meet program mission and vision. Must be experienced in dealing and communicating with others; must have ability to negotiate, settle disputes; obtain and maintain good relationships. Familiarity with point of sale, catering software, and basics of food ordering systems required. Must be able to communicate clearly and effectively both verbally and in writing in English. Knowledge and ability to use excel, word, POS programs to maintain records, place orders, and other clerical duties. Desire to continuously improve existing operation through personal and professional development of self and staff.
EVALUATION:
Candidates will be evaluated on quality and nature of the experience pertinent to the position. Application must show sufficient knowledge, skills and abilities to perform the full range of duties of the Assistant Hospitality Manager. Applicants are STRONGLY encouraged to address the above job requirements and submit with application. Applications should include details all experience including dates of employment, training, education, or other information that is relevant to the announced vacancy.
HOW TO APPLY:
- Resume
- Include name and contact information for at least three (3) professional references in your resume
- If claiming Veteran's Preference, completed SF-15 and a legible copy of DD-214 (page 4) as well as any other supporting documentation (disability, official statements, proof of service, etc.) is required.
- If claiming Gold Star Veteran's Preference, completed SF-15 and a legible copy of DD-1300 as well as any other supporting documentation (official statements, document of service, court decree, etc.) is required.
- If claiming Military Spouse Preference, a copy of sponsor's orders (applicable for NF-03 and below or equivalent).
- If claiming Department of Defense (DOD) Non-appropriated Fund (NAF) Business Based Action (BBA) Priority consideration, submit a copy of the notice of separation.
- If you are a current federal employee, submit your most recent Personnel Action Report (PAR) or SF-50.
- If you are a current federal employee, submit your last three evaluations.
- To ensure compliance with an applicable preliminary nationwide injunction, which may be supplemented, modified, or vacated, depending on the course of ongoing litigation, the Federal Government will take no action to implement or enforce the COVID-19 vaccination requirement pursuant to Executive Order 14043 on Requiring Coronavirus Disease 2019 Vaccination for Federal Employees. Therefore, to the extent a Federal job announcement includes the requirement that applicants must be fully vaccinated against COVID-19 pursuant to Executive Order 14043, that requirement does not currently apply. Federal agencies may request information regarding the vaccination status of selected applicants for the purposes of implementing other workplace safety protocols, such as protocols related to masking, physical distancing, testing, travel, and quarantine.
Submit resume/application to: NAF HR Office, PSC 1005 Box 19, FPO, AE, 09593, you can drop at Bldg. 760 or E-Mail resume to: lakeitra.d.spight.naf@us.navy.mil
As a condition of employment, the selectee will be required to participate in the Direct Deposit/Electronic Fund Transfer upon hiring.
The Department of Navy is an Equal Opportunity Employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, sexual orientation, or any other non-merit factor.
NOTE: Management reserves the right to fill the vacancy by methods other than merit staffing procedures (i.e., non-competitive placements in lieu of, or as exceptions to competitive procedures), or cancel the vacancy announcement at any time during the recruitment process
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