PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:Manage the daily production, preparation, and presentation of all food for the organization's multiple concessions locations and special events to ensure a quality, consistent product is producedManage ongoing facility schedulesHire, train, mentor, supervise and evaluate team membersOpen and close food areasBudget and monitor weekly food and labor costs and quality control constantlyEffectively manage sales and sales strategiesCreate event P&L analysis to ensure feasibility and profitabilityGenerate daily and monthly financial reports and inventory reportsEffectively manage all cooler, freezer and dry storage areasImplement ordering processes that result in effective budget and inventory managementSet up vendor accounts, order kitchen supplies as necessaryResearch new food and beverage productsCreate new menu and marketing ideas that reflect demand/trendsImplement menu strategies that reflect event demographics and seasonMeet with food vendors and make decisions on products, communicating effectively with sales representatives and suppliersContinuously inspect equipment and food deliveries, coordinate kitchen equipment installation and repairs as neededEvaluate health and safety practices; ensure inspection compliance that result in A scoresRecord information about inventory and health practicesEffectively manage customer complaints and suggestionsOrganize and manage catering for events, coordinate with other Managers for special events and partiesWork with third-party partners to maximize revenue and attract eventsOversees daily operations and promoting the activities within FECPrimary contact for all events and executor of bookings/contracts for the FECFEC development and sales in-house and co-partnershipsComplete other tasks and daily assignments as assigned by ManagementTHE IDEAL CANDIDATE:Proven success in generating community interest and involvement through non-sporting events, such as: banquets, catered events, amphitheater bookings, etc. Proven success of effective management strategy in a high-volume concessions/food & beverage environmentExcellent knowledge of food cost, pricing, and profit margin food & beverage analysisExperience in managing staff to effectively execute a successful eventExperience and success in customer service, leadership, and event planningAction-oriented personality with a 'get it done' attitude and proficiency for efficiencyProven ability to evaluate team member performance based on established KPI'sMINIMUM QUALIFICATIONS:Must be at least 21 years old3-5 years of culinary experience preferred2-4 years of food & beverage management experienceServSafe Certification is requiredMust have strong leadership skills, ability to motivate employeesMust be detail-oriented and have outstanding organizational skillsAbility to maintain focus in a high-volume, fast paced environmentMust have strong mathematical skillsMust possess current CPR/First Aid certifications or must be willing to obtain themMust be able to work irregular shifts to include nights, weekends, 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 computerFacility has intermittent noise.