GENERAL MANAGER NF4

Public House General Manager

Are you an experienced, highly motivated Restaurant and Bar Manager seeking a new opportunity somewhere that you can truly make a difference? This is your opportunity to serve those who serve and make a difference in the lives of our young marines. If you are ready for the challenge and are passionate and committed, The Public House is looking for you! This busy, high-profile facility is 28,000sf and offers a Woodfired Pizza Oven Restaurant, 40 Tap state of the art PourMyBeer wall, retro arcade, gaming center, theatre room, lounge, pool hall with 4 pool tables, foosball, ping pong and air hockey as well as an outdoor pavilion area with volleyball court and cornhole boards. The facility also has 6 areas of meeting space for the potential of over 350 people per day. Many Daily, weekly, monthly, and annual large-scale events are held here. This the premier facility in the Marine Corps!

We are looking for someone with restaurant and bar management experience to include inventory and ordering, management of both kitchen and front of house staff, cleanliness, speed of service, efficiency and consistency, wood fired pizza oven experience preferred. Nights and weekend work required.

Must have small- and large-scale event and meeting management and coordination experience to include handling birthday parties, catering, and special events.

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.

Summary of Duties:

Responsible for:

• Economic and efficient operation of the Facility
• Proven record in cost control measures and profitability
• Ensures high standards of cleanliness, food and beverage services, recreational and entertainment/promotional programs, maintenance, cleanliness of facilities, bar service, entertainment, and dining services
• Establishes, reviews, and evaluates food and beverage services, purchase of supplies, equipment and materials
• Supervises, counsels and trains employees, schedules and directs work, appraises work performance
• Maintains and enforces security of funds, merchandise, supplies and equipment to preclude or minimize the potential for fraud, waste and abuse
• Provides World Class Customer Service with an emphasis on courtesy. Assists customers and communicates positively in a friendly manner
• Takes action to solve problems quickly
• Advises employees of available safety regulations, instructions, materials, and equipment
• Complies with OSHA standards and takes action to correct unsafe or unhealthy working conditions.

Minimum Qualifications: Four years of experience that demonstrates management and leadership skills involving planning, coordination and directing multi-faceted management operations, one year at a supervisory level. Knowledge of military protocol and skill to interact with military members, especially senior military members, their families, and other club patrons. Skills to develop, coordinate, and oversee multiple, highly visible events involving planning, coordination, and execution of programming that actively supports and nurtures events associated with the Marine Corps socialization program. Oral and written skills and ability to most effectively communicate and interact with higher levels of management and club patrons. Experience which demonstrates knowledge of and skill in business practices and the ability to analyze trends and make improvements. This is a white-collar position where occasional lifting up to 20 lbs may be required.

Assessment Questions must be answered in order to be considered for this position:

1. What methods do you use to train and develop your staff?

2. How do you manage stock and supplies effectively?

3. What role does customer service play in the successful management of a restaurant?

4. How do you ensure the restaurant runs smooth on a day-to-day basis?

5. What is your experience in special event planning?