Concessions Manager is needed for Lago Mar in Texas City . The Manager will be based out of the restaurant in Lago Mar. Resposibilities start with Blue Lagoon Bar and Grill as well as the food and beverage outlets at Lagoonfest Texas. This is a quickly evolving entertainment desitination. At its core, it is a beautiful 12 acre lagoon with crystal clear waters, water sports and sandy white beaches. A brand new bar and grill, live music, F&B areas and private cabanas round out our guest's unique experiences. Private events and catering are also offered.

The Concessions Manager will provide the required leadership and direction within the restaurant and F&B outlets ensuring the consistent delivery of memorable culinary experiences while maximizing team performance, department efficiencies and financial performance. This position represents all the F&B revenue centers on the Executive Team and is instrumental in the ramping-up ongoing development of the brand and culture. The Manager is wholly responsible for menu development and evolution consistent with guest taste, desires and trends ensuring all F&B outlet products, atmosphere and service remain as a top positive memorable factor in the guest experience.

Position Essential Job Responsibilities:

· Develop, administer, implement, monitor and evolve all assigned Food and Beverage outlet daily operations, including standard operating procedures in all areas.

· Develop, administer, implement, and monitor, and embrace all aspects of the service culture and service program to all associates under your supervision in the F&B outlets. This position is highly visible to guests and fellow team members, you are a key resource in developing the brand spirit and culture.

· Ensure all required township, city, county, state, Federal or agency laws, rules and regulations are followed to the letter of the code, including all postings, reporting, tracking and training, as required.

· Training program for all associates that is position specific, including new associate

orientation and realistic timeline for going “live” in each job. Part of developing training

program is also having a plan for follow-up and refresher training on an on-going basis.

· Ensure department turnover remains low and consistent with normal industry standards. Foster a positive team culture and open-door environment to ensure all associates are satisfied and have the tools necessary to do the job expected and a high level of performance.

· Stay current with industry trends in all assigned areas. Have fortitude to try new ideas and adjust as necessary to stay current with guest trends. Challenge the status quo.

· Develop, administer, implement, monitor, and evolve an effective QA program for F&B outlet associates, products, and operating procedures.

· Implement and evolve a workable Guest Recovery program that has 100% satisfaction goal for all guests.

· Develop and maintain a consistent system of reporting and record keeping for the Food and Beverage department, including staff training and certifications, food safety, alcohol service training, POS Training, etc.

· Ensure highest standard possible for cleanliness and safety of all assigned F&B outlet areas.

· Uphold all industry standards and site-specific requirements for responsible Alcohol beverage service, including all required training, regulation, postings, record keeping, and continuous monitoring.

· Hold regular, documented F&B Team Meetings and Continuous Improvement Training (CIT).

· Demonstrate follow-up, follow-through, and continuous improvement through the proper use of team meetings and team feedback.

· Represent F&B on the safety committee and foster buy-in from team to embrace a safe workplace.

· Represent F&B outlets on the Executive Team as part of the strategic plan.

· Responsible for developing operational budgets for each area and tracking daily performance in relationship to budgeted goals. Actualize revenue and costs daily, comparing against budgeted goals and forecast so that proactive changes can be made to reach targeted goals.

· Maintain strict control of food, liquor and labor costs, all inventory, waste, and other departmental expenses. Foster buy-in from all supervisors to be daily mindful of maximizing yield potential by minimizing expense and increasing sales.

· Attend Executive Team and supervisor meetings as scheduled. Be a productive and integral member of the Team. Foster good team relationships, actively take part in profitability discussions, be highly aware of property and team goals and how to carry out the F&B portion of those.

· Balance the operation of Food and Beverage outlets in relation to goals set forth for the entire operation, including Guest Satisfaction, Associate Satisfaction, Sales and Revenue, Profitability, Brand and Culture, Community Presence and Corporate and Ownership Goals.

Position Specific Requirements- Knowledge, Skills, and Abilities:

· At least three (3) years managment experience working in a Food and Beverage environment of comparable size and scope.

· Proven experience and ability to perform all financially focused aspects of the position including developing a budget, managing P&L, forecasting, purchasing, staffing guides, actualizing numbers on a daily basis in relation to targeted goals.

· Previous experience training and/or certifications in safe food handling and responsible alcohol service.

· Ability to master all aspects of the POS System and be able to train department associates to perform all necessary functions. Ability to troubleshoot problems as necessary during service.

Performance Measurement:

Performance of the Concessions Manager is directly measured by the success of the overall operation in all Food and Beverage areas. This includes performance of F&B associates, turnover, department profitability, upholding of safety and responsible service standards, department buy-in to Company service standards and culture and maintaining elevated levels of guest satisfaction.

Job Type: Part-time

Pay: $25.00 - $30.00 per hour

Benefits:

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• Day shift

Weekly day range:

• Weekends as needed

Work Location: In person