Culinary Area Manager - Dollywood Theme Park - Exempt

Culinary Area Manager - Dollywood Theme Park - Exempt

At Dollywood Parks & Resorts, we create memories worth repeating! We are seeking a Culinary Area Manager who will embody the heart and soul of our mission of creating memories worth repeating while bringing families closer together while caring deeply about our brand.

We want to work alongside someone who acts as an extension of our mission, values, and culture. The ideal Culinary Area Manager will be equal parts curious learner, innovator, administrator, detail driver, mentor, and motivator.

The Culinary Area Manager is responsible for the consistent delivery of The Dollywood Company's food experience, leading a team of up to 100 hosts, achieving financial goals, and advancing the business. Working in conjunction with Foods department leadership, the Foods Area Manager will directly oversee Food and Beverage operations in a manner consistent with the mission, values, operating philosophies and standards of The Dollywood Company.

Additionally, the ideal candidate will be able to display and live out Lead with Love qualities, strongly rooted in the Dollywood Company culture, by being patient, kind, trusting, unselfish, truthful, forgiving, dedicated and accountable.

Summary of Essential Functions and Responsibilities

Product / Guest Excellence

• Lead the on-ground teams in providing creative leadership in the development, implementation, and monitoring of assigned foods locations, host advocacy, and development
• Lead & manage service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of service, fulfillment of special requests, collection of payment and invitation to return)
• Lead & maintain food quality guidelines, including but not limited to: holding times, following recipes and portion procedures, safe operating of equipment, and ordering, storing, and rotating food properly
• Able to utilize customer service skills to resolve guest opportunities as they arise, but also to establish procedures to prevent future opportunities from occurring
• Ensure a high level of guest service at all touch points, exceeding brand standards and expectations resulting in guest loyalty, referrals and repeat business Responsible for creatively engaging guests and capturing demand for revenue growth, profit & contribution
• Review payroll expenditures to be budgeted and approved based on guidelines. Reviews and reports on daily, weekly, and period payroll expenses. Reports on weekly and period direct expenses
• Ownership of area of responsibility P&L, business planning, budgeting and forecasting activities. Reviews period P&Ls for the division. Participates in period-end P&L meetings and prepares action plans for improvement as necessary
• Ensure schedules are completed timely and budgeted labor percentage is achieved
• Ensure all period-end inventories are completed, accurate and can speak to any and all variances
• Monitors cash handling procedures to ensure procedures are followed along with addressing all over/shorts and cash variances

Health & Safety

• Lead safety efforts for the Foods Division. Comply with all safety requirements, e.g. representation at safety committee meetings, ensuring leadership completes accurate daily temp logs, adheres to all food handling and storage requirements, reviews monthly safety audits, and ensures safety critical host training compliance
• Conduct daily safety and sanitation audits to ensure appropriate Dollywood, Start Fresh, Sevier County Health Department, and ServSafe procedures are followed so that we maintain a safe environment for all hosts and guests
• Ensure compliance with all restaurant policies, standards and procedures. Ensuring adequate staffing to provide appropriate line speed for their unit(s)
• Training and Developing of Team Lead (s) and Assistant(s) for succession planning purposes

Leadership

• Training and Developing of Area Supervisors, Team Lead (s) and Assistant(s) for succession planning purposes
• Responsible for assisting the Foods Operations Managers with leading and directing the Company Foods Division, ensuring a high-quality food and beverage experience while achieving budgeted revenue, cost and profit goals and maintaining brand standards
• Lead direct reports by coaching, empowering, and providing feedback to ensure accountability for individual results
• Communicate staffing needs and clearance reports in a timely manner. Work directly with staffing coordinators with areas within your span of control based on budgeted labor dollars & percentages
• Lead the deployment of labor across multiple food and beverage outlets including table service restaurants, buffets, quick service, kiosk, and festivals throughout the year. Ability to react to changes in attendance and adjust labor accordingly
• Embrace efforts and model's behavior around Great Place Six (GP6); creates a Great Place to Work for Great People. Ensures a positive work environment for all hosts with high levels of engagement and job satisfaction
• Coach and praise Hosts effectively and timely
• Provide honest and timely host evaluations and feedback
• Assist with developing and updating plans regarding restaurant operations, performance evaluations, job descriptions, management policies, operating practices & procedures, and budgets annually
• Maintain flexibility in working days, hours, locations, and properties
• Perform additional duties and make decisions as requested
• Responsible for completing credit card transactions in compliance with the Payment Card Industry Data Security Standards
• Develop and execute action plans to address business shortfalls
• Monitor department and park operations when serving as Person in Charge for the Foods Division

Management reserves the right to change and/or add to these duties at any time

Education and Experience Required

• Must be 18 years of age or older
• High school diploma or equivalent
• Culinary School Diploma or Degree in Food Service Management or related field highly preferred
• Minimum 2 years' Multi Unit Full-Service Restaurant Management experience
• A proven track record of advancement to higher levels of management required with experience in the theme park, tourism, hospitality or entertainment industry preferred
• Strong business acumen and a proven track record of strong financial growth
• Previous experience leading large multi-dimensional food and beverage organizations
• Must be skilled in Microsoft Windows and Microsoft Office, Outlook, etc.
• ServSafe Certified
• Offers of employment are contingent upon satisfactory completion of background screening which includes criminal history and motor vehicle record check

Knowledge, Skills, and Abilities

• Able to make a friendly impression when speaking to or corresponding with guests, vendors, and other employees
• Must be self-motivated and disciplined
• Must be able to prioritize and complete work assignments on a timely basis
• Must maintain strict confidentiality and judgment regarding privileged information
• Must have professional appearance with good personal hygiene
• Must be productive in a fast-paced environment
• Must maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays
• Must be sensitive to the needs of our Guests and feel empowered to act to meet their needs within company guidelines
• Must be able to utilize effective communication, problem solving, conflict management and interpersonal skills
• Must be able to communicate effectively with Guests and Hosts using approved communication methods
• Able to collaborate with cross-functional teams to plan, execute, and deliver projects ahead of schedule, fostering open communication and mutual support to achieve shared goals
• Able to comprehend instructions and retain information
• Able to perform duties consistent with creating a safe and secure environment for hosts and guests
• Able to be flexible to handle frequent changes in priorities
• Able to work outdoors
• Able to wear all PPE as required
• Able to endure all chemicals/detergents utilized in the area
• Able to be subjected to periodic random drug screening as outlined by company policy
• Must be able to lift 30 lbs with or without 2-person lift. 30+ lbs require a 2 person lift
• Must take Start Fresh training, as well as implement all safety aspects of Start Fresh training
• Must be able to work and endure temperatures ranging from 0 to 120 degrees
• Must comply with all Health Dept., Serv Safe, and Company regulations pertaining to Food Safety Handling Procedures
• Able to maintain good personal hygiene
• Able to move about and react quickly in emergency situations

Physical and Cognitive Requirements

• Lifting