ATHENA Consulting encourages the full range of diverse and talented candidates to apply for this position. We are committed to building an open, fair and inclusive workplace for ourselves and our clients allowing for creativity, innovation and collaboration.

Our Client is contracted by Visit Anchorage on behalf of the Municipality of Anchorage for Facility Management of the Anchorage Convention Centers (Dena’ina and Egan). This position works closely with the Food and Beverage Director in coordinating all aspects of the Food and Beverage Department, including vending, concessions, bar service, and catering--both on and off-premise. It also ensures that all Banquet Department and Egan Center food and beverage policies and procedures are adhered to and administrates operational responsibilities within the Food and Beverage Department.

TASKS:

1. With guidance from F&B Director; hires, trains, and supervises all part-time, on-call banquet/concessions personnel, assures compliance regarding hiring procedures, grooming, uniform, scheduling, behavioral standards, and ensures submission of electronic payroll information.

2. Monitors and evaluates staff and procedure to assure guests are provided a high level of service, cost effectively. Recommends and implements further training in accordance with Our Client standards. This position requires Alcohol Service Management training (i.e.; TIPS).

3. Supervises all aspects of the banquet function as contracted by sales/marketing staff and outlined on the Function Order (B.E.O.). Reports any discrepancies/challenges and offers suggestions to improve customer service.

4. Ensures all food/beverage cost controls are implemented in daily operation.

5. Contributes information to F&B Director for daily, weekly, and monthly written reports in a timely fashion to include: payroll, tip distribution, preparation and signing of banquet checks, labor forecast, and prepares special reports as requested by the Center management.

6. Assures monthly bar, vending machine, and concessions stands food and beverage inventories are submitted in a timely fashion.

7. Adheres to established inventory control/cash handling procedures for all banquets bar service and cash food sales and reports any discrepancies to Center management. In conjunction with the F&B Director is responsible for maintaining catering cash bank / change levels.

8. Responsible for coordination of concessions food service equipment maintenance and coordinates any necessary repairs with the Operations Manager via the F&B Director.

9. Makes recommendations to the F&B Director regarding new menu items, price increases, and actively seeks new sources of food and beverage revenue.

10. Ensures guest check completion with customer's signature and submits, in a timely fashion, to the Convention Centers Administrative Assistant.

11. Provides creative, cost-effective decoration ideas for buffet/self-service food functions--both on- and off-site).

12. Holds a complete staff briefing before every food and beverage function and provides on-going training sessions.

13. Participates in day-by-day catering sales as directed by Center management, attends menu tastings, and weekly administration staff meetings.

14. Is responsible, in conjunction with Executive Chef, for the quality, timeliness, and presentation of all Food and Beverage service.

15. Coordinates with General Cashier to maintain proper catering bank change levels, deposits, and inventory controls procedures.

16. This position is authorized to implement disciplinary action toward team members for policy violations. For major company infractions, such as theft, violence in the workplace, sexual harassment, etc., Human Resources will assist in conducting formal investigations.

17. Has excellent organizational, planning, communication, and inter-personal skills; has ability to undertake and complete multiple tasks simultaneously.

18. Develop and Implement Action Plans for events – to ensure productivity and proper staffing level.

19. Attention to detail is critical in this position as is being customer-service oriented.

MINIMUM REQUIREMENTS:

Bachelors Degree in Hotel Management or similar field preferred but not mandatory

Technical knowledge of Food and Beverage service

Knowledge and ability with computer programs, Excel, Word, Outlook preferred but not mandatory

Three years experience in all areas of Food and Beverage service and supervision

Ability to communicate effectively orally and in writing

Knowledge of local, state and federal Health Department standards

Knowledge of rules and regulations regarding Alcohol Service

ATHENA Consulting LLC does not discriminate in hiring based on federally protected classifications to include but not limited to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age, disability, protected veteran status, marital status or other characteristics protected by law. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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Job Type: Full-time

Pay: $45,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Schedule:

• 8 hour shift
• Weekend availability

Ability to commute/relocate:

• Anchorage, AK 99501: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Bachelor's (Preferred)

Experience:

• Food and Beverage or Catering/Banquet Management: 4 years (Preferred)

Language:

• any languages besides English (Preferred)

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: One location

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