POSITION SUMMARY: Under the direction of the VP – Food & Beverage, the incumbent manages the Food Hall operation and is responsible for upholding all brand standards and core values, while meeting or exceeding Hard Rock's business objectives. Primarily responsible to ensure consistency of service through the implementation of policy and procedure, training, certification, recognition, and discipline of all F&B Team Members and management.
ESSENTIAL FUNCTIONS: (These functions are intended as a general illustration of the work performed in this job classification and are not all inclusive for this position) Demonstrate the ability to grow the business by generating consistent year-over-year entrée count growth. Manage the business in a sustainable manner that meets or exceeds agreed upon financial and other business goals, while adhering to all of Hard Rock's brand standards and core values. Attain a level of top-line sales performance that ranks as #1 in your marketplace competitive set. Communicate a clear direction to your team by understanding the business' strengths, weaknesses, and opportunities. Empower your team with a consistent mission regarding Food Hall goals to achieve desired results. Work cross-functionally so that your team executes all systems and processes to consistently deliver all products and services to brand standards. Build a highly functional team of management and hourly team members who share a common vision and values surrounding the overall success of the Food Hall. Foster an environment of customer advocacy in which all team members put the guest first in every situation. Set standards for overall guest satisfaction that meet or exceed brand standards as determined by an objective ranking system. Works with the VP - F&B to analyze food cost and forecast business trends to make recommendations for revision of menu prices and food specials that will most appropriately meet company needs. Conducts or reviews detailed management and operational analysis to ensure ongoing success and efficiency within the department. Monitors profit and loss statements to ensure objectives are met, and recommends corrective actions as required. Assists in the development and implementation of the F&B department's yearly budgets, capitol FF&E's, and capital projects. Other duties as assigned. NON-ESSENTIAL JOB FUNCTIONS: Attend seminars when needed. EDUCATION AND /OR EXPERIENCE REQUIREMENTS: (Related education and experience may be interchangeable on a year for year basis) Minimum 10 years of experience in the hospitality, entertainment, and/or food and beverage industry Bachelor's Degree in HRM or Culinary preferred. ADDITIONAL REQUIREMENTS: (Licenses, Certifications, Testing, etc.): Must obtain and maintain all licenses / certifications per Federal, State, and Gaming/Lottery regulations. Must successfully pass background check. Must successfully pass drug screening. Must be at least twenty-one (21) years of age. Must be able to work holidays and weekends, as well as flexible shifts and/or unusual hours. Proof of authorization/eligibility to work in the United States. Must be flexible schedule including nights, weekends, holidays with the understanding days off will fluctuate. Proficient in MS Office Computer applications. Ability to sustain a high level of confidentiality and professionalism. Must be able to address stressful situation with guests with dignity and the utmost tact and politeness. Prior experience opening new properties/outlets strongly preferred. KNOWLEDGE OF: Pertinent federal, state, and local laws, codes, and regulations. Management of a high-volume restaurant, bar, or similar business. Standard safety and sanitation practices for food and beverage service. Applicable computer systems. Various positions within the restaurant, e.g., host/hostess, dining room attendant, waitperson, etc. Service, service etiquette, and standard service practices for full-service restaurants. Standard safety and sanitation practices for food and beverage service. ABILITY TO: Present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance. Communicate clearly and concisely, both orally and in writing. B e flexible to work varying shifts and time schedules as needed. Deliver programs which create a service level of excellence for internal and external guests. 21+
