Overview

The Food & Beverage Manager is responsible for overseeing the execution/service of all catered & concessions events with a primary focus on the Five Flags Civic Center. This role will also include duties/projects as assigned at the Grand River Center. The Food & Beverage team is responsible for assisting the Director of Food & Beverage with the efficient, professional, and profitable operation. The Food & Beverage Manager must be personable and able to work in an ever-changing fast-paced environment. The Food & Beverage Manager will be responsible for training and developing all service staff.   

The Food & Beverage Manager is responsible for ensuring quality food and beverages are served to the guests of the Grand River Center & Five Flags Civic Center. The Food & Beverage Manager is responsible for assisting in the training of all catering, concession, and support staff. The Food & Beverage Manager must maintain excellent attendance and be available to work a variable, event-driven schedule, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

This role pays an annual salary of $45,000-$50,000

Benefits for Full-Time roles: Health, dental, and vision insurance; 401(k) savings plan; 401(k) matching; and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until July 31, 2026.

Responsibilities

• In collaboration with the Director of Food & Beverage, manages catering and concessions 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 overseeing the serving of meals to guests or directing guests to the buffet line. 
• Responsible for overseeing serving beverages to guests, including alcoholic beverages. Must check the guest’s ID to verify the 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. 
• 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 the company standard for excellent attendance. 
• Assures that the location equipment is operable and clean prior to the start of the event. 
• Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals. 
• Leads F&B team with projects including training, inventory, and special events. 
• Leads the Concessions Department in supervising outlets when business demands it. 
• Enforces all OVG policies and procedures. 
• Practices excellent human resources skills regarding employee relations, corrective action, coaching, and counseling employees and completes all necessary HR-related paperwork. 
• Program the Point of Sale system with accurate menu items and pricing prior to events.  
• All other duties as assigned.

Qualifications

• BA Degree in Business Management or Hospitality preferred. 
• 3-5+ years' experience working in a management capacity in a high-volume, fast-paced restaurant or catering environment. 
• Experience with Square/Clover POS systems.
• Capable of operating in Microsoft Office applications, including Excel, Word, and PowerPoint.  
• Ability to supervise the work of others. 
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment. 
• Ability to work well in a team-oriented, fast-paced, event-driven environment. 
• Possess a valid food handling certificate or alcohol service permit if required by state or federal regulations. 
• Ability to handle cash accurately and responsibly. 
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory. 
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, businesslike, and respectful manner that focuses on generating a positive and cooperative work environment.
• Ability to cost out menus and create new menu items when needed.
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.