Sr. Food & Beverage Manager - Grand Ole Opry

Manage the Food & Beverage areas of the Grand Ole Opry House, including concession stands, bars, food vehicles, special event catering and artist catering, and artist/client merchandise sales. Responsible for overall operational quality and financial efficiency. 1. PROFITABILITY: Ensure that maximum profitability is achieved through optimum purchasing, pricing and merchandising in all Food & Beverage. 2. CUSTOMER SERVICE/GUEST SATISFACTION; Responsible for consistently providing customers with the highest level of service; Follow RHP service standards and procedures; Handle guest comments and concerns, special needs and/or accommodations. 3. OPERATIONS: Manage day-to-day operations of Food & Beverage areas; Develop, implement and review policies and procedures; Ensure that all areas are clean, sanitary and orderly; equipment is well-maintained; the highest level of safety is achieved; Maintain well-stocked areas with appropriate signage and properly priced and displayed items; Ensure that Food & Beverage areas remain in compliance with RHP's financial, administrative and safety policies and procedures; Responsible for understanding and complying with applicable governmental agencies' rules & regulations (Health Department, Metropolitan Beer Board, Tennessee Alcoholic Beverage Commission, etc). 4. EMPLOYEE SUPERVISION: Manage employees working in Food & Beverage areas; Responsible for all hiring, scheduling, training, development, evaluating and disciplining; Responsible for determining appropriate staffing needs for events. 5. FISCAL RESPONSIBILITY: Responsible for achieving budgeted revenue goals; Develop annual budgets and monthly forecasts; Ensure that all Food & Beverage employees follow proper cash handling procedures; Ensure daily receipts and deposits are accurately posted with cash control and accounting; Research and address all over/shorts, miscellaneous sales, and over-rings; Ensure that invoices are processed in a timely fashion (including reviewing, approving & coding); Conduct required audits (including verification of vault and petty cash funds) with accounting representatives. 6. INVENTORY: Maintain acceptable Food & Beverage product inventory levels. Set and ensure adherence to policies and procedures for ordering, transferring, receiving, storing, tracking and controlling inventory including but not limited to the proper documentation and system entry; Conduct regular in-house inventories as well as periodic inventories with accounting representatives; Develop, administer and monitor Loss Prevention programs and systems to protect the company's inventory and assets. 7. HOSPITALITY/CATERING SERVICES: Work with clients, partners and artists to fulfill hospitality requests for concerts and special events, including backstage and front-of-house. 8. COMMUNICATION; Regularly review each area's progress with the appropriate team members, communicating financial updates, customer service issues, upcoming events, employee recognition, etc. 9. Serve as "Manager on Duty" for public and private events. 10. Perform other duties as assigned. Regular and reliable attendance is an expectation of this job. Education: High school diploma or equivalent required Bachelor's degree or equivalent additional experience preferred Experience: At least eight years experience in the service industry with a minimum five years in management and/or supervision Knowledge, Skills and Abilities: Strong communication skills, demonstrated team player, self starter Licenses / Certifications: State of Tennessee Alcoholic Beverage Commission server permit Servsafe certification Valid driver's license with satisfactory driving record required This position requires a pre-employment drug screening (4-panel: phencyclidine, cocaine, amphetamines, and opiates).