Food & Beverage Manager - Will Rogers Memorial Center (WRMC)

• Manage all front-of-house food & beverage activities across catering and concessions during events.
• Will handle all cash procedures, from handling banks to supervising POS use. 
• Ensure smooth service flow, proper staffing levels, and efficient use of resources for events of varying size and complexity.
• Monitor service quality and guest satisfaction in real time, quickly resolving issues as they arise.
• Adjust staffing, service plans, and logistics based on changing needs or last-minute updates.
• Provide ongoing coaching to maintain high service standards and a strong guest-focused culture.
• Lead pre-shifts and post-shifts to drive continuous improvement.

• Coordinate event-specific catering requirements, including menu planning, setup, timing, and service style.
• Partner with culinary teams and key stakeholders to ensure seamless execution of each event.
• Adapt operations to meet the unique needs of different event types, from small gatherings to large-scale functions.
• Work closely with culinary staff, venue managers, and internal departments to align operational goals.
• Communicate event details, changes, and expectations clearly to all team members.
• Serve as a key point of contact during events for coordination across teams.
• Successfully manage multiple events simultaneously, often with competing priorities.

• Deliver exceptional customer service by maintaining a welcoming, professional, and efficient environment.
• Anticipate guest needs and ensure service standards are consistently met or exceeded.
• Handle guest concerns or complaints with professionalism and urgency.

• Enforce all food safety, sanitation, and health regulations in accordance with local and organizational standards.
• Conduct routine inspections of service areas to ensure cleanliness and safe food handling practices.
• Train staff in proper hygiene, food safety protocols, and emergency procedures.
• Enforce all Responsible Alcohol Service Standards in compliance with company, venue and TABC policies and practices.

• Maintain consistency in food presentation, service execution, and brand standards across all service points.
• Monitor concessions and catering service efficiency, product quality, and inventory usage.
• Implement best practices to ensure reliability and professionalism across all events.

• Support cost control efforts by managing labor, inventory, and waste.
• Oversee daily counts of inventory in storage rooms and stands to maintain par levels for next-day operations.
• Performs other duties as assigned.

• 3–5+ years of experience in high-volume food & beverage operations, preferably within event venues, catering, or concessions environments.
• Proven leadership experience managing front-of-house teams in fast-paced, multi-event settings.
• Strong background in coordinating catering services and overseeing concessions operations across diverse event types.
• Able to communicate directly with clients for event needs. 
• Experience executing BEOs and sharing event information with the need-to-know parties 
• Demonstrated success in delivering high-quality guest experiences while managing multiple priorities simultaneously.
• Comprehensive knowledge of food safety, sanitation, and regulatory compliance standards.
• Comprehensive knowledge and comfort enforcing all responsible alcohol service practices and policies.
• Experience with staff scheduling, labor management, and team development.
• Familiarity with POS systems, inventory management, and basic financial reporting.
• Strong organizational, problem-solving, and decision-making abilities. 
• Valid Driver's License strongly encouraged.
• Ability to work a flexible schedule including – nights, weekends, and holidays.
• Able to communicate effectively with management, guests, and team members. 
• Ability to handle multiple tasks in a fast-paced, high-energy environment.

• Working in direct proximity to animals of multiple types, including large livestock and rough stock
• Employees will work in an environment with fluctuating temperatures, including outside environments. 
• Employees must have the ability to lift, push, and pull up to 50 lbs. 
• Employees will regularly spend their shift standing/walking, traveling stairs, with limited to no sitting. 
• Employees will be exposed to high noise levels and/or fluctuating lights in event settings. 
• Employees will be exposed to sharp objects, machines with moving parts, heat from ovens, burners, steam, trays, etc. 
• Employees must have the ability to reach, lift, and bend to perform job duties throughout the shift. 
• Employees may be exposed to hazards associated with moving vehicles and require strict adherence to safety protocols.

• This job description is not designed to contain a comprehensive listing of activities, duties, or responsibilities that are required. Duties, responsibilities, and activities may change at any time with or without notice.