Food & Beverage Manager - FULL-TIME - The Guest House at Graceland

3600 Elvis Presley Blvd, Memphis, TN 38116, USA Req #198
Friday, April 23, 2021

Elvis Presley Enterprises
Become a part of the exciting growth at Graceland!
Since opening to the public in 1982, Elvis Presley's Graceland has hosted over 20 million visitors from every state in the union and nearly every country of the world. Graceland welcomes over 500,000 visitors each year, is one of the five most visited home tours in the United States, and is the most famous home in America after The White House. 
In 1991, Graceland was placed on the National Register of Historic Places. In 2006, it was designated a National Historic Landmark.
Graceland visitors come from all walks of life, all ages, all musical tastes, all income levels, all educational backgrounds, and all parts of the world.
Our employees are ambassadors to Memphis and work hard to ensure all of our guests are treated with the same southern hospitality that Elvis Presley was known for.


This is a Full-Time position located in the Food and Beverage Department working variable and flexible days with working hours to include days, evenings, weekends, holidays, overtime, and on-premises catering as required. Benefits will be offered after successful completion of a sixty (60) day introductory period. 


Job Description:

Responsible for the management of all aspects of the hotel outlets functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.


Job Requirements:

  • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
  • Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
  • Maintain positive guest relations at all times.
  • Resolve guest complaints, ensuring guest satisfaction.
  • Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
  • Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
  • Must acquire and Maintain ABC permit and ServSafe Certificate.
  • Maintain complete knowledge of:
    1. all liquor brands, beers, and non-alcoholic selections available in the Restaurant.
    2. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
    3. Designated glassware and garnishes for drinks.
    4. All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation, and prices.
    5. Daily menu specials, 86’d items.
    6. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
    7. P.O.S. and manual system procedures.
    8. Daily house count, arrivals/departures, V.I.P.’s.
  • Scheduled in-house group activities, locations, and times.
  • Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
  • Establish par levels for supplies and equipment.  Complete requisitions to replenish shortages or additional items needed for the anticipated business.
  • Requisition linens/skirting required for business and assign staff to transport such to the Restaurant.
  • Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff are aware of such.
  • Periodically check with the Front Desk to review updates on house count and arrivals.
  • Review sales for previous day; resolve discrepancies with Accounting.  Track revenue against budget.
  • Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.  Adjust schedules throughout the week to meet the business demands.
  • Ensure that staff report to work as scheduled.  Document any late or absent employees.
  • Coordinate breaks for staff.
  • Assign work and side duties to staff.  Communicate additions or changes to the assignments as they arise throughout the shift.  Identify situations which compromise the department's standards and delegate these tasks.
  • Monitor the preparation of station assignments.
  • Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
  • Inspect grooming and attire of staff; rectify any deficiencies.
  • Inspect, plan, and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
  • Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
  • Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.
  • Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
  • Review the reservation book, pre-assign designated tables and follow up on all special requests.
  • Ensure that specified amount of menus and wine lists are available and in good condition for each meal period.  Ensure that daily specials are inserted into each menu.
  • Check the pick-up station and side stations.
  • Monitor and assist Host(ess) in greeting and escorting guests to their tables.  Ensure that tables are seated to best service the guests.
  • Anticipate heavy business times and organize procedures to handle extended waiting lines.
  • Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
  • Check the status of all orders and ensure that they are delivered within designated timelines.
  • Monitor and ensure that all tables are cleared and reset according to department procedures.
  • Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
  • Assist restaurant staff with their job functions to ensure optimum service to guests.
  • Answer outlet phone.
  • Access all functions of the P.O.S. system.  Restock journal tape and change ribbons as needed.
  • Handle voided checks.
  • Assist servers with expediting problem payments.
  • Issue manual checks when the system is down and ensure accountability of such.
  • Run system closing reports and ensure that all servers' checks are closed before they sign out.
  • Ensure all closing duties for staff are completed before staff sign out.
  • Conduct a formal training program on the required job functions with criterion expected and department orientation with new hires.  Conduct ongoing training with existing staff.
  • Provide feedback to staff on their performance.  Handle disciplinary problems and counsel employees according to hotel standards.
  • Foster and promote a cooperative working climate, maximizing productivity and employee morale.
  • Respond to all pages by beeper.
  • Prepare and submit daily/weekly payroll and tip distribution records.
  • Complete work orders for maintenance repairs and submit to Engineering.  Contact Engineering directly for urgent repairs.
  • Document pertinent information in department log book.
  • Complete all paperwork and closing duties in accordance with departmental standards.
  • Review status of assignments and any follow-up action with on-coming supervisor
  • Complete and direct scheduled inventories.
  • Prepare weekly forecast of revenues, covers and labor costs.
  • Conduct monthly departmental meetings.
  • Attend designated meetings, menu, and wine tastings.
  • Interview restaurant applicants.
  • Relieve Host(ess).
  • Expedite on floor or in kitchen as business demands.
  • Complete departmental filing.
  • Update P.O.S. menu changes.
  • Order restaurant flowers from approved supplier.
  • Order morning newspapers for the restaurant from approved supplier.


REQUIRED SKILLS, KNOWLEDGE AND ABILITIES:  Management experience in full service dinning is required, hotel and formal bar experience is a plus; ability to cope with heavy workload; excellent communication and interpersonal skills is essential; ability to prioritize and work with limited supervision; excellent attention to detail; ability to perceive and work with a wide range of people; Some knowledge of food preparation including food safety techniques is required, Food and Beverage inventory control experience is helpful; ability to accurately handle money and cash transactions; skill to operate and clean various restaurant equipment; some knowledge of catering helpful, knowledge of Excel and Word computer programs is helpful.



PHYSICAL REQUIREMENTS: Ability to stoop, reach, walk and stand for long periods of time; ability to lift boxes weighing up to forty (40) pounds; speak clearly and distinctly.

SPECIAL CONDITIONS: Uniform is required; hair net must be worn while in food production areas; work in non-smoking environment; must follow, have knowledge of health codes and be Serve-Safe Certified or willing to become certified, possess or willing to apply for an ABC Card and Beer Card.

APPLICATION PROCESS: Please apply online through the Company website at . Must be able to pass a background check and pre-employment drug test. We are an equal opportunity employer. This position will remain open until filled.


Notice: Screening tests for alcohol and illegal drug use will be required before hiring and during your employment with this company.

Other details

  • Pay Type Salary
  • 3600 Elvis Presley Blvd, Memphis, TN 38116, USA