Concessions Manager
4.
5 Quick Apply Full-time 3 hours ago Full Job Description South Coast Botanic Garden is searching for a Concessions Manager with knowledge of quick service, food, wine, and cocktails that is dedicated to creating extraordinary culinary experiences for guests.
Our ideal candidate has a strong knowledge of business financials by monitoring an annual budget, labor control, operating expenses, and P&Ls.
You'll use your skills to lead, inspire, and collaborate with a dedicated group of talented team members.
Responsibilities:
Managing day-to day operations for multiple outlets within the Garden with a strong focus on guest satisfaction.
Responsible for execution of Concessions operation during all events, financial oversight of labor costs and menu development, equipment cleanliness and maintenance, and operational efficiencies.
Designing new recipes for a fast casual concept called Dottie's, plate cost & pricing, planning grab and go menus and inventory control.
Train, develop, and support employees to ensure hospitality, efficiency, and quality is delivered through all aspects of the operation.
Ability to prepare food and beverage for service, holding, and storing.
Accountable for all scheduling and supervision of team members.
Reviews financial statements and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
Completes accurate and necessary administrative duties to include, but not limited to:
workforce planning, training, sales tracking, labor tracking, inventories, ordering, invoice review and approval for account payables, and P&L accounting.
Establish standard operating procedures for supervising all front of the house associates while inspiring and motivating them to promote the concept.
Establish standard operating procedures in the front and back of the house and ensuring those procedures are enforced to ensure food and menu specifications, food handling and food safety requirements (in compliance with Health Department standards), and receiving, and storage procedures.
Handle and report product orders, inventory, and sales.
Follows procedures to maintain the safety and security of all employees, customers, and company assets.
REQUIREMENTS:
Self-motivated, organized, especially detail-oriented, and adaptable.
Ability to meet deadlines; coordinate multiple events, projects, and tasks simultaneously; prioritize duties; and work independently as well as part of a team.
Excellent communication skills, including writing, proofreading skills, and speaking.
Excellent interpersonal skills both in person and by phone, with high professionalism.
Strong customer service ethic and high expectations for quality service delivery.
Ability to work in a fast-paced environment and remain flexible, professional, client-focused, and positive.
Ability to recognize problems and to take appropriate actions toward solutions.
Create and maintain positive community relationships.
Ability to life 20 lbs.
Qualifications:
Bachelor's degree preferred; or significant work experience.
Minimum 2-3 years of experience in a Supervisor role.
Minimum 2-3 years of experience in a hospitality/ restaurant/hotel related position.
Ability to forecast how much food and beverage is needed Ability to delegate tasks Great leadership abilities Deep knowledge of the food industry Strong Wine and bar knowledge ServSafe Manager Certification, and Training for Intervention Procedures (TIPS) certifications required.
Customer oriented mindset Ability to communicate with all levels of staff Ability to create reports Respect for a diversity of cultures.
Proficient use of the latest versions of Microsoft Word, Excel, PowerPoint, Access, and mail merges; email and web searches.
Familiarity with Photoshop and Illustrator.
High level of comfort with technology and the ability to learn new software.
Basic mathematical skills.
Basic understanding of legal contract language.
Position is full-time, non-exempt.
Must be available weekdays, weekday evenings, holidays, and weekends.
Please submit your cover letter and resume to apply.
Job Type:
Full-time Pay:
$24.
00 - $26.
50 per hour
Benefits:
401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Experience level:
2 years Restaurant type:
Bar Caf Fast casual restaurant Quick service & fast food restaurant Shift:
8 hour shift Day shift Evening shift Night shift Weekly day range:
Monday to Friday Rotating weekends Weekend availability Ability to commute/relocate:
Palos Verdes Peninsula, CA 90274:
Reliably commute or planning to relocate before starting work (Required) Shift availability:
Day Shift (Required) Night Shift (Required) Work Location:
One location Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
5 Quick Apply Full-time 3 hours ago Full Job Description South Coast Botanic Garden is searching for a Concessions Manager with knowledge of quick service, food, wine, and cocktails that is dedicated to creating extraordinary culinary experiences for guests.
Our ideal candidate has a strong knowledge of business financials by monitoring an annual budget, labor control, operating expenses, and P&Ls.
You'll use your skills to lead, inspire, and collaborate with a dedicated group of talented team members.
Responsibilities:
Managing day-to day operations for multiple outlets within the Garden with a strong focus on guest satisfaction.
Responsible for execution of Concessions operation during all events, financial oversight of labor costs and menu development, equipment cleanliness and maintenance, and operational efficiencies.
Designing new recipes for a fast casual concept called Dottie's, plate cost & pricing, planning grab and go menus and inventory control.
Train, develop, and support employees to ensure hospitality, efficiency, and quality is delivered through all aspects of the operation.
Ability to prepare food and beverage for service, holding, and storing.
Accountable for all scheduling and supervision of team members.
Reviews financial statements and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
Completes accurate and necessary administrative duties to include, but not limited to:
workforce planning, training, sales tracking, labor tracking, inventories, ordering, invoice review and approval for account payables, and P&L accounting.
Establish standard operating procedures for supervising all front of the house associates while inspiring and motivating them to promote the concept.
Establish standard operating procedures in the front and back of the house and ensuring those procedures are enforced to ensure food and menu specifications, food handling and food safety requirements (in compliance with Health Department standards), and receiving, and storage procedures.
Handle and report product orders, inventory, and sales.
Follows procedures to maintain the safety and security of all employees, customers, and company assets.
REQUIREMENTS:
Self-motivated, organized, especially detail-oriented, and adaptable.
Ability to meet deadlines; coordinate multiple events, projects, and tasks simultaneously; prioritize duties; and work independently as well as part of a team.
Excellent communication skills, including writing, proofreading skills, and speaking.
Excellent interpersonal skills both in person and by phone, with high professionalism.
Strong customer service ethic and high expectations for quality service delivery.
Ability to work in a fast-paced environment and remain flexible, professional, client-focused, and positive.
Ability to recognize problems and to take appropriate actions toward solutions.
Create and maintain positive community relationships.
Ability to life 20 lbs.
Qualifications:
Bachelor's degree preferred; or significant work experience.
Minimum 2-3 years of experience in a Supervisor role.
Minimum 2-3 years of experience in a hospitality/ restaurant/hotel related position.
Ability to forecast how much food and beverage is needed Ability to delegate tasks Great leadership abilities Deep knowledge of the food industry Strong Wine and bar knowledge ServSafe Manager Certification, and Training for Intervention Procedures (TIPS) certifications required.
Customer oriented mindset Ability to communicate with all levels of staff Ability to create reports Respect for a diversity of cultures.
Proficient use of the latest versions of Microsoft Word, Excel, PowerPoint, Access, and mail merges; email and web searches.
Familiarity with Photoshop and Illustrator.
High level of comfort with technology and the ability to learn new software.
Basic mathematical skills.
Basic understanding of legal contract language.
Position is full-time, non-exempt.
Must be available weekdays, weekday evenings, holidays, and weekends.
Please submit your cover letter and resume to apply.
Job Type:
Full-time Pay:
$24.
00 - $26.
50 per hour
Benefits:
401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Experience level:
2 years Restaurant type:
Bar Caf Fast casual restaurant Quick service & fast food restaurant Shift:
8 hour shift Day shift Evening shift Night shift Weekly day range:
Monday to Friday Rotating weekends Weekend availability Ability to commute/relocate:
Palos Verdes Peninsula, CA 90274:
Reliably commute or planning to relocate before starting work (Required) Shift availability:
Day Shift (Required) Night Shift (Required) Work Location:
One location Quick Apply.
Estimated Salary: $20 to $28 per hour based on qualifications.
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