Food & Beverage Manager - Fort Bend Epicenter

The Sports Facilities Companies • Rosenberg, TX

1d • Onsite

About The Position

The Food & Beverage Manager manages all aspects of food and beverage operations at Fort Bend Epicenter, delivering an exceptional experience for guests. The role oversees daily food production and presentation for facility operations and events, staffing, budgets, inventory, financial reporting, menus, vendors, catering, equipment, and health and safety compliance. The manager also handles guest feedback and completes assignments as directed by management.

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 and work under pressure.
• Ability to make decisions, motivate employees, prioritize, and work well in a group setting.
• Strong mathematical skills.
• Able to work irregular shifts, including nights, weekends, and holidays as needed.
• Proficient in Microsoft Word, Outlook, and Excel.
• Able to lift 50 pounds waist high.
• May need to sit or stand for extended periods, indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push.
• Must operate a computer.

Nice To Haves

• Food Safety Manager Certification is preferred.
• 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 cost, pricing, and 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 operations 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.
• 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 tailor menu strategies to event demographics and seasonality.
• Manage supply invoices, establish vendor accounts, and communicate with sales representatives and suppliers.
• 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, with the goal of achieving 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.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed