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Facility Operations/Security/Event Management: Food/Beverage Management
DIRECTOR OF FOOD AND BEVERAGE - Pueblo Convention Center (Pueblo, CO)

Job Summary:

The Director Food & Beverage is responsible for the efficient, professional and profitable operation of facility.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. 

Essential Job Functions:

  • Ensure legal, efficient, professional and profitable operation of the assigned venue.

  • Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, labor and product costs, wage and salary control, P&L financial statements.

  • Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.

  • Oversee scheduling and labor allocation.

  • Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.

  • Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.

  • Directs and assists managers in preparing and attaining future goals.

  • Provides each manager with the proper direction and follows up on all assignments.

  • Inspects the operation on a regular basis to ensure that the established quality standards are maintained.

  • Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines.

  • Develops an effective management team.

  • Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work.

  • Evaluates each manager’s performance and makes recommendations for their improvement.

  • Reviews and assists in the development of menus and marketing plans with the appropriate department heads.

  • Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light.

     

    Knowledge, Skills and Abilities:

  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.

  • Ability to make sound business/operations decisions quickly and under pressure.

  • Ability to speak, read, and write in English.

  • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.

  • Ability to work well in a team-oriented, fast-paced, event-driven environment.

  • Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.

  • Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.

  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to PCC.

  • Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).

  •  Ability to handle cash accurately and responsibly.

  • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.

  • Ability to work independently with little direction.

     

    Education and Experience:

  • MA or MS; BA or BS with business-related major; accounting minor or credits preferred.

  • Minimum 5 years management experience in food-related or concessions industry.

  • Concessions Manager Certificate from the National Association of Concessionaires.

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

    Physical Dimensions:

    Performing the duties of this position involves extensive and continuous standing and walking. Routine activities require the employee to be able to reach with hands and arms, sit, walk, stoop, kneel, crouch and crawl.  The employee is frequently required to lift up to 50 pounds.  The vision requirements include the ability to adjust focus, peripheral vision and close vision.


    EOE.DFWP.

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