CATERING MANAGER/CLUB OPERATIONS ASSISTANT,NF-03/RFT, CAMP KINSER (SURFSIDE)

01BASIC REQUIREMENTS

Must be at least 20 years of age AND have graduated from high school or been awarded a certificate equivalent to graduating from high school. (Valid documentation will be required upon hire) A minimum of one year experience supervising operation of a club, restaurant, business operation, or equivalent leadership experience including providing work direction to other employees.

Two years of education OR 1 year of experience which demonstrates knowledge and understanding of catering practices, to include the skills necessary to assist customers in planning party functions. QUALIFICATION REQUIREMENTS: Demonstrate knowledge of standardized club or catering facility operational practices and procedures, pricing and ability to coordinate with all facets of the club operation. Ability to carry out responsibilities in an independent manner, working under pressure with limited supervision.

Ability to prepare reports and complete simple contractual arrangements. Must have completed or be able to complete Controlling Alcohol Risks Effectively (C.A.R.E) training to assure serving alcohol responsibility, and Sanitation Training. Must have knowledge of basic math and must complete Cash Handling Training Course before handling fund and Refresher Course once per year. Working knowledge in Microsoft Programs such as Word, Excel, etc.

Excellent customer service skills and good communication skills orally and in writing. Must be able to accommodate a flexible work schedule to include weekends, holidays and night time. Must be able to perform prolonged standing, walking, reaching, lifting, and carrying objects up to 45lbs independently and objects over 45lbs with assistance. This activity is a Drug-free workplace. The use of illegal drugs by NAF employees, whether on or off duty, cannot and will not be tolerated.

Federal employees have a right to a safe and secure workplace, and Marines, sailors, and their family members have a right to a reliable and productive Federal workforce.

NONAPPROPRIATED FUND POSITION DESCRIPTION JOB TITLE: Catering Manager BUSINESS TITLE: Catering Manager/Club Operations Assistant FLSA: Non-exemptds JOB SERIES: 1101 PAY LEVEL: NF-03 DUTIES AND RESPONSIBILITIES: This position perfoms dual hatted duties as (1) Catering Manager and (2) Duty Manager by performing the following: Catering Manager Duty: Plans special events such as command functions, cultural events, balls, etc. in coordination with the Club manager and Executive Chef and manages operations of all banquets that take place within the club and offsite.

Maintains a private party scheduling book, event calendar, and client contract file. Evaluates customer surveys upon the conclusion of special events. Prepares cost estimate and analysis for catering services and menu development. Ensures all contracts meet appropriate cost of goods and cost of labor for each event. Responsible for booking banquet business, coordinating and supervising banquets and ensuring customer satisfaction.

• Works with a variety of patrons, both civilian and military, to meet the needs of each patron.
• Meets with clients to ascertain event requirements such as proposed event dates, projected number of guest in attendance, and type of occasion being celebrated.
• Provides information regarding the type of services offered (e.g., room layout, seat chart, decorations, specialized menus, entertainment options, etc.).

Makes all reservations, generates contracts for customers, designs and costs menus, draws up room layouts, creates seating charts and processes appropriate form of payments. Manages operations of all banquets that take place within the club or to be catered offsite by club personnel. Manages wait, bar, and janitorial staff assigned to the banquets.

Assures customer satisfaction by communicating with customers on all details pertaining to the event, resolves complaints and other customer concerns professionally and effectively. Conducts continuous training for all support staff on Standard Operating Procedures for club cervices, banquet/catered events, all club events. Schedules and directs bartenders and temporary wait staff in conjunction with the head waitress for private functions.

Oversees the coordination of food and beverage requirements with the appropriate club personnel. Ensures that special event logistical requirements such as the acquisition of supplies, decorations, specialized equipment and personnel have been considered. Duty Manager/Club Operation Assistant Duty: Monitors operations of a club or assigned club area in absence of the club management including night time and/or on weekends. Responsible for the issue, receipt, and control of cash.

Prepares reports of significant occurrences during the shift. Assures patron satisfaction by resolving complaints and other customer issues. Ensures adherence to MCCS policies and procedures. May oversee the work of lower graded club security staff. Inspects and secures facility at the end of the shift. Maintains and enforces security for funds, merchandise, supplies, equipment and property in accordance with directives and regulations. Must be alert to alcohol abuse and take appropriate action.

Verifies accuracy of receipts at the Close of Business, complete and post function reports, as well as other reports deemed pertinent and distribute to appropriate department. Responsible for funds generated from all sources, their collection, reconciliation, recording, safeguard and deposit as directed by applicable policies and procedures.

Determines the need for replenishment of materials and obtains needed items in accordance with routine procedures and authorizes stock or supply levels and may make minor deviations in procedures and methods to overcome problems such as delays in the receipt of needed materials or equipment failure. Ensures that all security, sanitation, health, environmental, fire and EEO regulations are adhered to within areas for which responsible.

• Ensures that employees are appropriately dressed, neat and clean at all times and in compliance with sanitation regulations.
• Assists in the planning and execution of all club operations.
• Assists Club Manager with Management shift coverage and F&H report taskers when necessary.
• Provides support for special events, such as but not limited to: festivals, concerts, new concept or facility operations, VIP visits, and club management meetings.

Ensures that club rules and regulations are observed by all club employees. Submits routine reports outlining catering expenditures and revenues expenditures as required. Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Takes action to solve problems quickly. Alerts the higher level supervisor or proper point of contact for help when problems arise.

Ensures that all tenets of EEO and applicable organizational guidelines are observed. Performs other related duties as required.