Warehouse Commissary Manager

The Warehouse Commissary Manager creates and maintains a positive F&B team culture of customer service and team engagement while preparing F&B areas and servicing product and supply stock for all events in concessions, catering, party decks, backstage catering, bars, kiosks and luxury suites daily. This individual oversees all food and beverage product procurement, ordering, receiving, proper storage and location distribution focusing on all F&B Service needs and assists the F&B Director with overseeing all F&B product quality in all areas daily. This role includes coordinating and training food service and warehouse employees on established best practices to ensure efficient, sanitary, and profitable operations that consistently deliver premium services to all guests, visitors and vendors at The Blue Cross Arena. Duties are performed personally and/or through warehouse food service employees. The Warehouse Commissary Manager must have the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule varies and is subject to change. Shifts and hours are based on event requirements and this position requires event presence and support.

The Warehouse Commissary Manager collaborates with F&B Leadership and Operations department to ensure clients’ needs are met and provides all F&B product oversight within all service areas while maintaining VenuWorks customer service standards, quality standards, local and state regulations, the ability to manage multiple tasks and simultaneous multiple events. Additionally, the manager communicates with all depts for all event F&B services information, coordinates event functions, and supervises warehouse services. This individual reports directly to the F&B Director.

 

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: 

 1.    Ensure timely delivery execution of F&B products and supplies for all concessions, luxury suites, bars, kiosks, banquet catering, backstage catering needs, and any F&B event orders throughout the facility, ensuring comprehensive communication of service details with all departments and clients. 

2.    Plans, coordinates, and oversee product and supply stock levels, receiving deliveries, storage, set up, and clean up for all storage related to food and beverage service areas, maintaining sanitary and organized service environments daily. 

3.    Collaborates closely with F&B Leadership and all Event Services staff to deliver a high-level of customer service to clients. 

4.    Oversee quality assurance, timely product delivery with vendors and distribution of F&B, event and monthly F&B product inventory for all areas, staff coordination and direction while assisting F&B Director with all F&B services. 

5.    Establish and enforce VenuWorks policies, procedures, and training for all food and beverage personnel to ensure compliance with VenuWorks standards as well as local, state, and federal guidelines. 

6.    Implements and trains staff with effective controls of food, beverage and labor costs within warehouse commissary areas while having a vital role in maximizing food and beverage sales in each service area and meeting all sales and product demands as forecasted.

7.    Assist in F&B stock planning, ensuring operational efficiency, maximizing product availability, minimizing waste and pilferage, and always maintaining strict inventory controls.

8.    Train and enforce policies and procedures for F&B warehouse/storage operations to comply with all regulatory and VenuWorks guidelines. 

9.    Maintain cleanliness, sanitation, and operational readiness of all food service equipment, ensuring timely setup and removal as required. 

10.  Ensure daily quality and consistency by utilizing VenuWorks F&B service planning tools and event preparation timeline charts for all pre-event, event service execution and post event needs.

11.  Coordinate supply requisitions and oversee proper receipt of departmental orders and deliveries. 

OTHER DUTIES AND RESPONSIBILITIES include the following: 

(Other duties and responsibilities may be assigned) 

 1.    With F&B Leadership: estimates, orders and inspects supplies and inventory including alcohol and non-alcohol beverage, catering, suites and concessions supplies and products. 

2.    Ensures accuracy of all F&B deliveries. 

3.    Ensure that all equipment is set up properly and operating efficiently and accurately. 

4.    Adheres to and enforces inventory and labor control measures. 

5.    Ensure all F&B areas, suites, stands, portable carts and surrounding areas remain clean, sanitized, and safe for employees and patrons. 

6.    Performs opening and closing procedures for warehouse areas and F&B within the facility. 

7.    Assists associate in serving guests as business levels demand, and if needed. 

8.    Arranges for and ensures proper sequence of initial products and event restock needs for all F&B services for each event. 

9.    Reviews scheduling and labor needs to meet the product needs as well as maximize efficiency; and prepare weekly F&B event procurement. 

10.  Assist F&B Director with verifying and approving the payroll of F&B warehouse staff. 

11.  Conducts regular staff meetings to build rapport and ensure colleagues are well informed 

 

Plans for the activities of all F&B warehouse support staff employees with the budgetary guidelines assigned by the F&B Director. Supervises and coordinates activities of the F&B warehouse staff on a per shift basis, including scheduling, training, counseling and enforcing work procedures and service standards.  Responsibility includes but is not limited to assisting F&B safety, customer service, security, emergency procedure enforcement and general overall compliance with Company policies and procedures. 

The Warehouse Commissary Manager must be able to personally perform each duty that would be assigned to all warehouse employees working in primary focus, but also include runners, servers, bartenders, bus persons, and associated supervisory personnel. 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. This position requires excellent skills in customer relations, communications and problem solving.  2. Qualified applicants must be available to work primarily nights and weekends, and occasionally       holidays.  

  

1.    High school diploma required; college degree preferred.  

2.    Minimum two years of food and beverage service management required; food and beverage       service management in a similar high volume foodservice operation is preferred.  

3.    Experience working in a computer network environment utilizing Microsoft Word and Excel       programs.  

4.    Customer service and supervisory experience required. 

 

1.    Applicants must possess a current valid driver’s license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes. 

2.    Must have all current certifications and licenses required by local, state, and/or federal guidelines for food and alcohol service management. 

3.    Must have the ability to be ServSafe certified through the National Restaurant Association and be STAR Certified through the ABC. 

1.    Ability to communicate effectively orally and electronically. 

2.    Ability to read and comprehend instructions, correspondence, and memos.  

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

4.    Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. 

5.    Ability to speak and understand English. 

 

1.    Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume. 

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 add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry. 

 

REASONING ABILITY  

1.    An 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 remember previously learned material such as specifics, criteria, techniques, principles and procedures.  

4.    Ability to put parts together to form a new whole or proposed set of operations.  

5.    Ability to identify choices and potential outcomes, determine the importance of outcomes, combine information to prioritize options and make decisions based on the best and most important choice.  

 

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. 

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

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

3.    The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.  

4.    The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.  

5.    Specific vision abilities required by this job include close vision, distance vision, color vision, 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 cold temperatures and elevated noise levels, depending on the nature of a particular event.  

SALARY RANGE: $58,000 - $65,000 annually, exempt. (Salary determined by applicable position experience and years of experience.)

 
BENEFITS: Employee owned (ESOP), group health coverage for employees and dependents; includes medical, dental, vision, life, disability; 401k, PTO, and Paid holidays.

The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position.  This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. 

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.