Food and Beverage Manager

Compass Group•Dallas, TX

1d•$75,000 - $90,000•Onsite

About The Position

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety and success as our top priority, as well as to provide sophisticated, delicious food and warm service to our guests. The Food and Beverage Manager holds duties related to assisting with day to day operations in at the corporate office at Culinaire to oversee day to day operations for all off-premise catering. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership and ensures superior food and beverage quality and strong customer service skills.

Requirements

Experience managing others
Strong Communicator and demonstrated by ability to interact successfully with a variety of people
Off-premise luxury catering exp
Excellent computer skills
Self-motivation
Excellent planning skills
Able to make timely and competent decisions
Ability to keep track of large inventories and budgets
Ability to work the business hours as the workday usually extends from late afternoon into nights and weekends
Have a quick grasp on what needs to be done and demonstrates a desire to lead
Creativity while not overseeing the attention to detail
Working knowledge of the business as well as has knowledge of the market
Finance, Loss Prevention, and HR experiences
Experience with knowledge of all state and local alcohol laws

Nice To Haves

Prefer a college degree and management experience, particularly in the beverage industry
Certification in service training, alcohol service, safe food handling and first aid
Certified by the National Bar & Restaurant Management Association
Open to working an events driven schedule

Responsibilities

Schedules, trains, manages, and develops staff
Manages budget and inventory
Trains and supervises alcoholic beverage service
Assists with catering events tied to shows
Establishes beverage program and seasonal specials
Purchases alcoholic and non-alcoholic beverages
Manages culinary program in conjunction with WPC culinary and marketing team
Maintains a positive working relationship with staff, venue client and production team
Works with vendors to increase positive cost results
Works in conjunction with venue house managers regarding attendance and staffing to achieve maximum results
Oversees financial aspects of first class bar/concession stand operations