FOOD SERVICE MANAGER- ORLANDO, FL

Compass Group•Lake Buena Vista, FL

2d•$65,000 - $70,000

About The Position

The Front of House Manager assists with day-to-day operations in Company Clubs and a Theater venue, reporting directly to the General Manager. The role requires excellent communication, multitasking, and team leadership skills, and is responsible for supporting superior food and beverage quality and customer service. The workday usually extends from late afternoon into nights and weekends, and the position follows an event-driven schedule. The manager oversees first-class bar and concession operations, including staffing, inventory, budgets, beverage service, seasonal specials, and event catering. The role works with culinary, marketing, venue, production, and vendor teams to support successful operations and positive cost results.

Requirements

Strong communication skills and the ability to interact successfully with a variety of people.
Excellent computer, planning, and self-motivation skills, and the ability to make timely and competent decisions.
Ability to track large inventories and budgets.
Ability to work business hours that usually extend from late afternoon into nights and weekends.
Ability to quickly identify what needs to be done and a demonstrated desire to lead.
Creativity and attention to detail.
Working knowledge of the business and market.
Ability to work an events-driven schedule.

Nice To Haves

Experience managing others.
Experience in finance, loss prevention, and human resources.
College degree and management experience, particularly in the beverage industry.
Certifications in service training, alcohol service, safe food handling, and first aid.
Knowledge of state and local alcohol laws.
Certification by the National Bar & Restaurant Management Association.

Responsibilities

Schedule, train, manage, and develop staff.
Manage budgets and inventory.
Train and supervise alcoholic beverage service.
Assist with catering events tied to shows.
Establish beverage programs and seasonal specials.
Purchase alcoholic and non-alcoholic beverages.
Manage the culinary program in conjunction with the WPC culinary and marketing team.
Maintain positive working relationships with staff, the venue client, and the production team.
Work with vendors to improve cost results.
Coordinate with venue house managers on attendance and staffing to achieve maximum results.
Oversee financial aspects of first-class bar and concession stand operations.