Summary of Position

The Food & Beverage Manager will support and oversee a 250+ seat restaurant and multiple concessions stands at The Great Park ICE and Five Point Arena. This manager will work closely with the operations and culinary teams to ensure quality selections are available on an event by event basis in conjunction with the anticipated guest demographic. This manager is also responsible for ensuring that exceptional hospitality is provided, alcoholic beverages are served safely and that food quality and sanitation standards are maintained at all times. This position reports to the facility’s General Manager.

​​Responsibilities

Operations:

• Oversee restaurant and concessions operations
• Maintain daily, weekly, and monthly schedules for restaurant and concession.
• Responsible for menu creation, analysis, and review.
• Work with culinary team on menu development and event based planning for all ticketed, private and public events during which the restaurant location is open.
• Responsible for the safe service of all alcoholic beverages
• Responsible for maintaining sanitation standards throughout the specific locations of responsibility, as well as, throughout the facility
• Responsible for communicating all repairs and maintenance needs for restaurant/concession areas to appropriate parties within the F&B team and/ or facility
• Responsible for ensuring food quality in presentation and production for all restaurant and concessions offerings
• Oversee, maintain, and support the programing and operation of all POS systems in support of the restaurant operations
• Enforce compliance to all company SOP's
• Responsible for knowing and carrying out emergency procedures including follow-up documentation and reporting on injuries to guests or employees.
• Ensure safety by promoting security, first aid and emergency guidelines and procedures.
• Communicate with hockey, skating, and maintenance departments to ensure efficient scheduling during peak hours.

Human Resources and Personnel

• Oversee restaurant and concessions staff.
• Oversee and support the hiring, training, staffing and scheduling of all restaurant and concessions team members
• Review scheduling of staff against demand levels as dictated by program and facility schedule.
• Oversee and support the mentorship and development of all restaurant/concessions team members on a daily basis
• Ensure performance appraisals are completed in a timely and fair manner
• Work with General Manager to develop, implement and manage on-going manpower plan and maintain retention
• Work with General Manager to ensure all positions are filled with qualified personnel in a timely fashion.
• Maintain open lines of communication within the organization
• Ensure professional growth and development of all direct reports by encouraging awareness of industry trends, new methods and equipment for ice and facility maintenance and taking an active role in community activities and business relevant regional and national associations.
• Communicate goals and expectations to ensure consistency within staff.
• Promote the successes of team members along with the company’s vision and values.

Guest Experience

• Engage with team members, as well as, restaurant and venue guests to ensure exceptional hospitality is received at all times
• Maintains highest level of Guest Service both internally and externally.
• Administer and oversee customer feedback and evaluation programs.
• Demonstrate the initiative and commitment to communication and teamwork to assure optimal Guest Service

Accounting and Finance

• Account for all revenues (monies) collected on a daily basis within the restaurant and concessions.
• Partner with facility Management to ensure all financial goals are met and cash/ product controls are always in effect
• Assist General Manager in preparation of annual budget and reports on monthly performance against operating plan for restaurant and concessions.
• Monitor expenses and initiate control policies where appropriate
• Ensure payroll levels are within projected guidelines

Safety and Sanitation

• Work with Training and Development to ensure that all staff are certified and compliant in Food Safety and Responsible Beverage Service.
• Adhere to all health and safety standards are met according to state and local regulations.
• Ensure Risk Management policies are adhered to.
• Ensure that all restaurant and concessions areas are upheld to the highest standards of cleanliness.

Other Duties as Assigned

Skills

• Bachelor’s degree in a related field or equivalent experience with a minimum of 5 years of experience working in a Food & Beverage environment, full service dining and/ or bar management preferred
• Experience leading and mentoring teams
• Attention to detail
• Willingness to support multiple F&B departments and special events
• Excellent written and verbal communication skills
• Excellence handling cash and working with POS systems
• Solid organizational skills with the ability to handle multiple projects at one time
• Working knowledge of basic PC applications (Microsoft Word, Excel, Outlook, etc.)
• Ability to work a flexible schedule including, nights, weekends and holidays

Knowledge, Skills and Experience

Education - Bachelor's Degree

Certifications Required – FOOD Handlers Managers TIPS Cert

Experience Required - 5+ Year's

“Please note that this position is required to be fully vaccinated against COVID-19. “Fully vaccinated” means that the applicant can provide acceptable proof that the applicant has received, at least fourteen (14) days prior to the applicant’s start date, either the final dose of a two-dose COVID-19 vaccine, or a single dose of a one-dose COVID-19 vaccine. Vaccines must be authorized and/or approved by the FDA. Applicants needing an exemption to this requirement due to medical, disability-related, religious or other protected reasons may request an exemption. The Company will engage in an interactive process to determine if an exemption to this requirement as a reasonable accommodation is appropriate.”

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Employee discount

Experience level:

• 10 years
• 11+ years
• 5 years
• 6 years
• 7 years
• 8 years
• 9 years

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant
• Quick service & fast food restaurant

Shift:

• Day shift
• Evening shift
• Morning shift

Weekly day range:

• Weekend availability

Work Location: One location

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