COMPENSATION
The expected compensation for this role is $68,640 - $75,000.
Total compensation and offer package will include the following:
 Medical, Dental and Vision benefits
 Employer 401K match
 Four weeks’ vacation

JOB SUMMARY
This full-time position reports to the General Manager and Ownership. The Director of Food and Beverage
oversees the food and beverage operations at all home games, other baseball events, and all special events
at the ballpark. This role manages all food and beverage operations and staffing while supporting ongoing
development to ensure short- and long-term accountability for event staffing, event planning and daily
operations. This position is also responsible for ensuring that exceptional hospitality is provided, alcoholic
beverages are served safely, and food & beverage quality and sanitation standards are always maintained.
He or she manages the daily operations of our food & beverage service, including employee performance
management, inventory controls, optimizing profits and providing exceptional guest experiences.

DUTIES AND RESPONSIBILITIES
 Establish and enforce all food and beverage policies to a standard that is higher than that required by
local, state and national health and safety regulations.

 Establish and manage all day-to-day food and beverage operations within the approved budget.
 Lead all daily food and beverage preparation and shut down processes.

 Work with the General Manager to design menus and pricing that reflect food costs and availability.
 Establish policies internally to provide excellent customer service.

 Responsible for all aspects of ballpark concessions and vending operation, including, but not limited
to, all product ordering, inventory management, and maintenance of equipment.

 Ensure proper execution of orders, including proper operation of POS System at all locations.

 Create an effective and safe working environment for all employees, team staff and guests.

 Supervise, train, and schedule of all food and beverage staff.

 Ensure customer satisfaction with food and service by responding promptly to queries and complaints.

 Monitor food and labor cost on a daily basis.

 Maintain an accurate and up-to-date plan of staffing needs, preparing all schedules and ensuring that
the concessions stands and portables are staffed for all shifts.

 Ensure cleanliness anywhere food is prepared or served and the consistent high quality of food
preparation and service.

 Maintain proper inventory levels along with daily, weekly and monthly inventory tracking.

 Order and receive all food and beverage products.

 Build and maintain vendor relationships.

 Adhere to team standards and service levels to increase sales and minimize costs, including food,
beverage, supply, utility and labor costs.

 Maintain a professional image, including cleanliness, uniforms and appearance standards.

 Ensure all financial (invoices, reporting) and HR/Payroll related administrative duties are completed
accurately, on time and in accordance with team policies and procedures.

 Supervise cleaning tasks to adhere to health standards.

 Ensure a safe working and guest environment to reduce the risk of injury and accidents.

 Keep the General Manager promptly and fully informed of all issues and take prompt corrective
action when necessary.

 Attend meetings and complete other duties as assigned by the General Manager or ownership.

Other duties as assigned.

QUALIFICATIONS
The Director of Food and Beverage must possess strong management qualities. This position directs
seasonal managers and oversees 100+ hourly employees and non-profit groups. Strong communication is
a key to success in this position. The Director of Food & Beverage will be in constant communication
with the Team’s senior management.

Specific job qualifications include:
 Experience managing food service operations a must, experience in a sports venue a major plus.

 Minimum 3-4 years’ experience in food and beverage operations.

 Proficient in food planning and preparation, inventory management, sanitation, service standards,
staffing and employee management, payroll and financial reporting.

 Ability to effectively manage a team and large seasonal workforce.

 ServSafe certified or the ability to obtain certification.

 Ability to work independently or in a team environment and prioritize and handle multiple projects.

 Punctual, dependable, and able to work odd hours, including evenings, weekends and some holidays.

 Ability to think on your feet, handle pressure, stay positive, and work in a fast-paced environment.

 Must be able to reach, lift, stoop, bend and perform extensive standing/walking (including stairs).

 Strong written, verbal and interpersonal communication skills.

 Ability to multitask and organize time effectively, forward plan and prioritize tasks to ensure workload
is balanced and urgent situations are dealt with immediately.

 Ability to read, speak and write English; knowledge of Spanish a distinct advantage.

 Detailed knowledge of food and beverage preparations, service standards, guest relations and etiquette.

 Ability to perform cooly under pressure effectively for extensive periods of time while maintaining
professionalism.

 Regularly practice safe work habits, follow all safety policies and procedures and regulations,
complete company-wide safety training and any additional job specific safety training.

 Strong financial management skills.

The Modesto Roadsters are an equal opportunity employer. We are committed to treating all applicants and
team members fairly based on their abilities, achievements, and experience. All qualified applicants will
receive consideration for employment without regard to race, color, religion, sex, age, national origin,
disability status, protected veteran status, or any other characteristic or classification protected by law.