FOOD & BEVERAGE MANAGER (BOH) - Advent Health Sports Park at Bluhawk
Sports Facilities Management, LLC
LOCATION: Overland Park, KS
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: FOOD & BEVERAGE DIRECTOR
STATUS: FULL-TIME (EXEMPT)
ABOUT THE COMPANY:
Advent Health Sports Park at Bluhawk is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Overland Park, KS. 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.
AdventHealth Sports Park at Bluhawk 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 BOH operations including production, prep, food safety, purchasing, inventory, and kitchen staffing to deliver a consistent, high-quality product. This position is responsible for delivering an exceptional food & beverage experience for all our guests.
PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:
- Manage the daily BOH production, preparation, and presentation of all food for the facility's concessions and special events; ensure quality and consistency aligned to venue standards.
- Hire, train, mentor, supervise, and evaluate BOH team members; schedule BOH labor to meet volume and cost targets.
- Open and close BOH areas (kitchens, prep, storage); ensure BOH readiness, line checks, temperature logs, and closeout procedures.
- Budget and monitor weekly food and BOH labor costs; maintain food cost, yield, and waste controls.
- Monitor BOH quality control, recipe adherence, portioning, and plating/presentation standards; maintain production guides and batch sheets.
- Create event P&L analysis for BOH scope; contribute to menu engineering, costing, and profitability.
- Generate daily/monthly BOH financial and inventory reports; reconcile transfers and waste.
- Manage all cooler, freezer, and dry storage areas; enforce FIFO, labeling/dating, and temperature compliance.
- Implement purchasing and ordering processes; maintain par levels; process supply invoices; set up and manage vendor accounts; meet with vendors to evaluate products.
- Research new food products and equipment that improve BOH efficiency and quality; support menu development with cost and production feasibility.
- Implement menu and production strategies aligned to event demographics and seasonality; build prep lists and production schedules accordingly.
- Continuously inspect equipment and food deliveries; coordinate kitchen equipment installation, maintenance, and repairs.
- Evaluate food safety practices; ensure compliance with inspections and internal audits achieving "A" scores; maintain health, HACCP, and temperature logs.
- Record and maintain BOH documentation: inventory, receiving, temp logs, cleaning schedules, SDS, and health practices.
- Coordinate with FOH and other managers on event timing, product availability, and BOH support; organize and manage BOH execution for catered events.
- Keep track of BOH supply usage during events; request replenishment; manage smallware and disposables for kitchen operations.
- Complete special projects and daily assignments as directed by management
THE IDEAL CANDIDATE HAS:
- Proven success in high-volume kitchen or concessions production environments; banquet or event production experience preferred.
- Excellent knowledge of food cost, pricing inputs, yield management, and margin analysis; strong command of production planning.
- Exerience managing BOH staff to execute events with speed and quality; strong mise en place, batch cooking, and holding standards.
- Demonstrated leadership, cross-team coordination with FOH, and event production planning.
MINIMUM QUALIFICATIONS:
- Must be at least 21 years old
- 5-7 years of culinary experience
- 2-4 years of food & beverage management experience
- Must be able to work flexible schedules including weekends, nights, and holidays
- ServSafe Certification required; Food Safety Manager Certification preferred; RAMP preferred (if alcohol handling intersects with BOH responsibilities like storage/transfer).
- Strong communication, leadership, organization, and ability to prioritize in a high-volume, fast-paced environment; proficiency in Word, Outlook, 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
