Overview

This Food & Beverage Manager reports to the General Manager and is responsible for administration, planning, budgeting and direction of the food and beverage operations of the Thief River Falls Complex.

Coordinates premium, concessions, and catering teams to control, produce and purchase food items inventory, schedule staff, coordinate with temporary staffing agencies when needed.

This position will pay a salary of $45,000-$50,000

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

Job Expires: 8/8/24

Responsibilities

• 3-5 years of management experience
• Overall Management of  Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance.
• Responsible for managing, developing and mentoring staff of part time and full time employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash.
• Ensure legal, efficient, professional and profitable Food and Beverage 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, 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 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 replaced as necessary.
• Be able to identify ingredients or explains 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 before, during or after the served meal.
• Maintains sanitation, health and safety standards in work areas.
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
• Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
• Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Work with employees to correct deficiencies; implement discipline and termination procedures.
• Coordinate labor hours for staff and temporary workers. Report labor allocations to General Manager.
• Participate in the development and administration of the Food & Beverage budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary. 
• Must show demonstrated ability to meet the company standard for excellent attendance.
• Assures that the location equipment is operable and clean prior to start of 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 Concessions Department in supervising outlets when business demands.
• Enforces all Oak View Group policies and procedures.
• Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork.
• All other duties as assigned by the General Manager.

Qualifications

• Associate’s Degree (A.A.) or greater in Culinary Management, Business Management, or related field; along with two or more years’ experience in Food & Beverage Management, or related experience.
• Degree requirement may be substituted for four or more years’ experience in Food & Beverage Management or related position.
• Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
• Experience training new employees and volunteers.
• Advanced knowledge of inventory procedures and controls.
• Experience ordering product for a high-volume venue or facility.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
• 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 consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
• Nationally recognized food service sanitation training course certification preferred
• Nationally recognized alcohol service training course certification preferred
• Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays and extended number of consecutive days
• Performing the duties of this position involves extensive and continuous standing and walking.