Job Description

FOOD & BEVERAGE MANAGER - Steelgrove Amphitheater

ESTP SFM, LLC

LOCATION: Elizabethtown, KY

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

STATUS: FULL-TIME (EXEMPT)

ABOUT THE COMPANY:

Steelgrove Amphitheater is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Elizabethtown, KY. 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.

Steelgrove Amphitheater 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. 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 food & beverage 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 food & beverage locations and kitchen
• Budget and monitor weekly food and labor costs
• Monthly inventory required and will be counted with the chef
• 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
• Responsible for third party catering for events when necessary
• 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
• Complete special projects and daily assignments as directed by management

THE IDEAL CANDIDATE HAS:

• 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
• Proven ability to evaluate team member performance based on established KPI's

MINIMUM QUALIFICATIONS:

• Must be at least twenty-one (21) years old
• 5-7 years of culinary experience
• 2-4 years of food & beverage management experience
• Food Safety Manager Certification is preferred
• ServSafe Certification is required
• 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
• 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