Overview

The Food & Beverage Manager is responsible for overseeing the execution/service of all catered & concession events. 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 must maintain excellent attendance and be available to work events per business need.

This role pays an annual salary of $68,000-$75,000

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

• Overall management of 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.
• Check guest’s ID to 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.
• 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.
• Knowledge of union contract contents.
• Enforces all Oak View Group policies and procedures.
• All other duties as assigned by the Asst. General Manager and General Manager.

Qualifications

• Bachelor's degree in business management or hospitality is preferred but will consider relevant work experience.
• 3-5 years of experience working in a management capacity in a high-volume, fast-paced restaurant or catering environment.
• 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.