SUMMARY

The Premium Services Manager & Sous Chef creates and maintains a positive F&B team culture of customer service and team engagement while preparing F&B areas and servicing all events in both catering and luxury suites daily. This individual oversees all food and beverage guest services, focusing on all catered banquets, backstage catering, meetings, bars and assists F&B Director with overseeing all concessions areas as needed. This role includes coordinating and training foodservice employees, catering servers, service captains and bartenders to ensure efficient, sanitary, and profitable operations that consistently deliver premium services to all guests, visitors and vendors at the Heartland Event Center. Duties are performed personally and/or through banquet captains, bartenders, servers and foodservice employees.

The Premium Services Manager & Sous Chef collaborates with the sales and operations department to ensure clients’ needs are met and provides event oversight with all F&B services while maintaining VenuWorks customer service standards, managing multiple tasks and simultaneous multiple events. Additionally, the manager oversees the communication of all event F&B services information, coordinates event functions, and supervises patron services, including catering services, suites, bars and assists in concessions. The work schedule is determined by event requirements, will include MOD (Manager on Duty) shifts, primary schedule includes nights and weekend with occasional holidays. This individual reports directly to the F&B Director.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

1. Ensure timely execution of banquet catering, backstage catering needs, bar services, and F&B event orders throughout the facility, ensuring comprehensive communication of service details with all departments and clients.

2. Plan, coordinate, and oversee setup, preparation, service, and cleanup for all food service areas, maintaining sanitary and organized service environments daily.

3. Collaborate closely with F&B Director and all Event Services staff to deliver a high-level customer service to clients.

4. Oversees event setup, event breakdown, scheduling, product inventory, cash handling, and staff direction for all catering, suites, bar and assists in concessions services.

5. Establish and enforce VenuWorks policies, procedures, and training for all food and beverage personnel to ensure compliance with VenuWorks standards as well as local, state, and federal guidelines.

6. Implements and trains staff with effective controls of food, beverage and labor costs within catering, suites & premium bar areas while maximizing food and beverage sales in each service area.

7. Assist in menu and service planning, ensuring operational efficiency, maximizing product availability, minimizing waste and pilferage, and maintaining strict cash handling and inventory controls.

8. Direct setup, stocking, and preparation for catering, suites and bars, ensuring effective communication of service details across departments.

9. Train and enforce policies and procedures for cash services and F&B warehouse/storage operations to comply with regulatory and VenuWorks guidelines.

10. Maintain cleanliness, sanitation, and operational readiness of all food service equipment, ensuring timely setup and removal as required.

11. Ensures daily quality and consistency in catering services, Premium Bar Services and Concessions areas by utilizing VenuWorks F&B service planning tools and staffing timeline charts for all pre-event, event service execution and post event needs.

12. Coordinate supply requisitions and oversee proper receipt of departmental orders and deliveries.

OTHER DUTIES AND RESPONSIBILITIES include the following:

(Other duties and responsibilities may be assigned)

1. Estimates, orders and inspects supplies and inventory including alcohol and non-alcohol beverage, catering, and concessions supplies and products.

2. Ensures accuracy of all F&B deliveries.

3. Ensures that all equipment is setup properly and operating efficiently and accurately.

4. Adheres to and enforces inventory and labor control measures.

5. Ensures all F&B areas, suites, stands, portable carts and surrounding areas remain clean, sanitized, and safe for employees and patrons.

6. Performs opening and closing procedures for facility.

7. Assists associates in serving guests as business levels demand.

8. Arranges for and ensures proper sequence of service for events.

9. Reviews scheduling and labor needs to meet the guest’s needs as well as maximize efficiency; and prepares weekly F&B event schedules.

10. Assist F&B Director with verifying and approving all timecards of F&B staff.

11. Conduct regular staff meetings to build rapport and ensure colleagues are well informed.

SUPERVISORY RESPONSIBILITIES

Plans the activities and schedules of all employees in areas of primary focus including catering service staff, bartenders, backstage support, concession workers, banquet servers and banquet captains. Supervises and coordinates activities of the F&B staff on a per shift basis, including scheduling, training, counseling and enforcing work procedures and service standards.
The Premium Services Manager & Sous Chef will be included in the rotation of the Manager on Duty Schedule. Responsibility includes but is not limited to overseeing the assigned event which includes safety, customer service, security, emergency procedure enforcement and general overall compliance with Company policies and procedures.

QUALIFICATIONS

The Premium Services Manager & Sous Chef must be able to personally perform each duty that would be assigned to all employees working in primary focus, including servers, bartenders, bus persons, and associated supervisory personnel. 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.

1. This position requires excellent skills in customer relations, communications and problem solving. 2. Employee must be available to work primarily nights and weekends, and occasionally holidays.

EDUCATION and/or EXPERIENCE

1. High school diploma required; college degree preferred.

2. Minimum two years of cash, food and beverage service management required; food and beverage service management in a similar high volume foodservice operation is preferred.

3. Experience working in a computer network environment utilizing Microsoft Word and Excel programs.

4. Customer service and supervisory experience required.

CERTIFICATES / LICENSES / REGISTRATIONS

1. Applicants must possess a current valid driver’s license and a current working cellphone with a number that can be accessed by building management personnel for business contact purposes.

2. Must have all current certifications and licenses required by local, state, and/or federal guidelines for food and alcohol service management.

3. Must have the ability to be ServSafe certified through the National Restaurant Association and be STAR Certified through the ABC.

LANGUAGE SKILLS

1. Ability to communicate effectively orally and electronically.

2. Ability to read and comprehend instructions, correspondence, and memos.

3. Ability to write reports, business correspondence, and procedure manuals.

4. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

5. Ability to speak and understand English.

MATHEMATICAL SKILLS

1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.

2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions and percentage.

3. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry.

REASONING ABILITY

1. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.

2. Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.

3. Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures.

4. Ability to put parts together to form a new whole or proposed set of operations.

5. Ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decisions based on best and most important choice.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

1. While performing the duties of this job, the employee is regularly required to reach with hands and arms, talk, and hear.

2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.

3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.

4. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.

5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is occasionally exposed to cold temperatures and elevated noise levels, depending on the nature of a particular event.

CONCLUSION

The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified.

VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

VenuWorks of Grand Island