Food & Beverage Manager - Crown Sports Center

The Sports Facilities Companies•Fruitland, MD

5d•Onsite

About The Position

The Food & Beverage Manager leads food and beverage operations at Crown Sports Center, delivering an exceptional guest experience while managing a profitable department. The role combines hands-on kitchen and concessions operations with financial ownership, including using sales and cost data to guide menu decisions, pricing, and staffing. The manager oversees daily food production and service across concession locations and special events, manages food-service areas and storage, maintains equipment and health records, and addresses guest feedback. Financial responsibilities include menu and pricing analysis, budget tracking, event profitability analysis, reporting, ordering, and vendor relationships. The manager also hires, trains, schedules, mentors, and evaluates staff. The position works primarily nights and weekends, particularly during the winter, with hours and workload varying according to tournaments, leagues, and events. Holidays may be required as needed.

Requirements

Must be at least 21 years of age.
2–4 years of food and beverage management experience.
Strong Microsoft Excel skills, including formulas, sorting and filtering, and building cost and sales reports.
Strong administrative and organizational skills, with attention to detail.
Strong math skills and working knowledge of food cost, pricing, and profit margins.
ServSafe certification required.
Current CPR/First Aid certification, or willingness to obtain it.
Ability to work primarily nights and weekends, and holidays as needed.
Proficiency in Microsoft Word and Outlook.
Ability to lift 50 pounds waist high.
Ability to sit or stand for extended periods indoors or outdoors and to squat, stoop, bend, carry, lift, pull, and push.
Regular computer use.

Nice To Haves

3–5 years of culinary experience preferred.
Experience with menu engineering or pricing analysis strongly preferred.
Customer service, leadership, and event planning experience.
Experience leading staff through events ranging from small parties to large tournaments.
Comfort with spreadsheets and using data to analyze menu mix, food and labor costs, and business results.
Ability to thrive in a high-volume, fast-paced environment and adapt to changing schedules and volume.

Responsibilities

Manage daily food production, preparation, and presentation across concession locations and special events, ensuring consistent quality.
Open and close food service areas and manage coolers, freezers, and dry storage.
Inspect equipment and deliveries and coordinate repairs and installations as needed.
Maintain health and safety practices, accurate inventory, and health records.
Resolve guest complaints and respond to guest feedback.
Analyze item sales mix, food costs, and contribution margins to guide menu selection and promotion.
Analyze pricing for menu items, event packages, and catering.
Budget and track weekly food and labor costs against targets.
Build event profit-and-loss analyses to assess feasibility and profitability before booking.
Produce daily and monthly financial, sales, and inventory reports.
Manage ordering, vendor accounts, and supplier relationships to support inventory and budget control.
Hire, train, schedule, mentor, and evaluate food and beverage staff.
Create staff schedules that adapt to event volume.
Set and maintain clear performance standards and KPIs for team members.