Job Summary

This position is located within Fleet Readiness Department in Commander, Navy Region Japan (CNRJ) and is responsible for multiple and varied food and beverage facilities at CFAS. This encompasses the Harbor View Club, Galaxies Club, Showboat Theater, Hario Village Theater, and contracted facility Chili's. This position oversees the gaming program to include various video games, pay pool tables, jukeboxes, pay lockers as well as the Army Recreation Machine Program (ARMP) slot machine program.

Job Description

Resumes must include information which demonstrates experience and knowledge, skills, and ability (KSAs) as they relate to this position. Applicants are encouraged to be clear and specific when describing their experience level and KSAs. A qualified candidate possesses the following: Three years of progressively responsible experience that demonstrates knowledge of procedures, techniques and financial responsibilities for food, beverage and restaurant operations (e.g., quick service restaurants, fine dinning, and catering operations). Knowledge and skill in applying a comprehensive range of principles, concepts, and practices to perform difficult and complex assignments concerning food and food service. Examples of this level of work include knowledge of procedures, techniques, and financial responsibilities related to the administration of food, beverage and restaurants, to include specialized knowledge of managing multiple types of food and beverage establishments, to include quick service, fine dining, and catering operations, to include managing the daily operations, marketing, budget and adherence to standards of such facilities. Knowledge of the goals, principles and techniques of multiple types of food and beverage service operations, to include ability to conduct detailed 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. Knowledge of budgeting, financial management and planning. Knowledge of different types of food service operations and how their similarities and differences relate to installation services. Supervisory and leadership knowledge, with the ability to influence the actions of others in obtaining cooperation and assistance to meet the CNRJ mission and vision. Establish procedures to cross-check priced changes to prevent monetary loss in the food service system. Devise meals to accommodate diverse cultural and religious food requirements. Determine equipment replacement schedule and budget for normal and unanticipated equipment replacement. Familiarity with point of sale, catering software, and basics of food ordering systems required. Knowledge of APF and NAF budget development and execution. Establish entertainment needs and coordinate with production companies to determine production support needed. Knowledge of food service operation policies, procedures, and regulations, particularly as they pertain to food safety, sanitation/cleanliness, and costing. Skill in the use of Microsoft Office Programs (e.g., Word, Excel, Power Point, Outlook). Skill in cash handling procedures. Ability to exercise all delegated supervisory and managerial authority to the fullest extent possible to accomplish the mission. Ability to supervise and direct the work of other employees, monitor performance, and assure adequate internal control procedures are developed and operative. Ability to perform the full range of supervisory duties. Ability to communicate effectively, both verbally and in writing.