• F&B Manager - Shows

    Job Location(s) US-TN-Nashville
    Posted Date 3 weeks ago(3 weeks ago)
    Job ID
    2018-1401
    # of Openings
    1
    Job Location Name
    Grand Ole Opry
    Category
    Food and Beverage
    Type
    Full-Time
  • Overview

    The Food & Beverage Manager - Shows will manage the Food & Beverage areas of the Grand Ole Opry complex, with primary focus on the multiple concession and bar operations.  This individual is responsible for operational quality and financial efficiency of the operation.  He/she is also responsible for taking an active leadership role in the overall Opry operation, modeling company values and service basics and assisting where needed in our “one team” environment.  The Food & Beverage Manager - Shows will back up other Operations Managers as necessary to ensure consistent management coverage, including but not limited to acting as the on-site manager on duty for events, managing proper cash handling procedures, set up and closing of cash registers and responding to guest issues.

    Responsibilities

    1. PROFITABILITY

    • Ensure that maximum profitability is achieved through optimum purchasing, pricing and merchandising in all Food & Beverage areas.CUSTOMER SERVICE/GUEST SATISFACTION
    • Responsible for consistently providing customers with the highest level of service.
    • Follow Opry service standards and procedures.
    • Handle guest comments and concerns, special needs and/or accommodations

    2. CUSTOMER SERVICE/GUEST SATISFACTION

    • Responsible for consistently providing customers with the highest level of service.
    • Follow Opry service standards and procedures.
    • Handle guest comments and concerns, special needs and/or accommodations.

    3. OPERATIONS

    • Manage day-to-day operations of Food & Beverage areas with priority on concessions and bars for Opry shows, concerts and other public events.
    • Develop, implement and review policies and procedures.
    • Ensure that all areas are clean, sanitary and orderly; equipment is well-maintained; the highest level of safety is achieved.
    • Ensure that Food & Beverage areas remain in compliance with the Opry’s financial, administrative and safety policies and procedures.
    • Responsible for understanding and complying with applicable governmental agencies’ rules & regulations (Health Department, Metropolitan Beer Board, Tennessee Alcoholic Beverage Commission, etc, OSHA).

    4. EMPLOYEE SUPERVISION

    • Manage employees working in Food & Beverage areas.
    • Responsible for all hiring, scheduling, training, evaluating and disciplining.
    • Responsible for determining appropriate staffing needs for events.

    5. FISCAL RESPONSIBILITY

    • Responsible for achieving budgeted revenue goals as well as expense ratio.
    • Ensure that all Food & Beverage and Retail employees follow proper cash handling procedures.
    • Ensure daily receipts and deposits are accurately posted with cash control and accounting.
    • Research and address all over/shorts, miscellaneous sales, and over-rings.
    • Ensure invoices are processed in a timely fashion (including reviewing, approving & coding).
    • Ensure event recaps are completed and submitted on a timely basis, including concessions sales that are to be billed.
    • Conduct required audits (including verification of vault and petty cash funds) routinely with fellow managers and as requested with accounting representatives.

    6. INVENTORY

    • Maintain acceptable Food & Beverage product inventory levels to accommodate specific upcoming events. 
    • Set and ensure adherence to policies and procedures for ordering, transferring, receiving, storing, tracking and controlling inventory including but not limited to the proper documentation and system entry. 
    • Conduct regular in-house inventories, submitting to Accounting monthly as well as periodic inventories with accounting representatives.  
    • Develop, administer and monitor Loss Prevention programs and systems to protect the company’s inventory and assets.

    7. HOSPITALITY/CATERING SERVICES

    • Work with clients, partners and artists to fulfill hospitality requests for concerts and special events, including backstage and front-of-house.

    8. COMMUNICATION

    • Regularly review each area’s progress with the appropriate team members, communicating financial updates, customer service issues, upcoming events, employee recognition, etc.


    9. Serve as “Manager on Duty” for public and private events and completes daily MOD reports.

    10. Perform other duties as assigned.

    Qualifications

    Education: 

    • Bachelor’s degree or equivalent additional experience preferred

    Experience:

    • Five years’ experience in the hospitality/service /food & beverage industry with a minimum two years in management and/or supervision.

    Licenses/Certifications:

    • State of Tennessee Alcoholic Beverage Commission server permit
    • Driver's license

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