Based at Richmond International Raceway, in Richmond, Virginia, the Manager of Premium Services is responsible for the overall operation of a catering facility. This involves not only running the catering facility during an event, but also handling all the preparation before the event and after as well. Works closely with clients to ensure their event is a success, and follows up with the client to get feedback after the event itself as well. Manages client relations but also maintains employee and vendor relations to run a successful catering facility. Must be creative, motivated and have food and beverage experience with the ability to lead a first class catering, suite, club and restaurant food service operation. Will partner with Food, Beverage, and Merchandise Manager, culinary, sales and marketing and location leadership to design and execute high quality presentations, and exceed hospitality expectations while maximizing revenue, controlling expenses.

Essential Duties and Responsibilities:

• Strong supervisory, leadership, management and coaching skills
• Recruiting and training permanent and casual staff
• Planning and staffing shifts; set goals and expectations
• Manage payroll and monitor spending levels
• Maintain stock levels
• Ability to drive consistency and strategic and innovative initiatives
• Ensuring health and safety regulations are strictly observed
• Leverage current trends in the food and beverage industry in order to recommend food and beverage business development strategies
• Compliance with standardized inventory control procedures
• Ensure proper planning and execution for catered events
• Ensure food and beverage policies and procedures are adhered to
• Ensure high presentation and quality standards
• Strong communication skills; both written and verbal
• Ability to communicate on various levels to include management, corporate departments, customers and sponsors
• Travel to support facilities outside of primary location
• Proficient computer skills to include various internal programs (Caterease), Microsoft Office programs, email and Internet

Qualifications/Education Requirements:

• A minimum 2 years of food or culinary lead/supervisory experience
• Strong working knowledge of food production operations
• Ability to motivate employees
• Excellent leadership and customer service skills
• Computer literacy (Word and Excel)
• The ability to lead effectively in a diverse, variable event-driven schedule and fast-paced environment, focused on delivering the highest level of hospitality

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