Job Summary : Responsible for managing all phases of the food service operation at a Navy Exchange and its branches / locations through subordinate managers and supervisors.
Duties and Responsibilities : Implements procedures governing all food operations at an Exchange to include storage and issue food preparation, serving and control of food, supply items and equipment.
Formulates operating budgets for the main Exchange and / or branch activities. Conducts budget reviews and submits adjustments relating thereto.
Analyzes financial statements, management audit reports and other pertinent financial data to evaluate operational efficiency.
Ensures that established sales and profit goals are achieved through sound management and creative promotional actions.
Initiates the procurement of food items, supplies, staples and minor equipment. Maintains adequate stock levels. - Reviews and controls food operation staffing and training, merchandise presentation, menu planning, pricing, portion control, food preparation and quality, customer service and stock rotation.
Recommends and coordinates improvements in food service facilities to include major alterations, rearrangements of space and the need for the establishment and deactivation of facilities;
proposes preliminary layouts, equipment and fixtures required. - Supervises personnel through subordinate supervisory staff.
Maintains liaison with medical and veterinary personnel concerning the adequacy of food services and the settlement of problems and complaints.
Corrects deficiencies in a timely manner. - Provides administrative and technical support and guidance to the Exchange branch activities in order.
Adheres to Navy Exchange Customer Service standards by exercising tact, good manners and courtesy when serving and assisting customers;
provides service in a prompt and friendly manner. - Carries out EEO policies and communicates support of these policies to subordinates.
Works under the general direction and supervision of the Navy Exchange Officer or Deputy Exchange Manager. Exercises judgment and initiative in carrying out mission functions.
Work is reviewed in terms of efficiency and economy of operation, customer satisfaction, regulatory and procedural compliance in meeting operating goals.
Performs other related duties as assigned. The incumbent of this position must file a Financial Disclosure Report (OGE) Form 450 as requiredA TOTAL OF 4 YEARS EXPERIENCE CONSISTING OF THE FOLLOWING : GENERAL EXPERIENCE : 3 years experience operational or technical supervisory position which enable the applicant to gain knowledge of Services Management pratices and procurement practices;
skill in dealing with others in person-to-person work relationships and the ability to exercise mature judgement. OR SUBSTITUTION OF EDUCATION FOR EXPERIENCE : 1 year academic study, in a food or management related program, above the high school level may be substituted for 9 months of experience, up to a maximum of a 4 year bachelor's degree for 3 years of general experience.
AND SPECIALIZED EXPERIENCE : 1 year of responsible experience which provided background in multi-unit food service operational management with personal involvement in menu management;
merchandising and procurement knowledge; inventory control; experience in analyzing operating results; coordinating promotional events;
knowledge of sanitation requirements; supervisory experience of human resources and customer relations.
List of Documents required for this position :
ValidPassport with valid SOFA stamp
AlienRegistration Card, if applicable
Proofof SSN, if applicable
PermanentDuty Orders, if applicable
PriorMilitary Service Members must also bring copy of DD214.
Full-Time (35 + hours)