Food & Beverage Manager - Crown Sports Center

The Sports Facilities Companies•Fruitland, MD

About The Position

The Food & Beverage Manager oversees all aspects of food and beverage operations at Crown Sports Center, including multiple concession locations, special events, and the facility’s family entertainment center (FEC). The manager works with internal departments and third-party partners to deliver an exceptional guest experience, develop sales, and attract events. This role manages food production and presentation, staffing, schedules, budgets, inventory, vendors, menus, equipment, and health and safety compliance. It also organizes catering, supports event planning and bookings, and handles FEC operations and promotion. The position reports to the General Manager and is full-time, exempt.

Requirements

Must be at least 21 years old.
2–4 years of food and beverage management experience.
ServSafe Certification is required.
Strong leadership skills and the ability to motivate employees.
Detail-oriented with outstanding organizational skills.
Ability to maintain focus in a high-volume, fast-paced environment.
Strong mathematical skills.
Current CPR/First Aid certifications, or willingness to obtain them.
Ability 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.
Able to sit or stand for extended periods indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push.
Able to operate a computer.

Nice To Haves

3–5 years of culinary experience preferred.
Proven success generating community interest and involvement through non-sporting events such as banquets, catered events, and amphitheater 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 personality with a get-it-done attitude and a focus on efficiency.
Proven ability to evaluate team member performance using established KPIs.

Responsibilities

Manage daily production, preparation, and presentation of food across multiple concessions locations and special events, ensuring consistent quality.
Manage ongoing facility schedules.
Hire, train, mentor, supervise, and evaluate team members.
Open and close food areas.
Budget and monitor weekly food and labor costs and maintain quality control.
Manage sales and sales strategies.
Create event P&L analyses to assess feasibility and profitability.
Generate daily and monthly financial and inventory reports.
Manage cooler, freezer, and dry storage areas.
Implement ordering processes for effective budget and inventory management.
Set up vendor accounts and order kitchen supplies as needed.
Research new food and beverage products.
Develop new menu and marketing ideas that reflect demand and trends.
Implement menu strategies suited to event demographics and seasonality.
Meet with food vendors, select products, and communicate with sales representatives and suppliers.
Inspect equipment and food deliveries; coordinate kitchen equipment installation and repairs as needed.
Evaluate health and safety practices and ensure compliance with inspections resulting in A scores.
Record inventory and health-practice information.
Manage customer complaints and suggestions.
Organize and manage event catering and coordinate special events and parties with other managers.
Work with third-party partners to maximize revenue and attract events.
Oversee daily FEC operations and promote FEC activities.
Serve as the primary contact for FEC events and execute bookings and contracts.
Develop FEC business and sales through in-house efforts and co-partnerships.
Complete other tasks and daily assignments as directed by management.