Manager Jobs

About The Position

Requirements

• Extensive knowledge of concessions/catering food & beverage procedures, controls, and overall operations with restaurant, catering, and concession operations.
• A track record for managing efficiently and profitably.
• Experience in directing a staff of 3-4 full-time and part-time staff and up to 50+ temporary employees for large events.
• Ability to manage employees effectively in a diverse environment focused on client satisfaction and excellent customer service.
• Knowledge of principles of effective management and supervisory skills.
• Knowledge of concession, food & beverage, and catering preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Excellent computer skills, including proficiency with Microsoft Office.
• Possess a positive attitude and work well independently and as part of a team.
• Strong organizational, detailed, and follow-up abilities.
• Ability to build and maintain positive working relationships with management, co-workers, clients, and customers using principles of good customer service.
• Willingness to be flexible and work with the changing workload and sudden shifts in priorities without losing focus on the "big picture."
• Willingness to take on new responsibilities and challenges and be open to change and considerable variety in the workplace.
• Being responsible, reliable, and dependable to fulfill job obligations.
• Ability to communicate effectively, both orally and in writing.
• Excellent spelling, grammar, and written English skills are required.
• A minimum of five years of related experience and/or training; or equivalent combination of education and experience.
• Possess valid Food Manager and Responsible Beverage Server certifications.

Nice To Haves

• Experience working in a public assembly facility is a plus.
• Spanish speaking/bilingual a plus.

Responsibilities

• Managing all aspects of the concession, catering, and food & beverage operations, including generating revenues, controlling food costs, drafting and implementing budgets, performing inventories, overseeing sanitation, safety, and supervision in the Food and Beverage services.
• Ensuring the Culinary Services Department provides consistent excellent service to clients and patrons in all food & beverage operations.
• Forecasting, planning, and managing all concessions/catering and food & beverage orders within budgeted guidelines.
• Identifying client needs, creating exceptional menus, and overseeing the operational functions for all catering events.
• Assuring that all standard operating procedures for sales and cost control are in place and consistently utilized.
• Overseeing outside contracts with preferred concessionaires and caterers.
• Developing strategies to maximize concessions/catering and food & beverage sales.
• Conducting inventories of food & beverage products.
• Ensuring POS systems are running efficiently through Toast.
• Overseeing set-up, execution, and breakdown of service areas.
• Recruiting, hiring, and supervising all food and beverage staff.
• Assuring that practical orientation and training for staff are implemented.
• Performing additional duties as assigned.