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FOOD & BEVERAGE MANAGER - Morristown Landing Recreation and Events
Sports Facilities Management, LLC
LOCATION: Morristown, TN
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: GENERAL MANAGER
STATUS: FULL-TIME (EXEMPT)
ABOUT THE COMPANY:
Morristown Landing is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Morristown, TN. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.
Morristown Landing is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies
(SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.
SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.
POSITION SUMMARY:
The Food & Beverage Manager will effectively manage all aspects of food & beverage for Morristown Landing. This position is responsible for delivering an exceptional Food & Beverage experience for all guests. Morristown Landing will offer diverse food and beverage programing including Café, Concessions, Catering and Event specific alcohol services.
PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:
- Directly align with the MLRE Mission Statement and Core Values
- Manage the daily operations, production, preparation, and presentation of all Food and Beverage for the facility's concessions, special events and celebrations to ensure a quality, consistent product is produced which conforms to all MLRE standards
- Train, mentor, supervise and evaluate Food & Beverage team members
- Budget and monitor weekly food and labor costs
- Monitor quality control constantly
- Effectively manage sales and sales strategies
- Create event P&L analysis to ensure feasibility and profitability
- Generate monthly inventory reports
- Effectively manage all cooler, freezer, and dry storage areas
- Implement ordering processes that result in effective budget management
- Create effective inventory management processes
- Research new food and beverage products
- Collaborate with senior leaders to create new menu and marketing ideas that reflect demand/trends
- Implement menu strategies that reflect event demographics and time of year
- Manage supply invoices
- Set up vendor accounts
- Meet with food vendors and make decisions on products
- Communicate effectively with sales representatives and suppliers
- Continuously inspect equipment and food deliveries
- Coordinate kitchen equipment installation and repairs as needed
- Evaluate health and safety practices; ensure inspection compliance that result in A scores
- Record information about inventory and health practices
- Organize and manage catering, including keeping track of supplies for events
- Coordinate with other managers for special events and parties
- Complete special projects and daily assignments as directed by Operations Director
- Manage the Food & Beverage aspect of all MLRE events
- All other duties as assigned by management
THE IDEAL CANDIDATE HAS:
- Proven success in generating community interest and involvement through non-sporting events, such as: banquets, catered events, amphitheater bookings, etc.
- Proven success of effective management strategy in a high-volume concessions/food & beverage environment including alcohol sales, regulations, and inventory management
- Excellent knowledge of food cost, pricing, and profit margin food & beverage analysis
- Experience in managing staff to effectively execute a successful event
- Experience and success in customer service, leadership, and event planning
- Action-oriented personality with a 'get it done' attitude and proficiency for efficiency
- Proven ability to evaluate team member performance based on established KPI's
MINIMUM QUALIFICATIONS:
- Must be at least 21 years old
- 2-4 years of culinary experience
- 2-4 years of food & beverage management experience
- Food Safety Manager Certification is preferred
- ServSafe and ABC Certification is required
- RAMP Certification is preferred
- Requires good communication skills, both verbal and written
- Must have strong leadership skills
- Must be detail-oriented and have outstanding organizational skills
- Ability to maintain focus in a high-volume, fast paced environment
- Must be able to work under pressure and be decisive
- Ability to motivate employees
- Ability to prioritize
- Must be able to work well in a group setting
- Must have strong mathematical skills
- Must be able to work irregular shirts to include nights, weekends, holidays as needed
- Proficient in Microsoft Word, Outlook and Excel
WORKING CONDITIONS AND PHYSICAL DEMANDS:
- Must be able to lift 50 pounds waist high
- May be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push
- Will be required to operate a computer
- Facility has intermittent noise
