We are a leading entertainment organization specializing in delivering exceptional food and beverage experiences in concert venues across the country. We are seeking a skilled and dynamic Food and Beverage General Manager to join our team in elevating food and beverage operations.
Position Summary:
The primary responsibility of the Food and Beverage General Manager will be to meet sales quotas and profit margins while overseeing a seamless operation. The manager is expected to be on site to oversee the general operation and provide leadership to their team during events and administrative shifts. He or she will execute or delegate all duties related to the operational and financial goals of the company.
Essential responsibilities include but are not limited to: • Hires, schedules, trains, manages, and develops in-house team • Performs required corrective action reports and handles necessary staff terminations; shows consistency in this process and the treatment of staff • Builds and delivers annual performance reviews of full-time, un-tipped associates • Conducts regular pre-shift meetings with teams • Manages the budget • Supervises the execution of concerts, festivals, catering events in conjunction with catering department leadership and all other booked dates within the home venue or as assigned by leadership • Performs or delegates sales and reconciliation reporting • Reviews and edits payroll as needed; approves payroll weekly and on time • Performs basic bookkeeping duties (paying or submitting bills, COD checks, etc.) • Establishes seasonal and event-specific specials • Establishes and maintains a collaborative relationship with the venue client • Ensures health code compliance in storage and operating areas, as well as employee conduct • Reviews building and equipment maintenance needs; schedules all repairs with supervisor-approval of expenditure • Manages inventory and cost controls, including purchasing, responsible receiving, product rotation, cost awareness, monthly counts and analysis of results • Manages culinary program in conjunction with culinary leadership team (in-house and executive) • Meets with venue clients to review business and upcoming plans, including weekly production meetings • Keeps Regional Manager aware of ongoing venue operations • Oversees, tracks and reports financial aspects of the venue, including responsible and accurate cash management • Enforces Alcohol Policies at all times
Qualifications: • Positive leadership skills and experience managing teams comparable to the size of the operation; experience balancing a comparable labor budget • Self-motivated and organized • History of accurate cash handling and cash management • Excellent computer skills • Experience managing a large inventory and associated costs • Working knowledge of the industry and market • Finance, Loss Prevention, Health Code, Safety and Human Resources knowledge and skills • Ability to work the hours required by business needs