Warehouse Food & Beverage Manager

About the role

The Warehouse F&B Manager creates and maintains a positive F&B team culture of customer service and team engagement while preparing F&B areas and servicing product and supply stock for all events in concessions, catering, party decks, backstage catering, bars, kiosks and luxury suites daily. This individual oversees all food and beverage product procurement, ordering, receiving, proper storage and location distribution focusing on all F&B Service needs and assists the F&B Director with overseeing all F&B product quality in all areas daily. This role includes coordinating and training food service and warehouse employees on established best practices to ensure efficient, sanitary, and profitable operations that consistently deliver premium services to all guests, visitors and vendors at The Blue Cross Arena.

Responsibilities

• Ensure timely delivery execution of F&B products and supplies for all concessions, luxury suites, bars, kiosks, banquet catering, backstage catering needs, and any F&B event orders throughout the facility, ensuring comprehensive communication of service details with all departments and clients.
• Plans, coordinates, and oversee product and supply stock levels, receiving deliveries, storage, set up, and clean up for all storage related to food and beverage service areas, maintaining sanitary and organized service environments daily.
• Collaborates closely with F&B Leadership and all Event Services staff to deliver a high-level of customer service to clients.
• Oversee quality assurance, timely product delivery with vendors and distribution of F&B, event and monthly F&B product inventory for all areas, staff coordination and direction while assisting F&B Director with all F&B services.
• Establish and enforce VenuWorks policies, procedures, and training for all food and beverage personnel to ensure compliance with VenuWorks standards as well as local, state, and federal guidelines.
• Implements and trains staff with effective controls of food, beverage and labor costs within warehouse commissary areas while having a vital role in maximizing food and beverage sales in each service area and meeting all sales and product demands as forecasted.
• Assist in F&B stock planning, ensuring operational efficiency, maximizing product availability, minimizing waste and pilferage, and always maintaining strict inventory controls.
• Train and enforce policies and procedures for F&B warehouse/storage operations to comply with all regulatory and VenuWorks guidelines.
• Maintain cleanliness, sanitation, and operational readiness of all food service equipment, ensuring timely setup and removal as required.
• Ensure daily quality and consistency by utilizing VenuWorks F&B service planning tools and event preparation timeline charts for all pre-event, event service execution and post event needs.
• Cook up to 25 pounds and frequently lift and/or move up to 50 pounds.
• Coordinate supply requisitions and oversee proper receipt of departmental orders and deliveries.

Qualifications

• This position requires excellent skills in customer relations, communications and problem solving.
• Qualified applicants must be available to work primarily nights and weekends, and occasionally holidays.
• High school diploma required; college degree preferred.
• Minimum two years of food and beverage service management required; food and beverage service management in a similar high volume foodservice operation is preferred.
• Experience working in a computer network environment utilizing Microsoft Word and Excel programs.
• Customer service and supervisory experience required.
• Must have all current certifications and licenses required by local, state, and/or federal guidelines for food and alcohol service management.
• Must have the ability to be ServSafe certified through the National Restaurant Association and be STAR Certified through the ABC.
• Ability to communicate effectively orally and electronically.
• Ability to read and comprehend instructions, correspondence, and memos.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
• Ability to speak and understand English.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume.
• An ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures.
• Ability to put parts together to form a new whole or proposed set of operations.
• Ability to identify choices and potential outcomes, determine the importance of outcomes, combine information to prioritize options and make decisions based on the best and most important choice.
• Regularly exposed to cold temperatures and elevated noise levels, depending on the nature of a particular event.

Benefits

• Employee owned (ESOP), group health coverage for employees and dependents; includes medical, dental, vision, life, disability;
• 401k, PTO, and Paid holidays.