Restaurant Manager- Memphis Grizzlies @ FedExForum

Compass Group•Memphis, TN

3d•$55,000 - $65,000•Onsite

About The Position

The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy’s diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job SummaryJob Summary: The Front of House Manager, reporting directly to the General Manager, holds duties related to assisting with day to day operations in Company Clubs and Theater venue. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership and ensures superior food and beverage quality and strong customer service skills.

Requirements

Experience managing others - Strong Communicator and demonstrated by ability to interact successfully with a variety of people
Excellent computer skills, self-motivation, excellent planning skills and able to make timely and competent decisions
Ability to keep track of large inventories and budgets
Ability to work the business hours as the workday usually extends from late afternoon into nights and weekends
Have a quick grasp on what needs to be done and demonstrates a desire to lead
Creativity while not overseeing the attention to detail
Working knowledge of the business as well as has knowledge of the market
Finance, Loss Prevention, and HR experiences
Prefer a college degree and management experience, particularly in the beverage industry
Certification in service training, alcohol service, safe food handling and first aid
Experience with knowledge of all state and local alcohol laws
Certified by the National Bar & Restaurant Management Association
Open to working an events driven schedule

Responsibilities

Schedules, trains, manages, and develops staff
Manages budget and inventory
Trains and supervises alcoholic beverage service
Assists with catering events tied to shows
Establishes beverage program and seasonal specials
Purchases alcoholic and non-alcoholic beverages
Manages culinary program in conjunction with WPC culinary and marketing team
Maintains a positive working relationship with staff, venue client and production team
Works with vendors to increase positive cost results
Works in conjunction with venue house managers regarding attendance and staffing to achieve maximum results
Oversees financial aspects of first class bar/concession stand operations