Bachelors degree and/or appropriate combination of education and experience to support on-the-job effectiveness. A minimum of 2 years of previous leadership experience within a diverse food and beverage environment, to include management of a large staff and focus on exceptional client and customer service. Venue catering/concessions experience and multi-site experience strongly preferred, as this position will have responsibility over multiple locations. Strong working knowledge of food safety, sanitation, and general workplace safety standards with knowledge of Health Department requirements. Demonstrated financial acumen; P&L accountability and/or contract-managed service experience is highly desirable. Technologically savvy, with high proficiency in all Microsoft Office programs. Demonstrated success in interfacing with a variety of organizational functions and divisions to accomplish tasks. Flexibility, ability to work extended or irregular hours to include nights, weekends and holidays. ADDITIONAL REQUIREMENTS:
Proven ability to work effectively with all levels of staff and management; Ability to promote and participate in team environment concepts. Self starter who can work independently and on several tasks/projects simultaneously, and who can contribute to functional areas of the business outside of retail operations. Ability to communicate effectively both orally and in writing. Initiative in identifying and resolving problems timely and effectively. Other requirements include but are not limited to:
Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (trays, equipment, etc.); must be able to maneuver in an often tightly-quartered environment.
Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days.
Centerplate is an Equal Opportunity Employer.
This position is accompanied by a competitive salary and benefits package including company provided housing while at Tanglewood(June-August)
**Include salary requirements when applying.**
Send resume to firstname.lastname@example.org
Centerplate is one of North America's largest providers of quality food and beverage, catering, merchandise and facility management services for many of America's best-known sports, convention and entertainment venues. As our singular goal is to be #1 in Event Hospitality, all of our managers, chefs and employees are Hospitality Ambassadors.
Craveable Experiences. Raveable Results.
We currently seek a talented, experienced, organized and dedicated Operations Manager to oversee operations of all Food and Beverage outlets at Boston Symphony Hall and Tanglewood.
Centerplate provides the Catering, Concessions and Restaurant Services for the Boston Symphony Orchestra at both of their venues. This includes Boston Symphony Hall located in Bostons Historic Back bay and their summer home at Tanglewood located in Lenox, MA.
Symphony Hall is a concert hall located in Boston, Massachusetts. It was built in 1900 for the Boston Symphony Orchestra, which continues to make the hall its home and was designated a U.S. National Historic Landmark in 1999. Symphony Hall also serves as home to the Boston Pops Orchestra as well as the site of many concerts of the Handel and Haydn Society. Centerplate provides all food and beverage in the hall, including concessions, catering, and our restaurant. Our catering ranges from lunch meeting to plated dinners for 2000+ guests.
Tanglewood is an estate and Music venues located in Lenox, MA., that is the summer home to the Boston Symphony Orchestra and Boston Pops. Centerplate provides all food and beverage on grounds that span 250+ acres with over 250,000 visitors annually. We offer food through 2 main cafeteria concessions areas, 4 concessions stands, 2 ice cream stands, 1 fine dining A La Carte restaurant, and 1 high end buffet restaurant. In addition to these areas we execute hundreds of "off premise" catering events ranging from casual BBQ's, to elaborate weddings, to plated dinners for 600 guests. Housing is provided at Tanglewood for the summer season.
Under the leadership of the General Manager, the Operations Manager will execute guest experiences that exceed expectations and maximize revenue while effectively controlling expenses. The Operations Managers highest priorities will be to ensure that standards for quality, service, timeliness, safety, sanitation and regulatory compliance are met throughout the Authority.
During Symphony season and Tanglewood when events take place, the Operations Manager will plan and prepare in advance according to anticipated attendance, will provide hands-on management and oversight, and will organize and support closing and clean-up. The Operations Manager will direct supervisors and staff in the areas service, sales, cash handling and operational duties and will work closely with other departments such as Catering, Culinary and Administration to ensure that all operations run smoothly.
Assist the General Manager with selection, costing and pricing of menu items. Oversee the production, preparation, retrieval, service and sale of food and refreshments. Directly supervise concessions employees; Execute responsibilities for hiring, training, scheduling, performance coaching, discipline, assessment and initiating pay increases. Continually monitor operations to ensure optimal quality and service. Drive guest satisfaction and maintain effective client relationships through continuous walk-thrus of all concessions areas. Ensure compliance with sanitation, food safety and general workplace safety standards. Manage the financial performance of the operation through development, analysis and implementation of sales plans and forecasts to minimize variances. Provide hands-on leadership, coaching and direction to supervisors regarding their responsibilities for operations, cash handling, merchandising, customer service, product presentation, quality and cost control. Assess opportunities and create action plans to improve service, quality and profitability of all outlets. Seek out customer feedback and respond to customer needs to improve services; Intervene in instances of guest dissatisfaction. Participate in special projects related to the development and implementation of regional and organizational business strategies. Contribute to the goal of making Centerplate #1 in Event Hospitality and the #1 Employer of Choice through personal commitment and leading by example. Perform other related tasks and duties from time to time.
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