Manager, Performance Dining | Full-Time | Colorado State University

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. OverviewThe Manager, Performance Dining is responsible for the overall management of the Performance Dining experience, including all meals, events, and activities related to Performance Dining.6 ResponsibilitiesManagement 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. Keep all dining areas spotless and organized, resetting tables, chairs, and service stations quickly to maintain flow between training sessions. Track product usage 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. Support 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. Provides 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 Performance Dining as required. Assist in the management of catered events 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. Assists in inventory management and Performance Dining financial reporting. QualificationsAssociate's degree from an accredited college/university/school preferred. experience. Minimum 2 years of management experience in premium/catering/suites/banquets. Minimum 2 years of experience with menu costing and development. Familiar with inventory cost control and menu planning. Proficiency with Microsoft Office Suite (365 preferred): Email, Excel, Word, Outlook. Experience and knowledge of Triple Seat booking software is a plus. Working knowledge of POS and timekeeping systems. Ability to work a variable work schedule (including early mornings, evenings, and weekends, as required), depending upon event and business requirements. Excellent verbal and written communication skills. Ability to pay close attention to detail and coordinate various activities simultaneously. Ability to communicate with employees, co-workers, NFP volunteers, and business contacts in a courteous and professional manner. Able to be self-directed in a team-oriented environment. Ability to maintain confidentiality. Working knowledge of employee scheduling in a hospitality environment. Nationally recognized, advanced food service sanitation training course certification.