Manager, Food and Beverage- Blue Rock

Department Details

Blue Rock is the sports bar and grill inside the Sanford Sports Complex. We serve teams, families, and fans before, between, and after games and concerts. The building is busy, the expectations are high, and the team that runs it well gets noticed.

We are looking for a Front of House Manager who can own the guest experience, lead the service team, and help the kitchen and bar execute when the volume is on. This person will set the standard on the floor, hold people accountable, and make the shift feel organized.

Summary

The Manager, Food and Beverage oversees management, budget and operations of a specific foodservice venue, catering services and kitchen and maintains liaison with sales department to ensure maximum profitability located at the Sanford Sports Complex.

Job Description

Organize, direct and evaluate food and beverage service. Responsible for recruitment and training of staff as well as shift scheduling.

Supervises inventories of materials and supplies for specific Food and Beverage venue at Sanford Sports Complex. Monitors business volume forecast and plans accordingly in areas of manpower, productivity, costs and other expenses. Administers menu design, product pricing, ordering, inventory control procedures, and end of month inventory.

Responsible for interviewing, scheduling associates, processing payroll, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.

Display good associate development and mentorship skill, builds a team for the future and fosters growth. Develops relationships with the members and guests to personalize and anticipate service needs.

Manages service standards of the food service facilities. Inspects facility regularly to ascertain any maintenance, repairs or clean-up needs, Ensures all equipment is in proper working order.

Completes reports on production and necessary requisitions. Maintains par levels based on facility needs and controls the distribution of necessary supplies. Ensures sanitation standards are consistently met.

Coordinates menu planning for all outlets with the Executive Chef as appropriate. Develops ongoing training programs. Maintains regular communication with other departments to make sure all events and needs of the property are being met.

Must be on the floor during busy service times and required to open and close the facility as needed. Incorporates safe work practices in job performance. Other duties as assigned.

Qualifications

Bachelors degree in food service or hospitality management preferred.

Minimum of 6 years experience in the hospitality industry, with an emphasis on food and beverages. Must be 21 years of age or older to meet age requirements for this position.