Food and Beverage Manager

MAJOR DUTIES AND RESPONSIBILITIES

• As a member of leadership, coach, guide, lead by example, and create an environment where people work as a team and empower each other by being patient, kind, humble, respectful, selfless, forgiving, honest and committed when interacting with one another, our vendors and partners, and our guests.
• Collaborate on the entire Newport Aquarium business strategy and planning on an annual and ongoing basis.
• Role model our culture with all stakeholders and have the highest standards for your team in demonstrating those same actions.
• Reflect the Newport Aquarium culture to guests, partners, direct reports, peers, and Property Support Center (PSC).
• Establish goals, objectives and procedures for the food and beverage business units, which include product knowledge, training, coaching, and developing a team that maximizes sales, customer service and guest experience.
• Profit and Loss (P&L) responsibility for the development, sales and operations of all food and beverage revenue & expenses.
• Create and reinforce a sales culture that ensures the highest standard of customer service and maximization of sales potential.
• Lead departmental planning and budgeting.
• Research, coordinate and take an active part in the design and planning of all food related facilities and revenue generating programs to achieve maximum revenue & profit potential.
• Accountable for delivering exceptional customer service consistent with our brand positioning; ensuring that service is prompt, all hosts have product knowledge, customer expectations are exceeded, and guest recovery activities are efficient and effective.
• Lead details of guest services programs to ensure all activities are integrated with marketing and sales.
• Work closely with the Director to manage/maintain the budgeted labor and food costs by being in tune to schedules, spending time in field and implementing best practices and periodically analyzing reports.
• Work closely with the Director and Supervisors to manage/monitor weekly cost of sales by paying close attention to purchasing, inventory management, production plans and waste controls.
• Review and approve weekly schedules to ensure efficient and proper staffing levels at all times.
• Ensure all units meet or exceed accepted levels of cleanliness and sanitation as measured by third party auditors and state and local authorities. Proficient scores on food inspections are expected.
• Communicate expectations and follow up on expectations to leaders within the department. Conduct regular evaluations to staff providing feedback and allowing them to use that feedback to improve their performance.
• Ensure that weekly inventories are completed and turned in as required.
• Oversee the development and use of effective standard operating procedure (SOP's) manuals; oversee the implementation of and continually monitor programs to ensure that all policies and procedures are appropriately and effectively followed at all times.
• Responsible for hiring, retaining and developing an effective Food & Beverage management team by motivating, coaching, training and developing hosts towards optimum performance.
• Comply with and advocate for safety and security directives, policies and procedures. Ensure all safety critical standards are being met.
• Undertake special assignments or projects assigned by the Revenue Director.

• 5+ years of progressive leadership experience in theme park, attraction, concession, tourism, hospitality or entertainment industry preferred.
• Relevant experience in operating a food & beverage operation and team.
• Serv Safe Food Certification and TIPS training, or the ability to obtain certification.
• Must already possess skills in Food and Beverage including strong general knowledge of food safety standards and practices, cleanliness standards, food procurement, presentation and execution, production standards and how to operate a Food Service Establishment.
• Must have the ability to represent the aquarium in a professional manner.
• Must be able to help develop Training programs and Train people.
• Must have an eye for cost control and tightly managing expenses predominantly related to labor efficiency and food waste.
• Must demonstrate solid guest service, retail and sales skills including development and execution of service programs, management, budgeting, retailing and a commitment to quality service.
• Experience in managing, mentoring, and coaching service staff. Must have proven leadership skills.
• Self-starter with the ability to plan, organize, establish priorities and eliminate roadblocks to meet goals and achieve desired results.
• Ability to work days, evenings, weekdays, weekends and holidays as needed.
• Demonstrated ability to read and manage sales plans and financial statements.
• Demonstrated ability to work independently as well as part of a team.

• Successful completion of pre-employment background check.
• Ability to stand for long periods, bend, crouch, push and pull.
• Ability to lift 20 pounds…