Food & Beverage Manager - Steelgrove Amphitheater

The Sports Facilities Companies•Elizabethtown, KY

About The Position

The Food & Beverage Manager oversees all aspects of food and beverage operations at Steelgrove Amphitheater and is responsible for delivering an exceptional guest experience. This role manages food production and presentation, food and labor costs, inventory, sales strategies, catering, event profitability, team members, vendor relationships, and health and safety compliance. The position works in a high-volume, fast-paced setting and may involve irregular hours, including nights, weekends, and holidays.

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.
Must be able to work irregular shifts, including nights, weekends, and holidays as needed.
Proficiency in Microsoft Word, Outlook, and Excel.
Must be 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.
Will be required to 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 costs, pricing, profit margins, and food and beverage analysis.
Experience managing staff to successfully execute events.
Experience and success in customer service, leadership, and event planning.
Action-oriented personality with a get-it-done attitude and a focus on efficiency.
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.
Conduct monthly inventory with the chef 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.
Create 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 time of year.
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, and coordinate kitchen equipment installation and repairs.
Evaluate health and safety practices and ensure compliance with inspections.
Manage customer complaints and suggestions.
Generate 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.