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Facility Operations/Security/Event Management: Food/Beverage Management
FOOD AND BEVERAGE MANAGER - Sandler Center for Performing Arts (Virginia Beach, VA)



The Food & Beverage Manager is responsible for the effective management and running of venue concessions operations including event planning support, scheduling, food preparation and production, inventory, cash control, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, troubleshooting, closing duties, and any other tasks assigned by the GM.

The Food & Beverage Manager will provide oversight and resolution for employee performance issues.  A critical function of the Food & Beverage Manager will be to actively mentor, train and help employees/volunteers meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. 



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

  • Ability to work a flexible schedule including nights, weekends, and holidays

  • Communicate clearly and concisely in the English language, both orally and in writing

  • Health Certificate proving the immunization for hepatitis type A.

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

  • Possession of, or ability to obtain a current CPR certificate

  • Possession of, or ability to obtain a valid drivers’ license

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

Special Knowledge of:


  • Customer service practices

  • Principles of supervision and training

  • Ability to multitask, organized, and focus on customer service.

  • Procedures, methods, and techniques of food & beverage preparation and service

  • Modern office methods, procedures, and equipment.

  • Modern kitchen/food & beverage equipment

  • Events scheduling and booking procedures

  • Accurate financial reporting

  • Food service practices and regulations

  • Proficient knowledge of Word, Excel, Outlook and PowerPoint; training on industry specific software will be provided

  • Able to perceive the needs of facility tenants…be proactive, not reactive

  • Knowledge of operating procedures of a public assembly facility

  • Terminology used in the convention, trade show, and entertainment industry

  • Budget preparation and control

Essential Job Functions:


  • Direct the activities of employees engaged in providing concession services.

  • Train, motivate and evaluate concession staff; provide or coordinate staff training; work with employees to correct deficiencies; implement discipline and termination procedures.

  • Exercise direct supervision and oversight to all front-line and back-of-house concession staff. 

  • Manage and run all venue concessions operations before, during and after the event.

  • Work with the Volunteer Coordinator to schedule concession staff.

  • Monitor the functioning, maintenance and upkeep of stand equipment.

  • Cash handling responsibilities include assignment of cash banks, cash and stand sheet reconciliations, stand closings, deposits and vault verifications.

  • Work closely with the general public by answering complaints and monitoring guest services provided.

  • Oversee food and beverage production for stands

  • Oversee the post-event clean-up of stands and prep areas

  • Estimate revenues and expenses for events

  • Demonstrate continuous effort to improve operations, decrease expenses, streamline work processes, improve the customer experience

  • Ensure that all venue policies, procedures and practices are adhered to, including compliance with alcohol service and food handling / sanitation guidelines, general safety policies and procedures. 

  • Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports

  • Serves as a resource for POS applications, training, and hardware problems.

  • Conduct planning, staff and operational meetings; and provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.

  • Interpret and apply all federal, state and local regulations

  • Cover any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met

  • Coordinate with all preferred caterers supervising load in/out and use of any building equipment.

    Nonessential Job Functions:

  • Perform other duties and responsibilities as required/assigned

    Intellectual/Social/Physical Demands & Work Environment:

    The 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.


    Physical demands:

  • While performing the primary duties of job, the employee is constantly on his/her feet and on occasion operates kitchen equipment; constantly moves about the kitchen to access storage areas, cabinets, freezers, etc.; constantly required to exchange accurate information with others/staff. The employee also constantly operates a computer, telephone, email, and other office machinery such a fax machines, printers and copiers.


    Work environment:

  • The duties of this position are usually performed indoors. The noise level in the work environment is usually moderate to loud to during event days and minimal during non-event days.


  • While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits.  Position requires constant attention to precise 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. Employees in this role will constantly be in leadership role; this requires directing others either verbally or in writing to complete tasks in prescribed time frame.  This position also requires constant use of interpersonal skills including: ability to direct/motivate/inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate in writing and verbally with clients.







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