Overview
Under the direction of the Director of Retail & Concessions, the Beverage Manager is responsible for the effective management of premium, catering, retail and concessions operations including inventory controls, product ordering, training new employees, cash controls, compliance with alcohol service polices, cleaning, safety, guest service, employee/temp staff training and supervision, bar & beverage storage oversight, troubleshooting, closing duties, event planning support, and any other tasks assigned. The Beverage Manager must be able to provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth operation of Food and Beverage events at McCormick Place.
The Beverage Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and may initiate or recommend employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Beverage Manager will provide oversight and resolution responsibility for employee performance issues. Actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.
The Beverage Manager must be personable and able to work in an ever- changing fast-paced environment. The Beverage Manager must maintain excellent attendance and be available to work events per business need.
This role will pay a salary of $65,000 to $85,000.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
• Overall Management of Catering and Concessions Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance.
• Responsible for monthly inventory and managing front of house labor.
• Responsible for ordering beer, wine and spirits.
• Ensure MPC service staff and temp staff are aware of workplace expectations. Promote a positive, enthusiastic, and cooperative workplace environment.
• Ensure proper set-up of all food and beverage events, including concessions and bars by accurately following the BEO, providing direction and oversight to Captains, service staff, bartenders and concession workers. Set-up duties may include verifying banquet sets for plated events or buffets, establishing a service plan with event captain, conducting a pre shift meeting with service staff and verifying opening inventory for bars, retail and concessions.
• Manage and run all venue beverage operations operations. Duties include staff scheduling, employee check-in, equipment inspection, ensuring that sanitation requirements are met, POS monitoring and troubleshooting, guest complaint resolution, training, clean-up, post-event reconciliation and reporting, and any other duties as assigned.
• Ensure that all State / Federal, and OVG policies, procedures and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines, general safety policies and procedures. Report any alcohol service or other compliance issues immediately.
• Complete post-event evaluations, end of shift beverage consumption report and bar and concession reports. Submit necessary reports as needed to Management for invoicing.
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately. Assures that the location equipment is operable and clean pre/post events.
• Leads F&B team with projects including training, inventory and special events.r
• All other duties as assigned.
Qualifications
• Four (4) or more years’ experience in Catering Management, Bar Management, other Food & Beverage Management, or related experience
• 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.
• Advanced knowledge of inventory procedures and controls
• 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
• Proficiency with computer applications: MS office, POS systems, timekeeping system
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory
• Ability to work event nights, weekends and holidays as required
• Union experience preferred