Food & Beverage Operations Manager - Boeing Center at Tech Port

Food & Beverage Operations Manager

• POSITION: F&B Operations Manager
• DEPARTMENT: Food & Beverage
• REPORTS TO: Director of Food & Beverage
• FLSA STATUS: Full-time Salary, Exempt

  SUMMARY

  This position oversees the responsibilities of primarily food hall as well to include oversight and supervise all Front of House Staff within the concessions and premium operations.

  ESSENTIAL DUTIES AND RESPONSIBILITIES

  • Hiring and training of all Concessions, Food Hall and Club staff.
  • Planning, assigning, and directing work for employees and sub-contractors. Include scheduling, tip-outs and timecard management
  • Oversee subcontractor partnerships, agreements, expectations and daily needs.  
• Bar operations knowledge. Efficiency and controls.
• Oversee part-time supervisors and staff
• • Ensure that all bars are properly stocked and staffed for all events.
  • Maintaining labor costs and budget goals.
  • Attend internal event-related meetings
  • Maintaining all food and beverage equipment cleanliness and maintenance.
  • Complies with City Health Department and Internal sanitation audit regulations.
  • Attention to detail and consistency in every aspect of service is a must
  • Position is very hands-on with excessive interaction with staff and customers during events.
  • Assists the Director of F & B in ordering product and equipment and maintaining uniforms.
  • Inventory counting, recording and controls.
  • Maintain, troubleshoot, and fully understand Point of Sale software and reporting
  • Maintaining staff uniform guidelines.
  • Assist and support Back-of-House staff as needed
  • Opening and Closing duties of Provisions Food Hall during non-event & event days
  • Work with all Legends Global departments within Boeing Center at Tech Port on event planning and preparation as well as execution.
  • All other duties as assigned.

  Supervisory Responsibilities

  Directly supervises multiple team members in the Food & Beverage department. Carries out managerial responsibilities in accordance with Legends policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning assigning and directing work; appraising performance; rewarding, disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.

  EDUCATION AND/OR EXPERIENCE

  • Requires at least 5 years of management experience in a venue or multi-purpose F&B operation servicing concessions, bars and catering for large events.
  • 3 years minimum bar operations experience in a managerial role
  • Prior experience with ordering & receiving and inventory control required
  • Prior experience working with contract F&B accounts
  • Food Hall or equivalent experience in managerial role
  • Must have a high school diploma or GED equivalent
  • Must be eligible to work in the United States
  • Serve-safe certified within 90 days of employment.
  • TABC commission alcohol beverage permit required to be obtained within 30 days.

  SKILLS AND ABILITIES 

  • Must be able to read, write and understand English
  • Ability to meet the physical demands of this job
  • Advanced oral and written communication skills.
  • Strong orientation to customer service and ability to work with other staff members in the facility.
  • Results oriented individual with the ability to meet required budgetary goals.
  • Excellent organizational, planning, communication, and inter-personal skills.
  • Ability to undertake and complete multiple tasks.
  • Ability to be creative with marketing presentations and maintain a quality product.
  • Attention to detail and service oriented.

  PHYSICAL DEMANDS

  The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Specific vision abilities required by this job include close vision for quality control of food services. Must be able to withstand loud noise in the environment.