FOOD & BEVERAGE MANAGER - Steelgrove Amphitheater
ESTP SFM, LLC
LOCATION: Elizabethtown, KY
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: GENERAL MANAGER
STATUS: FULL-TIME (EXEMPT)
ABOUT THE COMPANY:
Steelgrove Amphitheater is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Elizabethtown, KY. 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.
Steelgrove Amphitheater 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. 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 food & beverage 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 food & beverage locations and kitchen
- Budget and monitor weekly food and labor costs
- Monthly inventory required and will be counted with the chef
- 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
- Responsible for third party catering for events when necessary
- 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 and daily assignments as directed by management
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
- Food Safety Manager Certification is preferred
- ServSafe Certification is required
- 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