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Food & Beverage Manager - Crown Sports Center

1 month ago

Fruitland, United States The Sports Facilities Companies Full time
FOOD & BEVERAGE MANAGER - Crown Sports Center

Sports Facilities Management, LLC

LOCATION: Fruitland, MD

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

Crown Sports Center is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Fruitland, Maryland. 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.

Crown Sports Center is a member of The Sports Facilities Companies and 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 hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun.

SFC was 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 at Crown Sports Center. They will work closely with other internal departments and will successfully deliver an exceptional food & beverage and FEC 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 organization's multiple concessions locations and special events to ensure a quality, consistent product is produced
  • Manage ongoing facility schedules
  • Hire, train, mentor, supervise and evaluate team members
  • Open and close food areas
  • Budget and monitor weekly food and labor costs and quality control constantly
  • Effectively manage sales and sales strategies
  • Create event P&L analysis to ensure feasibility and profitability
  • Generate daily and monthly financial reports and inventory reports
  • Effectively manage all cooler, freezer and dry storage areas
  • Implement ordering processes that result in effective budget and inventory management
  • Set up vendor accounts, order kitchen supplies as necessary
  • Research new food and beverage products
  • Create new menu and marketing ideas that reflect demand/trends
  • Implement menu strategies that reflect event demographics and season
  • Meet with food vendors and make decisions on products, communicating effectively with sales representatives and suppliers
  • Continuously inspect equipment and food deliveries, coordinate kitchen equipment installation and repairs as needed
  • Evaluate health and safety practices; ensure inspection compliance that result in A scores
  • Record information about inventory and health practices
  • Effectively manage customer complaints and suggestions
  • Organize and manage catering for events, coordinate with other Managers for special events and parties
  • Work with third-party partners to maximize revenue and attract events
  • Oversees daily operations and promoting the activities within FEC
  • Primary contact for all events and executor of bookings/contracts for the FEC
  • FEC development and sales in-house and co-partnerships
  • Complete other tasks and daily assignments as assigned by Management
THE IDEAL CANDIDATE:
  • Proven success in generating community interest and involvement through non-sporting events, such as: banquets, catered events, amphitheater 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 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 21 years old
  • 3-5 years of culinary experience preferred
  • 2-4 years of food & beverage management experience
  • ServSafe Certification is required
  • Must have strong leadership skills, ability to motivate employees
  • Must be detail-oriented and have outstanding organizational skills
  • Ability to maintain focus in a high-volume, fast paced environment
  • Must have strong mathematical skills
  • Must possess current CPR/First Aid certifications or must be willing to obtain them
  • Must be able to work irregular shifts 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