Job Summary

The San Mateo County Event Center is a public assembly facility that hosts a wide variety of events and produces the San Mateo County Fair, operates the Jockey Club, a satellite wagering facility for horse racing, and has a full-service catering and food service operation. The Culinary Services Manager is responsible for managing and coordinating all concession/catering and food service throughout the facility, including concessions, catering, and bars, while delivering an excellent client and guest experience.   This is a working position at a mid-sized venue with in-house foodservice operations, requiring an entrepreneurial work ethic and fiscal responsibility. 

Essential Functions/Responsibilities 

Essential and other important responsibilities and duties may include, but are not limited to the following: 

• Responsible for managing all aspects of the concession, catering, and food & beverage operations, including generating revenues, controlling food costs, drafting and implementing budgets, performing inventories, overseeing sanitation, safety, and supervision in the Food and Beverage services.
• Ensure the Culinary Services Department provides consistent excellent service to clients and patrons in all food & beverage operations.
• Forecast, plan, and manage all concessions/catering and food & beverage orders within budgeted guidelines.
• Identify client needs, create exceptional menus, and oversee the operational functions for all catering events.
• Assures that all standard operating procedures for sales and cost control are in place and consistently utilized.
• Oversees outside contracts with preferred concessionaires and caterers
• Develop strategies to maximize concessions/catering and food & beverage sales.
• Conducts inventories of food & beverage products.
• Ensures POS systems are running efficiently through Toast
• Oversee set-up, execution, and breakdown of service areas.
• Recruit, hire, and supervise all food and beverage staff. Assures that practical orientation and training for staff are implemented.
• This is a hands-on position that requires the ability to wear many hats, perform tasks directly rather than solely delegating, and assist other departments—such as catering, setup, and prep work—when appropriate.
• Perform additional duties as assigned.
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Supervisory Responsibility

Responsible for the direction and supervision of the culinary staff.

Qualifications

• Must have extensive knowledge of concessions/catering food & beverage procedures, controls, and overall operations with restaurant, catering, and concession operations. Experience working in a public assembly facility is a plus.  Must possess a track record for managing efficiently and profitably.
• Individuals should have experience in directing a staff of 3-4 full-time and part-time staff and up to 50+ temporary employees for large events. Able to manage employees effectively in a diverse environment focused on client satisfaction and excellent customer service.  Principles of effective management and supervisory skills. 
• Must know concession, food & beverage, and catering preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Excellent computer skills, including proficiency with Microsoft Office.
• Possess a positive attitude and work well independently and as part of a team.
• Strong organizational, detailed, and follow-up
• Ability to build and maintain positive working relationships with management, co-workers, clients, and customers using principles of good customer service.
• Willingness to be flexible and work with the changing workload and sudden shifts in priorities without losing focus on the "big picture."
• Requires a willingness to take on new responsibilities and challenges and be open to change and considerable variety in the workplace.
• Requires being responsible, reliable, and dependable to fulfill job obligations.
• Work extended and irregular hours, including evenings, weekends, and holidays.
• Ability to communicate effectively, both orally and in writing. Excellent spelling, grammar, and written English skills are required.  Spanish speaking/bilingual a plus.
  

Minimum Requirements

• A minimum of five years of related experience and/or training; or equivalent combination of education and experience.