Food & Beverage Manager - Crown Sports Center

The Sports Facilities Advisory & Management; Fruitland (MD); Sur place; USD 55 000 - 75 000; Plein temps

Résumé du poste

Crown Sports Center in Fruitland, MD seeks an experienced Food & Beverage Manager to lead all food and beverage operations during peak events and tournaments. You will own the P&L, optimize menus, pricing, and staffing, and ensure top guest satisfaction while maintaining compliance with health and safety standards.

The role requires hands-on leadership, strong Excel/datas analysis, and the ability to adapt to seasonal and high-volume environments.

Qualifications

• Strong Microsoft Excel skills (formulas, sorting and filtering, cost/reporting).
• Strong math skills and working knowledge of food cost, pricing, and profit margins.
• Administrative and organizational skills with attention to detail.

Responsabilités

• Manage daily production, preparation, and presentation of food across all concession locations and events.
• Open and close food service areas, manage coolers, freezers, and dry storage.
• Inspect equipment and deliveries, coordinate repairs and installations.
• Maintain health and safety practices and keep inventory and health records.
• Resolve guest complaints and act on guest feedback.
• Build event P&Ls to confirm feasibility and profitability before booking.
• Produce daily and monthly financial, sales, and inventory reports.
• Manage ordering, vendor accounts, and supplier relationships.

Connaissances

Excel skills

Math skills

Leadership

Administrative skills

Customer service

Outils

Microsoft Word

Outlook

Description du poste

FOOD & BEVERAGE MANAGER - Crown Sports Center

CSC SFM, LLC

Location: Fruitland, MD
Department: Food & Beverage
Reports to: Director of Operations
Status: Full-Time (Exempt)
Schedule: Primarily nights and weekends.

About the Company

Crown Sports Center is a multi-sport, recreation, and entertainment facility in Fruitland, MD. You'll join a championship-level team focused on fun, fulfillment, and service, built to enrich our community and grow your career.

Crown Sports Center is managed by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities, with a collaborative, supportive culture centered on accountability, excellence, and service.

Position Summary

The Food & Beverage Manager leads all food and beverage operations, delivering an exceptional guest experience while running a profitable department. This role blends hands-on operations with real financial ownership. You'll run the kitchen and concessions on a busy tournament weekend, then use the numbers to decide what's on the menu, how it's priced, and how it's staffed.

A Note on Schedule and Flexibility

Our busiest times are evenings and weekends, especially during the Winter months, so this role works primarily nights and weekends. Volume is seasonal and can change week to week depending on tournaments, leagues, and events. A slow week can be followed by a packed tournament weekend. The right person adapts quickly, plans ahead, and stays steady when the schedule shifts.

Primary Responsibilities

Operations

• Manage daily production, preparation, and presentation of food across all concession locations and special events, ensuring a consistent, quality product
• Open and close food service areas, and manage coolers, freezers, and dry storage
• Inspect equipment and deliveries, and coordinate repairs and installations as needed
• Maintain health and safety practices that earn A inspection scores, and keep accurate inventory and health records
• Resolve guest complaints and act on guest feedback

Financial and Administrative

• Conduct menu engineering: analyze item sales mix, food cost, and contribution margin to decide what stays, what goes, and what gets promoted
• Run pricing analysis on menu items, event packages, and catering
• Budget and track weekly food and labor costs against targets
• Build event P&Ls to confirm feasibility and profitability before booking
• Produce daily and monthly financial, sales, and inventory reports
• Manage ordering, vendor accounts, and supplier relationships for effective inventory and budget control

Team Leadership

• Hire, train, schedule, mentor, and evaluate F&B staff
• Build staff schedules that flex with event volume
• Hold team members to clear performance standards and KPIs

The Ideal Candidate

• Comfortable in a spreadsheet and with numbers: you can build a menu mix analysis, track food and labor costs, and explain what the data says
• Thrives in a high-volume, fast-paced environment
• Flexible and adaptable when the schedule and volume change
• Takes action: "get it done" is how you operate
• Has run staff through successful events, from small parties to large tournaments
• Brings proven customer service, leadership, and event planning experience

Minimum Qualifications

• 21 years of age or older
• 2-4 years of food and beverage management experience; 3-5 years of culinary experience preferred
• Strong Microsoft Excel skills (formulas, sorting and filtering, building cost and sales reports); experience with menu engineering or pricing analysis strongly preferred
• Strong administrative and organizational skills, with attention to detail
• Strong math skills and working knowledge of food cost, pricing, and profit margins
• ServSafe certification required
• Current CPR/First Aid certification, or willingness to obtain
• Ability to work primarily nights and weekends, plus holidays as needed
• Proficient in Microsoft Word and Outlook

Working Conditions and Physical Demands

• Must be able to lift 50 pounds waist high
• May sit or stand for extended periods indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and push
• Regular computer use
• Facility has intermittent noise