Performance Dining Manager | Full-Time | Kansas Athletics Performance Dining

Oak View Group•Lawrence, KS

11d•$55,000 - $65,000

About The Position

The Performance Dining Manager will manage the Performance Dining team at Kansas University. This position will directly support athletes, coaches and staff by ensuring a seamless delivery of team meals that contribute to peak athletic performance. This role is responsible for the overall management of the Performance Dining experience, including all meals, events, and activities related to performance dining. Alongside the culinary team, the Performance Dining Manager is expected to coordinate all meals, events, and activities at the venue into a team effort that contributes to the successful execution of all events and meets standards and expectations of the client/venue. This includes planning, organization, and execution of the service requirements of each event/meal and determination of all scheduling and product components required to properly service events within budgetary guidelines. Additionally, the Performance Dining Manager will provide assistance to the Director of Premium in the profitable management of premium operations, as needed. This will include scheduled events at all locations. The Performance Dining Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment. The Performance Dining Manager will provide oversight and resolution for front of house employee performance issues, in addition to actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and teamwork environment. The Performance Dining Manager enforces all OVG hospitality policies and procedures. The employee must maintain excellent attendance and be available to work on a variable event-driven schedule including evenings, weekends and holidays. Flexible availability, professional presentation, outstanding interpersonal and communication skills, self-direction and strong technical (computer and POS) aptitude are required.

Requirements

Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or related field.
3-5 years’ experience in Concessions Management, other Food & Beverage Management, or related experience.
Degree requirement may be substituted for four or more years’ experience in Concessions Supervision, Food & Beverage Management or related position.
Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
Experience training new employees and volunteers.
Advanced knowledge of inventory procedures and controls.
Experience ordering product for a high-volume venue or facility.
Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to IEC concession operations.
Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.

Nice To Haves

Nationally recognized food service sanitation training course certification preferred.
Nationally recognized alcohol service training course certification preferred.

Responsibilities

Management of Performance Dining services to ensure a high level of guest service satisfaction in all pertinent areas.
Emphasis on maintaining consistent positive communication with the chef and culinary team to discuss inventory, menus, schedules, and day-to-day operations and ensure the clients' expectations are met.
Create a professional, discreet, and athlete-centered dining atmosphere, greeting players and staff with respect, focus, and confidentiality.
Responsible for ensuring all dining areas are spotless and organized, resetting tables, chairs, and service stations quickly to maintain flow between training sessions.
Oversee product usage tracking and alert chefs when items need to be reordered to prevent service interruptions.
Provides assistance to chefs and kitchen staff as needed to ensure successful meal execution and dining experience.
Enforce compliance with food safety, health, and sanitation standards in all FOH areas.
Manage special events, team meals, and recovery-focused functions as directed by the Team Chef and client.
Perform other duties as directed to ensure the dining program supports athlete fueling and performance outcomes.
Ensure total compliance with all alcohol service policies. Monitors alcohol service throughout the event to ensure 100% compliance with Alcohol Service policies. Reports any alcohol service or compliance issues to OVG management immediately (Event Days).
Responsible for providing ongoing training, development, mentoring, and supervision of hourly employees. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
Assists in troubleshooting technical problems with Point-of-Sale Systems, from both a hardware and software perspective.
Generates event employee schedules and verifies employee time for both Performance Dining as required.
Management of catered events as assigned from set-up to tear down, including handling all communication with hourly staff, culinary staff, and guests.
Ensure staff is briefed on event requirements and assigned to a specific area prior to events.
Enforce all OVG and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
Ensures all policies and procedures regarding accounting and cash handling practices are followed.
Conducts a walk-through of clubs and pantry areas after completion of the event to ensure all areas are clean.
Generates employee schedules and verifies employee time for the Director of Premium.
Assists in the development of other business activities, community participation in appropriate groups, and all other assignments as directed by the General Manager or Director of Premium.
Inventory management and Performance Dining financial reporting.