This position is located within the Morale, Welfare & Recreation Department, Mid-Atlantic Region located at Joint Expeditionary Base Little Creek/ Fort Story. The purpose of this position is to manage and supervise food and beverage operations.
The incumbent is in full charge of all management, food preparation, service operations and personnel for food and beverage activities at Joint Expeditionary Base Little Creek/ Fort Story. The following specific actions apply to this responsibility: Exercises supervisory authority over the kitchen, dining areas and storage areas and all food preparation and personnel in the facility, totaling approximately 30 full time, part time and flexible employees.
This supervision includes but is not limited to interviewing and selecting employees, scheduling of work, granting of leave, determining work schedules, establishing training programs, evaluation of employee work performance, monitoring employee attendance, administration of employee discipline and the initiation of necessary personnel actions. Develops menu items of many varieties using recipes. Ensure menu items are priced to maintain required cost of goods.
Prioritizes the work of the kitchens, dining areas and storage areas. Directs all food preparation. Develops new and creative menus that are updated regularly. Establishes and analyzes methods of food preparation, cooking and methods of garnishing by subordinates. Establishes, and monitors decisions and adjustments regarding recipes for the number of servings and size of servings and approves those decisions.
Determines time and sequence of cooking operations to meet meal serving hours Establishes general requirements for suppliers, stock, menu, etc. Establishes the proper receipt and storage of stock and determines controls to prevent pilferage in the facility. Plans annual budget for the operation, forecasts sales, expenses and profit for the operation. Keeps required cash receipts and other crucial documents required by the MWR department.
Submits required paperwork to the MWR office on time, oversees the purchasing of food items and supplies. Provides overall management of internal processing of invoices, requisitions, transfers, inventory reconciliation, labor cost analysis and financial visibility determinations. Ensures that the facilities are kept in an immaculate condition at all times. Keeps the staff informed about sanitation and safe working habits.
Inspects machinery, equipment, work and dining areas to prevent accidents and fires. Initiates and follows through on requests to service or repair equipment, machinery or the physical facility. Promotes safety standards. Achieves a passing score on monthly sanitation inspections. Inspects working areas for cleanliness on a daily basis. Assures that personnel are up to date with food service sanitation certificates.
Ensures facilities are ready to open for business on schedule. Resolves any complaints regarding customer service or food related problems. Initiates advertising of menus through email, point of sale items and other means to promote the facility to authorized patrons. May provide food service support for MWR Special Events, command functions and for official functions of visiting dignitaries when requested.
Maintains private party scheduling book, event calendar and client contact information. Prepares cost estimate and analysis for catering services and menu development. Ensure all catering contracts meet appropriate cost of goods and cost of labor for each event. Prepares internal office financial plan and related records and reports and exercises authority on approval budget.
Monitors programs on a regular basis and initiates corrective action to ensure support of operating programs of MWR. Develops long range plans in conjunction internal managers. Serves as technical advisor on the establishment of contract food service facilities, direct and indirect operating standards, inspecting and ensuring technical compliance for all other base MWR food and beverage outlets.
Manages new property resources and provides advice on renovations and improvements as necessary. Position will directly oversee all Food and Beverage facilities to include Pub 19, Theater Snack Bar, Bowling Center Snack Bar, Brashear Club Catering and Bar. Maintains and enforces security of funds, merchandise, supplies, and equipment to preclude or minimize the potential for fraud, waste and abuse.
Effectively supports the Navy's Equal Opportunity policies, and ensure compliance with fire, safety, and other environmental issues. Performs other related duties as assigned.
This position does not have a positive education requirement.
This position is with Commander, Navy Installations Command, Department of the Navy.
The posted pay range is $34 – $36/hr.
This position requires a Other security clearance.
Applications close on 2026-11-07.
This position is open under the 'Public' hiring path.
Source: USAJOBS.gov — U.S. Federal Government · Retrieved 2026-11-03 · Not affiliated with or endorsed by OPM or USAJOBS.gov
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