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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


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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


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Concessions/Catering: Restaurant/Catering Management
Concessions Manager - Americrown Service Corporation (Talladega, AL)

Summary:  Must have 3-5 years of experience in prior sports and entertainment venue setting.  Concessions Manager is responsible for the overall operation of a concession facility. This includes (but is not limited to) staffing, ordering, scheduling, training, setup, execution, and post-event reconciliation/analysis.  Will partner with Directors, Executive Chef, and venue leadership to design and execute high quality presentations and exceed fan expectations while maximizing revenue, minimizing expenses, and improving the concessions experience.  

Essential Duties and Responsibilities:

  • Strong supervisory, leadership, and communication skills

  • Supervise up to 2000 employees and volunteers

  • Direct reports may include up to 5 full-time employees

  • Set and manage budgets up to $5MM per event

  • Recruit and train hourly staff, supervisors, and non-profit volunteer groups

  • Analyze and optimize concessions operation for throughput

  • Understand how to open and close inventory based sales

  • Set goals and map the path to achieving those goals

  • Manage payroll to keep labor below budgeted amount for all events

  • Assess inventory needs and place orders with all suppliers

  • Manage waste and arrange to receive credits where applicable with suppliers

  • Maintain equipment in good working order

  • Ability to drive consistency & strategic and innovative initiatives

  • Partner with health department, fire marshal, and other regulatory commissions

  • Compliance with standardized inventory control procedures

  • Ensure proper planning and execution for concessions events

  • Create and enforce best practices throughout operation

  • Work with corporate director of concessions on large scale projects

  • Strong written and verbal communication skills

  • Respond to guest feedback in a timely manner

  • Travel to support facilities outside of primary location

  • Be willing to help other departments with their needs

Qualifications/Education Requirements:

  • Bachelor’s degree required

  • Minimum 3-5 years experience in high volume concessions environment

  • Strong working knowledge of food production operations

  • Ability to motivate employees and lead large groups with diverse backgrounds

  • Excellent leadership, time management, and customer service skills

  • Proficient in MS Office programs including Excel, Word, and Outlook


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