Assistant General Manager, Hospitality | Full-Time | Hilliard Center

Responsibilities

• Aids the General Manager in overseeing every managerial, full-time, and part-time position and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.
• Actively supervises, coaches, counsels, directs, trains, and mentors employees in meeting company quality standards and independently initiates and authorizes all employment actions such as hiring, termination, suspension, discipline, and promotion.
• Actively and independently manages all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.
• Affixes to the management of catered events from set-up to tear-down, including handling all communication with hourly staff, culinary staff & guests.
• Generates and reviews financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
• Conflicts resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Author, review, and amend policies & procedures, as requested by the General Manager.
• Author and amend contracts; authorize terms as directed by the General Manager.
• Oversees scheduling and labor allocation.
• Works in tandem with the General Manager to analyze ticket sales in relation to anticipating staffing needs and target market demographics; determines and projects point-of-sale to guest ratio.
• Evaluates recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
• Programs and maintains the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
• Directs and assists managers in preparing and attaining future goals.
• Provides each manager with the proper direction and follows up on all assignments.
• Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
• Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines.
• Develops an effective management team.
• Gives the managers clear direction and provides the necessary assistance for them to perform their work.
• Assists the General Manager in evaluating each manager’s performance and makes recommendations for their improvement.
• Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
• Establishes and maintains personal relationships with show managers, suppliers, vendors, and the public that projects the venue in a positive light.

Qualifications

• Bachelor's or Master's degree in Business with a focus on a related field (e.g., hospitality, business administration).
• Minimum 3-5+ years of management experience in the food-related or concessions industry.
• Nationally recognized, advanced food service sanitation training course certification.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner, fostering a positive, enthusiastic, and cooperative work environment.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possession of a valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
• Valid Alcohol Service Permit if required by the state and/or county of the venue.
• Familiarity with inventory cost control and menu planning.
• Thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc., pertaining to Spectra and venue concession and premium services operations.
• Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
• Ability to handle cash accurately and responsibly.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
• Ability to work independently with little direction.