Food & Beverage Operations Manager

Description

Position Summary:

This position serves as a lead contact for the Food Services & Catering department, representing the team with various clients. This position is primarily responsible for effectively and efficiently operating the Food Services & Catering department within Omaha Performing Arts guidelines.

Position Schedule and Availability: This is a full-time, exempt position requiring an average of 40–50 hours per week. The position requires flexibility to work evenings, weekends, and holidays based on the organization's event schedule and operational needs. Hours may vary depending on scheduled performances, events, and departmental responsibilities.

Position Duties and Responsibilities:

• •Participate in the hiring, training and development of the part-time food service staff.
• •Produce estimates, finalize settlements and P&L reports, and ensure accurate billing for all services.
• •Communicate with touring shows and clients on budgets and menu pricing.
• •Participate in the ordering and inventory control process.
• •Look for ways to enhance the food and beverage experience in the form of presentation and creative menu offerings.
• •Develop and maintain relationships with vendors, clients, and industry partners.
• •Foster effective communication within the department, as well as with others within the organization.
• •Advance hospitality and merchandise needs with touring shows.
• •Maintain sanitary and safe operations in accordance with Federal, State, and local health regulations, including HACCP guidelines.
• •May perform other duties as assigned,

Requirements

Minimum Experience and Qualifications:

3 years’ experience operating a successful restaurant

Must possess superior interpersonal and customer service skills, leading the Food Services & Catering department to the highest standards.

• •Knowledge and implementation of Local, State, and Federal Labor Law regulations
• •Effectively communicates with employees, customers, and all levels of management.
• •Is detail-oriented and has the ability to multi-task, working independently with minimal to no direction. • ServSafe Certified or ability to become ServSafe Certified
• •Must be available to work evenings, weekends, and holidays.

Minimum Education Requirements:

• •Possession of a high school diploma or equivalent (GED).
• •Graduate of an accredited Culinary Institution preferred

Physical Demands and Work Environment:

• •Must be able to lift 50 pounds.
• •Ability to stand and walk for extended periods of time.
• •Ability to work in a squatting, kneeling and/or standing position for an extended period.
• •Specific vision abilities required for this job include close vision, distance vision and the ability to adjust focus.

$52,000-$58,000 p/year