Food & Beverage Supervisor - Boeing Center at Tech Port

Port San Antonio; San Antonio (TX); On-site; USD 30,000 - 50,000; Part time

Job summary

An established industry player is seeking a Food & Beverage Supervisor to lead operations at a premier venue. This role involves overseeing food and beverage services, managing staff, and ensuring exceptional client experiences during events. The ideal candidate will have a strong background in catering and concessions, along with excellent organizational and communication skills. This position offers a dynamic work environment where you will engage with clients and staff to deliver memorable events. If you are passionate about customer service and thrive in a fast-paced setting, this opportunity is perfect for you.

Qualifications

• High school diploma required, with TABC and Serve-Safe certifications.
• 1-3 years food service experience preferred, especially in event settings.

Responsibilities

• Oversee food and beverage operations for events, ensuring client satisfaction.
• Manage staff and coordinate catering services, including inventory control.

Skills

Customer Service Orientation

Organizational Skills

Communication Skills

Problem-Solving

Attention to Detail

Education

High School Diploma or GED

TABC Certification

Serve-Safe Certification

Tools

Point of Sale Systems

Digital Content Creation Tools

Job description

Food & Beverage Supervisor - Boeing Center at Tech Port

POSITION: Food & Beverage Supervisor
DEPARTMENT: Food & Beverage
REPORTS TO: Concessions Manager & Director of Food & Beverage
FLSA STATUS: Part-time Hourly, Non-Exempt

SUMMARY

ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Food & Beverage Supervisor position with ASM Global/TechPort Center and Arena. The F & B Supervisor will provide professional client food and beverage services and support in the planning, organization, and management of events within the facility, while interacting with clients, facility staff and related personnel to assure all event needs are fulfilled.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• 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.
• 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.
• Monitors in-house events, maintaining close contact with clients and facility staff to ensure success while ensuring all client requests, 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.
• 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.
• Design and/or assist in the design and implementation of digital content for the venue display systems.
• Act as Department Manager and/or Manager on Duty for events, onsite and offsite.
• Assist Director of F&B to analyze and maintain department related costs and facilitate reporting.
• Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

• 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.

EDUCATION AND/OR EXPERIENCE

• High school diploma or general education degree (GED) required.
• Must be TABC and Serve-Safe certified.
• 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.
• 1-3 years food service or restaurant experience required.

SKILLS AND ABILITIES

• Minimum 21 years of age.
• Strong orientation to customer service and 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, patrons and others encountered in the course of employment.
• Follow oral and written instructions and communicate effectively with others.
• Organize and prioritize work to meet deadlines.
• Remain flexible and adjust to situations as they occur.

WORKING CONDITIONS

• Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc.
• May be required to work additional hours as dictated by the workload and staffing.
• Must be willing to work evenings, weekends, and holidays.

PHYSICAL DEMANDS

• Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear.