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Facility Operations/Security/Event Management: Food/Beverage Management
FOOD AND BEVERAGE MANAGER - St. Charles Convention Center (St. Charles, MO)


The Food and Beverage Manager provides support and assistance with Catering activities as well as providing assistance in the profitable management of concessions operations.  The Catering Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will promote a positive, enthusiastic and cooperative work environment.

ESSENTIAL FUNCTIONS (including, but not limited to):

  • Assist in the overall effective management of the Catering and Concessions operations.

  • Ensure total compliance with all alcohol service policies.   Monitor alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately. 

  • Provide on-going direction, supervision and mentoring to hourly event staff.  Monitor product quality and ensure high level of customer service.

  • Assist in troubleshooting technical problems with Point of Sale Systems.

  • Assist in vault opening, closing and balancing, as necessary.

  • Generate event employee schedules and verify employee time for both Catering and Concessions.

  • Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department Director; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.

  • Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and customers.

  • Maintain an adequate stock of liquor, beer, wine and non-alcoholic beverages for catering and concessions.

  • Maintain catering and concessions dry goods and supply inventory.

  • Monitor smallwares inventory, keeping track of breakage and loss.

  • Provide excellent customer service assistance to internal and external clients.

  • Exemplify the “How You Doin” principles.


  • Perform other duties as assigned




  • Valid Food Handler’s certificate if required by state and/or county of venue.

  • Valid Alcohol Service Permit if required by state and/or county of venue.

  • Basic computer proficiency: Microsoft products, to include; Excel, Word, and Outlook.

  • Working knowledge of Point of Sale (POS) systems.

  • Cash handling abilities; basic math skills.

  • Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.

  • Good verbal and written communication skills.

  • Must have a demonstrated ability to function in a fast paced, high-pressure environment

  • Experience in public facility highly preferred.

  • Ability to think creatively.

  • Must be constantly aware of changing events, such as staff or supply shortages.

  • Must be able to communicate clearly and concisely in the English language.

  • Possess strong interpersonal and communication skills.




  • Must have the ability to work a variable work schedule (including early morning, evenings and weekends), depending upon event and business requirements.

  • Associate’s degree or equivalent from two-year college or technical school; or one year related experience and/or training; or equivalent combination of education and experience.

  • Nationally recognized, advanced food service sanitation training course certification.

  • Valid Food Handler’s certificate.

  • Certification in state recognized responsible alcoholic beverage service.

  • Experience in public facility highly preferred.



The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Intellectual/Social demands:

  • While performing duties of this job, the employee is frequently required to multi-task under time limits and with moderate to high pressure situations.  Position requires constant attention to details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time; Position also requires frequent use of interpersonal skills with staff including following verbal, written or a diagram of instructions.  Employee must be able to recognize and resolve conflicts in being able to openly communicate with all staff.  This position requires employee to frequently work both independently and as part of a team for variety of tasks.

    Physical demands:

  • While performing duties of this job, the employee frequently lifts and moves facility equipment, supplies and/or tools.  Employee must be able to stand or walk for extended periods of time; must be able to make fast, simple, repeated movements of hands, fingers and wrists.  Employee will constantly move about inside various areas of the facility before/during/after events; position will require employee to sometimes bend, stoop, or crouch in order to perform this job; Employee must have the ability to bend, stretch, twist or reach out with the body, arms or legs. Employee will constantly communicate via radio and in-person with staff to exchange accurate information. Employee may frequently be required, due to business demands and event operations, to lift and/or move up to 50 pounds. Employee may often work 40 hours or more per week.

    Work environment:

  • The duties of this position are performed primarily indoors. The noise level in the work environment is usually minimal to moderate during non-event days and when not operating equipment and moderate to loud during event days when equipment is in operation.



    This job description is subject to change.

    Note: The statements herein are intended to describe the general nature and level of work being performed by employees assigned to this classification.  They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.



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