Food & Beverage Manager | Full-Time | Five Flags Center

Oak View Group•Dubuque, IA

1d•Onsite

About The Position

The Food & Beverage Manager is responsible for overseeing the execution/service of all catered & concessions events with a primary focus on the Five Flags Civic Center. This role will also include duties/projects as assigned at the Grand River Center. The Food & Beverage team is responsible for assisting the Director of Food & Beverage with the efficient, professional, and profitable operation. The Food & Beverage Manager must be personable and able to work in an ever-changing fast-paced environment. The Food & Beverage Manager will be responsible for training and developing all service staff. The Food & Beverage Manager is responsible for ensuring quality food and beverages are served to the guests of the Grand River Center & Five Flags Civic Center. The Food & Beverage Manager is responsible for assisting in the training of all catering, concession, and support staff. The Food & Beverage Manager must maintain excellent attendance and be available to work a variable, event-driven schedule, including evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction are required.

Requirements

3-5+ years' experience working in a management capacity in a high-volume, fast-paced restaurant or catering environment.
Experience with Square/Clover POS systems.
Capable of operating in Microsoft Office applications, including Excel, Word, and PowerPoint.
Ability to supervise the work of others.
Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess a valid food handling certificate or alcohol service permit if required by state or federal regulations.
Ability to handle cash accurately and responsibly.
Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory.
Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, businesslike, and respectful manner that focuses on generating a positive and cooperative work environment.
Ability to cost out menus and create new menu items when needed.
Ability to work well in a team-oriented, fast-paced, event-driven environment
Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

Nice To Haves

BA Degree in Business Management or Hospitality preferred.

Responsibilities

In collaboration with the Director of Food & Beverage, manages catering and concessions food and beverage operations, including interviewing, hiring, scheduling, ordering, inventory, labor costs, and equipment maintenance.
Ensure legal, efficient, professional, and profitable operation of the venue.
Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, and P&L financial statements.
Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
Responsible for overseeing the serving of meals to guests or directing guests to the buffet line.
Responsible for overseeing serving beverages to guests, including alcoholic beverages.
Must check the guest’s ID to verify the minimum age requirement for the purchase of alcoholic beverages.
Responsible for observing guests to respond to any additional requests and determine when the meal has been completed.
Responsible for executing all directives stated in all banquet event orders.
Responsible for completion and updating of administrative paperwork associated with events, i.e., diagrams, timelines, and side-work assignments.
Responsible for ensuring tableware and linens are replaced as necessary.
Be able to identify ingredients or explain how various items on the menu are prepared.
Assists in setting up banquet functions including linens, dishware, glassware, and silverware.
Responsible for observing guests to respond to any additional requests and determine them before, during, or after the served meal.
Maintains sanitation, health, and safety standards in work areas.
Show demonstrated ability to meet the company standard for excellent attendance.
Assures that the location equipment is operable and clean prior to the start of the event.
Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals.
Leads F&B team with projects including training, inventory, and special events.
Leads the Concessions Department in supervising outlets when business demands it.
Enforces all OVG policies and procedures.
Practices excellent human resources skills regarding employee relations, corrective action, coaching, and counseling employees and completes all necessary HR-related paperwork.
Program the Point of Sale system with accurate menu items and pricing prior to events.
All other duties as assigned.