SFA|SFM
  • 22-Mar-2020 to 22-Apr-2020 (EST)
  • Branson, MO, USA
  • Full Time- exempt
  • Sports Facilities Management, LLC

FOOD & BEVERAGE MANAGER

BALLPARKS OF AMERICA

LOCATION:                           Branson, MO

DEPARTMENT:                    OPERATIONS

REPORTS TO:                     DIRECTOR OF OPERATIONS

STATUS:                               FULL TIME 

 

FACILITY OVERVIEW

Located in Branson, Missouri, Ballparks of America is an international baseball tournament destination. Our signature venue features include on-campus stay and play suites and two-thirds scale replicas of 5 classic American ballparks, complete with the dimensions and elements that make each of these iconic stadiums unique. The latest technology in synthetic turf on all fields at the facility provide the most consistent playing surface throughout the summer season, complete with covered dugouts, bullpen areas, Musco lighting and stadium-style seating at various fields creating an MLB experience for visitors across the globe. Learn more at www.ballparksofamerica.com.

POSITION SUMMARY

The Food & Beverage Manager will effectively manage all aspects of food & beverage for Ballparks of America.  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 concessions 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 concessions locations and kitchen
  • Budget and monitor weekly food and labor costs
  • Monitor quality control constantly
  • Effectively manage sales and sales strategies
  • Create event P&L analysis to ensure feasibility and profitability 
  • Generate daily and monthly financial & inventory reports
  • Effectively manage all cooler, freezer and dry storage areas 
  • Implement ordering processes that result in effective budget management
  • Create effective inventory management processes   
  • Order kitchen supplies as necessary
  • Research new food and beverage products
  • Create new menu and marketing ideas that reflect demand/trends 
  • Implement menu strategies that reflect event demographics and time of year 
  • Manage supply invoices
  • Set up vendor accounts
  • Meet with food vendors and make decisions on products
  • Communicate effectively with sales representatives and suppliers
  • Continuously inspect equipment and food deliveries
  • Coordinate kitchen equipment installation and repairs as needed 
  • Evaluate health and safety practices; ensure inspection compliance that result in A scores 
  • Record information about inventory and health practices
  • Effectively manage customer complaints and suggestions
  • Organize and manage catering for events 
  • Coordinate with other managers for special events and parties
  • Complete special projects and daily assignments as directed by General Manager, Sales and Marketing Manager and Operations Manager  
  • Help manage the food & beverage aspect of all venue events 
  • Keep track of the usage of supplies during events
  • Adhere to all SFM Policies
  • Adhere to all state and local laws pertaining to food preparation, cleanliness and storage
  • Adhere to all state and local laws pertaining to alcohol sales and service

THE IDEAL CANDIDATE HAS:

  • Proven success in generating community interest and involvement through sporting events and 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   
  • Other duties as assigned

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 
  • ServeSafe 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
  • Must be able to work in varying weather conditions
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