Food and Beverage Manager - Convention Center
A Food and Beverage Manager in a convention center plays a crucial role in ensuring the smooth and successful operation of all food and beverage services for events, conferences, and daily operations. They are responsible for overseeing a wide array of functions, from catering and concessions to staffing and financial management, within a dynamic and fast-paced environment. Key Responsibilities
- Operational Management: Oversee and manage all catering and concessions food and beverage operations, including interviewing, hiring, scheduling, ordering, and inventory management. Ensure efficient service during events and maintain high standards of quality and presentation.
- Event Execution: Execute all directives stated in Banquet Event Orders (BEOs) and coordinate with clients to create customized menus and service plans for events, conferences, and gatherings. Manage and oversee the serving of meals and beverages, including alcoholic beverages, ensuring compliance with relevant regulations.
- Team Leadership: Lead and manage the Food & Beverage team, which may include kitchen staff, service staff, and event coordination personnel. Responsibilities include recruitment, training, development, and performance management.
- Financial Management: Develop and manage budgets, generate and review financial reports (budgets, projections, forecasts, etc.), and monitor and control labor costs, food and beverage cost of goods sold, and overall department profitability.
- Quality and Compliance: Ensure adherence to service standards, safety procedures, sanitation regulations, and other legal obligations. Obtain and maintain valid food handling certificates and/or alcohol service permits as required by regulations.
- Customer Service & Guest Relations: Preserve excellent levels of internal and external customer service. Handle guest feedback and proactively resolve any service concerns or issues. Serve as the point of contact for clients from their arrival through the entire event.
- Inventory & Vendor Management: Check food and beverage inventory, order more stock when necessary, and develop relationships with vendors and suppliers.
- Administrative Duties: Complete and update administrative paperwork associated with events, including diagrams, timelines, and side-work assignments.
Required skills and qualifications
- Experience: Typically requires 3-5 years or more of experience in catering or food and beverage management, ideally within a high-volume, fast-paced environment like a convention center. Supervisory or management experience is also required.
- Education: A Bachelor's degree in Hospitality Management or a related field is often preferred, but relevant work experience may be considered in lieu of a degree.
- Technical Skills: Proficiency in Microsoft Office applications (Excel, Word, PowerPoint) and experience with point-of-sale (POS) and inventory management systems are usually required.
- Certifications: Possessing a valid food handling certificate or alcohol service permit as required by state or federal regulations is a prerequisite for many positions.
- Other Essential Skills: Strong leadership, communication, customer service, organizational, and problem-solving skills. The ability to work well under pressure and in a team-oriented, fast-paced, event-driven environment is crucial. Knowledge of food and beverage trends and best practices is also essential.
Working environmentConvention center Food and Beverage Managers often work full-time, and schedules can be demanding, including evenings, weekends, and holidays, depending on the event schedule and business needs. They may also need to be on call for events and adapt their schedule to meet operational requirements. The role may also involve physical demands such as standing for long periods, lifting, and carrying equipment