Food & Beverage Supervisor

• Oversees development, delivery, review, execution and fulfillment of proposals/contracts for clients of the venue for concessions and/or catering events while adhering to ASM Global venue policies and procedures
• Strategic planning and development of menus, menu prices, inventory control, point of sale systems, revenue streams, new business opportunities, vendor partnerships, community events/outreach and guest experiences for catering and concessions
• Communicates with clients for status of deadline schedules, including but not limited to floor plan submissions, room specifications, insurance requirements and other relevant details
• Review and work along with staff to ensure execution of all F&B operations through banquet event orders and contractual obligations such as, but not limited to insurance, deposits, set up/breakdown, staffing, contracted services, equipment orders, consumption reports and special orders
• Manage and work along with the part time staff, contracted event staff and Non-Profit Groups in the areas of concessions and catering
• Inspecting equipment and facilities to report any deficiencies and ensure all F&B areas are fully operational
• Ordering and maintaining weekly/monthly inventory for concessions and catering events, such as paper goods, food product, beer, wine, alcohol, chemical/cleaning supplies and equipment
• Monitors in-house events, maintaining close contact with clients and facility staff to ensure successful while ensuring on all client request, concerns, and problems are addressed
• Coordinates activities and facilitates meetings with kitchen staff, catering staff and various service contractors for assignment and fulfillment of events for the arena and/or meeting rooms
• Attends appropriate planning, organization, event and facility meetings in support of food and beverage elements for all facility operations
• Direct and work along with staff for proper cleaning techniques and procedures to ensure passing health inspections by State and local agencies and ASM Global guidelines
• Direct handling of cash and credit cards in accordance with ASM Global and Pensacola Bay Center policies
• Prepare and maintain accurate records for pre-event planning, cost estimates, client requests, billable charges, service orders, contractual requirements, and final billing accounting
• Plan, implement and operate an integrated point of sales system, run reports, process cash & credit card sales during and after events, run settlement reports
• Design and/or assist in the design and implementation of digital content for the venue display systems for the point of sales menu boards, meeting room display monitors and concession stand sponsor activations
• Act as Department Manager and/or Manager on Duty for events, onsite and offsite, including banquets, backstage catering, concessions, and other activities as deemed necessary by department and facility manager
• Assist Director of F&B to Analyze and maintain department related costs and facilitate reporting
• Other duties as assigned
• Oversee and coordinate food and beverage staff and operations, including temporary labor workforce, for daily and/or event operations
• Demonstrate supervisory responsibilities following ASM Global policies and applicable laws
• Interview, hire and train employees
• plan, assign and direct work
• review and evaluate performance
• address complaints and resolve problems
• Assume Department Manager duties during absence of F&B Director
• Act as Manager On Duty on and off site

• High school diploma or general education degree (GED) required
• Must be TABC and Serve-Safe certified
• 1-3 years food service or restaurant experience required
• Minimum 21 years of age
• Previous responsibilities of inventory, cost control, ordering, receiving, & stocking of bar supplies and products
• Strong orientation to customer service
• Ability to work with other staff members in the facility
• Results oriented individual with the ability to meet required budgetary goals
• Excellent organizational, planning, communication, and inter-personal skills
• Ability to undertake and complete multiple tasks
• Attention to detail and service oriented
• Must be able to work independently with little or no supervision
• Ability to speak effectively before groups of customers
• Ability to work in both inside and outside environmental conditions
• Maintain an effective working relationship with clients, employees, exhibitors, patron and others encountered in the course of employment
• Follow oral and written instructions and communicate effectively with others in both oral and written form
• Organize and prioritize work to meet deadlines
• Work effectively under pressure and/or stringent schedule and produce accurate results
• Be licensed and insured to operate a motor vehicle in the United States
• Remain flexible and adjust to situations as they occur

Experience in management, catering, concessions, inventory control, order management, point of sales systems, digital content creation/implementation and menu planning in an arena or stadium environment preferred