Food & Beverage Manager | Full-Time | Owensboro Convention Center

Oak View Group•Owensboro, KY

1d•$45,000 - $52,000

About The Position

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet . Overview The Food & Beverage Manager is responsible for overseeing the execution of assigned catered & concessions events at the Owensboro Convention Center and Sportscenter. The Food & Beverage is responsible for assisting the Director of Food & Beverage by ensuring quality food and beverage is served to guests. 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 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 required. This role pays an annual salary of $45,000-$52,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 26, 2025.

Requirements

2-year degree in Business Management or Hospitality preferred but will consider relevant work experience.
3-5 years' experience working in a management capacity in a high volume fast-paced restaurant or catering environment.
Capable of operating in Microsoft Office applications including: Excel, Word, 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 which focuses on generating a positive, enthusiastic and cooperative work environment.
Ability to speak, read and write in English.
Ability to work well in a team-oriented, fast-paced, event-driven environment.
Possess 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 cost out menus and create new menu items when needed.
Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment.
Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.

Responsibilities

Ensure legal, efficient, professional and profitable operation of the venue.
Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, labor and product costs, wage and salary control, 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 guest’s ID to verify 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 work 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 replaced as necessary.
Be able to identify ingredients or explains 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 before, during or after the served meal.
Maintains sanitation, health and safety standards in work areas.
Must show demonstrated ability to meet the company standard for excellent attendance.
Assures that the location equipment is operable and clean prior to start of 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 Concessions Department in supervising outlets when business demands.
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 Point of Sale system with accurate menu items and pricing prior to events.
All other duties as assigned.