Food & Beverage Manager

Food & Beverage Manager

The Sports Facilities Companies - Manager

Springfield IL

Food/Beverage Management Restaurant/Catering Management

0

3

days ago

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FOOD & BEVERAGE MANAGER - SCHEELS at Legacy Point

Sports Facilities Management, LLC

LOCATION: Springfield, IL

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

SCHEELS at Legacy Point is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Springfield, IL. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.

SCHEELS at Legacy Point is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hypergrowing industry where you will enjoy the journey and learn from the industry's best while having some fun.

SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.

POSITION SUMMARY

The Food & Beverage Manager will effectively manage all aspects of food & beverage. This position is responsible for delivering an exceptional food & beverage experience for all our guests.

PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

Manage the daily production, preparation, and presentation of all food for the facility's concessions and special events to ensure a quality, consistent product is produced which conforms to all SFM standards

Hire, train, mentor, supervise and evaluate food & beverage team members

Open and close concession locations and kitchen

Budget and monitor weekly food and labor costs

Monitor quality control constantly, effectively manage all cooler, freezer and dry storage areas

Effectively manage sales and sales strategies including implement ordering processes that result in effective budget management

Create event P&L analysis to ensure feasibility and profitability

Generate daily and monthly financial & inventory reports

Create effective inventory management processes, order kitchen supplies as necessary

Create new menu and marketing ideas that reflect demand/trends, research new food/beverage products, implement menu strategies that reflect event demographics and time of year

Manage supply invoices, set up vendor accounts, communicate effectively with sales representatives and suppliers

Continuously inspect equipment and food deliveries, Record information about inventory and health practices

Coordinate kitchen equipment installation and repairs as needed

Evaluate health and safety practices; ensure inspection compliance that result in A scores

Effectively manage customer complaints and suggestions

Generate a preferred catering list for clients to choose from

Organize and manage catering for events, special events and parties

Complete special projects, daily assignments, and other duties as assigned

THE IDEAL CANDIDATE HAS:

Proven success in generating community interest and involvement through non-sporting events, such as: banquets, catered events, entertainment bookings, etc.

Proven success of effective management strategy in a high-volume concessions/food & beverage environment

Excellent knowledge of food cost, pricing and profit margin food & beverage analysis

Experience in managing staff in order to effectively execute a successful event

Experience and success in customer service, leadership, and event planning

Action-oriented personality with a 'get it done' attitude and proficiency for efficiency

Proven ability to evaluate team member performance based on established KPI's

MINIMUM QUALIFICATIONS:

Must be at least twenty-one (21) years old

5-7 years of culinary experience

2-4 years of food & beverage management experience

ServSafe Certification is required

Food Safety Manager Certification is preferred

Requires good communication skills, both verbal and written

Must have strong leadership skills

Must be detail-oriented and have outstanding organizational skills

Ability to maintain focus in a high-volume, fast paced environment

Must be able to work under pressure and be decisive

Ability to motivate employees

Ability to prioritize

Must be able to work well in a group setting

Must have strong mathematical skills

Must be able to work irregular shirts to include nights, weekends, holidays as needed

Proficient in Microsoft Word, Outlook and Excel

WORKING CONDITIONS AND PHYSICAL DEMANDS:

Must be able to lift 50 pounds waist high

May be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push

Will be required to operate a computer

Facility has intermittent noise