Full Time - Snapdragon Stadium Premium Manager

Aztec Shops•San Diego, CA

14h•Onsite

About The Position

Manages the overall operation of the bars and premium clubs at Snapdragon Stadium. The duties listed are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities 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.

Requirements

High School Diploma or General Education Development (GED) degree
At least 3 years of supervisory experience in the high-volume foodservice industry, preferably in a premium hospitality environment within a sports and entertainment venue
At least 2 years of bartending experience
Strong communication skills
Strong time management skills
Computer literacy
Proven leadership skills
Computer savvy and proficient in Microsoft Office and Google Workspace products.
Ability to work flexible hours, including nights, weekends and holidays as needed.
Valid driver’s license
Must have not been issued more than three moving violations or have been responsible for more than three accidents (or any combination of more than three thereof during the past 12-month period).
Must be at least 18 years of age
Must be able to read, write and understand English.
Requires the ability to follow verbal and written instructions, guidelines, and objectives.
Requires the ability to read, comprehend, analyze, and interpret general business information, governmental regulations, and technical/trade journals.
Requires the ability to write reports and communicate effectively using telephonic, written, and electronic means.
Requires the ability to effectively and respectfully present information one-on-one, small, and large group situations to customers, management, and employees of the organization.
Requires the ability to calculate figures and amounts such as probability and statistical inference.
Requires the ability to prepare and analyze numerical figures, create, and interpret spreadsheets.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Must be able to read and interpret financial data.
Ability to define problems, collect data, establish facts, draw valid conclusions, and develop solutions/strategies.
Ability to interpret an extensive variety of information or instructions with several undefined and some concrete variables.
Requires good analytical, quantitative skills, organizational and management skills.
Must be able to utilize a computer.
Requires the ability to use a variety of office machines and equipment.
Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.
Must be able to operate office equipment such as computers and copy machines.
Must be able to move, lift or carry heavy objects or materials up to 50 pounds.

Nice To Haves

An Associate’s degree from an accredited college or university in Food Services Management/Hospitality or Business Administration is preferred.
Serve Safe Certified and Management Food Handler Certificate preferred.

Responsibilities

Lead by example, while providing guidance to all team members with specific assignments for non event days and preshift meetings with supervisors on event days.
Collaborate on drink menus and wine lists.
Enforce policy and procedures for the premium department using Aztec Shops SOP’s.
Manage daily responsibilities of all premium employees to include side-work (daily/weekly tasks), sanitation, schedules and timecards.
Oversee set-up and breakdown for all bars including ordering product, space layout, equipment load-in and staff assignments.
Responsible for the consistent inventory of equipment, small wares, disposables, and beverages in the bars.
Ensure that all equipment is in proper operating condition and is cleaned on a regular basis using established checklists.
Monitor and ensure compliance for proper inspections, handling, and storage for all inventories of food, supplies, and equipment.
Ensure all unit audit results score “exceed standards.”
Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
Carries out leadership and supervisory responsibilities with a positive and professional approach in accordance with the organization’s policies and applicable laws.
Provides supervision, leadership, training, and development of staff including but not limited to bartenders, bar backs, servers, in-seat servers, and supervisor staff.
Hiring and disciplining employees, setting work priorities, conducting pre-shift meetings, coordinating training, evaluating performance, and directing work assignments to ensure effective operations.
Participates in hiring interviews, job fairs, training, and employee development.
Ensures compliance with Food Handler, Responsible Beverage Service (RBS), and other required training requirements within the Premium department.
Optimizes staff productivity by having adequate and proper staffing levels for each event.
Completes and maintains ServSafe Managers certification & RBS training in a timely manner.
Builds and maintains strong relationships with premium customers by seeking out guest contact during events.
Makes daily adjustments to load lists and itineraries based on customer needs and informs General Manager of Premium of any customer issues or complaints.
Addresses complaints and resolves problems in a timely manner.
Holds the team accountable to steps of service to deliver great guest service and responds and assists in any departmental guest service issue.
Complete employee payroll, tips, and service charge spreadsheets on a weekly basis
Practices proper product control and handling of all inventory and equipment and develops strategies to evaluate, and control products and services of the culinary team.
Understands the food and labor costs and ensures bottom line numbers and are being met.
Controls inventory costs, portions, and minimizes waste.
Other duties as assigned.