Summary:
The ideal candidate will have 5-10 years working in a GM or Director of Catering/Concessions capacity at multiple professional sports venues. Responsible for the future planning, day-to-day activities, and financial analysis of global Food & Beverage Services operation. Must be a creative thinker, talented, motivated and have the ability to lead first class catering, suite, club, and restaurant food service operations, as well as provide a high level of event oversight, technical proficiency, and operational/personnel support to ensure the successful execution of all events. A critical function will be to actively mentor, train, and help managers exceed industry standards and to promote positive, enthusiastic, and cooperative working environments. The candidate will work with the Regional Corporate Executive Chef (s) and venue leadership to design and execute high quality presentations, exceed client expectations while maximizing revenue, and controlling expenses to grow margins. This person must have a strong business sense and engaging interpersonal skills with a strong record of streamlining operations and creating enthusiastic, productive working environments. Highly skilled at planning and troubleshooting operations on a global level.
Essential Duties and Responsibilities:
- Pro forma budgeting and fiscal planning
- Reconciliation and financial analyses
- Statistical modeling and creating effective reporting tools
- Strong Supervisory, Leadership, Management, and Coaching Skills
- Staffing – Set Goals and Manage Expectations; strategize for NPO recruitment
- Ability to drive consistency & strategic and innovative initiatives
- Leverage current trends in the food and beverage industry in order to recommend food and beverage business development strategies
- Develop and implement standardized inventory control procedures
- Monitor all event activity to ensure proper planning and execution for events
- Develop and update food and beverage policies and procedures
- Ensure high presentation and quality standards
- Strong communication skills; both written and verbal
- Ability to communicate on various levels to include Sr. Management, corporate departments, customers, and sponsors
- Experience with data mining, statistical modeling, and detailed financial analysis
Qualifications/Education Requirements:
- Requires Bachelor’s degree with business, hospitality, or culinary major
- 5-10 years senior, multi-unit, leadership experience in high volume professional sports and entertainment venues as a Director, General Manager, or District Manager
- Experience in overall Food & Beverage operations, sales, inventory control, cost control, and food preparation/presentation procedures
- Exceptional fiscal management skills including financial analysis, budget creation, forecasting, labor and inventory control, and P&L oversight required
- Strong customer service skills, computer literacy (MS Office)
- The ability to lead effectively in a diverse, variable event-driven schedule and fast-paced environment, focused on delivering the highest level of hospitality and high quality food and beverage service
- P & L accountability and/or contract-managed service experience is required
- Exceptional fiscal management skills, including financial analysis, budget creation, forecasting, labor and inventory control, and P & L oversight required
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.