Food And Beverage Controller Job Description Sample

Job Summary

A Complimentary Bar Supervisor is responsible for supervising the services of the complimentary evening reception in the hotelﾒs continuing effort to deliver outstanding guest service and financial profitability.

What will I be doing?

As a Complimentary Bar Supervisor, you would be responsible for supervising the services of the complimentary evening reception in the hotelﾒs continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Supervise and train team members in all complimentary bar services and operations

• Assist management in the selection of new hires and with beverage controls

• Support and assist team members in handling guest inquiries and requests and in resolving guest complaints

• Demonstrate knowledge of beers, wines, liquors, specialty cocktails, drink service and bar terminology

• Maintain cleanliness of the reception area and ensure equipment is well-maintained

• Ensure compliance with health, safety, sanitation, third-party liability, liquor laws and alcohol awareness standards and procedures

• Use proper cash handling and accounting procedures to total, process and collect payments from guests

• Create revenue-generating promotions

• Perform staff and additional duties, as required

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality

• We're passionate about delivering exceptional guest experiences.

• Integrity

• We do the right thing, all the time.

• Leadership

• We're leaders in our industry and in our communities.

• Teamwork

• We're team players in everything we do.

• Ownership

• We're the owners of our actions and decisions.

• Now

• We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality

• Productivity

• Dependability

• Customer Focus

• Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

EOE/AA/Disabled/Veterans

Treat your senses to a new point-of-view at Loews Regency San Francisco Hotel. With breathtaking sights over the bay and the city, the luxurious Loews Regency San Francisco Hotel combines natural beauty, timeless design and modern amenities to make any guest's stay an unforgettable one. Welcome to an Elevated Perspective.

Job Specific

• Works with department managers to establish staffing requirements for all departments within the Food and Beverage Division

• Enforces all policies and procedures developed by the respective managers for the operation of the food and beverage outlets

• Interviews, selects, trains, appraises, coaches, counsels and disciplines all food and beverage management personnel according to Loews standards

• Follows New Hire Training Program and ongoing Star Service Competency training in accordance with hotel standards

• Responsible for smooth, efficient, cost effective operation of Food and Beverage Division to include labor management, inventory control, pricing of all food and beverage menus

• Ensures security and proper use and control of operating supplies & equipment for all Food and Beverage departments

• Communicates frequently as needed with Executive Chef or Sous Chef in charge, outlet managers providing/receiving current information on banquet operations; restaurant reservations; large parties or VIP's expected

• Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events

• Conducts departmental meetings as needed to communicate effectively with all department managers to ensure that they are kept current on pertinent hotel information and activities

• Conducts frequent inspection/analysis/critique of all hotel food and beverage outlet operations

• Works with outlet managers to improve existing menus and develop new menus as the need arises

• Coordinates the activities of all property level Food and Beverage Division activities to include forecasting, planning, organizing, directing and assists in the development of the annual budget/profit plan for the hotel Food and Beverage Division

• Works with the Director of Food and Beverage to: analyze current business and industry trends; project future expectations and needs; develop long term budgets and capitol improvement plans for the restaurants within the hotel

• Evaluates changes in guest needs, the hotels guest mix and industry competitive set, to recommend appropriate product/service and operational changes necessary to ensure guest and employee satisfaction, while maintaining market dominance and exceptional financial performance

• Other duties as assigned

General

• Promotes and applies teamwork skills at all times

• Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance

• Is polite, friendly, and helpful to guests, management and fellow employees

• Executes emergency procedures in accordance with hotel standards

• Complies with required safety regulations and procedures

• Attends appropriate hotel meetings and training sessions

• Maintains cleanliness and excellent condition of equipment and work area

• Complies with hotel standards, policies and rules

• Recycles whenever possible

• Remains current with hotel information and changes

• Complies with hotel uniform and grooming standards

Qualifications

• Six to eight years of progressive management experience in large, up-scale, high volume, multi-outlet hotel environment, three to five years as Director of Restaurants

• Bachelors degree or higher in Food Service Management, Culinary Arts or Hospitality Management

• Thorough knowledge of all aspects of food and beverage planning, production, presentation/service, control

• Ability to envision/create new menu selections and menus that compliment the theme of the various restaurants, beverage outlets, or group functions

• Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established guest service criteria

• Effective management, leadership, organizational and communication skills

• Ability to work flexible schedule to include weekends and holidays

The above is not to be considered all inclusive list of responsibilities, and duties may vary.

Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.

Job Overview

You will be an integral member of a team of passionate, empowered associates that curates unique dining experiences for our guests . You will lead the effort to deliver distinctively different guest experiences while ensuring profitability objectives are achieved.

Essential Functions

• With an innovative mind set, identify and enthusiastically create and recommend new products, programs and services

• Take initiative to go beyond the ordinary to differentiate us from the competition and create loyalty.

• Attract, hire and ensure the restaurant team creates memorable experiences with fantastic, welcoming personalities that can relate to guests and associates.

• Anticipate our guests' needs and respond promptly.

• Create, execute and support the operational aspects of the restaurant

• Enjoy multi-tasking at a fast pace while having an impeccable eye for detail to ensure accuracy and efficiency

• Although not the most fun part of the job, you must ensure we comply with cleanliness, safety and service standards and maintain timely and accurate records and complete departmental reporting to include but not limited to inventory, purchasing and cost control

Qualifications

• Flexibility. This is a demanding business and we look for flexibility with work days and hours, but it's also a lot of fun!

• Experience. Previous experience and enthusiasm for leading a diverse team of passionate people, and providing authentic experiences and distinctively different service to others in a team oriented food and beverage environment.

• People Person. The best part of this job is creating and building lasting relationships with our guests and team members.

• Great communicator. The ability to communicate effectively in English both verbally and through excellent written communication.

• Good Administrator. Paperwork may not be the most fun part of the job but organization and the ability to create, implement and analyze manual and automated reports coupled with previous expertise operating POS systems is a must

A qualified applicant is a "people person" who is flexible with their schedule, loves to lead and serve others, and thrives on the challenge of creating distinctively different dining experiences.

Centerplate, powered by Sodexo, and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. "Making it better to be there since 1929."TM

We are seeking an experienced General Manager for the Roger Williams Park Zoo, located in Providence, RI.

Roger Williams Park is an elaborately landscaped 427-acre city park in Providence, Rhode Island and is a historic district listed on the National Register of Historic Places. The park is named after the founder of the city of Providence and one of the founders of the state of Rhode Island, Roger Williams.

The park contains seven lakes which comprise approximately 98 acres. It is located in the southernmost part of the city of Providence bordering the city of Cranston. The park was designed by Horace Cleveland in 1878, and was constructed in the 1880s. Many of the roads, bridges and sidewalks were built by the Works Progress Administration from 1935 to 1940. Currently it contains the Roger Williams Park Zoo, the Roger Williams Park Museum of Natural History and Planetarium, the Roger Williams Park Botanical Center, the Japanese Gardens, the Victorian Rose Gardens, the Providence Police Department's Mounted Command center, the Dalrymple Boathouse and boat rentals, historical tours, a Carousel Village for children that includes the "Hasbro Boundless Playground" which is accessible for handicapped children, the Temple to Music, the Roger Williams Park Casino, large greenspaces, and many miles of walking paths.

In their 2000 annual report, the National Trust for Historic Preservation called Roger Williams Park one of the finest urban parks in the U.S.

Principal Function:

The General Manager is charged with general oversight and leadership of all food and beverage operations, and in some cases, merchandising operations. He or she serves as the linchpin for communications, support and resource allocation to optimize unit profitability and meet the day-to-day operating budget.

The General Manager will provide hands-on leadership to facilitate dining experiences that exceed guest expectations, while revenue is maximized and expenses are effectively controlled. The General Manager's highest priorities will be to ensure that Centerplate's standards for quality, service, timeliness, safety, security, sanitation and regulatory compliance are adhered to.

The General Manager will plan and prepare for events and activities according to anticipated guest attendance and client expectations, will provide hands-on management and oversight, and will direct and support post-event activities, reconciliation and reporting.

The General Manager will establish daily priorities and will direct the on-going activities of department heads in key functional areas such as administration, culinary production, hospitality, warehousing, sales, accounting and cash management to ensure that operations run smoothly, efficiently and in accordance with client/partner specifications.

Essential Responsibilities:

• Oversees the procurement, production, preparation, service and sale of food and refreshments for all outlets within assigned units.

• Communicates and promotes Centerplate's culture and values; Provides hands-on leadership and direction department heads and staff.

• Ensures compliance with company standards, client specifications, contractual obligations, and other legal and regulatory compliance requirements.

• Manages the financial performance of the venue through effective control of expenses and through the development, analysis and implementation of budgets, sales plans and forecasts.

• Participates in the recruitment, selection and training processes as needed for assigned unit.

• Identifies and responds to client and customer feedback and assists in escalated situations as necessary.

• Bachelors degree and/or appropriate combination of education and experience to support on-the-job effectiveness.

• A minimum of 5 years of previous senior leadership experience within a diverse, contract-managed food and beverage environment, to include successful management of a large staff and focus on exceptional client and customer service.

• Demonstrated financial acumen with significant past P&L responsibility.

• Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements.

• Technologically savvy, with high proficiency in all Microsoft Office programs.

• Demonstrated success in interfacing with a variety of organizational functions and divisions to accomplish tasks.

• Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays.

• Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts.

• Self starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of retail operations.

• Ability to communicate effectively both orally and in writing.

• Initiative in identifying and resolving problems timely and effectively.

Other requirements include but are not limited to:

Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment.

Thank you for expressing interest in employment with Centerplate,powered by Sodexo.. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.

Centerplate, powered by Sodexo, is an Equal Opportunity Employer.

• Identify key sales and growth opportunities with existing and potential customers
• Responsible for product sales and execution of promotional initiatives.
• Meet or exceed targeted and specific sales goals and profit objectives.
• Communicate product benefits clearly and knowledgably.
• Identifies, creates and manages incremental growth opportunities (i.e. displays, new items, dual location, Etc.).
• Creates accurate account and product sales projections.
• Ensures timely and accurate communication with retail buyers.
• Manage the execution of the account specific deal and promotional activities.
• Maintain organized information to aid in effective communication.
• Represent the company at tradeshows.
• Develops and edits presentations tailored to meet customer objectives.
• Research, respond to and resolve customer service related matters.
• Gather, understand, and communicate competitive intelligence to internal stakeholders and decision makers.
• Works closely with the company's broker network.
• Any other projects and tasks as assigned.

• College degree in a related discipline.
• Minimum 5 years’ experience in consumer products preferably in beverages/nutritional supplements sold to Food, Drug, Mass, Clubs retail channels.
• Beverage or Nutritional products experience, preferred.
• Proven track record as a top performer to aggressively increase compensation to its fullest potential.
• Outgoing personality for rapport building with customers and colleagues.
• Persuasive and aggressive selling skills, with the ability to close the sale.
• Proven ability and communication experience in asking difficult questions, requests and follow-up skills.
• Proven ability to multi-task and work with multiple priorities without direction.
• Proficiency required in MS Office (Word, Excel, PowerPoint), Outlook, Goldmine, MAS 200, Internet

Overview

The Madison Square Garden Company (MSG) is a world leader in live sports and entertainment with a portfolio of legendary sports teams, exclusive entertainment productions and celebrated venues. MSG Sports owns and operates some of the most widely recognized sports franchises: the New York Knicks (NBA), the New York Rangers (NHL) and the New York Liberty (WNBA), along with two development league teams -- the Westchester Knicks (NBADL) and the Hartford Wolf Pack (AHL). MSG Sports also presents a broad array of world-class sporting events, including: professional boxing, college basketball, tennis, bull riding and e-gaming events. MSG Entertainment features exclusive, original productions that include the Radio City Christmas Spectacular and New York Spectacular Starring The Radio City Rockettes. MSG Entertainment also presents or hosts a wide variety of live entertainment offerings, including concerts, family shows and special events, in the Company's diverse collection of iconic venues. These venues are: New York's Madison Square Garden, The Theater at Madison Square Garden, Radio City Music Hall and Beacon Theatre; the Forum in Inglewood, California; The Chicago Theatre; and the Wang Theatre in Boston, MA. More information is available at www.themadisonsquaregardencompany.com.

Role SummaryThis position is responsible for directing the Food & Beverage operation within Madison Square Garden. This position will oversee: concessions, suites, catering, clubs, lounges, culinary, and warehouse operations. The VP Food & Beverage reports into the SVP & GM MSG Arena.Specific Functions/Activities Summary

• Responsible for driving operational excellence through product, people, quality, and innovation standards while collaborating with MSG and Venue management.

• Leads the operation of customer, employee and vendor experience, and insures baseline programs are in place throughout MSG Arena.

• Ability to set standards while developing metrics to audit and ensure compliance is essential.

• Drives and supports operational excellence in MSG while initiating action plans relating to food and beverage service, standards, supply management and DOH compliance.

• Consistently upgrades food quality, concept, beverage service, product, efficiency and presentation in within MSG.

• Implement the necessary staffing levels, cost controls, food and beverage cost, and payroll compliance to maximize profit and expected levels of service.

• Ensures quality control for guest experience and product development in a dynamic and innovative environment.

• Remains current with industry developments, competitive set and product.

• Guides all department heads to operate efficiently, as it relates to service levels and customer satisfaction.

• Continually evaluates the quality of the "guest experience" through first hand observation, objective feedback and interaction.

• Reviews and analyzes financial and operating reports on a daily basis and initiates action to improve performance. Uses internal data sources such as financial reports, event P&L's, KPI's, event schedules and production budgets to monitor ongoing performance against established standards and objectives.

• Keeps abreast of all operational aspects, public relation concerns, financial and technological changes.

• Responsible for providing the highest level of guest service within a secure and safe environment for our guests and employees during all events and public functions.

• Actively participate in the negotiation of Collective Bargaining Agreements for Local unions and maintain positive Labor Relations credence.

• Support other venue Food & Beverage operations as directed by senior management.

Qualifications

• Minimum 12-15 years of Food & Beverage Operational Management senior level experience with direct responsibility for supervising and directing staff across a wide range of operating functions within a large Arena or entertainment complex strongly preferred.

• Previous experience in the capacity of General Manager or Vice President Food & Beverage

• Four-year degree in Hotel/Restaurant Management, Event Management, Business Management or an equivalent combination of education and experience is required.

• Demonstrated knowledge of Collective Bargaining Agreements (CBA) and the ability to manage a non-union and unionized workforce required. Contract negotiation experience is strongly desired.

• Multi-property culinary, and front of the house experience (Concessions, Bars, Lounges, Fine Dining Restaurants, Multi-property fast food) is necessary.

• Experience interacting with C-Suite Management teams, and all levels of employee population.

• Extensive knowledge of Department of Health (DOH) codes and guidelines

• Ability to analyze and interpret financial data with an emphasis on a budget planning model necessary.

• P&L management and capital planning experience required.

• In depth knowledge of facility management and local fire and building codes required.

• Excellent verbal & written communication, organizational and time management skills required

• Must be able to multi-task and prioritize in a deadline-oriented environment

• PC skills including MS Word, Excel, Outlook and PowerPoint

• Possess exceptional attention to detail and strong follow-up skills necessary

• Experience in managing cross functional teams and building relationships

• Successful track record of measuring improvements in customer satisfaction and loyalty

• Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency

• Skilled at working collaboratively and in a team environment

• Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group

• Problem solving, reasoning, motivational and organizational abilities are used often

• Strong interpersonal/customer service skills

• Able to work under pressure and meet deadlines, while managing multiple tasks.

• Must be able to work a flexible schedule inclusive of days, weekends, nights and holidays required

• Ability to travel through MSG venues as necessary.

EducationCandidates who have completed 60 credits of college-level coursework (representing 2 years), or have shown similar self-development through certifications, trade school coursework, etc. are preferred. Educational requirements may differ from job to job based on the role.EEO StatementAt MSG we value diversity and are looking for extraordinary employees of all backgrounds! MSG is an Equal Opportunity Employer and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, gender identity or expression, national origin, citizenship, age, genetic information, disability, or veteran status. In addition to federal law requirements, MSG complies with all applicable state and local laws governing nondiscrimination in all locations.

Job Summary

Why The Roosevelt New Orleans?

A name that is recognized worldwide for its grandeur and luxury, The Roosevelt New Orleans has a proud history of delivering impeccable service tailored to each and every guest, and a legacy that lives on today. Since 1893, our iconic property has represented everything that makes New Orleans one of the world's greatest destinations. In a city revered for its cultural and culinary traditions, The Roosevelt New Orleans has long been a place where visitors and locals have come to indulge. From hand-crafted drinks and world-class dining to unforgettable entertainment, we are the centerpiece of New Orleans nightlife. Just as we defined luxury throughout the early 1900s, we continue to set a new standard of luxury today as a Waldorf Astoria Hotel. With 504 rooms, over 60,000 square feet of event space, and 5 food and beverage outlets, The Roosevelt has met the demands of presidents, foreign leaders and heads of global business with impeccable service and classic elegance.

What is the position?

The Food and Beverage Manager oversees the operations of our 5 food and beverage outlets plus In-Room Dining ensuring impeccable service is being delivered to each and every guest.This includes The Rooftop Bar, Domenica,Teddy's Cafe, Fountain Lounge, and The Sazerac Bar.

What will I be doing?

As the Food & Beverage Manager, you will direct and organize the activities of the Food & Beverage departments to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service.

• Plans and directs the functions of administration and planning of the Food & Beverage department to meet the daily needs of the operation.

• Implements effective controls of food, beverage and labor costs.

• Ensures compliance with health, safety, sanitation and alcohol awareness standards.

• Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Interviews, trains, supervises, counsels, schedules and evaluates staff.

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality

• We're passionate about delivering exceptional guest experiences.

• Integrity

• We do the right thing, all the time.

• Leadership

• We're leaders in our industry and in our communities.

• Teamwork

• We're team players in everything we do.

• Ownership

• We're the owners of our actions and decisions.

• Now

• We operate with a sense of urgency and discipline

In addition, we look for the demonstration of the following key attributes:

• Quality

• Productivity

• Dependability

• Customer Focus

• Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

EOE/AA/Disabled/Veterans

Essential Job Functions:

• Supervises, leads, and monitors daily operations within assigned food and beverage area; ensures quality of food and service and appropriate staffing levels.

• Prepares schedules for employees including work shifts, lunches and breaks. Ensures department is properly staffed.

• Monitors activities of other staff and provides instructions for areas of operation; follows general standards per the department and position; trains new employees and monitors training by training buddies.

• Monitors beverage service and ensures the staff and guests comply with all OLCC regulations.

• Performs or assists other staff in performing duties, such as keeping areas clean, cashiering, and/or waitstaffing.

• Trains and monitors staff for Oregon Liquor Control Commission (OLCC) rules and regulation compliance.

• Monitors alcohol service in assigned areas ensuring SMGI's assets and guest's well being are protected.

• Monitors guest satisfaction of food, service, and atmosphere; resolves any problems that occur during assigned shift.

• Performs administrative duties such as interviewing and performance evaluations, preparing memos, documents and reports, and administering incentive programs.

• Requisitions supplies, prepares inventories as requested, tracks products delivered and ensures proper billing of items.

• Stocks food and Beverage areas with food, liquor, paper and general supplies.

Spirit Mountain Standards:

• Delivers Spirit Mountain's Spirit of Excellence by consistently modeling attitudes and behaviors in alignment with SMGI's Pride Values, Brand Promise and Business Vision.

• Learns, comprehends and complies with all Company and departmental policies and procedures, MICS, gaming regulations and Regulation 31 requirements.

• Follows all Corporate and departmental safety policies and procedures.

Supervisory Responsibilities:

• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws and in alignment with SMGI's Pride Values, Brand Promise and Business Vision.

• Interviews and trains employees.

• Plans, assigns, and directs work, appraises performance, rewards and disciplines employees; addresses complaints and resolves problems for employees as well as guests.

• Makes recommendations to the Manager and Director for hiring and staff separations in accordance with company policies.

Required Knowledge of:

• Principles, practices, and processes of food and beverage preparation and delivery.

• Principles, practices, and processes of safe food handling.

• Principles, practices, and processes of inventory control and ordering systems.

• Computer hardware and software applications.

• Supervisory principles, practices and methods.

• Responsible alcohol service as outlined in OLCC's alcohol service training.

Required Skill in:

• Serving food and beverages, including alcohol on the casino floor and in restaurant, buffet and banquet environments.

• Recognizing and correcting situations that are unhealthy or may lead to poor guest service.

• Monitoring and providing guest service.

• Operating computer hardware and software applications.

• Supervising, leading, and delegating tasks and authority.

• Communicating both orally and in writing.

• Establishing and maintaining effective working relationships with others.

Education, Experience, Licenses, Registrations, and Certifications:

• Associate's Degree in hospitality, food service or a related field, and three (3) years hospitality or food service work experience, including one (1) year supervisory experience, or equivalent combination of education, training and experience.

• Low security gaming license issued by the Grand Ronde Gaming Commission.

• State of Oregon Food Handler's Certificate.

• State of Oregon Liquor Control Commission Server's Permit.

• Must be at least 21 years of age.

• Work is performed in a food service environment with routine exposure to wet and/or humid conditions, fumes or tobacco smoke and occasional exposure to extreme cold or heat and potentially toxic or caustic chemicals.

• Subject to high levels of noise.

• Work is subject to frequen

Job Description:

Summary:
The F&B Operations Manager is responsible for assisting the F&B Multi Operations Manager or Director of Operations in operating assigned brands, units, and/or concepts.

This position is responsible for day-to-day supervision of operations associates, assigning work to both management and non-management associates, monitoring unit/concept/store level operation performance, coaching and developing associates, and performing all other responsibilities as directed by their manager. This is an exempt position and typically reports to the F&B Multi Operations Manager and/or designee, depending on local requirements.Essential Functions: •Supervises the day-to-day activities of multiple non-exempt operations associates within a defined individual or group of restaurants, concepts or stores•Assigns work tasks and activities, prepares schedules, and ensures that all shifts are covered•Maintains a working knowledge of all applicable brand standards, CBAs, Landlord lease agreements, and all procedures and protocols to maximize brand/landlord/labor relations•Maintains an in-depth understanding of all federal, state, and local sanitary, safety, and health standards, and all procedures and protocols to comply with the law•Prepares daily orders, ensures units are stocked with appropriate levels of product and coaches Shift Supervisors and Assistant F&B Operations Managers on order procedures•Conducts and coordinates on-the-job training for associates, and ensures all associates receive basic skills training to perform their jobs•Uses judgment and discretion to resolve less routine questions and problems and refers more complex issues to higher levels•Interviews job candidates, provides recommendations for hiring, terminations, advancement, promotion or any other status change of associates within the store•Supports DO and/or Multi-Unit F&B Manager in developing and implementing creative strategies to increase revenue•Monitors progress towards unit goals and assigns associates to meet those objectives•Consistently provides direct reports and/or indirect reports with support, coaching and encouragement necessary to achieve business goals•Utilizes associate's strengths and provides ongoing feedback that reflects on progress against individual development goals and business goals•Develops and implements plans that will motivate and recognize direct reports and/or indirect reports for their performance.

Additional Info

Minimum Qualifications, Knowledge, Skills, and Work Environment: •Requires 3-5 or more years of experience as a supervisor or unit-level manager in high volume and/or multi-unit Food and Beverage or Merchandise operations or other related management experience•Demonstrates team management, delegation and issue resolution skills and the ability to multi-task•Demonstrates knowledge of HMSHost policies and product, service, quality, equipment and operations standards•Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals