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Washington, DC Full Time Posted by: Levy Restaurants Posted: Thursday, 26 March 2020
 
 

Has strong attention to detail
Responsible for fan experience in the building
Holds team accountable to steps of service to deliver great guest service
Ensures team members have the tools necessary to complete their jobs
Ensures show quality standards are maintained at all times
Builds and maintains strong relationships with guests, subcontractors and Levy team members
Regularly obtains feedback from guests to improve operations
Supports and communicates Company initiatives
Respond and assist in any departmental guest service issues
Develops and recommends all menus, promotions and programs in accordance with Levy standards
Ensures that daily walkthroughs are being conducted in both FOH and BOH for every even
Ensures all operations comply with concept clarity statement
Creates and executes marketing plan to build sales
Creates and oversee completion of location business (MAP) objectives Client/Partner Relationship
Executes primary relationship with business and key revenue client/partners
Holds and documents weekly meetings with client/partner with the goal to be informational, fact finding, idea generating and problem solving in an effort to regularly obtain feedback from clients to improve operations
Attends client staff meetings on a regular basis
Acts as a liaison with team, including partners operational team, Levy team and other areas as needed to ensure efficient operational performance
Finance
Achieves daily sales and assigned cost goals
Implements cost controls as needed to achieve positive financial results
Buyoff on weekly/biweekly forecast from Controller
Owner of location P&L and PBITDAR expectations
Achieves assigned budget goals
Oversees execution of required daily reporting
Oversees completion of required department reports and compiles month end reporting
Develops budget to deliver profit and service goals, as well as meeting partner expectations
Controls
Thoroughly and accurately uses applicable Levy systems (BOSS, Point-of-sale, WFM and more)
Ensures that all security, safety and sanitation standards are achieved
Employs good safety and sanitation practices
Follows and enforces responsible alcohol service policies
Ensures team members adhere to Levy Company guidelines as stated in team member training manual and employee handbook
Oversees control of all inventories, product cost, cash handling and purchasing
Leadership and Internal Relationship Building
Uses all performance management tools, including development plans, to provide guidance and feedback to team
Uses engagement strategies to recognize, motivate and celebrate individuals and teams delivering outstanding performance throughout location
Creates the vision of the location by sharing stories and history with team members, managers, guest and client/partner
Promotes a cooperative work climate, maximizing productivity and morale
Utilizes new leader transition sessions to ensure success with managers a few months after taking on new roles
Conducts regular scheduled meetings to ensure lines of communication are open between management and team members
Conducts bi-annual FAP (Feedback and Action Planning) sessions with management team to assess how things are going from a higher level and work on continuously improving the business and work environment
Interviews, hires, trains and develops team members according to Levy guidelines
Displays a positive attitude towards team members
Mentors department managers to develop their skills and leadership abilities
Required Skills
Able to communicate effectively with management team, guests and team members by speaking and comprehending English
English reading, writing, math and computer skills required
Ability to taste and evaluate food and beverage products
Stamina to work 60 hours or more per week
Must be able to work extended shifts of 10 hours or more as business dictates
Must be flexible with schedule and able to work different shifts
Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains
Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift
Ability to use hands in using office equipment, including the computer system
Ability to talk and hear to conduct phone correspondence
Close vision and focus capabilities to view computer screen and company documents
Required Experience
A minimum of 8 years Food and Beverage Management experience at a Director of Operations/General Manager level in a sports and entertainment atmosphere.
Experience managing a high volume operation.
Proven ability to lead and develop a team.
Budgeting, forecasting, sales experience preferred.
Ability to maintain organization in a changing environment.
Exhibits initiative, responsibility, flexibility and leadership.


Washington, DC, United States of America
IT
Click apply
JS7750_7354685
3/26/2020 5:47:24 PM

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