Job Responsibilities

Operations

• Responsible for all aspects of the food and beverage areas, including events.

• Assist in the development and facilitates the implementation of marketing and advertising strategies for food and beverage.

• Work with General Managers and Corporate Food and Beverage team to develop creative strategies designed to increase revenues, reduce waste, retain employees, and guarantee guest satisfaction.

• Collaborate with Kitchen Management and/or General Manager in the creation of feature menus and pricing as requested.
• Develop food and alcoholic beverage programs to ensure that the quality standards, legal requirements, and sanitation regulations are met.
• Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”

• Review the monthly Profit and Loss report with the Manager and assist in problem identification and resolution.
• Monitor and control beverage costs, analyze problems and implement systems to control waste, and maintain inventory.
• Act as one of the two primary participants in the monthly inventory processes.

• Oversee all necessary food and related supplies orders from approved vendors based on rapidly shifting business demand. Develop accurate par levels of all commissary items, and control inventory to levels set by the corporate office.

• Ensure par stock levels are maintained by calculating inventory, ordering, retrieving supplies and stocking shelves appropriately.
• Be fluent of all point of sale programs to be able to support the staff.
• Participate in weekly leadership meetings, BEO meetings, or any mandatory meetings/training.
• Execute table touches and personally resolve guest questions and complaints.
• Create and ensure the use of check lists, opening procedures, closing procedures based on the demands of the location.
• Assist the management team with front-line checkouts and closeouts.
• Walk the facility, work in the kitchens, and be on the line to evaluate kitchen processes, suggest process improvements/training needs, and ensure compliance.

• Implement procedures, systems, and controls to ensure the highest standards of guest service, cleanliness and safety are maintained. Adhere to Health Regulations, Serve Safe and TIPS program.
• Oversee regular equipment cleaning, service, and maintenance.

• Interact professionally by using Spare Time Service Standards (Code S.E.R.V.E.).

Personnel

• Work with General Manager to recruit, interview, select, train, supervise, counsel and discipline front of the house and back of the house staff for the efficient operation of the facility.
• Evaluate and supervise performance; recommend disciplinary action needed to management and District Manager, in accordance with the Spare Time Entertainment’s policies and applicable laws.
• Oversee scheduling and training of front of the house and back of the house staff with department supervisors to ensure that they adhere to labor budget and advices necessary changes.
• Monitor for scheduling adjustments to staffing levels based on the demands of the business.
• Protect the company, employees and guests by providing ongoing training and support to ensure the staff adhere to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
• Enforce proper uniform compliance and that staff adhere to Spare Time Entertainment’s appearance standards.

Events

• Assist with the event coordination between the Event Planner and Executive Chef
• Make certain that pre-shift and pre-event meetings/huddle ups are being conducted.
• Maintain consistency of service by being aware of and prepared for all events, large parties and reservations that may affect food and beverage service operations.
• Work with staff to successfully execute all events including set up, break down, and service.
• Able to take reservations through the process and familiar with promotions, how to ring on POS, and documentation required.
• Participate in outside promotional work to various groups and businesses within the community to promote the facility.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job Qualifications

• 5 yrs. of work experience in a food service environment.
• 3 years successful supervisory experience.
• Associates Degree in relevant field preferred.
• SERV Safe certification is required.
• Strong working knowledge of bar and kitchen equipment, safety, and health standards.
• Professional demeanor and the ability to make decisions required.
• Ability to effectively communicate with a wide range of employees, guests, and vendors. 

Work Environment

• The noise level can be loud and may contain lighting effects such as lasers and strobes.
• The employee is occasionally exposed to a variety of conditions at cooking/kitchen/studio job sites.
• This job requires working with large crowds and children.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

• Able to stand and walk for extended periods of time and able to lift 50 pounds.

• Ability to work a changing and rotating schedule based on the demands of the business.

• This position regularly requires long hours and frequent weekend work.