Food & Beverage Supervisor

Summary ASM Global, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Food & Beverage Supervisor at the Shreveport Convention Center/Municipal Auditorium in Shreveport, Louisiana. Under direction of the Food & Beverage Manager/Director of Food & Beverage, the Food & Beverage Supervisor team member's primary responsibilities include the following functions in accordance with ASM policies. Essential Duties and Responsibilities Responsible for interviewing, training all F&b captains, servers, bartenders, and concessions personnel. Supervises the part-time staff, contracted staff and guest in the areas of concessions and catering. Understand and assist in maintaining budgeted goals. Access needs of the department, order product, and maintain proper par levels. Maintain equipment through proper cleaning and scheduled maintenance. Maintain cash handling procedures. Fulfilling service requirements per each Banquet Event Orders (BEO). Maintains inventory control procedures. Must be creative design of food service areas, concession signage, and displays. Attention to detail and consistency in every area. Position is very hands on with excessive interaction with staff and customers Review and work along with staff to ensure execution of all F&b operations through banquet event orders and contractual obligations such as services, equipment orders, consumption reports and special orders. Supervises the part-time staff, contracted staff and guest in the areas of concessions and catering. Monitors in-house events, maintaining close contact with clients and facility staff to ensure success while ensuring on all client requests, concerns, and problems are addressed. Attends appropriate planning, organization, event and facility meetings in support of food and beverage elements. Directs and work along with staff for proper cleaning techniques and procedures to ensure passing health inspections by State and local agencies and ASM Global guidelines Act as Department Manager and/or Manager on Duty for events, including banquets, backstage catering, concessions, and other activities as deemed necessary by department and facilities Payroll Responsible for conducting monthly inventory. Maintaining labor cost All other duties and responsibilities as assigned Supervisory Responsibilities Supervises all hourly F&b Staff (100 + employees) Training of all concessions, bartending, and banquet staff Working Conditions Ability to work long and irregular hours that may vary due to functions and may include day, evening, weekends and holidays and can work flexible schedule Must be able to stand / sit / walk for extended periods of time. Physically able to move/lift 50 lbs. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to pass background check and drug screen. Strong customer service orientation with ability to be a team player. Advanced oral and written communication skills. Consistent attention to detail. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Must possess, or have the ability to obtain within allotted time; Shreveport ABO Card, Louisiana Responsible Vendor Permit (LACT), and be Serv-Safe Certified. Must possess a valid Louisiana Drivers License. Education and/or Experience Minimum of 2 years' experience in a Food and Beverage management. Catering management experience is required Experience in a multi-purpose entertainment facility preferred Proven track record of exceeding customer service and quality standards required Computer Skills Knowledge of Microsoft Office Experience with ADP preferred Excel/Word required Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility, stand for long hours during events and to talk and hear. This position may require work inside or outside of the building, as needed by events with extreme hot/cold temps. Skills and Abilities Excellent organizational and planning skills Excellent communication and interpersonal skills Strong customer service orientation Ability to work with limited supervision Ability to interact with all levels of staff including management Ability to travel as needed Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. #J-18808-Ljbffr