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Responsibilities & Duties

Oversee opening and closing duties of part-time bar staff and nonprofit group members.
Ensure all venues are properly stocked with inventory for their respective locations.
Maintain safe and sanitary work practices.
Follow and enforce corporate and local guidelines for food and alcohol service standards.
Ensure all catering events are executed successfully from setup to breakdown by providing excellent service and clear communication to clients and guests.
Perform monthly inventory counts and routine cleaning responsibilities.
Act as a team leader for part-time staff and nonprofit group members, serving as an extension of the food and beverage management team through effective and accurate communication.

Knowledge, Skills, & Abilities

Strong customer service orientation.
Excellent organizational and multitasking skills.
High attention to detail.
General knowledge of food and beverage operations, including alcohol service.
Willingness to learn and train on new skills.
Ability to delegate tasks effectively and communicate clearly.
Proficiency in operating and training staff on point-of-sale systems and adhering to cash-handling procedures.
Ability to maintain proper hygiene and adhere to dress code standards.
Strong work ethic with a focus on guest satisfaction.
Ability to work independently and complete tasks as assigned by the food and beverage management team.
Ability to collaborate in a team environment across departments.
Commitment to upholding corporate and organizational standards and values.
Perform other duties as assigned by management.

Qualifications

High school diploma or equivalent.
Must be at least 19 years of age in accordance with Nebraska state requirements for serving alcohol.
Previous supervisory experience in the food and beverage industry preferred.
Food Handler certification (or ability to obtain within 30 days of hire at employee expense, per Douglas County Health Department requirements).

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