Venue Manager Jobs

About The Position

Requirements

• Bachelor’s degree in Hospitality Management, Food Service, Business, or a related field; related, relevant, and/or direct experience may be considered in lieu of the stated minimum educational requirements.
• At least three years of restaurant or related hospitality experience.
• Strong leadership and people-management skills, including the ability to collaborate with and motivate others.
• Ability to delegate, multitask, lead, and prioritize in a dynamic, fast-paced environment, with demonstrated organizational and time-management skills.
• Ability to maintain strict confidentiality and comply with applicable legal and regulatory requirements.
• Ability to read, write, and communicate in English.
• Ability to perform basic mathematical operations: addition, subtraction, multiplication, and division.
• Ability to provide friendly, efficient service and address guest and team member needs and issues.
• Clear and effective communication skills with guests and team members.
• Ability to remain calm and efficient under pressure during busy periods.
• Must obtain and maintain ServSafe certification.
• Must obtain and maintain Responsible Beverage Service (RBS) certification.
• May be required to obtain and maintain a gaming license, at the discretion of the San Manuel Tribal Gaming Commission.
• The role does not require a driver’s license or insurance.
• Ability to meet the described physical demands, including occasional lifting or moving of up to 40 pounds, and the ability to sit, walk, and stand for extended periods.

Nice To Haves

• Bar experience preferred.
• At least two years of supervisory experience preferred.
• Proficiency in Microsoft Office; Outlook, Excel, and Word are preferred.

Responsibilities

• Manage day-to-day food and beverage venue operations in accordance with established policies, procedures, and fiscal and operational guidelines.
• Develop initiatives to increase sales, profitability, and guest counts, and maintain cost controls supporting those initiatives.
• Analyze monthly operating statements, identify causes of variances, manage operating expenses, and maintain labor efficiency ratios.
• Prepare variance reports, weekly management reports, comp reports, annual budgets, and other required reports; meet or exceed budgeted sales and profitability goals.
• Monitor team member performance and policy compliance, follow up on cashier errors, and work with the business office and internal audit to ensure compliance.
• Ensure monthly safety meetings are conducted, follow up on recommendations, communicate and enforce safety procedures, and address hazards.
• Maintain health department, food safety, and sanitation standards; ensure team members have appropriate training and current certifications.
• Ensure menu items are consistently prepared according to recipe specifications and use food production and inventory tools effectively.
• Maintain working knowledge of recipes, products, and production procedures, including changes as they occur.
• Requisition food and beverage products within established guidelines and oversee their storage and handling to maintain quality and freshness.
• Balance labor costs with quality production and monitor food and beverage quality and appearance from receipt through service.
• Respond promptly and constructively to guest comments and concerns, resolve issues to guests’ satisfaction, and coach subordinate supervisors to do the same.
• Help provide a safe and secure environment for guests and associates and demonstrate high ethical standards.
• Interview, hire, train, assign, review, and direct employees; evaluate performance, reward and discipline employees, resolve complaints and problems, and develop individual plans with succession planning in mind.
• Perform other duties as assigned to support efficient department operations.