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 the daily operations of the Universal Horror Unleashed food and beverage operation and Team Member Dining operation with mobile food dining ordering (MFDO). Responsible for high standards of efficiency, cleanliness, sanitation, training, and guest satisfaction. Manages the daily labor and non-labor budget, directs the workflow of both front of house and back of house teams, and resolves guest situations.

JOB RESPONSIBILITIES:

• Responsible for all facets of service, production, quality, and controls during the day-to-day operation. Ensures policies and procedures of the Food & Beverage department are followed in accordance with local regulations for food handling requirements. Accountable for all sales and operating transactions and guest recovery in compliance with procedures.
• Ensures that all Team Members, facilities, and materials are in complete readiness for daily operation including but not limited to opening and closing duties, identifying and reporting repair and maintenance of kitchen equipment. Remains in strict accordance with the Department of Health and Beverage Laws and local regulations. Ensures adequate stock of supplies and consistently maintains venue inventory. Manages food, beverage, and non-labor costs through proper hands-on monitoring.
• Oversees both service and production staff’s schedules, ensuring that they are in accordance with the forecasted business volume and altering them as the business varies. Keeps consistent track of the venues labor hours and costs to match with what is allotted and varies staff as applicable.
• Manages performance reviews, training, and development of Team Members at the venue. Completes all required forms and paperwork involved in these areas. 
• Monitors and coaches the performance of hourly Team Members at the venue in both FOH and BOH operations. Provides effective feedback through various recognition programs or by documenting poor performance through a progressive discipline system.
• Supports the execution of special events for food and beverage concepts for client needs, menu planning, and staffing levels to meet the client’s expectations.
• 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 a Non-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 on Point of Sale (POS), purchasing and inventory systems.
• 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:

• 2 – 3 years of food and beverage management experience is required; or equivalent combination of education and experience.