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Enmarket Arena · 1 day ago

Director of Premium | Full-Time | Benchmark International Arena

US-FL-Tampa

Full-time

Onsite

Lead/Staff, Director/Executive

$90K/yr - $115K/yr

5+ years exp

Enmarket Arena is a leader in venue development and management, and they are seeking a Director of Premium to oversee all suites, clubs, and premium catering operations. This role focuses on exceptional service standards, revenue performance, and staff development within the venue.

EventsMedia and EntertainmentMusic

Responsibilities

Responsible for coordinating and supervising the work of kitchen staff to include creating a positive work environment for all staff members

Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation

Manages the control of food and labor costs through proper scheduling and purchasing

Conducts regular inspections to assure cleanliness and maintenance meet company standards

Oversees and manages monthly inventory

Responsible for providing high quality, fresh food products in a timely manner for delivery to guests

Assists Executive Chef in preparing hot and cold foods following portioning requirements

Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product

Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness

Maintains sanitation, health and safety standards and training in work areas

Responsible for observing and testing foods to ensure proper cooking

Responsible for portioning, arranging and garnishing food plates for delivery to guests

Responsible for consulting with managers to plan menus and estimate expected food consumption

Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

Qualification

Food & Beverage ManagementCulinary Preparation SkillsCost Control ManagementMS Word/Excel/OutlookEmployee SchedulingMenu CostingCommunication SkillsOrganizational SkillsTeamworkDetail-orientedFlexible Schedule

Required

Minimum of 5-7 years experience in the food & beverage industry

Ability to communicate effectively to all levels of staff

Demonstrated and verifiable track record of meeting projected costs

Professional appearance and presentation required

Knowledge of and skill in using computer software, including MS Word/Excel/Outlook

Working knowledge of employee scheduling in a hospitality environment

Must possess excellent organizational and communication skills

Well skilled in all technical and sanitary aspects of food preparation and presentation

Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods

Ability to supervise kitchen staff

Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment

Ability to cost out menus and create new menu items when needed

Ability to work well in a team-oriented, fast-paced, event-driven environment

Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment

Ability to work a flexible schedule; able and willing to work nights, weekends and long hours

Preferred

MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements

Various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling

Maintains a current Food Handler's card and alcohol service permit if required by state or local government

Possess valid food handling certificate if required by state and federal regulations