Summary
Supervises, under the direction of the Food and Beverage Director, and schedules all staff who work in food and beverage area; oversees the daily operations, including preparation and service of food and beverages throughout the Entertainment Center. Works with Director and staff to communicate and implement department's strategic plans and budget. Manages, directs and develops staff; prepares and conducts performance reviews.
Essential Duties and Responsibilities
Include the following (other duties may be assigned):
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Supervises staff and manages the day-to-day operations of the food and beverage operations.
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Performs supervisory functions such as hiring, training, evaluating and providing feedback to staff and management; creating effective employee performance.
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Implements and communicates department's strategic business plans and goals.
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Maintains high food and beverage quality, outstanding customer service and attractive menu offerings.
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Controls and maintains an adequate inventory to meet all business volume needs while minimizing waste and managing food costs.
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Controls food production and training to ensure proper cooking methods are in place to ensure food is prepared correctly and at the proper temperature; and complies with all public health safety requirements in storage, preparation and service.
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Ensures quality customer service through effective scheduling, maintaining high standard of service, while managing labor expenses; ensures all food and beverage requests are filled promptly and correctly.
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Conducts training or assigns and supervises training of new staff members and ensures all employees are following standard guidelines for food and beverage service.
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Monitors and ensures cleanliness of food and beverage preparation, service area, and equipment; monitors staff so that all health standards and regulations are followed.
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Manages cost control by analyzing food and beverage costs, sales and waste/spoilage; captures and tracks relevant data in dashboard report format for use in making management decisions.
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Assumes/performs additional duties as assigned.
Supervisory Responsibilities
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning, reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
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Qualification Requirements -
Strong understanding of food and beverage operations, and the ability to perform each essential job duty satisfactorily. -
Strong oral and written communication skills. -
Organizational and record-keeping skills. -
Ability to read, analyze and interpret various business communications (letters, memoranda, etc.) and take appropriate action or route to appropriate individual. -
Must be able to listen to the concerns of others and be receptive to change when applicable. -
Must be able to express own opinion in an intelligent and logical manner. -
Ability to perform assigned job duties under constant time pressures. Education, Training and Experience -
High School diploma or GED required. -
Associate’s or Bachelor’s degree in a culinary or other relevant field preferred. -
Minimum three years’ experience in full service food and beverage operation with minimum one year management experience. Certifications, Licenses, Registrations Food Handlers Card within 30 days of employment or present upon hire. Working Environment and Conditions Performs duties in a well-lighted, ventilated and temperature-controlled office environment. Occasional exposure to a smoke-filled, noisy environment with flashing lights. |
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