Responsibilities

• Directs and oversees the day-to-day operations of all food and beverage areas of the assigned facility, establishing and enforcing service, quality, and performance standards during all operating hours.
• Implements and evaluates menu items and services as directed by senior leadership.
• Resolves all customer complaints to ensure guest satisfaction and loyalty.
• Manages all aspects of staff supervision, including training, scheduling, and assigning work to food and beverage personnel.
• Administers all personnel actions, including employee counseling, performance reviews, and recognition programs.
• Handles the recruitment, hiring, and onboarding of all new staff members.
• Enforces strict adherence to all health, safety, and sanitation standards.
• Holds full responsibility for inventory management, including conducting regular counts and preparing all supply and material orders.
• Develops, implements, and monitors all cost control measures to minimize waste and manage expenses effectively.
• Prepares and manages the facility's budget, using sales, labor, and inventory data for forecasting and analysis.
• Monitors the complete financial status of the operation and reports findings to senior leadership.
• Conducts daily inspections of all service and dining areas to ensure impeccable cleanliness and proper setup.
• Manages all facility maintenance by identifying needs, reporting issues, and ensuring timely resolution.
• Directs and oversees preventive maintenance schedules for all restaurant equipment.
• Implements all local food service policies, plans, and directives from the Air Force, MAJCOM, and local leadership.
• Ensures the entire operation complies with all applicable food service industry regulations and practices.
• Makes independent judgments and final decisions to handle situations not specifically covered by existing guidance, keeping senior leadership informed as required.
• Performs other duties as assigned.