The Monument Food Services Manager

Description

ABOUT US

The Monument provides and maintains a user-friendly facility for entertainment, concerts, plays, conventions, sporting events, and civic gatherings to enrich the lives of the people in the Black Hills area.

While doing so, we provide extraordinary customer service and safety standards which provide a memorable experience for all The Monument guests.

The City of Rapid City offers fantastic benefits including 2 healthcare options with low premiums, 6% employer-matching retirement, life insurance benefits, short-term disability, and generous vacation and sick leave.

For a detailed benefit summary, click

Position Details

ABOUT OUR JOB

The Monument Food Services Manager is responsible for The Monument Food and Beverage daily operations and coordination of activities in their assigned area : Concessions, Bar, or Catering;

to provide exceptional food, beverage, merchandise, and hospitality services to ALL Monument guests.

Essential Duties and Responsibilities :

• Supervises and participates in the production, preparation, and presentation of all food and beverage products in assigned areas to ensure that a consistent quality product is produced that conforms to all established standards.
• Schedules, trains, and supervises employees at various food and beverage events; assigning and directing work, appraising performance, rewarding and disciplining employees, addressing complaints, and resolving problems.
• Provides a safe, sanitary work environment, that conforms to all standards and regulations and achieves profitable, competitive, and quality products;

including clean and ready-to-wear uniforms for their staff.

• Supervises monthly inventory of assigned food and beverage outlets and supplies, orders products and supplies for events, and monitors food and labor costs on a daily basis.
• Requisitions monetary banks for all assigned outlets, accounts for beginning cash at the opening of each outlet and secures all monies in the vault in the main office at the close of each outlet.
• Formulates operating strategies to maximize profits for various events; training in other Food & Beverage areas to build a well-rounded management team.
• Opens and closes assigned areas at appropriate time; ensuring assigned outlets are set up and stocked before each event and cleaning is completed after.
• Ensures all stands, portables, and equipment are maintained and in good working order.
• Assists in menu planning, development, and delivery of new items in their assigned area.
• Troubleshoots point of sale, electronic display, and Draftserv systems.
• Develops employee recruitment and retention programs; interviews and hires employees in collaboration with other management staff.
• Assists in adhering to budgetary requirements, capital improvement projects, and long-range planning of assigned areas.
• Serves in rotation with other senior staff members as manager on duty for major events

Concessions :

• Coordinates non-profit volunteer groups at events; planning, training and assigning work duties and areas.
• Serves as a point of contact for all concession vendors, as well as touring show merchandisers and vendors.

Bar :

• Maintains complete knowledge and is responsible for the training of staff in proper alcohol service; adhering to all in-house, local, state, and federal laws, codes, and licensing requirements.
• Oversees the alcohol service of events in coordination with the management team.
• Serves as point of contact for all alcohol wholesale distributors.

Catering :

• Oversees execution of catered events and premium-level offerings.
• Ensures all catering equipment is in good working order; maintains catering décor and display supplies; coordinates biweekly ordering of linens and as-needed supplies.
• Works with Event Services as a point of contact for catering clients.

Additional Information

ABOUT YOU

We understand your time is valuable and encourage you to apply if you possess the following qualifications.

Education and Experience :

Associate's degree or equivalent from an accredited two-year college or university; and two or more years of related experience in retail food, catering, beverage handling, and managing food and beverage staff;

or five or more years of related experience.

• Experience as a Concession Manager, Catering Manager, Restaurant or Bar Manager, Sous Chef, or Assistant Sous Chef is preferred.
• A combination of education and experience deemed appropriate to fulfill the role and responsibilities of this position will be considered.

Certificates, Licenses, Registrations :

• Must obtain a Serve Safe Certification within 120 days from the date of hire.
30+ days ago