Assistant Manager, Food and Beverage Ordering - Universal Horror Unleashed

Universal Orlando•Las Vegas, NV

About The Position

Supports the daily operations of the Universal Horror Unleashed food and beverage operation. Manages storage and delivery of products, inventory systems, point-of-sale (POS) systems, mobile ordering applications, and guest-facing web pages. Facilitates recipe control changes, manages variances and spoilage, and coordinates new menu roll outs, signage changes, and menu updates. Responsible for improved productivity and efficiency and reducing costs while securing high quality material for all restaurant venues.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities (KSAs) required.
Must be able to work a flexible and varying schedule based on business demands.
Proficient on Point of Sale (POS), purchasing and inventory systems.
Extensive knowledge of Excel is required
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Consistent attendance is a Position requirement.
Professional Food Managers certification and Nevada state certifications are required.
Must be able to obtain a work card upon employment.
2 – 3 years of food and beverage management experience is required; or equivalent combination of education and experience.

Nice To Haves

Associate’s degree is preferred.

Responsibilities

Supports the daily operations of the Universal Horror Unleashed food and beverage operation.
Manages storage and delivery of products, inventory systems, point-of-sale (POS) systems, mobile ordering applications, and guest-facing web pages.
Facilitates recipe control changes, manages variances and spoilage, and coordinates new menu roll outs, signage changes, and menu updates.
Responsible for improved productivity and efficiency and reducing costs while securing high quality material for all restaurant venues.
Manages and verifies current venue stock levels daily and reorders product from the warehouse and/or via direct purchase requisition in S4/HANA in accordance with established par levels.
Understands and communicates vendor delivery schedules.
Analyzes operational performance, researches product variances, and works with the culinary and operational teams to resolve issues; communicates recipe changes with recipe control; facilitates deadstock depletion plans; coordinates with other venues to share inventory in an effort to minimize spoilage.
Analyzes operational performance, researches product variances, and works with the culinary and operational teams to resolve issues; communicates recipe changes with recipe control; facilitates deadstock depletion plans; coordinates with other venues to share inventory in an effort to minimize spoilage.
Analyzes data from shipping and delivering processes to find bottlenecks and other issues; evaluates and reports on KPIs; monitors logistics to make sure they run smoothly; maintains supply chain inventory and records.
Prioritizes and multi-tasks competing demands from multiple sources simultaneously with limited to no supervision. Tasks include expediting products from the vendors through Sourcing, partnering with the supply chain on deadstock depletion plans, physically moving ingredients between venues to minimize spoilage, researching the root cause of inventory variances, and implementing corrective action plans to resolve all failure points.
Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities.
Perform other duties as assigned.
Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.