Food and Beverage Supervisor

Works with the Food and Beverage Director and F&B team to:

• Oversee all Food & Beverage operations
• Directly manage Suites operations, including staffing, scheduling, training, and menu development
• Coordinate with affected departments in daily sales activities, group sales and catering activities, big events, special events, horse sale activities, purchasing, accounting activities, vault reimbursements, inventory control, parking passes, and other related activities
• Support golf tournaments, donations, and special events through the Chaplaincy
• Assist Marketing team in coordinating coupon sales, concerts, special events and giveaways. Assists in identifying marketing opportunities to promote food and beverage products and/or increase attendance through special events
• Approve all Food & Beverage-related marketing materials
• Coordinate with the Mutuels team to combine money room activities during the off-season and address money room needs and concerns as they arise
• Establish guidelines to distribute gratuities, tip pools and distribution, and other related activities
• Assist MIS team to establish and maintain Micros POS, including setting up new menus items, pricing, daily changes, capital equipment needs, and service issues
• Oversee Food & Beverage needs in the Post Time Pavilion, including addressing concerns by VIPs and other concerns
• Oversee Food & Beverage purchasing, including ordering products, equipment, uniforms, capital expenditures, and all other products
• Assemble inventory needs and secure bids in accordance with company policies and procedures
• Coordinate with Retail Sales team in selling racing programs and other literature in the Horsemens Kitchen and Jockey Club
• Assist in securing sponsorship applicants
• Coordinate with Track Maintenance team to repair and maintain Food & Beverage equipment
• Oversee revenue tracking, reporting, and distribution in the money room, including Food & Beverage, Admissions, Parking, Retail Sales and Gift Shops
• Establish policies and procedures for all Food & Beverage operations
• Coordinate charitable organizations in volunteer work within concession operations
• Establish and monitor food and labor cost for Food & Beverage operations
• Assist Vice President of Operations in identifying revenue opportunities and cost savings
• Assist in corporate projects as assigned
• Adhere to and enforce organizational policies, procedures, and quality service standards, including enforcement of sanitary practices, general cleanliness, and maintenance of work areas
• Hire, train, and develop Food & Beverage management staff to meet accepted standards and departmental objectives
• Ensure team members are properly oriented to the organization as required by company policies and procedures
• Oversee work schedules to ensure proper staffing levels are relative to current and projected business trends; monitor utilization of personnel and workflow to maximize productivity and reduce labor costs and expenses
• Identify standards of performance, determine and assign area(s) of staff responsibility and accountability, delegate authority as needed to successfully enhance service delivery
• Thoroughly and timely evaluate and document team member performance, disciplinary actions, and other team member matters.
• Resolve employee complaints and initiate or makes recommendations for personnel actions as appropriate
• Investigate and resolve problems related to team member issues and concerns in a timely and reasonable manner
• Communicate with staff daily (or as often as needed) to address food & beverage items and quality standards, current or upcoming events, company-related news and information, and matters of policy or procedure
• Recognize and reward exceptional performance or efforts
• Maintain confidentiality of all company- and team member-related information
• Ensure all on-the-job injuries are reported and investigated timely (where applicable) in accordance with company policy and procedures
• Prepare department budget, P&L responses, and ensure that each affected department operates within allocated funds
• Evaluate and justify equipment and supply needs; make purchases in accordance with company/department procedures
• Maintain department records and other reports as required for administrative and regulatory purposes
• Attend departmental staff and operational meetings as scheduled
• Interact with personnel and the general public in a professional, ethical manner
• Attend all emergency preparedness, safety training, and safety committee meetings (or assign designee as appropriate)
• Disseminate information and assignments as needed
• Address daily variance reports for affected areas
• Contribute to a positive work environment by participating in company and/or employee events and activities
• Responsible for the functionality of restaurants, concessions, kitchens and other affected areas by ensuring all areas, including equipment, and utensils are safe, clean and in good condition
• Promote "winning experiences" by addressing and resolving customer complaints, concerns, or special needs
• Work appropriate hours necessary to ensure customer satisfaction, which may include overtime and/or remaining on-call for problem solving purposes
• Assist in executing special events as needed
• Ensure all staff members are properly licensed by the TXRC
• Maintain first aid station supply and ensure log of items dispensed is completed

• Previous experience in controlling product and labor cost, menu development and pricing
• Possess strong organization and leaderships skills with a focus on meeting customer needs
• Basic math aptitude
• Ability to motivate and supervise food service personnel
• Ability to maintain records and complete reports as required
• Excellent written and oral communication skills required, including problem-solving and conflict resolution
• Ability to interact positively with employees and the general public
• Ability to plan ahead to ensure that resources are effectively and economically allocated
• Ability to use good judgment, including grasping and assessing the facts of a situation and drawing the correct conclusions
• Ability to prioritize time so that work is accomplished on a dependable basis; is reliable and committed to meeting schedules and deadlines
• Ability to select and develop staff to meet accepted standards and departmental objectives
• Ability to demonstrate initiative, including being proactive and resourceful, working independently with minimum supervision
• Ability to think constructively and search for ways to improve processes
• Ability to win confidence and gain respect through consistent demonstrations of personal courtesy, tact and timely responsiveness
• Ability to recognize the need to coordinate efforts
• Must be reliable in following through on requests and commitments
• Ability to foster an environment that nurtures collaboration, teamwork and mutual respect
• Ability to prioritize, multi task and be flexible
• Ability to work as part of a team; work with interruptions; and work with detailed information/data

Pluses:

• Bachelor's Degree in Hospitality Management
• Previous racetrack experience
• Previous managerial/supervisory experience in food service administration
• Computer skills such as word processing and/or spreadsheets