Food & Beverage Manager | Full-Time | Penn State Performance Dining

OverviewThe Food & Beverage Manager is responsible for overseeing the execution/service of all catered & concessions events. The Food & Beverage Manager must be personable and able to work in an ever-changing fast-paced environment. The Food & Beverage Manager will be responsible for training and developing all service staff. The Food & Beverage Manager must maintain excellent attendance and be available to work events per business need. This role pays an annual salary of $65,000-$75,000 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 October 23, 2026.ResponsibilitiesOverall management of catering and concessions food and beverage operations, including interviewing, hiring, scheduling, ordering, inventory, labor costs, and equipment maintenance.Ensure legal, efficient, professional, and profitable 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, and 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 are replaced as necessary.Identify ingredients or explain 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 them before, during, or after the served meal.Maintains sanitation, health, and safety standards in work areas.Show demonstrated ability to meet the company standard for excellent attendance.Assures that the location equipment is operable and clean prior to the start of the event.Responsible for recognizing guests that are visibly intoxicated and taking action to cut off alcohol to such individuals.Leads F&B team with projects including training, inventory, and special events.Leads Concessions Department in supervising outlets when business demands it.Enforces all Oak View Group policies and procedures.Stay up to date with Union Contracts contents.Practices excellent human resources skills regarding employee relations, corrective action, coaching, and counseling employees and completes all necessary HR-related paperwork.All other duties as assigned by the Asst. General Manager and General Manager.QualificationsAssociate's degree in business management or hospitality is preferred, but relevant work experience will be considered.3-5 years of experience working in a management capacity in a high-volume, fast-paced restaurant or catering environment.Experience with union environments is a plus.Capable of operating in Microsoft Office applications, including Excel, Word, and PowerPoint. Ability to manage and supervise the work of others.Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.Ability to work well in a team-oriented, fast-paced, event-driven environment.Possess a valid food handling certificate or alcohol service permit if required by state or federal regulations.Ability to handle cash accurately and responsibly.Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory.