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Food and Beverage Operations Manager| Mayo Civic Center

2 months ago

Rochester, United States teamworkonline Full time

Overview

The Food and Beverage Operations Manager, is responsible for assisting the General Manager, Hospitality with the efficient, professional, and profitable F&B operation of the venue.  The F&B Operations Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion.  The F&B Operations Manager will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment.

 

This is a key position for the effective and profitable operation of the business.  The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong management and independent decision-making skills are required.   This position is service charge pool eligible.

 

This role will pay a salary of $68,000 to $75,000.


For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 12 holidays)

 

This position will remain open until November 1, 2024.

Responsibilities

  • Assists in the overall effective management of the catering and concessions operations.  Ideal candidate will have a strong restaurant, concessions and catering background.
  • Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to OVG management immediately.
  • Assist in the management of catered and concession events from set-up to tear down, including handling all communication with hourly staff, culinary staff & guests.
  • Ensure legal, efficient, professional and profitable operation of the venue.
  • Ability to review and analyze financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
  • Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
  • Author, review and amend policies & procedures, as requested by the General Manager.
  • Author and amend contracts; authorize terms as directed by the General Manager.
  • Oversee scheduling and labor allocation.
  • Work in tandem with the General Manager to analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio.
  • Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
  • Program and maintain the point-of-sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
  • Directs and assists managers in preparing and attaining future goals.
  • Provides each manager with the proper direction and follows up on all assignments.
  • Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
  • Prepares required reports accurately and submits them on time.
  • Train and develop an effective team.
  • Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
  • Establishes and maintains professional relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light.

Qualifications

  • BA or BS with business-related or hospitality management major; (strongly preferred).
  • Minimum 3-5 years management experience in food & beverage industry
  • Minimum 3-5 years’ experience in realm of high-volume banquets, concessions,  a la carte restaurant catering, or premium / suite catering experience (or combination of the three)
  • Previous professional experience with catering sales (strongly preferred)
  • Previous professional experience working / managing concessions operations (arena, stadium, amphitheater experience strongly preferred)
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
  • Ability to make sound business/operations decisions quickly and under pressure.
  • Ability to speak, read, and write in English.
  • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Familiar with inventory cost control and menu planning.
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and venue concession and premium services operations.
  • Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
  • Ability to handle cash accurately and responsibly.
  • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
  • Ability to work independently with little direction.