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

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, and on-premises catering as required. Benefits will be offered after successful completion of a sixty (60) day introductory period. This is an internal/external recruitment.

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. Reports to the Senior Director of Campus Food & Beverage/Executive Chef.

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:
◦ all liquor brands, beers, and non-alcoholic selections available in the Restaurant.
◦ The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
◦ Designated glassware and garnishes for drinks.
◦ All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation, and prices.
◦ Daily menu specials, 86’d items.
◦ Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
◦ P.O.S. and manual system procedures.
◦ 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 jo