Job Title: Food and Beverage Administrator
Entity: Cooperstown All Star Village?
Reports To: Food and Beverage Director
Pay Rate: $20-25/hr (commensurate with experience)
Location: Oneonta, NY
Start Date: March 23, 2026
End Date:

About Property:

Cooperstown All Star Village is the premier youth baseball tournament facility in Oneonta, NY, delivering exceptional food and beverage experiences to athletes, families, coaches, and spectators. Our diverse outlets—including high-volume concessions, family-oriented dining, casual sports bars, and team dining—leverage innovative menus, high-energy service, and tools like MarginEdge, Square POS systems, and 7Shifts scheduling to drive revenue, operational excellence, and guest engagement. Cooperstown All Star Village is committed to creating a collaborative, innovative, and high-energy environment where team members can grow and contribute to unforgettable guest experiences. We encourage passionate, adaptable candidates to apply and help elevate our culinary operations.

Position Summary:

Cooperstown All Star Village is seeking a Food and Beverage Administrator to provide dedicated support for all F&B services in a high-volume, fast-paced youth sports camp environment. Reporting directly to the Food & Beverage Director, this full-time seasonal role focuses on technology integration, vendor and inventory management, budget compliance, project ownership, team collaboration, adaptability, and professional growth—ensuring seamless operations, enhanced guest satisfaction, cost efficiency, and alignment with strategic growth initiatives across multiple outlets.

Key Responsibilities:

Technology & Operational Efficiency

Provide real-time support, informal coaching, and quick-reference guides for POS usage to reduce errors and enhance efficiency.

Compile POS reports (sales trends, hourly sales, weekly breakdowns) ffor outlets managers.

Assist with menu updates on POS systems and digital menu boards.

Vendor & Inventory, & Supply Management

Optimize inventory tracking campus-wide: conduct regular reviews, create outlet specific inventory logs and transfer sheets, monitor stock levels, minimize waste, ensure timely recording, and support MarginEdge integration.

Track vendor delivery schedules, confirm orders, communicate shortages/substitutions, and maintain organized records of invoices, packing slips, and cost comparisons.

Budget, Cost Control, & Financial Reporting

Reconcile daily sales reports across all food service outlets.

Support Outlet Managers with weekly revenue summaries, expenditure trend analysis, propose cost-saving measures, & maintain quality while controlling costs.

Training, Onboarding, & Staff Development

Prepare new hire packets, onboarding materials, standardized training guides, SOP binders, checklists, and quick-reference guides.

Provide ongoing informal support to reduce errors and improve transaction speed.

Project Ownership, Collaboration & Guest Experience Support

Collaborate with marketing and events team on promotions and guest engagement initiatives.

Assist with special F&B requests, VIP menus, allergy communication sheets, and post-event summaries/operational feedback.

Proactively communicate upcoming events, guest volume, and staffing needs to front-of-house and management.

Communication & General Administration

Answer general inquiries from guests (families, athletes, visitors) when needed.

Prepare event communication to ensure timely updates, smoother execution, and enhanced coordination.

Prepare meeting agendas, take notes, and distribute task lists for F&B meetings.

Maintain office supplies for F&B leadership and outlet managers.

Manage last-minute changes, emergencies, equipment failures, or supply shortages with a calm, solution-focused approach.

Qualifications:

Proven experience in food and beverage operations, preferably in hospitality, resorts, sports facilities, or seasonal/event-based settings.

Demonstrated success in inventory/vendor management, POS systems, menu/event coordination, and team support.

Strong communication, interpersonal, and organizational skills; proficiency with inventory tracking, POS reporting, and administrative tools.

Adaptable, growth-oriented, solution-focused mindset; passionate about guest experience, operational excellence, and team development.

High school diploma or equivalent required; associate or bachelor’s degree in hospitality, business, or related field preferred.

Food safety, ServSafe, or relevant hospitality certifications a plus.

Full-time availability with flexibility for peak periods, opening days, and events (weekends required during tournaments; limited flexibility outside peak).

Working Conditions / Special Physical Requirements:

Ability to work long shifts in high-volume settings and meet physical demands (standing 8+ hours, lifting up to 50 lbs, repetitive tasks).

Lift up to 50 lbs (cases, equipment).

Work flexible hours, including days, evenings, weekends, and peak tournament periods.

Routinely exposed to varying weather, dust/particles, and high-volume kitchen conditions.

Perks:

Performance-based wage increases (20–$25/hour, commensurate with experience).

Flexible scheduling (with peak-period requirements).

Access to certifications, training programs, and professional development.

Regular performance reviews with actionable feedback.

Opportunities for cross-training and collaboration across departments.

Resources for team building and operational tools.

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