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Food & Beverage Manager/Catering Manager | Villanova University Athletics - Spectra (Villanova · PA)

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Overview

Food & Beverage Manager is responsible for overseeing the execution\service of all catered & concessions 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.

 

The Catering Manager provides support and assistance with Catering activities as well providing assistance to the concession managers in the profitable management of concessions operations, as needed.  The Catering Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment.

 

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, 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.
  • 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.
  • Knowledge of Union Contract contents
  • Enforces all Spectra 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 Asst. General Manager and General Manager.
  • Ensures total compliance with all alcohol service policies.   Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to Ovations management immediately

Qualifications

  • 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, 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 speak, read and write in English.
  • 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 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.
  • 2 year degree in Business Management or Hospitality preferred but will consider relevant work experience.
  • Associate’s degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
  • Concessions Manager Certificate from the National Association of Concessionaires.
  • Nationally recognized, advanced food service sanitation training course certification.