Food and Beverage Assistant Manager

Food and Beverage Assistant Manager

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Food and Beverage Manager for The Sanford Center. The Food & Beverage Manager will provide professional client food and beverage services and support in the planning, organization, and management of events within the facilities, while interacting with clients, facility staff and related personnel to ensure all event needs are fulfilled. This position will manage the implementation and execution of all Suites and Catering food services and oversee Concessions Operations for events held at The Sanford Center.

Essential Duties and Responsibilities - The Food and Beverage Manager will find success in their position by performing the following duties, personally or through subordinate Managers and Supervisors:

Manage service expectations of Suites and Catering at the highest level and oversee Concessions Operations while maintaining all ASM Global and SAVOR policies and procedures.

Act as Manager on Duty for events, onsite and offsite, including banquets, backstage catering, concessions, and other activities as deemed necessary by Director of Food and Beverage

Strategic planning and development of inventory control, point of sale systems, catering sales, and guest experiences for Suites and Catering and Concessions

Identify opportunities to increase profit by challenging existing processes.

Supervisory Responsibilities: Carries out supervisory responsibilities in accordance with ASM Global and SAVOR policies and applicable laws. Responsibilities include interviewing, hiring, scheduling, training, rewarding, providing performance appraisals, and disciplining employees in conjunction with Human Resources and Director of Food and Beverage; planning, assigning, and directing work; addressing complaints and resolving issues in a timely manner.

Concessions Responsibilities:

Directly supervises Concessions Manager/or Supervisor

Works closely with Concessions Manager/Supervisor to ensure all aspects of their operation are maintained at the highest level of consistency and accountability.

Provide coaching, training and evaluation of Concessions Managers' performance before, during and after events

Assists when needed, in the training of concessions employees and NPO group members on ASM Global, SAVOR and TSC policies.

Providing performance appraisals and discipline of Concessions Manager/Supervisor in conjunction with Human Resources and Director of Food and Beverage.

Suites and Catering Responsibilities:

Work closely with facility Event Managers to continually bring in new clients and maintain existing customer base

Follow-up with any prospective clientele through phone calls and written communication

Ensure that client submits guarantee prior to event based on guidelines of proposal

When needed, produce Banquet Event Orders (BEO's), which include all information needed on upcoming events and submit to necessary individuals.

Ordering linen, supplies and equipment, and controlling inventories of all banquet items

Produce weekly food & beverage schedule of events and submit to necessary individuals

Monitor customer service at all times and follows through with customer complaints

Oversee the set-up of all catering events

Additional Responsibilities:

Oversees all Food and Beverage department staff to ensure all ASM Global, SAVOR and TSC policies are being adhered to

Work with all departments within Food and Beverage as needed to provide quality service in all areas of the business

Ordering and maintaining monthly inventory for Concessions and Suites and Catering events, such as paper goods, food product, beer, wine, alcohol, chemical/cleaning supplies and equipment

Monitors in-house events, maintaining close contact with clients and facility staff to ensure success while ensuring all client request, concerns, and problems are addressed

Direct and work along with staff for proper cleaning techniques and procedures to ensure passing health inspections by State and local agencies and ASM Global guidelines

Other duties as assigned

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Demonstrate knowledge in industry terminology

Work effectively under pressure and/or stringent schedule to produce accurate results and meet deadlines

Able to work flexible schedules, including weekends, nights, and holidays

Able to assess situations using decision-making authority

Required to be subject to a credit check and a background screening

Education and/or Experience:

High school diploma or GED required with significant related experience

Bachelor's degree in hospitality management and/or equivalent preferred

Experience in management, catering, concessions, inventory control, order management, point of sales systems, and menu planning in an arena or stadium environment preferred.

Skills and Abilities:

Demonstrated knowledge of food service industry

Excellent customer service skills as well as attention to detail

Excellent ability to communicate effectively with varied groups and individuals written and orally

Excellent organizational, planning, and inter-personal skills

Effective management skills to include the ability to lead, delegate and perform all necessary job requirements

Computer Skills:

To perform this job successfully, an individual should have general knowledge of spreadsheets and word processing software including Microsoft Excel and Word as well as Outlook.

Certificates, Licenses, Registrations:

ServSafe Food certification preferred

ServeSafe Alcohol certification preferred

ServeSafe Allergens certification preferred

All certifications will be required by SAVOR Omaha for management positions

Other Qualifications:

Ability to prioritize multiple projects and meet strict deadlines

Ability to work under minimal supervision

Ability to be creative with presentations in both Suites and for Catered events while maintaining high quality product

Ability to work flexible hours including nights, weekends and holidays in addition to normal business hours

Must have professional attitude and appearance

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job functions of this job.

Standing, walking, stooping and lifting up to 50lbs on a regular basis and for long periods of time.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.