Senior Food & Beverage Manager

Position: Senior Food & Beverage Manager

Department: Food & Beverage

Reports to: Director of Food & Beverage

FLSA Status: Full-time, Salary, Exempt

Summary:

The Senior Food & Beverage Manager is responsible for overseeing the day-to-day food and beverage operations for the facility, including concessions, catering, premium services, bars, and special events. This position serves as a key member of the Food & Beverage leadership team and supports the Director of Food & Beverage in strategic planning, operational execution, financial performance, staff development, and guest experience initiatives.

The Senior Food & Beverage Manager provides direct leadership to Operations, Catering, and Bar Managers while ensuring departmental goals related to service excellence, profitability, food safety, employee development, and client satisfaction are achieved. When the Director of Food & Beverage is absent, this position assumes leadership responsibilities and decision-making authority consistent with venue and company standards. Starting Salary is $65,000 - $75,000 based on experience.

Essential Duties and Responsibilities:

• •Supports the Director of Food & Beverage with daily operational responsibilities and assumes decision-making authority that aligns with departmental and organizational goals in the Director's absence.
• •Directly supervises and mentors Operations, Catering, and Bar Managers, providing guidance, coaching, accountability, and direction for operational decision-making.
• •Oversees food and beverage operations during events to ensure exceptional guest service, quality standards, and client satisfaction.
• •Develops and implements event operational plans, staffing schedules, and inventory requirements.
• •Collaborates with Event Managers and facility departments to ensure seamless execution of events.
• •Communicates event details, menu offerings, service standards, and operational expectations to management and staff.
• •Assists in hiring, onboarding, training, scheduling, performance management, and employee development initiatives.
• •Addresses employee performance, attendance, and conduct issues in accordance with company policies and Human Resources procedures.
• •Leads by example by maintaining a visible presence during events and providing hands-on operational support when necessary.

Financial Management

• •Manages departmental Cost of Goods Sold (COGS), labor expenses, inventory controls, and purchasing practices to maximize profitability and minimize waste.
• •Assists with the preparation and management of annual budgets, forecasts, and event-based financial projections.
• •Reviews labor deployment strategies and staffing efficiencies to support operational needs while maintaining financial objectives.
• •Monitors monthly inventory processes and works with Finance to ensure accurate reporting and inventory reconciliation.
• •Analyzes operational and post-event financial data to identify opportunities for continuous improvement and increased profitability.

Revenue Growth & Business Development

• •Creates new revenue opportunities through innovative food, beverage, catering, premium hospitality, and event concepts designed to maximize departmental revenue.
• •Assists in developing and implementing sales strategies that increase food and beverage participation and spending.
• •Identifies trends, guest preferences, and emerging market opportunities to enhance offerings and generate incremental revenue.
• •Supports premium service initiatives and special event programs designed to increase customer engagement and profitability.

Standardization & Process Improvement

• •Creates, implements, and deploys Standard Operating Procedures (SOPs) for the management team to streamline operations, improve consistency, and increase efficiency across all food and beverage outlets.
• •Evaluates operational processes and develops best practices that enhance productivity, accountability, quality control, and guest satisfaction.
• •Ensures management teams are trained and compliant with all operational standards and procedures.

Vendor & Community Relations

• •Cultivates and maintains strong relationships with local vendors, suppliers, contractors, and venue tenants to enhance operational effectiveness and create additional value for guests.
• •Develops partnerships that support innovative product offerings, promotional opportunities, and enhanced guest experiences.
• •Assists in negotiating vendor agreements and evaluating supplier performance to ensure cost-effective, high-quality service delivery.

Food Safety & Quality Assurance

• •Maintains the highest standards of food quality, presentation, sanitation, and safety.
• •Inspects food service facilities and operations to ensure compliance with local, state, and company regulations.
• •Ensures managers and staff maintain required food safety certifications and training.
• •Conducts routine inspections of food preparation, storage, and service operations.
• •Inspects and tastes food and beverage products to ensure quality standards are consistently achieved.

Supervisory Responsibilities:

Directly supervises Operations Managers, Catering Managers, Bar Managers, Concessions Supervisors, and other Food & Beverage personnel as assigned.

Responsibilities include:

• •Interviewing, hiring, onboarding, and training employees.
• •Planning, assigning, and directing work.
• •Conducting performance evaluations.
• •Coaching and mentoring staff.
• •Recognizing and rewarding performance.
• •Addressing employee concerns and resolving operational issues.
• •Administering disciplinary action in coordination with Human Resources.

Minimum Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Education and / or Experience:

• •Bachelor's Degree in Hospitality Management, Food & Beverage Management, Business Administration, Culinary Arts, or related field preferred.
• •Minimum of 3-5 years of progressive food and beverage management experience.
• •Experience managing concessions, catering, bars, premium hospitality, or banquet operations required.
• •Experience in a convention center, arena, stadium, performing arts venue, hotel, or large-scale hospitality environment preferred.
• •Proven record of achieving financial goals and maintaining high guest satisfaction standards.
• •Experience with budgeting, forecasting, labor management, and inventory control required.
• •Experience supervising multiple managers and operational teams preferred.

Skills and Abilities:

• •Strong leadership and team development skills.
• •Excellent organizational, planning, and time management abilities.
• •Demonstrated financial acumen and analytical capabilities.
• •Strong communication and interpersonal skills.
• •Exceptional guest service orientation.
• •Ability to manage multiple priorities in a fast-paced environment.
• •Ability to make sound operational decisions under pressure.
• •Commitment to quality, sanitation, safety, and operational excellence.

Certifications:

• •Illinois Food Service Sanitation Manager Certification (or ability to obtain within required timeframe).
• •Alcohol service certification as required by state and local regulations.

Computer Skills:

• •Proficiency with Microsoft Office Suite (Word, Excel, Outlook, PowerPoint).
• •Experience with catering, inventory, POS, scheduling, and event management software preferred.
• •Experience with Caterease or similar event management systems is a plus.

Other Qualifications:

• •Must have reliable transportation.
• •Ability to work flexible and extended hours, including evenings, weekends, and holidays based on event schedules.

Working Conditions and Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable