Food & Beverage Manager| Flint River Entertainment Complex

2 weeks ago

Albany, New York, United States teamworkonline Full time

Overview

Food & Beverage Manager is responsible for overseeing the execution\service of all catered & concessions events. 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 events per business need.

This role will pay a salary of $50,000 to $60,000.

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 11 holidays).

Closing Date: June 30, 2024

Responsibilities

  • Overall Management of Catering and Concessions Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance.
  • Ensure legal, efficient, professional and profitable operation of the venue.
  • Generate and review 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.
  • 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 Banquet Event 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.
  • Knowledge of Union Contract contents
  • Enforces all Oak View Group policies and procedures.
  • Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control.
  • Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation.
  • Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork.
  • All other duties as assigned by the Asst. General Manager and General Manager.

Qualifications

  • 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.
  • Professional appearance and presentation required.
  • Working knowledge of employee scheduling in a hospitality environment.
  • 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.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to work a flexible schedule; able and willing to work nights, weekends and long hours.
  • 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.
  • 2 year degree in Business Management or Hospitality preferred but will consider relevant work experience.

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