Food & Beverage Manager | Full-Time | Thief River Falls Complex

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.

Position Summary

The Food & Beverage Manager reports to the General Manager and is responsible for administration, planning, budgeting and direction of the food and beverage operations of the Thief River Falls Complex.

 

Coordinates premium, concessions, and catering teams to control, produce and purchase food items inventory, schedule staff, coordinate with temporary staffing agencies when needed.

 

This role pays an annual salary of $45,000-$55,000

 

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 January 2, 2026.

About the Venue

The Thief River Falls Complex is a multi-venue complex in Thief River Falls, Minnesota. The complex includes the Ralph Engelstad Arena, Huck Olson Memorial Civic Center, the Multi Events Center, and the Thief River Falls Tourist Park.

Responsibilities

• Overall Management of  Food and Beverage operations including: interviewing, hiring, scheduling, ordering, inventory, labor costs and equipment maintenance.
• Responsible for managing, developing and mentoring staff of part time and full time employees, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash.
• Ensure legal, efficient, professional and profitable Food and Beverage 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.
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications and training.
• Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.
• Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access.
• Work with employees to correct deficiencies; implement discipline and termination procedures.
• Coordinate labor hours for staff and temporary workers. Report labor allocations to General Manager.
• Participate in the development and administration of the Food & Beverage budget; forecast of additional funds needed for staff