Food & Beverage Shift Leader

Description

The primary functions of the Food & Beverage Shift Leader are to ensure the smooth operation of F&B shifts and provide a great experience to the Virginia Beach Field House (VBFH) guests. The Food & Beverage Shift Leader reports directly to the Regional Food & Beverage Director.

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.

Essential Duties and Responsibilities
•  Train staff
•  Monitor inventory
•  Monitor quality
•  Monitor sales
•  Generate required reports
•  Process payments
•  Inspect equipment for cleanliness and safe operation
•  Inspect deliveries for accuracy and code compliance (temperature, storage, etc.)
•  Adhere health and safety practices
•  Resolve customer complaints and suggestions Requirements
•  Must be detail oriented and organized
•  Must work well under pressure
•  Must be able to work well in a group setting
•  Must be able to work irregular shifts to include days, nights, weekends, and holidays as needed
•  Must be at least twenty-one (18) years old Supervisory Responsibilities

This is a non-supervisory position.

Qualifications

Education and/or Experience: One year of proven leadership experience in high-volume food service.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals in English. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

Mathematical Skills: Ability to solve basic math problems related to the F&B department. Ability to make change given cost of goods and amount tendered with or without an electronic device.

Reasoning Ability: Ability to define problems, collect data, establish facts, and draw conclusions.

Computer Skills: To perform this job successfully, an individual must have a working knowledge of Google Suite, as well as Food & Beverage Inventory and Point of Sale software (i.e. - Toast, Micros, Clover, etc.).

Certificates, Licenses, Registrations: To perform this job successfully, an individual must possess the following:
•  Food Service Manager Certification (or acquire within 3 months of hire)
•  Food Handlers Certification (within 60 days of employment) 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 job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
•  Standing: Constantly
•  Walking: Constantly
•  Sitting: Occasionally (preparing reports at a standard workstation)
•  Bending/Kneeling: Occasionally
•  Lifting:
•  Pulling/Pushing: > 50 lbs. Occasionally
•  Talking: Constantly
•  Hearing: Constantly (with and without significant background noise)
•  Vision: Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
•  Taste/Smell: Frequently
•  Tactile (feeling/manipulating): Constantly
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.

While performing the duties of this Job, the employee normally in a temperature and humidity-controlled environment. The employee is occasionally exposed to extreme cold (non-weather, walk-in freezer) and extreme heat (non-weather, commercial kitchen).

The noise level in the work environment is usually moderate to loud.