The Food & Beverage Coordinator is responsible for assisting senior management with food and beverage services consisting of concessions, premium bars & catering services offered at The Topeka Performing Arts Center; inventory management of all foods, beverages, and foodservice related supplies and equipment; coordinates activities of and directs training of foodservice employees in concessions and catering operations, ensuring an efficient, timely, sanitary, and profitable foodservice and premium bar operation. This position requires the ability to work varied hours/days, including evenings, weekends and holidays as needed.  Schedule is based on event demands and is subject to change. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.

This is completed by performing the following duties personally or through subordinate staff.

 

1.    Assists in menu and service planning, reviews upcoming event information to determine point of sale levels, making every effort to increase sales, assure customer service and operational efficiency potentials are realized, product availability is maximized, and inventory controls are strictly adhered to.

2.    Works closely with all F&B staff to ensure proper training and all State, County and Local certifications related to health, sanitation and alcohol services are up to date in concessions, premium bar and catering services areas.

3.    Assists in Planning and oversees setup, stocking, and preparation of F&B Service at each event for the facility, assuring complete details of services to be offered are communicated in a timely and effective manner.  

4.    The F&B Coordinator must be able to personally perform each duty that would be assigned to employees working in the areas of concessions, warehouse, and associated supervisory personnel. They must also assist concession stands as needed or determined by traffic flow.

5.    Follows proper procedures and assists with training to assure all cash services and warehouse/storage operations adhere to local, state, and/or federal guidelines daily.

6.    Ensure all food service equipment is maintained in a clean, sanitary, organized, and operational manner, assuring that it is set up in a proper and timely fashion, and likewise removed from areas promptly, as appropriate.

7.    Maintain professional vendor relationships, ensure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and enhance budgeting guidelines.

8.    Make bank sheets/bags that coincide with stands for each event, balancing sales to inventory at the conclusion of each event, completing cash drops and change-runs during events. 

9.    Assist the Director of Events with the in-house Catering Services and coordination for TPAC programs and rental events.

10.  The F&B Coordinator is the secondary point of contact for catering coordination and may be asked to lead conversations regarding the catering needs of an event in an organized, professional, and customer service friendly manner.

11.  Ability to work varied hours/days, including nights, weekends, and holidays, as needed.

 

Responsible for the overall direction, coordination, and evaluation of staff in the Food & Beverage department. Carries out supervisory responsibilities in accordance with VenuWorks policies and applicable state and federal laws. Responsible for interviewing, hiring and training employees; planning, assigning and directing work; appraising performance, rewarding, disciplining in accordance with Human Resources, addressing complaints and resolving problems.

To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. 

 

1.    A demonstrated ability to follow directions and complete assigned tasks with a minimum amount of instruction and supervision is essential. 

2.    Ability to organize workflow and meet established deadlines. 

3.    This position requires skill in meeting and/or exceeding the expectations, being articulate with well-developed communication skills and personal poise. 

4.    Excellent teamwork skills, working cooperatively with others in the accomplishment of joint tasks and common objectives.  Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.

1.    High school diploma required; college degree preferred.  Minimum two years of cash food and beverage service management in a similar high-volume foodservice operation is preferred.  Competency in computer usage is preferred, especially in Microsoft Office.

2.    Experience working in a computer environment utilizing Microsoft Word & Excel programs.

3.    Customer service and supervisory experience required.

 

CERTIFICATES, LICENSES, REGISTRATIONS 

1.    Must possess a current valid driver’s license and a vehicle that can be accessed for work purposes and a current working cellphone with a number that can be accessed by building management for business contact purposes.

2.    Current certifications and licenses required by local, state, and/or Federal guidelines for food production management.

3.    ServSafe certified through the National Restaurant Association or ability to become certified within the first year of employment.

 

1.    Must possess full ability to communicate effectively in the English language orally, electronically, and in normal business forms.

2.    Ability to write reports, business correspondence, and procedure manuals.

3.    Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.

4.    Ability to speak and understand English.

 

1.    Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

2.    Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions and percentage.

3.    Ability to compute rate, ratio, and percentage and to draw and interpret bar graphs.

4.    Ability to apply basic math and algebraic math skills for food production applications.

 

 

1.    Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.

2.    Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.

3.    Ability to define problems, collect data, establish facts and draw valid conclusions.

4.    Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form, dealing with both abstract and concrete variables.

                                                                                                   

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 accommodation may be made to enable individuals with disabilities to perform the essential functions.

 

1.    While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.

2.    The employee frequently is required to sit; use hands to finger, handle, or feel; and climb or balance.

3.    The employee is occasionally required to stand; walk; and stoop, kneel, crouch, or crawl.

4.    The employee must frequently lift and/or move up to 50 pounds.

5.    Specific vision abilities required by this job include distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

 

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

 

1.    While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock.

2.    The noise level in the work environment is usually moderate.

3.    Wet and/or humid conditions and extreme heat and cold. 

VenuWorks is 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.