Food & Beverage Manager

Knowledge of the basic principles, concepts, standards, regulations and administration of food and beverage operations and catering gained from experience in the field. Knowledge of Non-Appropriated Fund (NAF) policies and procedures. Knowledge of cash handling procedures, cost of goods and pricing structures. Skill in the use of Microsoft Office Programs (e.g., Word, Excel, Power Point, Outlook) and other operating systems used in the program area. Ability to supervise a diverse employee base. Ability to deal effectively with subordinates, supervisory and management officials and patrons. Ability to learn new computer programs for purposes of timekeeping, point of sale, accounting and catering operations (i.e. KRONOS, RECTRAC, SAP Accounting, CATEREASE). Ability to learn and use the property management system. Ability to perform the full range of supervisory duties. Ability to communicate effectively both orally and in writing with tact and diplomacy.