War Memorial Production Manager

Job Description

Job Description for War Memorial Production Manager

• Salaried/Commissioned, exempt employee
• Reports to: The position reports directly to the War Memorial General Manager and Catering Account Executive
• Direct Reports: WM Director of Catering, General Manager

Position Summary:

The War Memorial Production Manager (WMPM) produces, directs, staffs, coordinates and manages all catered events at the War Memorial and events booked by WM Sales Executive.

General Summary:

The Event Producer is responsible for planning, organizing, controlling production, and the day of management of events. The Event Producer ensures that all events are completed efficiently, on time, within budget and to the company’s standard.

Essential Functions, Duties & Responsibilities:

• Oversee information gathering phase to final implementation of the event
• Organize a production schedule for the event
• Attend tastings, site visits/walk throughs
• Procure permits as needed
• Create and manage the floor plan for the event
• Work with the company Event Designer on event vision and look when applicable
• Lead production meetings to disseminate information to various departments
• Place orders with additional vendors as needed
• Create final “pack-out” paperwork and distribute it to various departments
• Attend events to oversee successful execution from start to finish
• Manage On-Site Staff for the Duration of Event
• Process invoices/purchase orders to ensure payments to vendors as needed
• Conduct employee training

Additional Duties And Responsibilities:

• Consult and cooperate with Sales, Culinary, Beverage, Staffing, Warehouse, FOH/BOH, and Operation Departments from information gathering to event implementation
• Attend Sales Department and Event Producer meetings
• Maintain and update various internal databases
• Maintain inventory of catering equipment and storage
• Attend industry functions as needed
• Create and maintain systems to enhance efficiency in the department
• May supervise support personnel at events as needed
• In addition to the duties outlined above, from time to time you may be asked to do things that are not specifically listed in this job description. You will be expected under those situations to be a team player and help out whenever possible.

Working closely with the operations management team, the WMPM is responsible for leading the development and growth of a world-class, market-leading San Francisco brand, focused on a strong safety culture, consistent delivery of innovation, unmatched creativity, first-class service, and the creation of memorable entertainment experiences. The venue will be an award-winning, top-of-mind property that redefines outstanding flavor profile, phenomenal service and execution, and THE place to work and visit.

Additional responsibilities include managing the team, exemplifying and training the culture, monitoring guest flow, developing relationships, creating business plans, and monitoring activities and services to ensure the department is operating according to plan. All supervised activities will have the goal of obtaining optimum efficiency and economy of operations and will be managed to maximize profits by performing assigned duties personally or through subordinates.

Essential Job Functions, Duties & Responsibilities:

Operational Responsibilities

Ensure that proper security procedures are in place to protect employees, guests, and company assets.

• Ensure a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured.
• Manage shifts which include: daily decision-making, scheduling, and planning while upholding standards, product quality, and cleanliness.
• Investigate and resolve complaints concerning food quality and service.
• Supervise Managers and Chefs and approve all purchases, repairs, menus, and specials.
• Program and maintain POS. Ensure current pricing, timekeeping, and sales reporting are accurate and current.
• Ensure deposits are sent to bank and change is received from the bank.
• Ensure all paperwork gets to GGC Finance Office

Guest Satisfaction

Provide a quality product, and create an environment that helps to deliver total guest satisfaction.

• Respond positively and quickly to guest concerns. Always looking to correct potential problems before they affect guests.
• Hire high quality people who demonstrate and ensure consistent guest satisfaction.
• Ensure all Managers, Supervisors, and employees are trained, motivated and empowered to deliver total guest satisfaction. Evaluate each employee’s ability to maintain high levels of guest satisfaction.
• Utilize labor effectively to meet the demands of each show while still maintaining appropriate labor costs

Personnel Training and Development

Provide direction to employees regarding operational and procedural issues.

• Interview hourly employees. Direct hiring, supervision, development, and, when necessary, termination of employees.
• Conduct orientation, explain the GGC & Venue philosophy, and oversee the training of new employees.
• Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. Continuously improves the skills, knowledge, and morale of all employees. He or she treats the employees with dignity and respect; and creates an environment where the entire team does the same.
• Maintain an adequate number of shift leaders to meet the needs of the business.
• Evaluate each employee’s performance based on clearly communicated standards and expectations. Hold the employees accountable for performance. Work with the Chefs, Managers and Supervisors to ensure a Management Team that speaks and acts with one voice.

Financial

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, and labor costs. Responsible for ensuring that all financial (invoices, reporting, cash handling) and personnel/payroll-related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

• Maximize financial performance and profit. Achieve results by planning, communicating, delegating and following up.
• Execute staffing, training and sales programs on time, correctly and with minimal direction.

Appropriate and Fair Business Practices

The AGM ensures business and personnel practices are within the law and consistent with policies and procedures.

• Serve as a role model and sets a positive example for the entire team in all aspects of business and personnel management.
• Enforce all Labor & Department of Alcoholic Beverage Control laws (federal, state and local).
• Follow procedures to maintain the safety and security of all employees, customers and company assets (building, cash, equipment, supplies).
• Uphold company food safety, food handling and sanitation requirements, to ensure the health and safety of our customers and employees.

Food: Menus, Safety and Standards

Responsible through Chef, for ensuring consistent high quality of food preparation and service.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Estimate food costs. Work with Venue Chef & Corporate Chefs for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
• Oversee the Venue Chef as they estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

Beverage: Menus, Safety and Standards

Responsible through the Manager for ensuring consistent high-quality of beverage preparation and service.

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and event areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Estimate beverage costs. Work with the Bar Manager & Corporate Beverage Manager for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.

Accountabilities

• Keep the Sales Manager and GM and Director of Concessions promptly and fully informed of all issues (i.e. problems, unusual matters of significance, and positive events) and take prompt corrective action where necessary or suggest alternative courses of action.
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with GGC policies and procedures.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate that will be conducive to maximum employee morale, productivity, and efficiency/effectiveness.
• Maintain a favorable working relationship with all Venue Managers and Staff
• At all times provides a favorable image of GGC
• Performs other duties and responsibilities as required or requested.

Miscellaneous:

• Workweek schedule is variable, depending on event load
• For events, guaranteed successful execution of client needs and expectations of event from start to completion
• Advise company departments regarding staff, product, and equipment needs for all events
• Regular Weekly Meetings with Management Team, either as a group, groups or individually
• Coordinate all Bar & Server staff related training (including TIPS & ServSafe training)
• FACILITY OPERATIONS
• Beverage & Bar Equipment maintenance and coordinate repair/replacement
• Food & Kitchen Equipment maintenance and coordinate repair/replacement
• In addition to the duties outlined above, from time to time you may be asked to do things that are not specifically listed in this job description. You will be expected under those situations to be a team player and help out whenever possible.

QUALIFICATIONS:

Education:

ServSafe Food Safety Manager Certification

T.I.P.S. Certification

Work Experience:

• 3 years minimum experience
• Banquet and high-volume beverage service experience is required
• Large & Small venue Concessions operations (1000pp +) is required
• High-end/Fine-Dining Food experience
• Has successfully managed small & large teams efficiently and is a demonstrated team player
• Food & Beverage Menu development experience
• Knowledge of modern techniques and beverage appearance styles (glassware, garnishes, flair)

Knowledge:

Production and Processing — Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.

Mathematics — Knowledge of arithmetic

English Language — Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar.

Education and Training — Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.

Tools/Technology: Desktop Computers, Microsoft Office, Microsoft Outlook, POS

Skills:

Monitoring — Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action

Coordination — Adjusting actions in relation to others' actions.

Speaking — Talking to others to convey information calmly and effectively.

Management of Personnel Resources — Motivating, developing, and directing people as they work, identifying the best people for the job.

Social Perceptiveness — Being aware of others' reactions and understanding why they react as they do.

Time Management — Managing one's own time and the time of others.

Active Listening — Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.

Critical Thinking — Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

Judgment and Decision Making — Considering the relative costs and benefits of potential actions to choose the most appropriate one.

Abilities:

Oral Comprehension — The ability to listen to and understand information and ideas presented through spoken words and sentences.

Oral Expression — The ability to communicate information and ideas in speaking so others will understand.

Problem Sensitivity — The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem

Deductive Reasoning — The ability to apply general rules to specific problems to produce answers that make sense.

Speech Clarity — The ability to speak clearly so others can understand you.

Speech Recognition — The ability to identify and understand the speech of another person.

Near Vision — The ability to see details at close range (within a few feet of the observer).

Lifting & Carrying — The ability to lift and carry up to 50 lbs at a time

Standing & Walking — The ability to stand in a stationary position or walk short distances for long periods of time

Work Activities:

Training and Teaching Others — Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.

Thinking Creatively — Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions.

Making Decisions and Solving Problems — Analyzing information and evaluating results to choose the best solution and solve problems.

Coaching and Developing Others — Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

Communicating with Supervisors, Peers, or Subordinates — Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

Mental Requirements:

• Perform work requiring regular contact with others and ability to relate to other people including guests, clients and employees.
• Understand, carry out and remember instructions and comply with work rules.
• Respond appropriately to supervision.
• Perform repetitive and varied tasks.
• Follow work rules, procedures and instructions.
• Arrange things or actions in a certain order or pattern in order to complete tasks in an efficient manner.
• Make on-site decisions and adjust to the situation at hand if needed which includes creative solutions to difficult and/or trying situations

Working Conditions

• Hours may vary if manager must fill in for his/her employees or if emergencies arise (typical work week = 50+ hours). Concert Closing Shifts can frequently last til 1:00am to 3:00am.
• Ability to perform all functions at the restaurant level
• Position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operates phones, computers, fax machines, copiers, and other office equipment.
• Work with loud amplified music, and stage lighting including occasional strobe lights, and fog machines

PHYSICAL DEMANDS: (Per day)

Never = 0 hours

Rare = up to 1 hour

Occasional = up to 3 hours

Frequent = 3 to 6 hours

Constant = more than 6 hours

Sitting: Occasional

Standing: Constant

up to 10 lbs: Frequent

11 to 25 lbs: Frequent

26 to 50lbs: Occasional

51 to 75 lbs: Rare

76 to 100 lbs: Never

100 + lbs: Never

Walking: Constant

Bending: Frequent

Crouching: Occasional

Stooping: Occasional

Kneeling: Occasional

Crawling: Rare

Climbing: Rare

Balancing: Frequent

Running: Rare

Twisting (neck): Frequent

Twisting (waist): Occasional

Jumping: Rare

Carrying:

up to 10 lbs: Frequent

11 to 25 lbs: Occasional

26 to 50 lbs: Occasional

51 to 75 lbs: Occasional

76 to 100 lbs: Never

100 + lbs: Never

Pushing/ Pulling:

Up to 10 lbs: Frequent

11 to 25 lbs: Occasional

26 to 50 lbs: Occasional

51 to 75 lbs: Rare

76 to 100 lbs: Never

100 + lbs: Never

Grasping – firm: Occasional to Frequent

Finger dexterity: Frequent to Constant

Reaching forward: Frequent to Constant

Pinch grasp: Frequent to Constant

Grasp – light: Frequent to Constant

Talking:

Face to face: Frequent to Constant

Verbal contact: Frequent to Constant

Public: Frequent to Constant

Hearing:

Conversation: Frequent to Constant

Telephone: Occasional

Earplugs: Optional/Not required.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Dental insurance
• Health insurance

Schedule:

• 10 hour shift

Ability to Relocate:

• San Francisco, CA 94102: Relocate before starting work (Required)

Work Location: In person

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