Restaurant Manager 2,000.00 RECRUITMENT BONUS 1,000.00PAID AT180 DAYS AND 1,000.00 PAID AT 1 YEAR
1 month ago
Summary
This position is located, in the Golf Branch, Food and Beverage Division, Morale, Welfare, and Recreation (MWR) department, Naval Station Great Lakes, Illinois. The incumbent is responsible for the day to day operation of this food and beverage program under the direct supervision of the Golf Branch Manager.
Duties
50% 1. Plans, directs, and supervises restaurant and bar operations in multiple locations, to include Buckley's as well as on and offsite special events with food and cash bar sales as well as mobile food sales. Interfaces with the Golf Branch Manager in planning menus, special events, programs, and internal controls necessary for viable and successful operations. Determines prices for party menu and banquets for all special functions. Reviews party contracts daily to determine food or bar requirements and assures that arrangements are provided as contracted. On a daily basis, plans for the utilization of food surpluses or leftovers. On a continuing basis, checks methods of preparation, size of portions and appearances. Conducts food and bar inventories as required. Exercises supervisory control over all employees assigned to the food and beverage operation which may include cashiers, food service workers, bartenders, cooks, and mobile sales cashiers.25% 2. Incumbent will be scheduled to perform certain job functions, . bartender, food preparation, etc…during peak times or during staffing shortages.
10% 3. Hires, trains, and motivates employees for quality food and beverage operations. Provides on the job training in employee work assignments. Prepares work schedules for employees supervised. Approves/disapproves leave forms. Interviews persons for specific jobs connected with food service operations. Evaluates performance and initiates required personnel actions with the Golf Branch manager.
5% 4. Responsible on a day to day basis for food and bar controls and managing operational costs. Incumbent is responsible for the proper relation of cost of good to labor, food, waste, and spoilage. Determines food and beverage requirements and related supplies. Develops and maintains standardized recipes. Inspects deliveries for quality and quantity. Accountable for food and beverages equipment and supplies. Responsible for sanitation and health inspection standards. Maintains records required for cost control and inventories, price lists, etc…
5% 5. Receives complaints from customers and/or subordinates as relative to the quality, quantity and/or preparation and service provided by employees. Investigates causes of complaints and makes reports to the Golf Branch Manager.
5% 6. Performs other related duties as they may be assigned.
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