Overview

The Food & Beverage Manager is responsible for overseeing the day-to-day operations of all food and beverage services at the Performing Arts Center, including concessions, bars, premium hospitality, catering, and special events. This role ensures exceptional guest experiences by leading front-line operations, developing team members, maintaining operational excellence, and driving financial performance across all food and beverage outlets. The Food & Beverage Manager partners closely with culinary, operations, and event teams to execute performances, private events, and community programming while maintaining the highest standards of service, safety, and hospitality.

This role pays an annual salary of $70,000 - $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 October 9, 2026.

Responsibilities

• Oversee the daily operation of concessions, bars, catering, and special event food and beverage services.
• Maintain high standards of guest service, cleanliness, food quality, and beverage presentation.
• Monitor event execution to ensure efficient service and guest satisfaction.
• Resolve guest concerns promptly and professionally.
• Recruit, train, coach, schedule, and supervise full-time and part-time food and beverage team members.
• Foster a positive, inclusive, and service-focused culture.
• Conduct performance evaluations and provide ongoing coaching and development.
• Ensure staff receive appropriate training in guest service, responsible alcohol service, and food safety.
• Promote teamwork and collaboration across culinary, concessions, catering, and operations teams.
• Partner with clients, event managers, and culinary leadership to execute catered events ranging from intimate receptions to large-scale galas and performances.
• Ensure catering events meet client expectations regarding service, presentation, and quality.
• Coordinate staffing, timelines, room setup, and operational logistics for special events.
• Support menu implementation and premium hospitality offerings.
• Assist in developing and managing departmental budgets.
• Monitor labor costs, food costs, beverage costs, and operating expenses.
• Analyze sales performance and identify opportunities to increase revenue.
• Manage inventory levels and oversee product ordering.
• Ensure proper cash handling, inventory controls, and loss prevention procedures.
• Ensure compliance with all health department regulations, food safety standards, and responsible alcohol service requirements.
• Maintain compliance with company policies and applicable local, state, and federal regulations.
• Conduct regular inspections to ensure facilities remain clean, organized, and guest-ready.
• Promote a safe working environment by ensuring adherence to OSHA and workplace safety standards.
• Deliver an exceptional hospitality experience that reflects the Performing Arts Center's commitment to outstanding patron service.
• Collaborate with venue leadership to continually enhance the guest experience.
• Monitor service standards and implement improvements based on guest feedback and operational needs.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum 3–5 years of progressive food and beverage management experience.
• Experience managing concessions, bars, catering, and special events in a performing arts center, convention center, stadium, arena, hotel, or similar hospitality venue preferred.
• Previous experience supervising large teams in a high-volume environment.
• Food Safety Manager Certification required or ability to obtain within a designated timeframe.
• Responsible Beverage Service certification required where applicable.
• Ability to work evenings, weekends, holidays, and extended hours based on event schedules.

Knowledge, Skills & Abilities

• Strong leadership and employee development skills.
• Excellent guest service and hospitality mindset.
• Knowledge of concession operations, bar management, catering execution, and event logistics.
• Strong financial acumen with experience managing budgets, labor, food costs, and inventory.
• Excellent organizational and time management skills.
• Ability to prioritize multiple events and changing operational needs.
• Strong communication and interpersonal skills.
• Proficiency in Microsoft Office and point-of-sale (POS) systems.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry heavy objects.
• Ability to work in indoor and outdoor event environments.