Supervisor Food & Beverage Operations - Concessions & Bar (Part-Time)

Who are we hiring?

The Food & Beverage supervisor is responsible for providing an exceptional guest experience throughout the venue by leading and directing front line employee, while overseeing the daily operation and maintenance of the stands/locations within MSG Sphere. This role will be responsible for employee productivity, performance, and adherence to company policies and standards. Success in this role must encompass leadership and commitment to continuous learning and development. The Food & Beverage Supervisor is expected to be an innovative, forward- thinker and a business leader that will drive positive financial results. The F&B Supervisor will oversee the planning, coordination, and execution of Concessions & Bars initiatives and events. This role involves leading a team of associates, Team Leads, Barbacks, Bartenders and Part-Time Supervisors, ensuring exceptional customer service, managing event logistics, maintaining quality and safety standards, and maximizing profitability.

What will you do?

• Accountable for daily supervision and leadership of front-line team members in: Food & Beverage locations, specifically Concessions and Bars. This individual may be required to provide support in other areas such as Suites and Catering on a business-needed basis.
• Plan and coordinate all aspects of staffing assignments, order completion. Work directly with the other Full-Time Supervisors and F&B Managers on staffing ratios and operation of events as well as closely work with the Event Manager regarding the service of events.
• While on duty, serve as point of contact during shows and concerts and effectively communicate with other departments including Suites, Catering, Culinary, Production, Building Operations, Engineering, Warehouse, IT, Guest Services, Event Sales, and Security, etc.
• Ensure high levels of customer satisfaction by addressing guest inquiries, resolving complaints, and accommodating special requests.
• Maintain standards of food and beverage safety, quality, presentation, and service during all shows, concerts and events, and address any issues that arise promptly.
• Oversee the inventory of supplies, equipment, and materials for assigned events.
• Oversee the accurate counting and data entry of daily, weekly, and end of month inventory counts. Ensures quality and quantity of product are up to company’s standards. 
• Attend weekly Full-Time Supervisor meetings.
• Creating and editing menus, schematics, recording consumption for assigned events.
• Supervise event day load-in, execution, break down and load-out.
• Assist with post event inventory reconciliation, recording of event consumption.
• Interview, train, and supervise staff, including associates, bartenders, barbacks, to ensure excellent service delivery. Drives and motivates team members to demonstrate a guest service focused approach.
• Actively lead and participate in daily pre-shift meetings and management/leadership meetings in collaboration with their management team.
• Proactively work in a fast paced, time-sensitive environment, including last minute changes within a short period of time. 
• Provide consistent, fair, and timely feedback to team members through various methods (i.e., coaching, mentoring, one on one).
• Serves as a role model to front line team members by demonstrating leadership, positivity, excellent communication skills, and integrity, while motivating and holding the team accountable to achieving the company’s goals and objectives.
• Provides and manages necessary staff development and training in accordance with Southern Nevada Health guidelines and company standards to ensure a food safety compliance, cleanliness and high-quality product is maintained. Shared responsibility in ensuring Department of Health (DOH) regulations and city codes is followed accordingly.
• Works in collaboration with management team to enforce disciplinary actions as necessary.
• Performs other duties as assigned by management.

What do you need to succeed?

• The ideal candidate will have a minimum of 3-5 years’ Supervisory experience, and/or knowledge of events, sports, theatre operations, within an entertainment venue. Bar & Merchandise sales management is desirable.
• Excellent communication skills, ability to mobilize key stakeholders, and engage with all levels in the organization.
• Demonstrated experience completing reports and documenting staff performance is essential.
• Ability to engage and develop collaborative relationships and influence within team and across functions, even without direct reporting relationship.
• Adept at maintaining a positive, open, approachable, and professional relationship with a diverse group.
• Comfortable with managing conflict and responding to customer problems with a sense of urgency.
• Commitment to providing a high-quality service experience for guests.
• Ability to demonstrate success in managing multiple tasks while under tight deadlines.
• Experience motivating and encouraging exceptional performance.
• Ability to hold team accountable for outcomes and monitor performance.
• Demonstrated experience coaching, mentoring and developing staff to perform at high levels.

• Proficient in Microsoft Word & Excel.
• Advanced knowledge with food and beverage operations and decision-making techniques is essential.
• Must have experience in producing and maintaining visual displays in a food and/or retail environment.
• Experience resolving inventory discrepancies.
• Possess exceptional attention to detail and strong follow-up skills necessary.
• Demonstrates integrity, tact, diplomacy and a commitment to company values, and principles while ensuring the upmost consistency.

Special Requirements

• Must be able to work a flexible schedule inclusive of weekends, nights and holidays as required.
• Must be available to work shifts as assigned for all mandatory events. 
• Must be able to exert physical effort in lifting up to 20-50 pounds.
• Must be able to stand for long periods of time and endure various physical movements throughout the work areas, including bending and reaching up and down.
• Must be at least 21 years old

• May be exposed to theatrical smoke, strobe lights, pyrotechnics, intense sound, rapid motion video effects, smoke, and odors
• Certifications

• TAM Card
• Food Handler’s Card
• LVMPD – Non-Gaming Work Card

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