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

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