Taiyo Cafe Manager

Marine Corps Community Services (MCCS) is looking for the best and brightest to join our Team MCCS is a comprehensive program that supports and enhances the quality of life for Marines, their families, and others in the Marine Corps Community. We offer a team-oriented environment comprised of military personnel, civilian employees, contractors and volunteers who keep the organization functioning smoothly and effectively. As a service-oriented organization, we never waver in our commitment to our Corps.

**This vacancy is also eligible for the following Employee Benefits.**
- 401(k) Retirement Plan with up to a 5% employer match for RFT/RPT.
- NAF Pension Plan that is portable to other qualified government agencies. (May be eligible to buy back military service time).
- International medical and dental insurance (on/off base).
- Inexpensive life insurance covers up to 3x your annual salary.
- Short Term Disability Insurance up to 60% of your salary.
- Tuition Assistance Program (up to $10,000 per year) for certifications, licenses, and college degrees.
- Leave Donation Program for life¿s emergencies.
- Professional training and development curriculum in technology and leadership.

**Major Duties**:
**NONAPPROPRIATED FUND POSITION DESCRIPTION**

**JOB TITLE: Food and Beverage Manager**
**BUSINESS TITLE: Taiyo Café Manager**
**FLSA: Exempt**
**JOB SERIES: 1101 PAY LEVEL: NF-03**

**DUTIES AND RESPONSIBILITIES**:
This position is responsible for the day to day operation of the outside food operations at the Taiyo Steak house, These include but are not limited to the Half Way House and Taiyo Café.
The incumbent will on an as needed basis also assist with operations of the Taiyo Steakhouse itself.

Manages and oversees food/bar operations in accordance with established policies, procedures and guidelines.

Manages the front of the house staff and insures 100% guest satisfaction on an as needed basis.

Helps with keeping food cost of goods at an acceptable level and is professional, prompt and responsive to all guest enquiries and looks to promote sales at every possible avenue.

Ensures that special event logístical requirements such as the acquisition of supplies, decorations, specialized equipment and personnel are sufficient.

Performs supervisory functions for front of house staff. Prepares work schedules and makes work assignments for outside food operations; ensures proper coordination of procurement and production with the Steakhouse staff. Trains employees as needed.

Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner. Acknowledges customers, smiles and makes eye contact. Asks questions to determine, verify and solve problems. Checks for satisfaction on the quality of goods and services. Takes action to solve problems quickly. Alerts the higher level supervisor, or proper point of contact for help when problems arise.

Develops and ensures implementation of an activity safety program in accordance with the Base Safety Program. Conducts safety meetings at least quarterly. Advises employees of available safety regulations, instructions, materials and equipment. Promptly reports workplace accidents to the Human Resources Office. Ensures safety training is provided to employees. Complies with OSHA standards and takes action to correct unsafe or unhealthy working conditions. Ensures employees understand safety infractions that can result in disciplinary actions, and follows through with appropriate action. Ensures mínimal loss of duty by complying with ¿Return To Work¿ program initiatives, and following up on employee well-being.

Adheres to established standards of actively supporting the principles of the EEO program and prevention of sexual harassment.

Performs other related duties as required.

This is a white-collar position where the incumbent must be able to lift and carry objects up to 45lbs independently and objects over 45lbs with assistance.

**Qualifications**:
**BASIC REQUIREMENT**:

- Three years of experience in food and beverage service-related industry that demonstrates knowledge of the fundamental principles, methodology, and techniques involved in the operational management of assigned food and bar programs.
- Must be able to accommodate a flexible work schedule to include weekends, holidays, early and late shifts.

**QUALIFICATION REQUIREMENTS**:

- Knowledge of commonly accepted business practices industry trends, policies and procedures.
- Knowledge and understanding of food/retail business practices such as budgeting, inventories, cost controls, and contract agreement.
- Knowledge and skill to perform regular or periodic reviews/inspections of food and/or bar practices
- Ability to supervise subordinate employees, provides work direction to other employees, and resolves problems or dispute within the activity.
- Ability to communicate effectively both verbally and in writing with customers, using