GM, Food & Beverage - Aeg : Job Details

Great South Bay Hospitality, LLC (GSBH), the official and exclusive provider of food and beverage catering and hospitality services for Fairfield Properties Ballpark and the Long Island Ducks Professional Baseball Team, are currently accepting resumes for the position of General Manager of Food & Beverage Operations (GMFB).The GMFB is ultimately responsible for all food & beverage service operations on a daily basis. Being the public face of these operations with a hands-on approach and an understanding that full on-the-floor member and staff engagement is critical to success in this position. The GMFB consistently provides superb food and beverage experiences for the Club's guests. This senior level position works closely with, and reports directly to, the President and General Manager of the Long Island Ducks and ownership of GSBH.General Responsibilities include but are not limited to: Manages the entire food & beverage operation including Concession Stands, Picnics, Party Decks, Suites, Restaurant Dining Room, Kitchen, etc. Works closely with official food partners of the ballpark to source quality products at affordable prices. Insures updating when needed of all proper food and beverage (liquor) licenses, board of health approvals, certifications and code compliance. Plans and implements a creative food service with variety and innovation, establishing the club's reputation for high quality, creative food service. Hires, disciplines, and discharges all concessions staff. Advises Chef, Operations Manager, Concessions Supervisor, Warehouse Supervisor, and others in matters of hiring, firing and discipline, making sure all adhere to the rules and regulations spelled out in the Employee Handbook. Establishes standards, policies, and procedures for the efficient operation of all food service venues while supervising staff, ensuring that all standards, policies, and procedures are followed. Establishes and maintains high standards of service, quality and job performance for staff. Provides a strong emphasis on front of house appearance, service, and cleanliness. Resolves complaints in a prompt, courteous way. Seeks constant feedback from customers and client (Ducks) concerning quality of food and service. Ensures that all staff have complete dedication, training, and direction to serve the needs and desires of customers. Establishes ongoing training program to meet standards of food preparation, presentation, and service for all areas of responsibility and trains staff to meet established goals and high standards of food quality preparation, presentation, and service. Following initial training and orientation, establishes formal ongoing training program for hourly gameday staff. Ensures scheduling of various staff in the most cost effective way to accomplish necessary work. Monitors and controls all costs, especially payroll. Controls food cost through constant monitoring. Works with kitchen to ensure standardized recipes, portion control and proper control of food. Works with Ducks accounting dept on budget, forecasts, P&L management and projections while providing daily event reports, weekly in-season revenue reports and monthly P&L reports, as well as ongoing financial reports to ownership. Helps kitchen achieve budgeted food cost percentage. Takes all necessary steps to ensure cost control to include portion control, use of leftovers, security of food supplies, cost-conscious purchasing, etc. In conjunction with Catering Director and President of Ducks, plans, costs and prices menus. Ensures quality control of all food served. Ensures quality control in the set-up of ballpark by frequent inspections of all food service areas for cleanliness of stations, flatware, glassware, etc Establishes a thorough dedication to cleanliness on the part of staff to ensure the highest levels of cleanliness and sanitation in areas of responsibility Ensures that all pertinent Alcoholic Beverage Content and service laws are followed. Ensures the safe and proper operation of all equipment. Ensures all necessary maintenance, repair and replacement (when deemed necessary by GMFB and ownership) of equipment is handled in a timely, efficient manner. Ensures adequate security and controls of food stock. Conducts inventories as necessary Ensures that all policy, including dress standard for department, is followed by staff. Establishes and maintains effective communication with departmental staff, other departments and management. Works together with club department heads to develop a team-like approach to operating concessions where a major emphasis is placed on problem discovery and solution. Performs other duties as assigned.We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.Job Questions:

Do you have experience managing the F&B department of a sports venue?

Do you have living arrangements on Long Island?