Food & Beverage Operations Manager

Description

Position Summary:

This position serves as a lead contact for the Food Services & Catering department, representing the team with various clients. This position is primarily responsible for effectively and efficiently operating the Food Services & Catering department within Omaha Performing Arts guidelines.   

Position Schedule and Availability: This is a full-time, exempt position requiring an average of 40–50 hours per week. The position requires flexibility to work evenings, weekends, and holidays based on the organization's event schedule and operational needs. Hours may vary depending on scheduled performances, events, and departmental responsibilities.

Position Duties and Responsibilities:

• Receives catering orders and coordinates service with individual customers.

• Ensures accurate, cost-effective pricing for catering menus.

• Uses culinary skill and experience in developing creative menus, utilizing sustainable and organic products.

• Ensures high-quality food preparation utilizing HACCP guidelines and procedures.

• Maintains a sanitary environment and coordinates food area breakdown and cleanup.

• Trains and develops other employees in the areas of food quality, presentation, safety and customer service.

• Maintains food production records and ensures accurate budget.

• Completes accurate inventory each financial cycle including forecasting for operating needs and supplies.

• Assists in event planning including pricing, preparation, delivery, and display of catering.

Promotes Omaha Performing Arts Core Values of Collaboration, Inclusion, Trust and Integrity.

May perform other duties as assigned

Requirements

Minimum Experience and Qualifications:

• 3 years’ experience operating a successful restaurant

Must possess superior interpersonal and customer service skills, leading the Food Services & Catering department to the highest standards.

• Knowledge and implementation of Local, State, and Federal Labor Law regulations
• Effectively communicates with employees, customers, and all levels of management.
• Is detail-oriented and has the ability to multi-task, working independently with minimal to no direction. • ServSafe Certified or ability to become ServSafe Certified
• Must be available to work evenings, weekends, and holidays.

Minimum Education Requirements:

• Possession of a high school diploma or equivalent (GED).
• Graduate of an accredited Culinary Institution preferred

Physical Demands and Work Environment:

• Must be able to lift a minimum of 25 pounds.
• Must be able to work on your feet 7.5 hours/day excluding breaks.
• Able to work under pressure and time deadlines during peak periods.
• Able to use a cash register or computer keyboard for up to 2 hours continuously.
• Must be able to load and push a cart a short distance.

$48,000/year