Current job openings | My Account - TeamWork Online | Mobile

Current available jobs in Concessions/Catering:




Concessions/Catering: Restaurant/Catering Management
Director of Food and Beverage - Americrown (Homestead, FL)

Summary:   This position is equivalent to a General Manager of a professional venue.  Responsible for the effective leadership of venue operations including event planning, promotion, menu planning, inventory control standards, compliance with alcohol service polices, safety, guest service, employee/volunteer recruitment training, and supervision.  F&B Manager oversees the operations of concessions and catering during event and non-event periods.  Partners with business unit leadership to manage operations and marketing strategies to increase revenues and guest satisfaction while providing financial analysis, streamlining operations, and effectively managing costs.

Essential Duties and Responsibilities:

  • Strong, Leadership, Management  Planning and Coaching Skills

  • Staffing – Proper staffing levels, Set Goals and Expectations, Training

  • Ability to drive consistency & strategic and innovative initiatives

  • Work with the management staff to identify and evaluate strategies

  • Monitor all event activity to ensure proper planning and execution for events

  • Execute food and beverage policies and procedures

  • Continue education on Tips Training Programs, safety programs and the Department of health’s regulations as they apply to food service handling

  • Strong communication skills; both written and verbal with an ability to communicate on various levels to include Sr. Management, BU Management,  Marketing, Community Leaders, customers, and sponsor

  • Proficient computer skills to include various internal programs, Microsoft Office programs, email, and internet

  • P&L accountability and/or contract-managed service experience

  • Exceptional fiscal management skills, including financial analysis, budget creation, forecasting, labor and inventory control, and P&L oversight

  • TRAVEL UP TO 25% REQUIRED AT DISCRETION OF VP

Qualifications/Education Requirements:

  • Must have Bachelor’s in hospitality or business field

  • This position requires at least 5 years of experience successfully managing F & B operations in a large sports and entertainment venue, theme park, or similar environment

  • Experience managing in a fast-paced environment with focus on providing innovative hospitality, high quality food and beverage services as well as experience in retail merchandise within a venue

  • The successful candidate will demonstrate excellent leadership, planning, and organizational abilities. Candidates should be able to work independently, multi-task, solve problems, and collaborate with other staff at all levels. Candidates must demonstrate excellent skills in verbal and written communication

  • ISC is proud to be an equal opportunity workplace committed to pursuing and hiring a diverse workforce


Apply for this position      |      Go back job listings


Concessions/Catering: Chef/Cook
Executive Chef - Americrown (Kansas City, KS)

Summary: The Executive Chef is primarily responsible for assigning responsibilities among the kitchen staff to ensure that food preparation is efficient, served on schedule and to rectify any problems that arise. This position will be responsible for designated venue locations in addition to traveling and assisting in other venues. This position will report directly to the Director of Food & Beverage with reporting alliance to the Corporate Executive Chef.  In addition to overseeing all food production, the duties of the executive chef includes the following:

  • Manage food preparation and cooking. Ensure that food quality standards are met.

  • Cook food, either on a regular basis or for special functions only.

  • Work with Corporate Executive Chef to plan the menu and create new recipes.

  • Support BU Director of Food and Beverage in preparation of the annual budget, including projections of annual food and labor costs for his/her location.

  • Train the kitchen staff to ensure the food is prepared according to budget and standards.

  • Perform a regular inventory of food supplies and equipment. Project future needs and place orders to ensure that they are met.

  • Ensure that the kitchen adheres to sanitation and safety laws.

  • Strong Supervisory, Leadership, Management and Coaching Skills

  • Ability to drive consistency & strategic and innovative initiatives

  • Staffing – Set Goals and Expectations

  • Maximizing the productivity of Culinary Staff

  • Ensure appealing presentation and taste

  • Coordinating and Menu Development/Planning/Costing

  • Understanding of financial, budgetary and food control practices

  • Extensive knowledge and experience in food preparation rules and regulations by FDA standards

  • Ability to manage and support Chef Development & Training Proficient computer skills to include various internal programs (Caterease), Microsoft Office, Outlook, ABI and Sysco Market

    Qualifications/Education Requirements:

  • The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience, five or more of which as Executive Chef. 

  • At least three years high volume experience preferably in a diverse sports and entertainment environment

  • Knowledge of food trends which focus on quality, production sanitation, food cost controls and presentation

  • Human resource management skills, including the ability to recruit and train employees.

  • Financial management skills, such as accounting.

  • Time management skills,

  • Communication skills

  • Leadership skills


Apply for this position      |      Go back job listings


Concessions/Catering: Restaurant/Catering Management
Senior Director of Concessions - Americrown Service Corporation (Daytona Beach, FL)

Summary:  Ideal candidate will have 5-10 years of experience effectively managing high volume concessions operations including event planning, menu development, production, inventory control, compliance with all regulations and policies, safety, guest service, employee/volunteer training, and supervision.  Must provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the successful execution of all events.  A critical function will be to actively mentor, train, and help managers exceed industry standards and to promote positive, enthusiastic, and cooperative working environments.  This candidate must have a strong business sense and engaging interpersonal skills.  Strong record of streamlining operations and improving service while preserving the highest levels of quality.  Highly skilled at performing financial analysis, planning, and troubleshooting operations on a global level.

Essential Duties and Responsibilities:

  • Pro forma budgeting and fiscal planning

  • Reconciliation and financial analyses

  • Statistical modeling and creating effective reporting tools

  • Strong Supervisory, Leadership, Management and Coaching Skills

  • Staffing – set goals and expectations; strategize for NPO recruitment

  • Ability to drive innovative F&B ideas with new concepts and destinations

  • Leverage current trends in the food and beverage industry in order to foster development

  • Identify and evaluate best practices and improved concession strategies

  • Monitor all event activity to ensure proper planning and execution for events

  • Develop and update food and beverage policies and procedures

  • Partner with culinary leadership to ensure high standards, cleanliness, and quality

  • Develop and implement standardized inventory, accountability, and control procedures.

  • Strong communication skills; both written and verbal to communicate on various levels to include Sr. Management, corporate departments, customers and sponsors

  • Proficient computer skills to include expertise in Microsoft Office programs and internet

Qualifications/Education Requirements:

  • Minimum of Bachelor’s degree in hospitality or business field

  • 5-10 years senior, multi-unit, leadership experience in high volume professional sports and entertainment venues as a Director, General Manager, or District Manager

  • The ability to manage in a fast-paced and diverse environment with a focus on providing innovative hospitality and high quality food and beverage service

  • P & L accountability and/or contract-managed service experience is required

  • Exceptional fiscal management skills, including financial analysis, budget creation, forecasting, labor and inventory control, and P & L oversight required

    ISC is proud to be an equal opportunity workplace committed to pursuing and hiring a diverse workforce.


Apply for this position      |      Go back job listings


 

Sports Jobs Board Powered by TeamWorkOnline.com

Technical problems? Contact the TeamWorkOnline webmaster / FAQ

TeamWorkOnline Privacy Policy (popup window)

DiggDeliciousNewsvineRedditStumbleTechnoratiFacebook