MWR Facility Manager (Golf Grill)

Ability to perform tasks involving several procedures. Knowledge of food handling techniques and portion control. Have ability to perform basic arithmetic. Ability to follow verbal and written instructions. Must have a working knowledge or ability to learn sanitation standards. Working knowledge of procedures to prevent contamination, such as the need to clean equipment previously used for raw food before further use and the need to use a chemical sanitizer or maintain proper water temperature when cleaning dishes. Must be able to pass food service screening and training.
Works under the general direction of the designated Manager and is responsible for prepared food and beverage services in a catering/restaurant and bar and/or snack bar/fast food operation. Through personal efforts or subordinate employees, is responsible for customer service, entertainment or special event planning, requisitioning merchandise, ensuring adequate stock levels, proper pricing, sale of merchandise, receipt, maintenance and security of inventory, and updating POS information.