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The Manager, Food & Beverage for the Jackie Robinson Training Complex (JRTC) to be responsible for managing all F&B operations and for delivering an excellent guest experience. This role will also be responsible for forecast, plan and manage all F&B orders, staff and finance while ensuring all staff members are guest service forward. The Manager will also ensure all staff members are complying with production guidelines, procedures, department rules and sanitation requirements.

RESPONSIBILITIES:

  • Organize, direct, and evaluate all facility food and beverage service.

  • Assist with the recruit, hire and training of all F&B staff which includes bartenders, front of house, back of house and concessions/catering team members.

  • Work with leads to ensure adequate staffing for events.

  • Performance management: monitor staff performance and provide feedback

  • Maintain knowledge of and implement health and safety standards and ensure practice of health and safety regulations are followed

  • Effectively manage all staff, motivate them, and assign duties fairly.

  • Ensure that F&B activities are executed in a timely manner.

  • Work with the Chef to develop menu options for guests based on guest demand and seasonal changes while being consciences of the cost of goods to ensure the facility is maximizing sales and revenue through customer satisfaction.

  • Provide updated industry cost analysis on the cost of goods semiannually.

  • Review food inventory and assist with placing and receive shipments from food vendors.

  • Negotiate supplier arrangements for food and beverage products

  • Ensure that food portions and food presentation meet JRTC standards.

  • Check quality of ingredients and prepare ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)

  • Ensure a sanitized and orderly environment in all F&B facilities and ensure all food and other items are stored properly.

  • Oversee and review bar inventory, place orders and ensure oversight of bar service set up.

  • Ensure appropriate inventory and reconciliation processes are taking place accordance in with company policies/procedures regarding bartending service and concessions, which includes ensuring appropriate sales documentation is completed and end of night reconciliation of cash, credit cards and tips are accounted for.

  • Work closely with the Manager of Event Services to ensure guest needs are met.

  • Handle any guest complaints and concerns in a timely and professional manner.

  • Other duties as assigned by the Senior Manager, Operations.

REQUIREMENTS:

  • Bachelor’s Degree or a minimum of three (3) years of experience in restaurant or equivalent experience.

  • A minimum of three (3) years of supervisory experience.

  • Candidate must be a professional, self-starter who will work as a team player and be able to work independently with minimal supervision.

  • Ability to use logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.

  • Ability to communicate effectively with guests, co-workers, and managers.

  • Teamwork-oriented with outstanding leadership abilities with excellent communication and interpersonal skills.

  • Critical thinking and time management skills.

  • Ability to work irregular hours including nights, weekends, and holidays.

  • Proficiency in Microsoft Office Suite required.

  • Possession of a valid Driver's License and excellent driving record.

  • Ability to obtain and maintain a food handler certification card.

  • Physical stamina and mobility including ability to reach, kneel, bend, and stand for long periods of time.

  • Ability to operate industrial machinery and carry loads up to 50 lbs.

All in-office and ballpark-based positions are subject to MLB's mandatory Covid-19 vaccine policy

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