Universal Horror Unleashed is a terrifyingly unique experience that will bring haunts to Las Vegas year-round. Located at Area 15 is the heart of horror – we would love to have you haunting alongside us! With the nature of this experience comes a unique working environment. You will find yourself working in dark environments around special effects including strobe lights, fog, artificial smells, and more. The working hours will be unique, typically spanning over late evenings/nights and weekends (holidays included). This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, and a variety of other discounts and perks.  

JOB SUMMARY:

Responsible for maintaining the overall successful daily operations of the Universal Horror Unleashed multi-unit food and beverage operation and Team Member Dining operation with mobile food dining ordering (MFDO). Directs activities of all hourly and exempt staff and supports the development of their team. Accountable for location sales, direct operating expenses and inventory controls, food cost and quality, profitability, and guest satisfaction. Upholds all federal and state regulations pertaining to but not limited to Minor Law, Liquor Law, and Health Code.

JOB RESPONSIBILITIES:

• Manages leadership team and the entire venue’s labor budget to ensure the day-to-day operations ran by the Asst Managers stay consistent with staffing forecasts. Maintains consistent track of the venues labor hours and costs to match with what is allotted and optimizes as necessary. Communicates to all management any changes to business forecasts.
• Accountable for all facets of service, production, quality, and controls in the venue. Ensures policies and procedures of the Food & Beverage department are followed. Accountable for all sales and operating transactions in compliance with procedures. Leads the execution of special events for food and beverage concepts for client needs, menu planning, and staffing levels to meet the client’s expectations.
• Accountable for hiring, coaching, performance appraisals, training, and development of both Team Members and exempt Direct Reports at the venue. Verifies all required forms and paperwork involved in these areas is properly completed. Sets direction for Assistant Managers and front-line Team Members to ensure the consistency of guest experience and all F&B products.
• At times, acts as the opening or closing manager on duty. Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation. Remains in strict accordance with the Department of Health and Beverage Laws. Ensures adequate stock of supplies and consistently maintains venue inventory. Supports the Assistant Managers in optimizing the food, beverage, and non-labor costs. Steps in when necessary to verify these costs are properly tracked and in accordance with the business plan.
• Ensures adequate daily labor activities to ensure the proper staffing levels and management are in place for the multi-outlet operation. Coordinates with Entertainment management to ensure their scheduling and staffing is in line with the business needs. Conducts periodic meetings with Assistant Managers to review Southern Nevada Health District guidelines, service and product changes and companywide communication.
• Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities.
• Perform other duties as assigned.

SUPERVISORY RESPONSIBILITY:

• Supervises an Exempt team.

ADDITIONAL INFORMATION:

• Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.

QUALIFICATIONS:  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, skills, and/or abilities (KSAs) required.

• Must be able to work a flexible and varying schedule based on business demands.
• Proficient in Point-of-Sale (POS), purchasing and inventory systems.
• Demonstrated experience coaching, mentoring, and developing staff and ability to monitor performance and hold team accountable.
• Knowledge of Southern Nevada Health regulations and proper food handling certifications.
• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
• Consistent attendance is a job requirement.

CERTIFICATIONS, LICENSES, REGISTRATIONS:

• Professional Food Managers certification and Nevada state certifications are required.

EDUCATION:

• Associate’s degree is preferred.

EXPERIENCE:

• 5+ years of food and beverage management experience is required; or equivalent combination of education and experience.