SUMMARY

The Food & Beverage Manager is responsible for assisting the Food and Beverage team in overall food and beverage service for concessions, bars, catering and vending areas across all venues. This particular Manager will have a primary focus on Catering in terms of front of house service and setup. Position will work with the other Managers and subordinate supervisors on inventory management of all foods, beverages, and related supplies/equipment, coordinating training of all foodservice employees. The individual ensures an efficient, timely, safe, and sanitary foodservice operation. Schedule is based on event demands and is subject to change. This position requires the ability to work varied hours/days, including evenings, weekends and holidays as needed. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

1. Assures timely preparation and execution of banquet and catering event orders for the entire facility, assuring complete details of services to be delivered are communicated through all departments in a timely and effective manner.

2. Must be able to personally perform each duty that would be assigned to all employees working in the area of primary focus, including servers, bartenders, bus persons, and associated supervisory personnel.

3. Plans, coordinates, and manages all setup, preparation, service and removal of food in areas of primary focus, including service ware and equipment are maintained and stored in a sanitary and organized manner.

4. Direct, plan and coordinate all aspects of front of house food and beverage operations as needed.

5. Developing and maintaining service techniques, food quality, inventory levels, and labor monitoring controls.

6. Ensure that the highest standard of guest service is met throughout the department.

7. Help with the hiring and training process of all employees and complete regular payroll.

8. This position will work with the Director of Food and Beverage on all aspects of the department including selecting and costing menu items, arranging labor, product ordering, equipment repairs, and employee human resource matters.

9. Schedule, direct, and coach part time staff, assuring appropriate levels of labor for an event

10. Meet with clients to plan catering events and coordinate with the Chef and other Food and Beverage Leads to ensure needs meet VenuWorks high service/presentation standards.

11. Receiving and inventorying products and ensuring accurate match to invoices.

12. Close out concessions/cash register software post event and balance stand sheets

13. Assist in development of short- and long-term operational department goals/plans and then working to make them a reality.

14. Responsible for setup and breakdown of catering bars and bar service, including scheduling and staff direction

15. Creates and performs opening and closing procedures for assigned area along with creation of daily staffing plan and oversite.

16. Completes employee write-ups/disciple forms as necessary for HR.

17. Addressing patron and employee complaints and resolving problems that may arise.

18. Related duties as required or assigned.

SUPERVISORY RESPONSIBILITIES

Supervisory includes oversite all part-time staff, hiring, payroll, ordering, and equipment. This position shares event-based oversite of concessions operations with the other department managers and will have supervisory responsibility over all F&B department part-time staff. Will carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation(s) may be made to enable individuals with disabilities to perform the essential functions.

1. This position requires excellent skills in customer relations, communications and problem solving.

2. Qualified applicants must be available to work at just about any time day/night and weekends, and holidays, regularly in excess of 40 hours a week.

3. Ability to make effective management decisions immediately without supervision.

EDUCATION and/or EXPERIENCE

1. Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

2. General computer knowledge including Microsoft Office is required, as well as ability to learn related software. Ability to use Photoshop or related software for menu creation/edits a plus.

3. Preference will be given to individuals with current POS knowledge and work experience.

4. At least 2 years of food service/catering experience in a similar venue type of environment is desired.

5. Previous management experience in a fast-paced, diverse venue type of environment in strongly preferred.

CERTIFICATES, LICENSES, REGISTRATIONS

1. Applicant must possess current, valid driver’s license and a current working telephone number that can be accessed by building management personnel for business contact purposes.

2. Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association upon request.

3. Must have an Indiana Server Permit Liquor License along with Alcohol Awareness Course Completion.

LANGUAGE SKILLS

1. Ability to speak and understand English.

2. Ability to read and interpret documents such as instructions, policies and procedures.

3. Ability to deal effectively and courteously with the general public.

COGNITIVE SKILLS/REASONING ABILITY

1. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.

2. Ability to define problems, collect data, establish facts and draw valid conclusions.

3. Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures.

4. Ability to put parts together to form a new whole or proposed set of operations.

5. Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.

1. While performing the duties of this job, the employee is regularly required to reach with hands/arms, as well as talk and hear with mouth and ears.

2. The employee frequently is required to stand; walk; sit; and use hands to touch, grasp, handle, or feel.

3. The employee is regularly required to climb or balance and stoop, kneel, crouch, or crawl.

4. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move items in excess of 80 pounds.

5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation(s) may be made to enable individuals with disabilities to perform the essential functions.

1. While performing the duties of this job, the employee is occasionally exposed to cold and hot temperatures for extended periods of time, depending on the nature of a particular event/day.

2. The noise level in the work environment is occasionally very loud.

CONCLUSION

The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. Further, this job description is not intended to limit or in any way modify the right of any manager to assign, direct, and control the work of any employee under his/her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

VenuWorks of Evansville Indiana