Required Qualifications

• At least two (2) years of experience in hospitality, food and beverage management, or facility operations, preferably in a managerial or supervisory role.
  
• Knowledge of Navy MWR operations and standards, particularly as documented in CNICINST 1710.3.
  
• Must be able to successfully complete and maintain all required training and certifications, including CPR, First Aid, Food Safety and Sanitation, Hazardous Materials (HAZMAT), Alcohol Server Intervention, Customer Service, and Local Emergency Procedures training, with annual recertification as required.
  
• High school diploma or equivalent.
  
• Proven ability to oversee and manage food and beverage services in compliance with safety and health regulations.
  
• Must be in possession of a valid passport and be able to travel internationally.
  
• Passport should be valid for a minimum of one (1) year or more at the time of hiring.
  
• Ability to obtain country-specific visas per the U.S. Department of State Foreign Clearance Guide.
  
• Ability to successfully pass contract medical requirements and maintain requirements for the duration of deployment.
  
• Must be able to obtain and maintain facility credentials/authorization.
  
• Must read, speak, and comprehend English to the extent that they can perform the contract requirements and comply with installation emergency procedures.
  

Job Responsibilities

• Managing all aspects of the Officers Club operations, including food and beverage services, customer relations, and event coordination.
  
• Leading, supervising, and training club staff to ensure compliance with Navy MWR customer service standards
  
• Maintaining full compliance with CNICINST 1710.3 - Chapter 1, Section 114 regarding the handling, storage, and use of hazardous materials within the facility.
  
• Ensuring all club personnel complete current Cardiopulmonary Resuscitation (CPR) certification.
  
• Monitoring and enforcing high standards for cleanliness, organization, and food safety in all areas of the club.
  
• Developing and implementing programs and services that meet the needs of patrons, promoting a positive customer experience.
  
• Overseeing inventory management for supplies, equipment, and hazardous materials, ensuring proper usage, storage, and record-keeping.
  
• Managing financial records, tracking budgets, and ensuring adherence to fiscal requirements and revenue goals.
  
• Communicating regularly with patrons, staff, and other stakeholders to address and resolve concerns, ensure satisfaction, and improve service offerings.
  
• Planning, promoting, and executing special events, catering services, and activities tailored to the needs of officers and guests.
  
• Preparing and submitting routine reports regarding club operations, personnel training compliance, and customer service outcomes.