JOB RESPONSIBILITIES:

• Ensure integrity and consistency is maintained throughout the facility with specific attention to presentation, cleanliness, inventory items, staffing, customer service and any other areas encompassing the venues.
• Coordinate and assist venue Managers to support effective operational efficiency and economy.
• Analyze culinary venue budgets to identify areas in which to improve in property wide financial development and implementation.
• Determine distribution and allocation of operating budget.
• Direct and coordinated promotion of products and services performed to develop new markets, increase share of market and obtain competitive position within the industry.
• Interpret Financial Reports and provide expertise on (projected) revenue vs. expenses.
• Use financial plans for spotting trends, measuring productivity and monitoring progress.
• Ensure budgeted revenues and profits are achieved and ensure accounting policies are in place.
• Formulate and administer a department budget in order to achieve profitability objectives.
• Responsible for management systems, accounts payable, accounts receivable, payroll, scheduling, etc. are properly administered.
• Confer with administrative personnel and review activity, operating and sales reports to determine modifications to programs or operational demands.
• Direct preparation of directives to the Food and Beverage Director outlining policy, program or operational enhancements to be implemented.
• Prepare cuisine according to menu specifications provided and ensure that staff executes stated specifications.
• Interview applicants, direct hired employees to New Hire Orientation and ongoing in-house trainings to increase job knowledge and skill level.
• Recommend or initiate personnel actions, such as promotions, transfers, discharges and disciplinary measures.
• Prioritize and plan work activities, use time efficiently; plan for additional resources; set goals and objectives.