MWR Facility Operations Manager

Three years of experience in a food and beverage operation and one year of supervisory experience with specific background in a food service operation. Knowledge of retail cost accounting. Knowledge of food grades and meal planning. Knowledge of procurement practices and procedures. Knowledge of portion controls. Knowledge of inventory procedures. Knowledge of food service equipment, its uses and layout. Knowledge of a beverage operation. Knowledge of pricing and a recipe file system. Knowledge of Excel, Word, and other related software programs. Knowledge of Food and Beverage Point of Sale (POS) programs (i.e. Rec Trac). Knowledge of fire, safety, security and NAVMED P5010 Chapter 1 sanitation rules and regulations. Knowledge of accounting procedures. Ability to supervise, coordinate and instruct. Ability to communicate effectively with others. Ability to follow verbal and written instructions.