General Manager – Will Rogers Memorial Center

Craft Culinary Concepts.•Fort Worth, TX

12d

About The Position

The General Manager is responsible for managing all food and beverage operations at t he Will Rogers Memorial Center (WRMC) , including all catering events .

Requirements

Bachelor's degree in business administration and/or Hotel & Restaurant Management or equivalent experience .
Extensive food and beverage knowledge with experience with concession operations , bar operations, food operations, banquet operations, and/or catering operations .
Effective communication skills across a diverse population of employees, clients, partners, etc.
Ability to multi-task and troubleshoot in a high stress, fast-paced, live production work environment .
Must be creative, innovative, enthusiastic, high-energy, results oriented with a commitment to excellence .
Familiarity with restaurant management software .
Strong leadership, motivational, and people skills to create and foster collaborative work environment, with an emphasis on teamwork .
Experience with financial management .
Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays .
Current Food and Alcohol certification.

Responsibilities

Oversee the staffing and manag ement of all employees including ensuring adequate training, scheduling, labor rates, performance, and compliance with established company policies and procedures .
Oversee the o nboard ing of new employees to include training, completion of food handler's card and liquor certification .
Coordinate all events and activities with WRMC and third-party clients including contract negotiation .
Develop , interpret, and implement company policies and best practices .
Coordinate daily operations according to organizational standards of excellence .
Ensure all licensing agreements, credit applications, etc. are completed as .
Forecast revenue and establish budgetary guidelines .
Coordinate menus and pricing with Executive Chef and clients as required by venue agreements .
Attending events and/or meetings to ensure client needs are met .
Minimize liability and ensure compliance with the regulations of the alcohol beverage authority .
Ensure compliance with all health and safety regulations .
Administer payroll to include distribution of tip reports, transfers to other properties, approving time, and completing payroll reporting .
In coordination with onsite Executive Chef and the Corporate Director of Culinary , oversee all purchases including food, supplies, equipment, etc.
Provide sales, events , and activity reporting .
Business development and marketing including promotion, social media postings, outreach, etc.
Coordinate maintenance, service, cleaning, etc. of equipment and venue .
Hold Liquor Agent Certificate .
Other duties as assigned .