Culinary Services Manager

San Mateo County Event Center•San Mateo, CA

5d•Onsite

About The Position

The Culinary Services Manager is responsible for managing and coordinating all concession/catering and food service throughout the facility, including concessions, catering, and bars, while delivering an excellent client and guest experience. This is a working position at a mid-sized venue with in-house foodservice operations, requiring an entrepreneurial work ethic and fiscal responsibility.

Requirements

Extensive knowledge of concessions/catering food & beverage procedures, controls, and overall operations with restaurant, catering, and concession operations.
A track record for managing efficiently and profitably.
Experience in directing a staff of 3-4 full-time and part-time staff and up to 50+ temporary employees for large events.
Ability to manage employees effectively in a diverse environment focused on client satisfaction and excellent customer service.
Knowledge of principles of effective management and supervisory skills.
Knowledge of concession, food & beverage, and catering preparation techniques, health department rules and regulations, and liquor laws and regulations.
Excellent computer skills, including proficiency with Microsoft Office.
Possess a positive attitude and work well independently and as part of a team.
Strong organizational, detailed, and follow-up abilities.
Ability to build and maintain positive working relationships with management, co-workers, clients, and customers using principles of good customer service.
Willingness to be flexible and work with the changing workload and sudden shifts in priorities without losing focus on the "big picture."
Willingness to take on new responsibilities and challenges and be open to change and considerable variety in the workplace.
Being responsible, reliable, and dependable to fulfill job obligations.
Ability to communicate effectively, both orally and in writing.
Excellent spelling, grammar, and written English skills are required.
A minimum of five years of related experience and/or training; or equivalent combination of education and experience.
Possess valid Food Manager and Responsible Beverage Server certifications.

Nice To Haves

Experience working in a public assembly facility is a plus.
Spanish speaking/bilingual a plus.

Responsibilities

Managing all aspects of the concession, catering, and food & beverage operations, including generating revenues, controlling food costs, drafting and implementing budgets, performing inventories, overseeing sanitation, safety, and supervision in the Food and Beverage services.
Ensuring the Culinary Services Department provides consistent excellent service to clients and patrons in all food & beverage operations.
Forecasting, planning, and managing all concessions/catering and food & beverage orders within budgeted guidelines.
Identifying client needs, creating exceptional menus, and overseeing the operational functions for all catering events.
Assuring that all standard operating procedures for sales and cost control are in place and consistently utilized.
Overseeing outside contracts with preferred concessionaires and caterers.
Developing strategies to maximize concessions/catering and food & beverage sales.
Conducting inventories of food & beverage products.
Ensuring POS systems are running efficiently through Toast.
Overseeing set-up, execution, and breakdown of service areas.
Recruiting, hiring, and supervising all food and beverage staff.
Assuring that practical orientation and training for staff are implemented.
Performing additional duties as assigned.