Assistant Food & Beverage Manager

Performs complex technical and administrative work assisting with the supervision of and participating in food service activities at the civic center, ordering and stocking supplies, managing cash drawers and making bank deposits, and related work as apparent or assigned. Work is performed under the general direction of the Food and Beverage Manager. Continuous supervision is exercised over all personnel within the team.

Essential Functions

• Plans, coordinates, assigns, oversees, and participates in the preparation, cooking, and serving of food.
• Recruits and selects department personnel; assigns, directs, trains, and inspects the work of staff; rewards, disciplines, coaches, counsels and evaluates staff performance; develops staff schedules; recommends transfers, promotions, suspensions, terminations, and demotions.
• Orders food and supplies, receives and accounts for same, maintains inventory; stocks concession stands, bars, and beer coolers.
• Organizes and sets up banquet, meeting rooms, and facilities; organizes, works, and cleans up after events.
• Maintains income and expenditure records; collects, records, and accounts for monies received from events; prepares and makes bank deposits; accounts for and prepares payroll.
• Responds to questions and inquiries.
• Ensures compliance with State and Federal requirements and policies including all applicable ABC laws.
• Inspects equipment, storeroom, food, and employees to maintain proper sanitation and operations.
• Oversees and participates in the cleaning and maintenance of culinary utensils, equipment, and working area.
• Ensures all food is served in quantities according to prescribed dietary principles and the number of persons to be served.

Qualification Requirements

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

Special Requirements

Obtain Commonwealth of Virginia Health Department ServSafe® certification within six months. Valid driver's license in the Commonwealth of Virginia.

Education & Experience

High school diploma or GED and considerable experience in food service, banquet operations, or catering including supervisory experience, or equivalent combination of education and experience.

Knowledge, Skills, & Abilities

Thorough knowledge of kitchen sanitation and safety measures used in food handling and in the operation, cleaning, and care of utensils, equipment, and work area; Thorough knowledge of U.S.D.A. rules and regulations; general knowledge of the preparation, cooking, and serving of food in large quantities; general knowledge of food quality and values, and of nutritional and economical substitutions within food groups; general knowledge of the principles and practices used in ordering, receiving, and storing food in large quantities; ability to plan and supervise the work of others; ability to prepare reports; ability to train subordinates in the preparation, cooking, and serving of food; ability to establish and maintain effective working relationships with associates, supervisors, and the general public.

Physical Requirements

This work requires the frequent exertion of up to 50 pounds of force and occasional exertion of up to 100 pounds of force; work regularly requires standing, walking, speaking or hearing, using hands to finger, handle or feel, reaching with hands and arms, tasting or smelling and pushing or pulling, frequently requires stooping, kneeling, crouching or crawling, lifting and repetitive motions and occasionally requires sitting and climbing or balancing; work has standard vision requirements; vocal communication is required for expressing or exchanging ideas by means of the spoken word; hearing is required to perceive information at normal spoken word levels and to receive detailed information through oral communications and/or to make fine distinctions in sound; work requires preparing and analyzing written or computer data, visual inspection involving small defects and/or small parts, using of measuring devices, assembly or fabrication of parts within arm's length, operating machines, operating motor vehicles or equipment and observing general surroundings and activities; work occasionally requires wet, humid conditions (non-weather), working near moving mechanical parts, exposure to fumes or airborne particles, exposure to outdoor weather conditions, exposure to extreme cold (non-weather) and exposure to extreme heat (non-weather); work is generally in a moderately noisy location (e.g. business office, light traffic).