F&B Manager — High-Volume Events & Catering

The Sports Facilities Companies; Rosenberg (TX); Sur place; USD 70 000 - 100 000; Plein temps

Résumé du poste

The Sports Facilities Management, LLC, Fort Bend Epicenter in Rosenberg, TX seeks a Food & Beverage Manager to lead the F&B team and deliver exceptional guest experiences.

You will oversee menu development, cost controls, staffing, inventories, events and catering, while ensuring health, safety and compliance across all operations.

Ideal candidates have 5–7 years culinary leadership, ServSafe certification, strong communication and KPI-driven leadership in a high-volume setting.

Qualifications

• Must be at least 21 years old.
• 5-7 years of culinary experience.
• 2-4 years of food & beverage management experience.
• ServSafe Certification is required.
• Strong communication and leadership skills.
• Detail-oriented with strong organizational skills.
• Ability to manage in a high-volume, fast-paced environment.

Responsabilités

• Manage daily production, preparation, and presentation of all food for the venue and events.
• Hire, train, mentor, supervise and evaluate F&B team members.
• Open and close F&B locations and kitchen as needed.
• Budget and monitor weekly food and labor costs.
• Monitor quality control and manage storage areas.
• Develop menus and implement pricing and marketing ideas.
• Generate event P&L analyses and inventory reports.
• Coordinate catering for events and manage vendor relations.
• Ensure health and safety compliance and achieve A scores.
• Handle customer feedback and manage special projects.

Connaissances

Leadership

Customer service

Event planning

Communication skills

Team management

KPI evaluation

Attention to detail

Formation

ServSafe Certification

Food Safety Manager Certification (preferred)

Outils

Microsoft Word

Outlook

Excel

Description du poste

The Sports Facilities Management, LLC, Fort Bend Epicenter in Rosenberg, TX seeks a Food & Beverage Manager to lead the F&B team and deliver exceptional guest experiences.

You will oversee menu development, cost controls, staffing, inventories, events and catering, while ensuring health, safety and compliance across all operations.

Ideal candidates have 5–7 years culinary leadership, ServSafe certification, strong communication and KPI-driven leadership in a high-volume setting.