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. 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. Schedule is based on event demands and is subject to change. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
1. Direct, plan and coordinate all aspects of front and back of house food and beverage operations as needed.
2. Developing and maintaining service techniques, food quality, inventory levels, and labor monitoring controls.
3. Ensure that the highest standard of guest service is met throughout the department.
4. Help with the hiring and training process of all employees and complete regular payroll.
5. This position will work with the Senior Food & Beverage Manager on all aspects of the department including selecting and costing menu items, arranging labor, product ordering, equipment repairs, and employee human resource matters.
6. Schedule, direct, and coach part time staff, assuring appropriate levels of labor for an event
7. 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.
8. Receiving and inventorying products and ensuring accurate match to invoices.
9. Ability to close the cash room and ensure all balancing/deposits are completed correctly.
10. Close out concessions/cash register software post event and balance stand sheets
11. Assist in development of short- and long-term operational department goals/plans and then working to make them a reality.
12. Make every effort to ensure product availability is maximized, waste is minimized, and inventory controls are strictly adhered to through a FIFO rotational pattern.
13. Must be able to personally perform each duty that would be assigned to all employees working in the food and beverage department with training.
14. Creates and performs opening and closing procedures for assigned area.
15. Completes employee write-ups/disciple forms as necessary for HR.
16. Addressing patron and employee complaints and resolving problems that may arise.
17. Responsible for daily training of employees; praising and correcting behavior of event staff under his/her supervision.
18. Related duties as required or assigned
SUPERVISORY RESPONSIBILITIES
Employee will be the primary Catering Manager, overseeing all staff, products, invoices, cash, equipment, etc. Employee has joint responsibilities with the other Food and Beverage leads (primarily overseeing concessions). Employee will have supervisory responsibility over all F&B department part-time staff. Employee 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 may be made to enable individuals with disabilities to perform the essential functions.
1. Able to work an event-driven schedule including days, nights, weekends, and holidays when applicable.
2. A demonstrated ability to follow directions and complete assigned tasks with a minimum amount of instruction and supervision is essential.
3. Ability to organize workflow and meet established deadlines.
4. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Maintains a professional appearance and presentation.
5. Integrity and Trust: Is widely trusted and is seen as a truthful individual who keeps confidences, admits mistakes, doesn’t misrepresent him/herself and is highly respectful of others.
6. Communication: Consistently exhibits courteous, respectful, non-defensive and appropriate communications. Presents information in a concise and understandable format.
7. Teamwork: Works cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.
EDUCATION and/or EXPERIENCE
1. Previous management experience in a fast-paced, diverse venue type of environment in strongly preferred.
2. Preference will be given to individuals with current POS knowledge and work experience.
3. At least 2-3 years of food service/concession experience in a similar venue type of environment is desired.
4. 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.
CERTIFICATES, LICENSES, REGISTRATIONS
1. Must possess current, valid driver’s license and a current working cellphone with a 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 communicate effectively orally and electronically.
2. Ability to read and comprehend instructions, correspondence, and memos.
3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations.
4. Ability to write reports, business correspondence, and procedure manuals.
5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
6. Ability to speak and understand English.
MATHEMATICAL SKILLS
1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage.
3. Ability to add, subtract, multiple and divide in all units of measure, using whole numbers, common fractions and decimals.
COGNITIVE SKILLS/REASONING ABILITY
1. Ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment.
2. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
3. Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures, grasp and interpret the meaning of the material and use learned material in new and concrete situations.
4. Ability to break down material into its component parts so that its organizational structure can be understood.
5. Ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards.
6. Ability to put parts together to form a new whole or proposed set of operations.
7. Ability to relate ideas and formulate hypotheses.
8. Ability to appraise judgments involved in the selection of a course of action.
9. Ability to identify choices and potential outcomes, determine importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.
10. Ability to solve complex problems with sensitivity and diplomacy, while displaying decisive executive leadership.
11. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
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. Ability to perform the following physical activities: stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, feeling, talking, hearing, and repetitive motions.
2. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up items in excess of 80 pounds.
3. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
4. Must be able to work flexible hours including evenings, weekends and holidays.
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 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 moving mechanical parts and the risk of electrical shock.
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.
VenuWorks is 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.
