Food & Beverage Manager Temple Gardens Centre

Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.

Food & Beverage Manager is responsible for overseeing the execution/service of all catered & concessions events. The Food & Beverage Manager must be personable, adaptable, and comfortable working in a dynamic, fast-paced environment. The Food & Beverage Manager will be responsible for leading, training, and developing all service staff. The Food and Beverage Manager works closely with the Executive Chef to create a memorable and engaging guest experience through exceptional food, beverage, service, and hospitality.

They work directly with the Director of Food & Beverage and the General Manager.

This role pays an annual salary of $57,000 - $65,000 CAD

Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

The Temple Gardens Centre in Moose Jaw stands as southern Saskatchewan’s premier venue, encompassing 210,000 square feet of versatile space dedicated to community recreation and entertainment, boasting a 4500-seat arena, an 8-sheet curling rink with a two-tier lounge overlooking the ice, and meeting and conference spaces.

• Overall Management of Catering , Concessions, and Premium Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs, and equipment maintenance.
• Ensure legal, efficient, professional, and profitable operation of the venue.
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
• Responsible for managing and overseeing the serving of meals to guests or directing guests to the buffet line.
• Works in conjunction with the Executive Chef on all offerings provided throughout the venue.
• Responsible for managing and overseeing the service of beverages to guests, including alcoholic beverages.
• Check guest’s  verify minimum age requirement for the purchase of alcoholic beverages.
• Responsible for observing guests to respond to any additional requests and determine when the meal has been completed.
• Responsible for executing all directives stated in all Banquet Event Orders.
• Responsible for completion and updating of administrative paperwork associated with events, i.e., diagrams, timelines, and side-work assignments.
• Assists in troubleshooting technical problems with Point-of-Sale Systems, from both a hardware and software perspective
• Ensures all policies and procedures regarding accounting and cash handling practices are followed.
• Responsible for ensuring tableware and linens are replaced as necessary.
• Be able to identify ingredients or explain how various items on the menu are prepared.
• Assists in setting up banquet functions including linens, dishware, glassware, and silverware.
• Responsible for observing guests to respond to any additional requests and determine them before, during, or after the served meal.
• Maintains sanitation, health, and safety standards in work areas.
• Show demonstrated ability to meet…