Comcast Spectacor

  • Food & Beverage Manager - Wichita Falls Multi-Purpose Events Center

    Location US-TX-Wichita Falls, TX
    Job ID
    Spectra - Food Services & Hospitality
    Location Name
    Spectra FH - Wichita Falls Multi-Purpose Events Center
    Food/Beverage Management
    Regular Full-Time
  • Overview

    The Food and Beverage Manager is responsible for the effective management and running of venue concessions operations including event planning support, food preparation and production, inventory, cash control, compliance with alcohol service polices, cleaning, safety, guest service, employee/volunteer training and supervision, troubleshooting, closing duties, and any other tasks assigned by the GM or F/B Director   The Food and Beverage Manager must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. 


    The Food and Beverage Manager will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer.  The Food and Beverage Manager will provide oversight and resolution responsibility for employee performance issues.  The Food and Beverage  Manager  will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. 


    This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends.  Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required.  


    The Multi-Purpose Events Center complex is comprised of four facilities. The 7,380 seat Kay Yeager Coliseum and 57,141 sq. ft. Ray Clymer Exhibit Hall are located adjacent to each other with beautiful outdoor space on the Wichita River. The 50,000 sq. ft. J.S. Bridwell Agricultural Center is located across our pedestrian bridge of the complex. The 2700 seat Memorial Auditorium is located just three blocks away. MPEC offers 1,100 free parking spaces for the Coliseum and Exhibit Hall plus 900 free parking spaces for the Agricultural Center. MPEC also has on-site RV sites for use by facility groups. To make your experience at MPEC complete, we offer an in-house full service catering department for any of the facilities.


    The MPEC is managed by Spectra, an industry leader in sports, entertainment and venue management, is dedicated to recruiting and developing individuals with the skills, experience, desire, and values to contribute to the continued growth and success of our organization.  Together, with our 250+ sports & entertainment venue partners, we transform events into experiences! These experiences create excitement, turn heads, and make memories.  Come Join Us!  You can learn more about Spectra at


    • Responsible for managing, developing and mentoring a staff of 15-45 part time concessions and merchandise employees, including initiating employment actions such as hiring, firing and discipline.  Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
    • Ensure proper set-up of all concessions and merchandise locations prior to doors including Hawk Shop when in use. Set-up duties may include (but are not limited to): verifying opening inventory, assigning duties to concession workers (employee/volunteer), ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that  Stand Leader has followed proper procedures for distribution and handling of cash.
    • Provide a high level of oversight and operational expertise resulting in the smooth, efficient and profitable execution of events.
    • Manage and run all venue concessions and merchandise operations before, during and after the event. Duties include staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up, post-event reconciliation and reporting, and any other duties as assigned by the GM or F/B Director.
    • Willing to cover any open position to assure location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with Premium Services operations and event needs, as directed by the GM or F/B Director.
    • Provide direction and oversight to Floor Supervisors, and Concession Cooks. Ensure that all Spectra and venue policies, procedures and practices are adhered to, including compliance with alcohol service and food handling / sanitation guidelines, general safety policies and procedures.  Report any alcohol service or other compliance issues to GM and or F/B Director  
    • Complete post-event evaluations, data compilation, tracking of monetary and product shortages, generating reports; serves as a resource for POS applications, training, and hardware problems.
    • Ensure work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents. Relays safety/health issues to management immediately.                                          
    • Ensure event staff and volunteers are aware of work place expectations; provide on-going assistance, training and mentoring to event staff and volunteers; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
    • While keeping concessions operations as primary focus, Food and Beverage Manager will also be responsible for developing and overseeing merchandise team and Hawk Shop team with the support of the Food and Beverage Director.
    • Responsible for all aspects of the overall effective management of food service operations within assigned work areas or departments.
    • Manage and run all banquet operations before, during and after the event.  Duties include completing banquet planning sheets in coordination with executive Chef, ordering supplies, reviewing set-up, food and beverage preparation, service, staff scheduling, employee check-in, equipment inspection, POS monitoring and troubleshooting, guest complaint resolution, training, food production, clean-up and reporting, and any other duties as assigned by the GM.
    • Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to Spectra management immediately. 
    • Conducts regular physical inventories of food and beverage supplies, and assesses projected needs, updating all current pricing of inventory, entering the month end inventory.
    • Meet with events departments as needed to ensure understanding of BEO requirements, ensures all events are executed according the BEO guidelines; works closely with events departments to manage changes and updates to BEO to ensure an optimal level of service, quality and hospitality.
    • Monitors and controls the banquet budget (i.e., labor costs, beverage costs, supplies and equipment) and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service.
    • Ensures staff is briefed on event requirements and assigned to a specific area prior to events.
    • Ensures that high standards of sanitation and cleanliness are maintained throughout all areas of food and beverage at all times. Enforces all Spectra and venue policies and procedures as they relate to guest satisfaction, quality standards, uniform policy, cash handling, operating procedures, and quality presentation.
    • Assist in the on-going recruitment, training, development, mentoring and supervision of hourly employees, as directed by GM; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
    • Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.
    • Generates employee schedules and verifies employee time as required in addition to preparing payroll and gratuity reports.
    • Ensures full compliance with state and federal labor laws, sanitation, and food-related ordinances, and alcohol regulations.
    • Perform all other duties as required.



    • Associate’s degree (A.A.) or equivalent from two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience.
    • Concessions Manager Certificate from the National Association of Concessionaires.
    • Nationally recognized, advanced food service sanitation training course certification.

    Knowledge and Skills

    • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
    • Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges during an event) quickly and under pressure.
    • Ability to speak, read, and write in English.
    • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system.
    • Ability to work well in a team-oriented, fast-paced, event-driven environment.
    • Possess a thorough working knowledge of all existing concessions locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
    • Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
    • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Spectra and venue concession operations.
    • Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory.
    • Ability to handle cash accurately and responsibly.
    • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
    • Prior experience in the field of hospitality with specific experience in catering sales/conference services and/or Banquets is essential.
    • Knowledge of revenue management, training, and motivation of peers is encouraged.
    • Ability to work effectively under time constraints and deadlines.
    • Valid Food Handler’s certificate if required by state and/or county of venue.
    • Valid Alcohol Service Permit if required by state and/or county of venue.
    • Familiar with inventory cost control and menu planning.
    • Basic computer proficiency: E-mail, Excel, Word, Outlook
    • Working knowledge of Point of Sale and timekeeping systems.
    • Cash handling abilities; basic math skills including significant number manipulation.
    • Ability to work a variable work schedule (including daytime, evenings and weekends, holidays and irregular schedules as required), depending upon event and business requirements.
    • Excellent verbal and written communication skills.
    • Knowledge of principles and techniques used in advancing, planning, coordinating and servicing a variety of wedding, social and corporate events.
    • Knowledge of Fire Safety Regulations and venue capacity loads
    • Ability to work effectively with co-workers, clients, event planners, various groups and representatives in a professional manner.
    • Ability to direct the work of vendors and setup personnel during events
    • Able to speak and write using proper English and grammar
    • Advance planning including staffing, rental needs, pull list, timelines, diagrams, descriptors and post event recap reports.







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