Assistant Manager, Food & Beverage

Assistant Manager, Food & Beverage:

The Assistant Manager, Food & Beverage supports the execution of food and beverage operations at the Jackie Robinson Training Complex (JRTC), taking primary responsibility for concessions and catered events while also serving as the secondary lead for back-of-house dining operations.  This role is instrumental in supporting all aspects of kitchen and service operations, including staff training, vendor management, inventory control, compliance with health and safety protocols, and oversight of POS systems. The Assistant Manager collaborates closely with the Manager, Food & Beverage and is expected to work alongside staff in the kitchen to ensure consistency in food preparation, and to foster a collaborative team environment and high-quality food service experience across the property.

RESPONSIBILITIES

Operational Leadership

• Lead the day-to-day operation of concessions and catering services during games, events, and special functions.
• Support the planning, production, and service of all year-round dining programs, including team meals, group dining, and hotel guest food service.
• Serve as the key liaison between front-and back-of-house operations to ensure consistent food quality, timing, and service standards.
• Step into a leadership role within the kitchen when needed to maintain consistency and workflow.

Menu & Inventory Management

• Collaborate with the Manager, Food & Beverage to develop menus and service plans tailored to events and guest needs.
• Assist with menu costing, pricing strategies, and the evaluation of product performance for catered events and concessions.
• Monitor inventory levels; place orders in coordination with the Manager and receive vendor shipments for concessions and catering.
• Maintain accurate records of supplies, food products, and equipment to support cost-effective inventory control.
• Communicate with vendors to negotiate pricing and delivery schedules.

POS System Oversight

• Manage the daily operation and maintenance of the POS system across all food and beverage outlets.
• Train staff to use the system correctly and ensure accurate transaction processing and shift reconciliation.
• Troubleshoot POS system issues and coordinate with IT or external vendors for updates and support as needed.

Financial & Budgetary Oversight

• Assist with the development and management and management of F&B budgets, including cost forecasts, revenue projections, and labor expenses.
• Track and analyze sales data from concession stands and dining services; recommend strategic adjustments to menus, pricing, and inventory based on demand and profitability.
• Ensure reconciliation of daily sales (cash, credit cards, tips), ensuring compliance with company policies/procedures.

Staff Development & Scheduling

• Recruit, train, and supervise part-time and seasonal food service staff assigned to concessions and kitchen support roles.
• Provide coaching and feedback to ensure adherence to food safety, guest service, and performance standards.
• Assist with staff scheduling based on business needs, events, and dining volume.

Sanitation, Safety & Compliance

• Enforce compliance with local, state, and federal food safety and sanitation guidelines.
• Maintain updated safety records, training certifications, and cleanliness logs.
• Regularly monitor all F&B equipment, verifying proper functionality and safety, ensuring preventative maintenance procedures are upheld, and promptly reporting any concerns or repairs needed.

Interdepartmental Coordination

• Collaborate with various departments to fulfill catering requests, group meals, and hospitality needs.
• Communicate operational challenges and staffing updates to the Manager, Food & Beverage.
• Support event planning, service execution, and quality control for high-profile or large-scale gatherings.
• Evaluate operations, gather feedback from staff and guests, and implement best practices or innovative approaches to enhance the overall F&B experience.
• Stay current on industry trends, emerging technologies, and culinary innovations.

Other Duties

• Coordinate bar service operations, including hiring, training, scheduling, and oversight of bartenders, menu creation, product ordering, and inventory management.
• Perform additional tasks as assigned by the Manager, Food and Beverage.

REQUIREMENTS

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