CULINARY SERVICES MANAGER

Culinary Services Manager

The San Mateo County Event Center is a public assembly facility that hosts a wide variety of events and produces the San Mateo County Fair, operates the Jockey Club, a satellite wagering facility for horse racing, and has a full-service catering and food service operation. The Culinary Services Manager is responsible for managing and coordinating all concession/catering and food service throughout the facility, including concessions, catering, and bars, while delivering an excellent client and guest experience. This is a working position at a mid-sized venue with in-house foodservice operations, requiring an entrepreneurial work ethic and fiscal responsibility.

This is a full-time position with a typical Wednesday-through-Sunday schedule, with variations as needed based on business requirements.

Essential Functions/Responsibilities

• Responsible for managing all aspects of the concession, catering, and food & beverage operations, including generating revenues, controlling food costs, drafting and implementing budgets, performing inventories, overseeing sanitation, safety, and supervision in the Food and Beverage services.
• Ensure the Culinary Services Department provides consistent excellent service to clients and patrons in all food & beverage operations.
• Forecast, plan, and manage all concessions/catering and food & beverage orders within budgeted guidelines.
• Identify client needs, create exceptional menus, and oversee the operational functions for all catering events.
• Assures that all standard operating procedures for sales and cost control are in place and consistently utilized.
• Oversees outside contracts with preferred concessionaires and caterers
• Develop strategies to maximize concessions/catering and food & beverage sales.
• Conducts inventories of food & beverage products.
• Ensures POS systems are running efficiently through Toast
• Oversee set-up, execution, and breakdown of service areas.
• Recruit, hire, and supervise all food and beverage staff. Assures that practical orientation and training for staff are implemented.
• This is a hands-on position that requires the ability to wear many hats, perform tasks directly rather than solely delegating, and assist other departments—such as catering, setup, and prep work—when appropriate.
• Perform additional duties as assigned.

Supervisory Responsibility

Responsible for the direction and supervision of the culinary staff.

Qualifications

• Must have extensive knowledge of concessions/catering food & beverage procedures, controls, and overall operations with restaurant, catering, and concession operations. Experience working in a public assembly facility is a plus. Must possess a track record for managing efficiently and profitably.
• Individuals should have experience in directing a staff of 3-4 full-time and part-time staff and up to 50+ temporary employees for large events. Able to manage employees effectively in a diverse environment focused on client satisfaction and excellent customer service. Principles of effective management and supervisory skills.
• Must know concession, food & beverage, and catering preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Excellent computer skills, including proficiency with Microsoft Office.
• Possess a positive attitude and work well independently and as part of a team.
• Strong organizational, detailed, and follow-up
• Ability to build and maintain positive working relationships with management, co-workers, clients, and customers using principles of good customer service.
• Willingness to be flexible and work with the changing workload and sudden shifts in priorities without losing focus on the "big picture."
• Requires a willingness to take on new responsibilities and challenges and be open to change and considerable variety in the workplace.
• Requires being responsible, reliable, and dependable to fulfill job obligations.
• Work extended and irregular hours, including evenings, weekends, and holidays.
• Ability to communicate effectively, both orally and in writing. Excellent spelling, grammar, and written English skills are required. Spanish speaking/bilingual a plus.

Minimum Requirements

• A minimum of five years of related experience and/or training; or equivalent combination of education and experience.
• Possess valid Food Manager and Responsible Beverage Server certifications.

Physical Demands

The physical demands are described here. Reasonable accommodations may enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to sit, stand, and walk. The employee is frequently required to perform daily duties. The employee is occasionally required to reach with hands and arms and stoop, kneel, or crouch. The employee must occasionally lift and/or move up to 50 pounds. May be exposed to grease, smoke, fumes, solvents, chemicals, heat, and sharp objects. Must be able to speak, hear, and see. Vision requirements are close vision, distance vision, peripheral vision, and the ability to adjust focus. Work may be outdoors, and the employee may be subject to various weather-related environments.