The National Constitution Center (NCC) General Manager is responsible for the efficient, professional and profitable operation of the food and beverage operations at NCC located at 525 Arch Street in Philadelphia’s Historic District.
This individual ultimately oversees all aspects of food and beverage services including the Delegates Café, In-House Catering and a Starbucks licensed store scheduled to open in September 2018. General Manager will also be responsible for upholding both Brûlée Catering standards of operation.
Additionally, the GM will be provide oversight of all managerial, supervisory, f/t and p/t positions, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.
On those occasions where Commissary assistance is required, the General Manager will also be responsible for coordinating the Off Premise Catering operation with the Off Premise Commissary.
Ensure legal, efficient, professional and profitable operation of the assigned Brûlée account.
Work with Brûlée Vice President and Director of Sales & Business Development to ensure strong client relationships with NCC Senior Leadership. Work with on-site Brûlée management staff to develop, generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, labor and product costs, wage and salary control, P&L financial statements.
Address conflict resolution; last-resort mediation; arbitration, when applicable
Implement Brûlée Catering policies & procedures, as required.
Oversee scheduling and labor allocation.
Analyze sales figures in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio.
Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
Program and maintain the point of sale system to ensure accurate financial reporting and tracking of accountability.
Directs and assists team in preparing for and attaining future goals.
Provides each team member with the proper direction and follow up on all assignments.
Inspects the operations on a regular basis to ensure that the established quality standards are maintained.
Prepares required reports accurately and submit them on time.
Give team members clear direction, and provides the necessary assistance for them to provide them to perform their work.
Evaluates each team members performance and makes recommendations for their improvement.
Reviews and assist in the development of menus and marketing plans.
Establishes and maintains personal relationships with venue client, suppliers, vendors and the public that projects the operation in a positive light
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Education and Experience:
SPECTRA IS AN EQUAL OPPORTUNITY EMPLOYMENT EMPLOYER