FOOD SALES MANAGER

Job Summary: Responsible for managing a food services operation of an activity or serving as a full assistant to a Food Services Manager. Manages or assists in managing all phases of the food operation. 

Duties and Responsibilities: 

-  Implements procedures governing all food operations at an Exchange to include storage and issue, food preparation, serving and control of food, supply items and equipment.

-  Assists in the formulation of operating budgets for the main Exchange and/or branch activities including direct and indirect costs, sales and profits.  Analyzes financial statements, management audit reports and other pertinent financial data.

-  Ensures that established sales and profit goals are achieved.

-  Initiates procurement of food items, supplies, staples and minor equipment.  Maintains adequate stock levels for all perishable and nonperishable foods.

-  Recommends and coordinates improvements in food service facilities to include major alterations, rearrangement of space, and the need for the establishment and deactivation of facilities;  proposes preliminary layouts of equipment and fixtures required.

-  Maintains liaison with medical and veterinary personnel concerning the adequacy of food services and the settlement of problems and complaints.

-  Adheres to Navy Exchange Customer Service standards by exercising tact, good manners and courtesy when serving and assisting customers; provides service in a prompt and friendly manner.

-  Carries out EEO policies and communications support of these policies to subordinates.

-  Works under the general direction of the District Vice President, General Manager, Food Sales Manager or other manager, who provides overall guidance and assistance on matters of policy or procedures.  Receives technical guidance and support from managers at the main Exchange.  Exercises judgment and initiative in carrying out all phases of the activity.  Work is reviewed in terms of efficiency of operations and effectiveness in meeting operating goals

-  May supervise subordinate personnel.

Performs other related duties as assigned.

Requires a total of 2- 5 years of experience in the combination listed below:

GENERAL EXPERIENCE:  3 years' experience gained in operational, technical, administrative, or supervisory positions that enabled the applicant to gain knowledge of store operations and procedures; skill in dealing with others in person-to-person work relationships; and the ability to exercise mature judgment.

OR SUBSTITUTION OF EDUCATION FOR EXPERIENCE:  1 year of academic study above the high school level may be substituted for 9 months' experience, up to a maximum of a 4-year bachelor's degree for 3 years of general experience.

AND SPECIALIZED EXPERIENCE:  2 years' experience that provided a background in food service preparation and customer service; working knowledge of appropriate sanitation, security, and safety measures; maintaining cost controls and attaining operational goals.