City of Fort Wayne

Assistant Manager-Theatre Food and Beverage Operations

Job Code:

2024154

Posted On:

Wednesday, 13th March 2024

Category:

Seasonal

Department:

Parks and Recreation - Foellinger Theater

Shift:

Varies

Location:

Fort Wayne, IN 200 E. Berry Street

Pay Rate:

$22.5891 - $27.6089 per hour

Job Description:

SUMMARY

Working under direction of the Theater Manager, incumbent assists in all smooth functioning of the theatre. A thorough knowledge of theatre operations allows incumbent to assist in all areas. Incumbent assists in all supervisory responsibilities: facility, scheduling of events, personnel responsibilities on a seasonal basis. The incumbent is expected to exercise good judgment, independence, initiative, and professional expertise in conducting day-to-day operations. All work duties and activities must be performed in accordance with the City safety rules and operating regulations, policies and procedures as well as federal, state, and local regulations.

ESSENTIAL DUTIES AND RESPONSIBILITIESinclude the ability to interact with the public, City incumbents, and outside agencies with patience, tact, respect, and professionalism and the following. Other duties may be assigned.

• Assists and supports staff in any of their job functions as needed;
• Conducts event pre-shift in an upbeat and motivational manner;
• Conducts informative and motivational pre-shifts;
• Assists in perceiving and troubleshooting potential problems;
• Manages food and beverage staff schedules, voids/closing comps, end of shift inventory pulls, cutting staffing levels, checking out all servers and bar staff at end of shift;
• Adherences to City cash handling policy and is responsible for bank deposits;
• Maintains City safety and sanitation standards and holds staff accountable for doing the same;
• Supports and communicates with all other departments;
• Enters all food and beverage orders and manages inventory process for the bars and concession areas;
• Monitors labor costs;
• Executes and prepares all aspects of food and beverage service to ensure proper staffing levels, food and beverage requirements are met, and that all aspects of the event are carried out to the clients approval;
• Interfaces with food service groups that provide catering services for clients at the Foellinger Theatre;
• Maintains accurate accounting of food and beverage sales upon close-out of events;
• Recruits and trains hourly staff members;
• Develops strategies to generate/enhance revenue;
• Develops and maintains food and beverage inventory log;
• Maintains records of all food and beverage employee ServSafe Certificates, Server Permits, and other required legal documentation; Schedules and assists to implement ServSafe Alcohol Training Programs to ensure all staff are up to date;

ABILITY TO IMPLIMENT THE FOLLOWING BAR STAFF TRAINING REQUIRMENTS

• Interacts with guests in a natural, friendly demeanor;
• Cultivates regular guests and repeat business;
• Delivers food and beverage orders promptly;
• Prioritizes and organizes drink orders;
• Prepares beverages according to standard recipes and venue specifications, abide by all control systems;
• Records any equipment failure and/or safety hazards in bar log;
• Recognizes when guests are becoming too intoxicated and refuse further service of alcohol in a courteous and safety-minded manner, bringing it to the attention of a manager;
• Ensures responsible alcohol service per local ordinance alcohol awareness training and venue alcohol policies;
• Requests proper identification for anyone purchasing alcohol according to Indiana State Law;
• Maintains Company safety and sanitation standards;
• Performs Opening/Running/Closing duties;
• Prepares guest checks (on point of sales terminal) and process payment according to venue policy;
• Maintains barte der and concessionaire bank;
• Performs cash pull / check out procedures;
• Maintains appropriate Comp and Spill checks;
• Works all events that are scheduled at the venue.

MARGINAL FUNCTIONS

Performs other duties as assigned.

PERFORMANCE EXPECTATIONS

The incumbent is responsible to manage their performance in accordance with this job description and the performance expectations provided to them by management. If at any time the incumbent is unsure of their role or specific responsibilities, it is the incumbents responsibility to refer to their job description and ask for clarification from their supervisor. Management will work with the incumbent, as needed, to ensure performance expectations are clearly communicated and performance goals are achieved.

SUPERVISORY RESPONSIBILITIES

This position has a direct supervisory role for volunteers, contract staff, and seasonal employees.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

• High school diploma or general education degree (GED); bachelors degree in related field preferred;
• Two or more years experience working in a large event venue environment;
• 1 year supervisory experience in high volume restaurant/live entertainment environment.

OTHER KNOWLEDGE, SKILLS and/or ABILITIES

• Ability to work late hours;
• Working knowledge of bar operations;
• Entry level knowledge of state, federal and local liquor laws, retail operations, computers (Microsoft Office- Word, Excel) Skill in leadership, guest relations, decision making and staff schedule maintenance;
• Ability to engage in positive interaction with staff and guests, prioritize, organize, motivate staff, problem solve, delegate, follow-up, communicate, diffuse possibly volatile situations with tact;
• Point of Sales system knowledge;
• Must understand and embrace the concept of Servant Leadership;
• Must have a comprehensive working knowledge of all theatre operations;
• Proven track record of outstanding customer service and leadership skills;
• Must demonstrate extreme patience with working all stake holders;
• Ability to train workers in multiple disciplines;
• Demonstrated supervisory skills;
• Demonstrated excellent communication skills;
• Flexible schedule required for events. Many nights and weekends will be required;
• Ability to establish priorities and manage multiple situations in a fast paced environment;
• Professional demeanor and attire;
• Understands complex, varied non-standardized tasks, processes, or operations;
• Communicates efficiently and effectively while training various skills;
• Ability to establish and maintain a cooperative working relationship with departmental leads, operating staff and the general public.

LANGUAGE SKILLS

Level o