Food and Beverage Manager

SUMMARY

The Food & Beverage Manager is responsible for assisting the Food and Beverage team in overall food and beverage service for concessions, bars, catering and vending areas across all venues. This particular Manager will have a primary focus on Catering in terms of front of house service and setup. Position will work with the other Managers and subordinate supervisors on inventory management of all foods, beverages, and related supplies/equipment, coordinating training of all food service employees.

The individual ensures an efficient, timely, safe, and sanitary food service operation. Schedule is based on event demands and is subject to change. This position requires the ability to work varied hours/days, including evenings, weekends and holidays as needed. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

1. Assures timely preparation and execution of banquet and catering event orders for the entire facility, assuring complete details of services to be delivered are communicated through all departments in a timely and effective manner.

2. Must be able to personally perform each duty that would be assigned to all employees working in the area of primary focus, including servers, bartenders, bus persons, and associated supervisory personnel.

3. Plans, coordinates, and manages all setup, preparation, service and removal of food in areas of primary focus, including service ware and equipment are maintained and stored in a sanitary and organized manner.

4. Direct, plan and coordinate all aspects of front of house food and beverage operations as needed.

5. Developing and maintaining service techniques, food quality, inventory levels, and labor monitoring controls.

6. Ensure that the highest standard of guest service is met throughout the department.

7. Help with the hiring and training process of all employees and complete regular payroll.

8. This position will work with the Director of Food and Beverage on all aspects of the department including selecting and costing menu items, arranging labor, product ordering, equipment repairs, and employee human resource matters.

9. Schedule, direct, and coach part time staff, assuring appropriate levels of labor for an event

10. Meet with clients to plan catering events and coordinate with the Chef and other Food and Beverage Leads to ensure needs meet Venu Works high service/presentation standards.

11. Receiving and inventorying products and ensuring accurate match to invoices.

12. Close out concessions/cash register software post event and balance stand sheets

13. Assist in development of short- and long-term operational department goals/plans and then working to make them a reality.

14. Responsible for setup and breakdown of catering bars and bar service, including scheduling and staff direction

15. Creates and performs opening and closing procedures for assigned area along with creation of daily staffing plan and oversite.

16. Completes employee write-ups/disciple forms as necessary for HR.

17. Addressing patron and employee complaints and resolving problems that may arise.

18. Related duties as required or assigned.

SUPERVISORY RESPONSIBILITIES

Supervisory includes oversite all part-time staff, hiring, payroll, ordering, and equipment. This position shares event-based oversite of concessions operations with the other department managers and will have supervisory responsibility over all F&B department part-time staff. Will carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation(s) may be made to enable individuals with disabilities to perform the essential functions.

1. This position requires excellent skills in customer relations, communications and problem solving.

2. Qualified applicants must be available to work at just about any time day/night and weekends, and holidays, regularly in excess of 40 hours a week.

3. Ability to make effective management decisions immediately without supervision.

EDUCATION and/or EXPERIENCE

1. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

2. General computer knowledge including Microsoft Office is required, as well as ability to learn related software. Ability to use Photoshop or related software for menu creation/edits a plus.

3. Preference will be given to individuals with current POS knowledge and work experience.

4. At least 2 years of food service/catering experience in a similar venue type of environment is desired.

5. Previous management experience in a fast-paced, diverse venue type of environment in strongly preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

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