Food & Beverage Manager| Seattle Aquarium

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.

Overview

The Food & Beverage Manager is responsible for overseeing the direction of the operation's food and beverage daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Food & Beverage Manager is responsible for the successful management of the catering and caf operations at the Seattle Aquarium including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Food & Beverage Manager must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.

This role will pay a yearly salary of $80,000 to $85,000.

For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).

This position will remain open until May 9, 2025.

Responsibilities

• Responsible for managing and supervising the work of food and beverage staff, including creating a positive work environment for all staff members
• Strong knowledge of culinary preparation skills and teaches others proper preparation and food presentation
• Managing the operational budget, monthly P&L statements, and ensuring all financial reporting is accurate
• Manage operational budgets that result in a fiscally sound operation, including labor projections, product levels and pricing
• Manage the control of food and labor costs through proper scheduling and purchasing
• Responsible for the hiring and training of all Front-of-Employees (Including documentation and tracking of all required certification)
• Conduct regular inspections to assure cleanliness and maintenance meet company standards
• Oversee and manage monthly inventory
• Responsible for providing high-quality, fresh food products in a timely manner for delivery to guests
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Responsible for observing and testing foods to ensure proper quality, temperature, etc.
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations

Qualifications

• BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements
• Minimum of 3-5 years' experience in the food & beverage industry
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Professional appearance and presentation required
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
• Maintains a current Food Handler's card and alcohol service permit if required by state or local government
• Working knowledge of employee scheduling in a hospitality environment
• Must possess excellent organizational and communication skills
• Well skilled in all technical and sanitary aspects of food preparation and presentation
• Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
• Ability to supervise kitchen staff
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive and cooperative work environment
• Ability to cost menus and create new menu items when needed.
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
• Ability to work a flexible schedule, including nights, weekends, holidays and long hours