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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
Homestead-Miami Speedway Catering Manager - Americrown Service corporation (Homestead, FL)

Summary:

The prospective candidate will have 3-5 years in a management level positions at a high-volume sports and entertainment venue, large resort property, or high-volume convention center.  This position involves a high level of interaction with guests, culinary staff and management requiring a strong business sense and professional communication skills.  Builds strong relationships and develops strategies with key partners that will ensure success and support our initiatives and product development efforts to enhance the guest experience. Work in conjunction with culinary and leadership to design and execute high quality presentations, exceed hospitality expectations, and increase profit margin.  This person must be highly skilled at performing financial analysis, event planning, and troubleshooting.

Essential Duties and Responsibilities:

This position involves a high level of interaction with guests as well as operational departments. Must be a detail-oriented team player with:

  • Highly organized and detail oriented
  • Ability to manage multiple events simultaneously and staff of up to 200
  • Knowledge and execution of contract policies and procedures
  • Strong communication skills, both written and verbal; must exemplify professional etiquette
  • Excellent one-to-one customer interaction skills; ability to establish and maintain accounts
  • Ability to manage in a diverse environment with focus on client and customer service
  • High performance standards with extreme positive enthusiasm 
  • Ability to thrive in a fast-paced environment
  • Strong computer proficiency in Microsoft Office and Caterease
  • Position will require staffing and training hourly employees including complete hiring process
  • Responsible for the recruitment and training of local non-profit organizations to assist with operation
  • Align the company and customer goals and strategy to develop consumer programs that maximize volume
  • Establish consistent programs that develop a customer centric business relationship resulting in mutually beneficial activity and growth
  • Ensure proper planning and execution for events
  • Ability to communicate on various levels to include management, support staff, and clients
  • Demonstrates a complete understanding of menu items and explains same to customers accurately
  • Addresses and/or elevates (when appropriate) client dissatisfaction issues

Qualifications/Education Requirements:

  • Bachelor’s degress in hospitality, culinary, or business field required
  • A minimum of (3) five years of food and beverage operations experience in a high volume sports and entertainment, large resort, or convention center
  • Strong customer service skills, computer literacy (MS Office, Caterease preferred)
  • Ability to lead effectively in a diverse, variable event-driven schedule, and fast-paced environments
  • Must work event-based hours including early mornings, late nights, weekends, and holidays

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