To oversee operation and direction of all food and beverage departments. To instill customer focus, quality of service, product value, and to realize profit. To also focus on organization profitability and continued improvement and growth of the operation.
ESSENTIAL DUTIES AND RESPONSIBILITIES
· Regular attendance
· The ability to lead and work as part of a team
· Wear a skid-resistant work shoe with good support
· Understand cost control, profit and loss, and budget accountability.
· Develop vendor contacts and oversee purchasing/receiving/storage/direction for all outlets.
· Oversee the communication of and adherence to OSHA standards/DHEC guidelines/safety procedures in all outlets.
· Prepare annual operating and capital budget for approval by senior management.
· Visit all food and beverage outlets daily.
· Approve the design and layout of all menus.
· Develop an ongoing marketing plan to improve/increase sales in all outlets.
· Be trained, willing and able to assist as needed in a hands-on field in all operations.
· To be responsible for financial accountability of all outlets.
· Maintain and encourage open communication with other departments.
Other duties may be assigned.
Oversee outlet managers and their outlets, which include Tena’s Restaurant, Barefoot Cabana, Pete & Polly’s, Three Steps Down and the Convention Center. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
The ability to market, analyze financials and give overall direction to department managers is essential to this position. Staff development of other supervisors and managers is also a essential requirement.
To perform this job successfully, an individual must be able to perform each essential duty satisfactory. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
Bachelor’s degree (B. A.) from four-year college or university or culinary background; or 10 years related experience and/or training; or equivalent combination of education and experience.
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS
Must have a valid South Carolina driver’s license and be able to operate a private passenger automobile or small truck, ServSafe Certification, TIPS training and any other certifications required under SC laws and regulations
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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee frequently is required to sit and reach with hands and arms. The employee is occasionally required to stand; walk; climb or balance; stoop, kneel, crouch, or crawl; and taste or smell. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations maybe made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and outside weather conditions. The noise level in the work environment is usually moderate.