Food and Beverage Manager

The Food and 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. 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 foodservice employees. The individual ensures an efficient, timely, safe, and sanitary foodservice operation. Close-out bars, concessions and the cash room on event days and insuring the stand sheets balance. 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.  Schedule is based on event demands and is subject to change. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

1.     Direct, plan and coordinate all aspects of front and back of house operations as needed.

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

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

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

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

6.    Manage Catering department as the primary VenuWorks food and beverage contact. Including primary point of contact between the front-of-house and the kitchen.

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

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

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

10.  Ability to close the cash room and ensure all balancing/deposits are completed correctly.

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

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

13.  Makes every effort to ensure product availability is maximized, waste is minimized, and inventory controls are strictly adhered to through a FIFO rotational pattern.

14.  Must be able to personally perform each duty that would be assigned to all employees working in the food and beverage department with training.

15.  Creates and performs opening and closing procedures for assigned area.

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

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

18.  Inspect all ballrooms and breakout rooms pre-post event.

19.  Observe, evaluate, and document the job performance of all food and beverage department staff members, taking proactive corrective actions as necessary to ensure staff remain productive.

20.  Responsible for daily training of employees; praising and correcting behavior of event staff under his/her supervision.

21.  As well as any other duties that may be assigned by a manager/director.
 

Employee will be the primary Catering Manager, overseeing all staff, products, invoices, cash, equipment, etc.… Employee has joint responsibilities with the other Food and Beverage leads (primarily overseeing concessions). Employee will have supervisory responsibility over all F&B department part-time staff. Employee will carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. 

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.

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 2-3 years of food service/concession 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.
 

1.     Applicant must possess current, valid driver’s license and a current working telephone number that can be accessed by building management personnel for business contact purposes.

2.     Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association upon request.

3.     Must have an Indiana Server Permit Liquor License along with Alcohol Awareness Course Completion.

1.     Ability to speak and understand English.

2.     Ability to read and interpret documents such as instructions, policies and procedures.

3.     Ability to deal effectively and courteously with the general public.

 

1.     Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.

2.     Ability to define problems, collect data, establish facts and draw valid conclusions.

3.     Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures.

4.     Ability to put parts together to form a new whole or proposed set of operations.

5.     Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.

 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

1.     While performing the duties of this job, the employee is regularly required to reach with hands/arms, as well as talk and hear with mouth and ears.

2.     The employee frequently is required to stand; walk; sit; and use hands to touch, grasp, handle, or feel.

3.     The employee is regularly required to climb or balance and stoop, kneel, crouch, or crawl.

4.     The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up items in excess of 80 pounds. 

5.     Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.