Food & Beverage Manager - Steelgrove Amphitheater

The Sports Facilities Companies•Elizabethtown, KY

About The Position

The Food & Beverage Manager manages all aspects of food and beverage operations at Steelgrove Amphitheater, delivering an exceptional guest experience. The role oversees food production and presentation for facility service and special events, team hiring and supervision, operational opening and closing, budgets, inventory, sales strategies, financial reporting, menu development, suppliers, catering, equipment, and health and safety compliance. The position also handles customer feedback and event catering coordination.

Requirements

Must be at least 21 years old.
5–7 years of culinary experience.
2–4 years of food and beverage management experience.
ServSafe Certification is required.
Good verbal and written communication skills.
Strong leadership skills.
Detail-oriented with outstanding organizational skills.
Ability to maintain focus in a high-volume, fast-paced environment.
Ability to work under pressure and make decisive decisions.
Ability to motivate employees and prioritize work.
Ability to work well in a group setting.
Strong mathematical skills.
Ability to work irregular shifts, including nights, weekends, and holidays as needed.
Proficiency in Microsoft Word, Outlook, and Excel.
Ability to lift 50 pounds waist high.
Ability to sit or stand for extended periods, indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push.
Ability to operate a computer.

Nice To Haves

Food Safety Manager Certification.
Proven success generating community interest and involvement through non-sporting events such as banquets, catered events, and entertainment bookings.
Proven success managing a high-volume concessions or food and beverage environment.
Excellent knowledge of food costs, pricing, and food and beverage profit-margin analysis.
Experience managing staff to execute successful events.
Experience and success in customer service, leadership, and event planning.
Action-oriented, efficient, and able to get things done.
Ability to evaluate team-member performance using established KPIs.

Responsibilities

Manage daily production, preparation, and presentation of food for facility food and beverage service and special events, ensuring quality and consistency in accordance with SFM standards.
Hire, train, mentor, supervise, and evaluate food and beverage team members.
Open and close food and beverage locations and the kitchen.
Budget and monitor weekly food and labor costs.
Conduct monthly inventory with the chef.
Monitor quality control and manage cooler, freezer, and dry storage areas.
Manage sales strategies and implement ordering processes that support effective budget management.
Create event profit-and-loss analyses to assess feasibility and profitability.
Generate daily and monthly financial and inventory reports.
Develop inventory management processes and order kitchen supplies as needed.
Develop menu and marketing ideas based on demand and trends; research products and implement menu strategies suited to event demographics and season.
Manage supply invoices, establish vendor accounts, and communicate with sales representatives and suppliers.
Manage third-party catering for events when necessary.
Inspect equipment and food deliveries.
Record inventory and health-practice information.
Coordinate kitchen equipment installation and repairs as needed.
Evaluate health and safety practices and ensure compliance with inspections to achieve A scores.
Manage customer complaints and suggestions.
Create a preferred catering list for clients.
Organize and manage catering for events, special events, and parties.
Complete special projects and daily assignments as directed by management.