Food & Beverage Manager - Scheels At Legacy Point
12 days ago
Springfield
Job Description FOOD & BEVERAGE MANAGER - SCHEELS at Legacy Point Sports Facilities Management, LLC LOCATION: Springfield, IL DEPARTMENT: FOOD & BEVERAGE REPORTS TO: GENERAL MANAGER STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: SCHEELS at Legacy Point is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Springfield, IL. 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. SCHEELS at Legacy Point 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 hypergrowing 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 concessions 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 concession locations and kitchen, • Budget and monitor weekly food and labor costs, • 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, • 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, • 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, • Must be at least twenty-one (21) years old, • 5-7 years of culinary experience, • 2-4 years of food & beverage management experience, • ServSafe Certification is required, • Food Safety Manager Certification is preferred, • 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, • 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 Job Posted by ApplicantPro