Food and Beverages Kitchen Manager

Legends Global - Coliseo de Puerto Rico

Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues.
 
The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us!

THE ROLE

The F&B manager position, with Legends Global, manages subordinates’ activities and directs and coordinates the Sous Chef, cooks, and other kitchen workers engaged in preparing and cooking foods by performing the following duties personally or through subordinate supervisors.

ESSENTIAL DUTES AND RESPONSIBILITIES

•    Develop menus for events and help establish pricing for services. 
•    Assigns prices to menu items in accordance with budgetary goals.
•    Designs creative menus and plans production. Establishes presenta tion technique and quality standards.
•    participates in the monthly inventory.
•    Maintaining food costs and budget goals by coordinating with Food & Beverage Director the forecasting of production needs and utilization of any overproduction.
•    Assist clients with menu selection
•    Conduct on-site menu tasting
•    Estimates food consumption, purchasing and supplies needed for the operation of the kitchen. Insure that F.I.F.O. is incorporated into all facets of the operation.
•    Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items.
•    Familiarizes newly hired Cooks with practices of kitchen and oversee training 
•    “Hands on” food production management for multiple catering and concessions events. Coordinate and delegate tasks to culinary staff.” 
•    Establishes and enforces nutrition and sanitation standards for food and beverage.
•    Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
•    Produce required menu(s) in a timely manner according to Banquet Event Orders for each event.
•    Orders and maintains supplies and arrange for equipment maintenance.
•    Maintain staff awareness and comply with health and safety, fire and hygiene regulations.  Maintain cleanliness and sanitation levels to follow local and corporate policies & procedures.
•    Training of all kitchen and stewarding staff to include ServSafe®, HACCP, and any other local and state health department regulations.
•    Gives support to F&B division as required.
•    Schedules and supervises kitchen employees.
•    Coordinates and directs training of Kitchen Supervisors, cooks and other kitchen workers engaged in preparing and cooking foods to ensure high quality, efficient and profitable food service. 
•    Uphold SMG and the Food & Beverage Department’s police
•    Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

•    Is responsible for the overall direction, coordination of daily operations in the Kitchen.
•    Carries out supervisory responsibilities in accordance with SMG’s policies and applicable laws, interview, hire, and train employees.
•    Manage subordinate Kitchen Supervisors; responsible for the overall direction, coordination, and evaluation of any of these units. 
•    Plan, assign, and manages work; process and conduct performance appraisals.
•    Address complaints and resolve problems, discipline employees in conjunction with Human Resources.

EDUCATION AND/OR EXPERIENCE     

•    Certificate from accredited culinary school, college or technical school.  
•    Five to ten years (5-10), or more years of hands-on experience.  
•    Five (5) or more years of Kitchen/culinary supervisory experience.

SKILLS AND ABILITIES

COMPENSATION

Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.

PHYSICAL DEMANDS

•    Position requires physical ability to move about large facilities, including walking, bending, crouching, reaching, grabbing, climbing and/or standing for prolonged periods.
•    May be required to work both indoors and outdoors as required by the function.
•    Position requires being exposed to high noise levels during concerts and other events.
•    Ability to work flexible hours including nights, weekends and holidays in addition to normal business hours based on event schedule.

NOTE:

The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. 

Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.