Food & Beverage Manager

LakePoint Sports' Guest Experience Team is seeking a well-organized and intuitive individual to oversee the Food and Beverage Services for LakePoint’s Baseball fields, Multi-Purpose fields, Beach Event Center, and Champions Center.

The Food & Beverage Manager will ensure effective and successful management of campus operations and safety measures as established by the Guest Experience Team. The F&B Manager will also analyze and implement business strategies that create efficiency, generate revenue, control expenses, and foster collaboration across the organization. The F&B Manager will lead the Food & Beverage team with a commitment to cleanliness, friendliness, premium service, and quality offerings. Lastly, they will analyze and implement new strategies that align with the LakePoint strategic priorities, including training, resource management, budget planning, and elevating the guest experience.

Successful candidates will be able to demonstrate a strong commitment to teamwork, guest experience, and represent LakePoint’s ethical principles.

Primary Duties and Responsibilities

• Maintain a premium guest experience
• Lead the F&B strategy and daily operations
• Own the entire F&B P&L, growing sales through new product and promotional ideas and implementing cost controls
• Order and efficiently maintain food inventory
• Develop and maintain professional relationships with vendors and clients
• Develop pricing and marketing strategies
• Provide monthly and event specific reporting by venue with analysis and recommendations
• Hire, develop, and train Team Members and certify them in food safety and service as necessary
• Schedule Team Members to meet the needs of the business, creating a great customer experience, and maintaining financial responsibility
• Maintain top level health ratings
• Manage the maintenance and replacement of all equipment and facilities
• Responsible for the safety and well-being of all team members, athletes, and guests while on company grounds
• Act as an ambassador for the brand through conversations with clients and guests

Basic Qualifications and Experiences:

• Four (4) years of related work experience. This can include various restaurant, concessions, or special event catering and managing and supervising a staff of 30 or more
• Possess strong organizational skills with the ability to manage numerous projects of varying priority while maintaining stock and inventory
• Have strong problem-solving skills with quick decision-making abilities
• Familiarity with various equipment and machinery used in restaurant or concession settings
• Must be proficient with Microsoft Office processing programs Word, PowerPoint, Excel, and Outlook
• Must be willing and able to work nights and weekends. Hours per week vary depending on scheduled events
• Possess a valid driver’s license
• Ability to work independently while exercising good judgment
• Maintain a positive customer service mindset during events, particularly under stressful conditions
• Experience with NCR or similar POS system and Inventory Management Software

Work Environment:

The work environment characteristics for this position is a concessions/restaurant setting. Work areas may be outdoor or inside facilities meaning weather elements may affect surroundings.

Work Hours:

Regular attendance is a necessary job function required for this position. Typical business hours are anticipated with various attendance hours expected at events which depend on the season, program, or event. Some weekend work will be required.

Physical Requirements:

While performing the duties of this job, team members are regularly required to sit, walk and stand; talk or hear, both in person and by telephone; use hands repetitively to handle and operate standard office equipment; reach with hands and arms; and lift items that weigh up to 25-50 pounds. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.