FOOD & BEVERAGE MANAGER - Crown Sports Center
CSC SFM, LLC
LOCATION: Fruitland, MD
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: GENERAL MANAGER
STATUS: FULL-TIME (EXEMPT)
ABOUT THE COMPANY:
Crown Sports Center is a multi-sport sport, recreation and entertainment facility in Fruitland, MD. 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 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 hyper-growing 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 at the Venue. 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