Ryman Hospitality Properties Nashville, TN, USA
Feb 22, 2020Full time
Overview To provide direct supervision to the employees responsible for providing flawless, world-class service to guests visiting the Grand Ole Opry House, through production and sales of food and beverage, backstage hospitality, and cash management. Utilizing the procedures and processes outlined in the location SSTs, based on the Ryman HP Service Basics. Responsibilities Provide immediate supervision of F&B Staff during the operation including the opening and closing of Opry Shows, Concerts, and Events, guest relations & customer service, distributing cash tills, performing returns/exchanges as needed, directing the work to be done, ensuring employees have adequate change and handling cash-out/close-out processes at the end of the shift, and filling a front-line position as needed during the shift. Maintain general order and cleanliness of both front of house and back areas including cleaning windows, spot sweeping floors, dusting displays and emptying trashcans as needed; supervising proper preparation of food par levels before and during events; ensuring locations adhere to all health department requirements at all times in food storage, handling and service areas. Accountable for daily cash register sales and proper check in/check out procedures for self and other cash-handling employees. Determine and communicate specific employee job assignments and break schedules during the shift. May be responsible for scheduling employees, depending on specific department. Responsible for training new employees. Must be knowledgeable of all requirements and procedures regarding the sales of alcohol, ensuring that only those employees who qualify (of legal age, and possess a ABC card for sales of liquor or wine) are assigned to an alcohol sales location. Provide polite and courteous service to all guests, serving as the first point of escalation to address any guest concerns. Responsible for knowing and communicating information about current and upcoming events. Responsible for providing management with feedback regarding customer comments and experiences. Supervise, setup and breakdown backstage hospitality events, shopping for catering and dressing room needs, coffee service, beverage service, being on premises as point of contact for client. Ensure that all equipment and necessary supplies are in working order and stocked for the upcoming shift, notifying maintenance or other proper source (IT, etc) immediately when equipment failure occurs. Take leadership role in emergency situations; including emergency evacuation, ensuring that both guests and employees in specific area of responsibility have left the building to a location at least 300 feet from the building. Other duties as assigned. Qualifications Education: HS diploma or equivalent preferred. Experience: At least 1 years of F&B experience, at least 1 year of supervisory experience.