About This Role
This role involves assisting the Food and Beverage team in managing all aspects of food and beverage service across various venues, including concessions, bars, catering, and vending areas. The manager coordinates inventory, training, and ensures efficient, safe, and sanitary operations, working closely with other managers and supervisors.
Responsibilities
- Direct, plan, and coordinate all aspects of front and back-of-house operations as needed
- Develop and maintain service techniques, food quality, inventory levels, and labor monitoring controls
- Ensure the highest standard of guest service is met throughout the department
- Assist with the hiring and training process of all employees and complete regular payroll
- Work with the Executive Director on all departmental aspects, including selecting and costing menu items, arranging labor, product ordering, equipment repairs, and human resource matters
- Manage the Catering department as the primary VenuWorks food and beverage contact, serving as the main point of contact between the front-of-house and the kitchen
- Schedule, direct, and coach part-time staff, assuring appropriate labor levels for events
- Meet with clients to plan catering events and coordinate with the Chef and other Food and Beverage Leads to ensure needs meet VenuWorks' high service and presentation standards
- Receive and inventory products, ensuring accurate match to invoices
- Close the cash room and ensure all balancing and deposits are completed correctly
- Close out concessions and cash register software post-event and balance stand sheets
- Assist in the development of short- and long-term operational department goals and work to achieve them
- Ensure product availability is maximized, waste is minimized, and inventory controls are strictly adhered to through a FIFO rotational pattern
- Personally perform each duty assigned to all employees working in the food and beverage department, with training
- Create and perform opening and closing procedures for assigned areas
- Complete employee write-ups and discipline forms as necessary for HR
- Address patron and employee complaints and resolve problems that may arise
- Inspect all ballrooms and breakout rooms pre- and post-event
- Observe, evaluate, and document the job performance of all food and beverage department staff members, taking proactive corrective actions as necessary to ensure staff remain productive
- Provide daily training to employees, praising and correcting behavior of event staff under supervision
- Perform any other duties assigned by a manager or director
- Oversee all staff, products, invoices, cash, and equipment as the primary Catering Manager