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Food & Beverage Manager - Will Rogers Memorial Center
- Manage all front-of-house food & beverage activities across catering and concessions during events.
- Will handle all cash procedures, from handling banks to supervising POS use.
- Ensure smooth service flow, proper staffing levels, and efficient use of resources for events of varying size and complexity.
- Monitor service quality and guest satisfaction in real time, quickly resolving issues as they arise.
- Adjust staffing, service plans, and logistics based on changing needs or last-minute updates.
- Provide ongoing coaching to maintain high service standards and a strong guest-focused culture.
- Lead pre-shifts and post-shifts to drive continuous improvement.
- Coordinate event-specific catering requirements, including menu planning, setup, timing, and service style.
- Partner with culinary teams and key stakeholders to ensure seamless execution of each event.
- Adapt operations to meet the unique needs of different event types, from small gatherings to large-scale functions.
- Work closely with culinary staff, venue managers, and internal departments to align operational goals.
- Communicate event details, changes, and expectations clearly to all team members.
- Serve as a key point of contact during events for coordination across teams.
- Successfully manage multiple events simultaneously, often with competing priorities.
- Deliver exceptional customer service by maintaining a welcoming, professional, and efficient environment.
- Anticipate guest needs and ensure service standards are consistently met or exceeded.
- Handle guest concerns or complaints with professionalism and urgency.
- Enforce all food safety, sanitation, and health regulations in accordance with local and organizational standards.
- Conduct routine inspections of service areas to ensure cleanliness and safe food handling practices.
- Train staff in proper hygiene, food safety protocols, and emergency procedures.
- Enforce all Responsible Alcohol Service Standards in compliance with company, venue, and TABC policies and practices.
- Maintain consistency in food presentation, service execution, and brand standards across all service points.
- Monitor concessions and catering service efficiency, product quality, and inventory usage.
- Implement best practices to ensure reliability and professionalism across all events.
- Support cost control efforts by managing labor, inventory, and waste.
- Oversee daily counts of inventory in storage rooms and stands to maintain par levels for next-day operations.
- Perform other duties as assigned.
Qualifications:
- 3–5+ years of experience in high-volume food & beverage operations, preferably within event venues, catering, or concessions environments.
- Proven leadership experience managing front-of-house teams in fast-paced, multi-event settings.
- Strong background in coordinating catering services and overseeing concessions operations across diverse event types.
- Able to communicate directly with clients for event needs.
- Experience executing BEOs and sharing event information with the need-to-know parties
- Demonstrated success in delivering high-quality guest experiences while managing multiple priorities simultaneously.
- Comprehensive knowledge of food safety, sanitation, and regulatory compliance standards.
- Comprehensive knowledge and comfort enforcing all responsible alcohol service practices and policies.
- Experience with staff scheduling, labor management, and team development.
- Familiarity with POS systems, inventory management, and basic financial reporting.
- Strong organizational, problem-solving, and decision-making abilities.
- Valid Driver's License strongly encouraged.
- Ability to work a flexible schedule including – nights, weekends, and holidays.
- Able to communicate effectively with management, guests, and team members.
- Ability to handle multiple tasks in a fast-paced, high-energy environment.
Working Conditions:
- Employees will work in an environment with fluctuating temperatures, including outside environments.
- Employees must have the ability to lift, push, and pull up to 50 lbs.
- Employees will regularly spend their shift standing/walking, traveling stairs, with limited to no sitting.
- Employees will be exposed to high noise levels and/or fluctuating lights in event settings.
- Employees will be exposed to sharp objects, machines with moving parts, heat from ovens, burners, steam, trays, etc.
- Employees must have the ability to reach, lift, and bend to perform job duties throughout the shift.
- Employees may be exposed to hazards associated with moving vehicles and require strict adherence to safety protocols.
- Employees will regularly work around animals typically found in a fair/4H/FFA environment (horses, cattle, pigs, sheep, dogs, etc.).
Other Duties:
- This job description is not designed to contain a comprehensive listing of activities, duties, or responsibilities that are required. Duties, responsibilities, and activities may change at any time with or without notice.
