Food & Beverage Manager | Full-Time | Tyson Event Center

Oak View Group

Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet.

Overview

The Food & Beverage Manager is responsible for overseeing the execution\service of all catered & concessions events with a primary focus on the Tyson Event Center. This role will also include duties/projects as assigned at the Sioux City Convention Center and Sioux City Orpheum. The Food & Beverage is responsible for assisting the AGM & General Manager with the efficient, professional, and profitable operation. The Food & Beverage Manager must be personable and able to work in an ever- changing fast-paced environment.  The Food & Beverage Manager will be responsible for training and developing all service staff.   

  

The Food & Beverage Manager must maintain excellent attendance and be available to work events per business need. 

 

This role will pay an annual salary of $55,000-$60,000.

 

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until July 11, 2025.

Responsibilities

• Overall Management of Catering and Concessions Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance. 
• Ensure legal, efficient, professional and profitable operation of the venue. 
• Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. 
• Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. 
• Responsible for overseeing the serving of meals to guests or directing guests to the buffet line. 
• Responsible for overseeing serving beverages to guests including alcoholic beverages.  Must check guest’s ID to verify minimum age requirement for the purchase of alcoholic beverages. 
• Responsible for observing guests to respond to any additional requests and determine when the meal has been completed. 
• Responsible for executing all directives stated in all Banquet Event Orders. 
• Responsible for completion and updating of administrative paperwork associated with events, i.e. diagrams, timelines and side-work assignments. 
• Responsible for ensuring tableware and linens replaced as necessary. 
• Be able to identify ingredients or explains how various items on the menu are prepared. 
• Assists in setting up banquet functions including linens, dishware, glassware and silverware. 
• Responsible for observing guests to respond to any additional requests and determine before, during or after the served meal. 

• Maintains sanitation, health and safety standards in work areas. 
• Must show demonstrated ability to meet the company standard for excellent attendance. 
• Assures that the location equipment is operable and clean prior to start of event. 
• Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals. 
• Leads F&B team with projects including training, inventory and special events. 
• Leads Concessions Department in supervising outlets when business demands. 
• Knowledge of Union Contract contents 
• Enforces all OVG policies and procedures. 
• Practices excellent Human Resources skills regarding employee relations, corrective action, coaching and counseling employees and completes all necessary HR related paperwork. 
• Program Point of Sale system with accurate menu items and pricing prior to events.  
• All other duties as assigned by the Asst. General Manager and General Manager. 

Qualifications

• 2-year degree in Business Management or Hospitality preferred but will consider relevant work experience. 
• 3-5 years experience working in a management capacity in a high volume fast-paced restaurant or catering environment. 
• Experience with Bypass/Clover Point of Sale system.  
• Capable of operating in Microsoft Office applications including: Excel, Word, PowerPoint.  
• Ability to supervise the work of others. 
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear,