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Food & Beverage Manager | Colorado State University - Spectra (Fort Collins · CO)

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Overview

Food & Beverage Manager is responsible for assisting in 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.

 

Salary Range; $50,000 to $60,000

 

 

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.

Qualifications

  • Experience working in a management capacity in a high volume fast-paced restaurant or catering environment.
  • 3+ years of exp in professional food prep
  • 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.