Food & Beverage Manager - Crown Sports Center

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