SPECIFIC DUTIES AND RESPONSIBILITIES

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job with or without reasonable accommodations. This list of duties and responsibilities is not intended to be all-inclusive, but a general illustration.

• As a leader, display at all times a professional and upbeat and positive attitude.
• Manages fine dining, fast casual and grab n go restaurants, banquets, bars, and other food & beverage service venues.
• Actively participate in strategic planning and execution in all facets of the Property as a critical member of the senior leadership team.
• Analyzes and monitors the operation reports as well as monthly and yearly financial statements to ensure that revenues, expenses and labor are meeting or exceeding budget goals. Develop annual budgets and business plans and work with the Food & Beverage team to achieve results.

• Responsible for specifications and quality of all food products.

• Develop, implement and maintain new Food and Beverage offerings. Oversee menu development to ensure maximum quality, appropriate pricing and cost of sales.
• Conduct assessments to review customer satisfaction and service recovery process.
• Select, train and mentor managers and supervisors to ensure quality job performance. Monitor the hiring of quality staff for all Food & Beverage areas.
• Establish communication channels to interact with customers in order to obtain their feedback and assist with the resolution of problems.
• Coordinates with the marketing department to develop and implement strategies for growing the business and to prepare for events and promotions that include Food & Beverage.
• Delegate job tasks and responsibilities effectively and appropriately within the Food & Beverage Departments while regularly reviewing staffing levels to maintain budgeted levels of employment.
• Ensure full compliance to SOP’s, policies, procedures and service standards.
• Assist in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipment and services.
• Respond to internal and external audits to ensure continual improvement and safeguarding is achieved.
• Conduct daily inspections to identify damaged or worn utilities and facilitate repair or replacement.
• Other duties as assigned.

EDUCATION, TRAINING, AND EXPERIENCE

• Bachelor’s Degree in Business Administration, Restaurant Management, Hospitality Management or related major preferred.
• 5 - 8 years of management experience, preferably in a multi-outlet 24-hour operation.
• Excellent oral and written communication skills.
• Excellent computer skills with the ability to learn a new computer application quickly and follow the standards associated with it.
• Available to work when needed, including weekends, holidays, and nights.
• Ability to analyze planning documents results, and revise for continued improvement.
• Above average knowledge of wine, food & spirits
• A strong understanding of P&L statements and the ability to react with impactful strategies.
• Able to obtain and maintain a valid Kentucky racing license

#OakGrove

Equal Opportunity Employer
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