The Big Drop Manager is primarily responsible for the day to day operations of the Front and Back of house (Dining Room and Kitchen)for the Big Drop, ensuring product and service quality, consistency and team member development on all levels. Additionally this position is responsible for meeting all company and State Health Department rules and regulations.

Essential Functions:

List the job's most important functions and responsibilities. Include all important aspects of the job, whether performed daily, weekly, monthly, annually or any that may occur at irregular intervals. Provide exceptional guest service to all customers. Must have extensive food and beverage service knowledge. Responsible for all Diner (FOH) operational quality aspects. Responsible for preliminary menu development Responsible for developing service standards and implementation of those standards for the Diner. Responsible for assisting in the development of cost related parameters for the Diner. Responsible for maintaining expenses to meet budgeted or forecasted goals. Responsible for scheduling all Front of House Diner staff members and meeting designated payroll costs. Responsible for all Front of House organization for fast and efficient functionality and service. Responsible for developing and coordinating a program that meets all Iowa Department of Health, Internal controls and government rules and regulations. Must be able to obtain all necessary licenses as required by local, state and federal governments. Responsible for tracking systematically, all critical areas of food and beverage service. Performes other duties as assigned Responsible for perodic team member evaluations and further development stratagies Responsible for all relavent inventories including rotation, par levels, periodic physical inventories and discontinued inventory items. Responsible for coordinating new inventory items with the Food and Beverage Director and Purchasing manager. Responsible for the hiring and development of all levels of the Diner service team

Required:

List the job's most important functions and responsibilities. Include all important aspects of the job, whether performed daily, weekly, monthly, annually or any that may occur at irregular intervals. Provide exceptional guest service to all customers. Must have extensive food and beverage service knowledge. Responsible for all Diner (FOH) operational quality aspects. Responsible for preliminary menu development Responsible for developing service standards and implementation of those standards for the Diner. Responsible for assisting in the development of cost related parameters for the Diner. Responsible for maintaining expenses to meet budgeted or forecasted goals. Responsible for scheduling all Front of House Diner staff members and meeting designated payroll costs. Responsible for all Front of House organization for fast and efficient functionality and service. Responsible for developing and coordinating a program that meets all Iowa Department of Health, Internal controls and government rules and regulations. Must be able to obtain all necessary licenses as required by local, state and federal governments. Responsible for tracking systematically, all critical areas of food and beverage service. Performes other duties as assigned Responsible for periodic team member evaluations and further development strategies Responsible for all relevant inventories including rotation, par levels, periodic physical inventories and discontinued inventory items. Responsible for coordinating new inventory items with the Food and Beverage Director and Purchasing manager. Responsible for the hiring and development of all levels of the Diner service team