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 Hire, train, mentor, supervise, and evaluate event and food & beverage team members Open and close concession locations and kitchenGenerate daily budgets and monitor weekly food and labor costsMonitor quality control and effectively manage all cooler, freezer, and dry storage areasCreate effective inventory management processes: order kitchen supplies, coordinate kitchen equipment installation and repairs as neededImplement and manage sales/strategies for ordering that result in effective budget managementCreate event P&L analysis to ensure feasibility and profitabilityCreate 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, and communicate effectively with sales representatives and suppliersContinuously inspect equipment and food deliveries, record information about inventory and health practices to ensure inspection compliance that results in a passing scoreOversees proper cash handling procedures Works with General Manager and Finance Manager to develop F&B Inventory reportsContributes to Facility Business Plan and executionOversee and make sure all certifications are updated and renewed on timeOrganize and manage catering for events, special events and partiesEffectively manage customer complaints and suggestionsPrimary contact for all events after they have been contractedCommunicate with other departments within the events team including marketing and sales All additional tasks assigned by managementMINIMUM QUALIFICATIONS:5-7 years of culinary experience2-4 years of food & beverage management experience Must be at least twenty-one (21) years oldMust be detail-oriented and have outstanding organizational skillsMust have strong leadership skills and be decisive under pressureFood Safety Manager Certification is preferredServSafe Certification is required (must be able to obtain within one month of hire) Proven success in generating community interest and involvement through non-sporting events, such as: high-volume concessions, banquets, catered events, entertainment bookings, etc. Excellent knowledge of food cost, pricing and profit margin food & beverage analysis Experience and success in customer service, leadership, event planning, and managing staffRequires good communication skills, both verbal and writtenMust have strong mathematical skillsMust be able to work irregular shifts to include nights, weekends, and holidays as neededProficient in Microsoft Word, Outlook, and ExcelWORKING CONDITIONS AND PHYSICAL DEMANDS:Must be able to lift 50 pounds waist-highMay be required to sit or stand for extended periods of time, whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and pushWill be required to operate a computerThe facility has intermittent noise.