Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Life insurance
Paid holidays
Employee assistance program
Job Description
Joint Expeditionary Base Little Creek-Fort Story is a vital military installation that supports the operational and recreational needs of the U.S. Navy and its personnel. It serves as an essential hub for various military activities, offering support facilities, housing, and numerous services designed to enhance the quality of life for service members and their families. Among its key offerings are food and beverage services that cater to a wide range of customers including military personnel, their families, and authorized civilians. These services are crucial for maintaining morale and providing a sense of community within the base environment.
The Food and Beverage Manager role at this base is a comprehensive leadership position responsible for the oversight and management of all food service operations on site. This includes managing multiple food and beverage outlets such as the Pub 19, Theater Snack Bar, Bowling Center Snack Bar and Bar, and Brashear Club Catering and Bar. The manager leads approximately 30 full-time, part-time, and flexible employees, exercising supervisory control over food preparation, service operations, personnel management, and inventory control. Key responsibilities include developing innovative menu offerings that are updated regularly, ensuring efficient and safe food preparation, and maintaining impeccable sanitation and safety standards across all facilities. Budget planning, forecasting sales, controlling costs, and optimizing profitability are also critical components of the role, alongside managing supply procurement and inventory to prevent waste and theft.
This position requires a leader who can effectively balance operational demands with strategic planning, providing a high-quality dining experience that meets the expectations of Navy personnel and their guests. The manager must coordinate with suppliers, oversee employee training and performance, and uphold the Navy's rigorous standards for safety, security, and equal opportunity.
In addition to daily operational management, the Food and Beverage Manager supports special events including festivals, recreational tournaments, and official functions involving visiting dignitaries. The role requires collaboration with MWR (Morale, Welfare, and Recreation) department guidelines to ensure that all financial and operational reporting is timely and accurate. The position also involves advisory responsibilities for other contract food service facilities on the base, helping to set standards and ensure compliance with Navy policies.
Employment in this role is contingent upon successful background checks, E-Verify employment verification, and mandatory training such as Controlling Alcohol Risk Effectively (C.A.R.E.). This opportunity offers a chance to serve in a federal government position with competitive salary prospects depending on experience and education, along with a comprehensive benefits package. The Food and Beverage Manager plays a pivotal role in supporting the morale and welfare of the base community through excellent food service management and strategic operational leadership, making it a fulfilling and impactful career choice within the Navy's support infrastructure.
The Food and Beverage Manager role at this base is a comprehensive leadership position responsible for the oversight and management of all food service operations on site. This includes managing multiple food and beverage outlets such as the Pub 19, Theater Snack Bar, Bowling Center Snack Bar and Bar, and Brashear Club Catering and Bar. The manager leads approximately 30 full-time, part-time, and flexible employees, exercising supervisory control over food preparation, service operations, personnel management, and inventory control. Key responsibilities include developing innovative menu offerings that are updated regularly, ensuring efficient and safe food preparation, and maintaining impeccable sanitation and safety standards across all facilities. Budget planning, forecasting sales, controlling costs, and optimizing profitability are also critical components of the role, alongside managing supply procurement and inventory to prevent waste and theft.
This position requires a leader who can effectively balance operational demands with strategic planning, providing a high-quality dining experience that meets the expectations of Navy personnel and their guests. The manager must coordinate with suppliers, oversee employee training and performance, and uphold the Navy's rigorous standards for safety, security, and equal opportunity.
In addition to daily operational management, the Food and Beverage Manager supports special events including festivals, recreational tournaments, and official functions involving visiting dignitaries. The role requires collaboration with MWR (Morale, Welfare, and Recreation) department guidelines to ensure that all financial and operational reporting is timely and accurate. The position also involves advisory responsibilities for other contract food service facilities on the base, helping to set standards and ensure compliance with Navy policies.
Employment in this role is contingent upon successful background checks, E-Verify employment verification, and mandatory training such as Controlling Alcohol Risk Effectively (C.A.R.E.). This opportunity offers a chance to serve in a federal government position with competitive salary prospects depending on experience and education, along with a comprehensive benefits package. The Food and Beverage Manager plays a pivotal role in supporting the morale and welfare of the base community through excellent food service management and strategic operational leadership, making it a fulfilling and impactful career choice within the Navy's support infrastructure.
Job Requirements
- Must pass all applicable background and records checks
- Must successfully pass E-Verify employment verification
- Must complete Controlling Alcohol Risk Effectively (C.A.R.E.) training
- Ability to operate computer systems
- Knowledge of Navy policies
- Strong communication skills
- Ability to manage and supervise a diverse workforce
- Must maintain food service sanitation certifications
- Must support Navy's equal opportunity policies
- Ability to handle financial documentation and reporting
Job Qualifications
- Two years of executive management experience in diversified food service operations
- Completion of Controlling Alcohol Risk Effectively (C.A.R.E.) training
- Thorough knowledge of food and beverage industry business practices and Morale, Welfare, and Recreation (MWR) economic principles
- Knowledge of MWR fund accounting, budgeting, and account maintenance
- Ability to effectively interact with supervisors, staff, vendors, and patrons
- Familiarity with Navy policies and budget regulations
- Strong oral and written communication skills
- Competency in evaluating vendors and negotiating contracts
- Ability to analyze financial accounts and adjust for profitability
- Proficiency in computer systems and automated accounting platforms
Job Duties
- Exercise supervisory authority over kitchen, dining, and storage areas and personnel
- Develop and update varied menu items using recipes
- Prioritize kitchen, dining, and storage work
- Direct food preparation
- Manage supply procurement and inventory control
- Ensure sanitation and safety standards
- Handle customer service complaints and ensure dining area readiness
- Promote facility through advertising
- Provide food service support for events
- Prepare financial plans and reports
- Oversee budget and monitor program performance
- Advise on contract food service standards and compliance
- Maintain security of funds, merchandise, supplies, and equipment
- Support Navy equal opportunity policies and safety regulations
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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