Overview

The Food & Beverage Manager is responsible for overseeing the direction of the kitchen’s daily activities in accordance with Arena's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment.  The Food & Beverage Manager is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the Director of Food and Beverage.  

This is a key position for the effective and profitable operation of the business. The Food & Beverage Manager must maintain excellent attendance and be available to work a variable event-driven schedule to include evenings and weekends.  

This role pays an annual salary of $58,000 - $62,000

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 October 24, 2025. 

Responsibilities

• Management of the Kitchen, Catering and Concessions Food operations including: interviewing, hiring, and scheduling of staff.
• Ordering, inventory, and tracking labor costs.  Responsible for costing out food options at concession stands and catering menus. 
• Coordinates the maintenance and repair of all kitchen equipment to ensure operational readiness.
• Manage Suite Attendants and make sure food preparation and orders for the suites are done correctly and efficiently.
• Ensure legal, efficient, professional and profitable operation of the venue.
• Cost out catering riders for performers/events at the Arena as well as execute the catering and hospitality needs for entertainment at the Arena.
• Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees.
• Oversee concession stand food preparation and inventory during events. 
• Responsible for overseeing the serving of meals to guests at caterd events.
• Responsible for executing all directives stated in all Banquet Event Orders.
• Be able to identify ingredients or explains how various items on the menu are prepared.
• Assists in setting up banquet functions and manages the layout and presentation of food at catered events.
• Maintains sanitation, health and safety standards in work areas.
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Assures that equipment is operable and clean prior to start of event.
• Leads F&B team with projects including training, inventory and special events.
• Creates menus for catered events, suites and concession stands.
• Ensures that the purchasing and preparation of all food products meet standards of quality and consistency.  Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained.  Responsible for food preparation, ensuring recipe specifications, portion controls and kitchen timings are met.  Monitors all food served relative to appearance, temperature, sanitary and quality standards.
• All other duties as assigned by the Director of Food & Beverage.

Qualifications

• 3-5 years relavant experience
• Experience working in a management capacity in a high volume fast-paced restaurant or catering environment.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Working knowledge of employee scheduling in a hospitality environment.
• Capable of operating in Microsoft Office applications including: Excel, Word, 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 which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess valid food handling certificate or alcohol service permit if required by state or federal regulations.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
• Degree in Business Management or Hospitality preferred but will consider relevant work experience.