F&B Manager - Will Rogers Memorial Center (WRMC)

Food & Beverage Manager - Will Rogers Memorial Center (WRMC) Trail Drive Management Corp. (TDMC) is a not‑for‑profit venue management company in Fort Worth, Texas. TDMC manages all aspects of venue management, including event booking, event management, marketing, IT, technical services, food & beverage, parking, security, housekeeping, changeover, maintenance, and more. TDMC manages several venues in Fort Worth, TX. This position is to support our Will Rogers Memorial Center operation. Job Summary Trail Drive Management Corp (TDMC) is looking for a full‑time Food & Beverage Manager – WRMC. This role is responsible for delivering exceptional guest experiences by managing day‑to‑day food service operations, coordinating event‑specific catering needs, and ensuring efficient, high‑quality concessions service across diverse event types. The manager collaborates closely with culinary staff, managers, and internal team members to execute seamless food and beverage operations that meet the unique needs of each event. The critical focus of the role is ensuring strict compliance with safety, sanitation, responsible alcohol service, and food handling regulations, always maintaining a clean and safe environment for guests and employees. The manager leads, trains, and schedules staff while maintaining strong operational standards in the front‑of‑house environment. Success in this position requires adaptability, strong organizational skills, and the ability to manage multiple events simultaneously while maintaining consistency in service, quality, and profitability. Essential Job Functions Oversee Daily Operations Manage all front‑of‑house food & beverage activities across catering and concessions during events. 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. Event Planning, Execution & Communication 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. Guest Experience Management 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. Safety, Sanitation & Compliance 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. Operational Standards & Quality Control 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. Inventory Control 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 Working in direct proximity to animals of multiple types, including large livestock and rough stock. 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. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. #J-18808-Ljbffr Trail Drive Management Corp.