Hattiesburg Convention Commission
Front of House Manager
Hattiesburg Convention Commission, Hattiesburg, Mississippi, United States, 39400
Department
DEPARTMENT:
Catering Food and Beverage Operations
Location LOCATION:
Primarily stationed at Lake Terrace Convention Center; work requires travel to all Hattiesburg Convention Commission (HCC) facilities, including the Hattiesburg Visitors Center, Saenger Theater, Sixth Street Museum District, and the Hattiesburg Zoo. Travel may also be required to conferences and seminars.
Shift SHIFT:
Minimum of 40 hours a week, with an irregular schedule that may vary within the work week. Holidays and weekends are often busy times for food service events, requiring flexibility and reliability.
Reporting REPORTS TO : Director of Food and Beverage Catering Operations
Summary The Front of House Manager is responsible for planning, scheduling and supervising an effective and profitable food and beverage operation for the HCC. The role involves developing policies and procedures, evaluating ongoing activities, making recommendations to management, developing budgets, producing monthly P&L statements, overseeing all internal staff, and working closely with Event Services Departments for special events, conventions, and meeting services. The manager must support the management vision for the facilities, serve as an economic development tool, and provide quality programs and service. Interaction with other facility personnel and advising other Event Services staff on food procedures is also required.
Responsibilities
Plan, organize and supervise in‑house food and beverage purchasing, preparation, dispensing, health and safety programs, and clean‑up.
Recruit, train and supervise full- and part‑time personnel engaged in the preparation and dispensing of food and beverages.
Develop, write and implement job descriptions for all food and beverage staff positions.
Work with the menu committee to develop standardized menus, including recommended entrees, pricing, service methods, etc.
Oversee the buying of merchandise and equipment.
Collaborate with Convention Sales and Services staff on updating menus, concepts and event themes.
Inventory and monitor usage of all food and beverage prep and service items, including small wares, prep dishes, cooking utensils, etc.
Plan, organize and direct the acquisition, sale and inventory of food and beverage products for resale based on experience and event type.
Oversee all aspects of alcoholic beverage purchasing, control, storage, dispensing and bar sales accounting and fraud prevention.
Ensure good housekeeping practices in all food service and delivery areas, including kitchen, concession areas, meeting rooms, storage areas, docks and unloading points.
Ensure correct cash handling procedures are followed.
Maintain Serv‑Safe Alcohol training for all Front of House employees.
Develop and deliver bar training courses throughout the year.
Complete annual performance reviews for all FOH staff.
Work an irregular schedule to maintain proper supervision of staff and events.
Maintain liquor cost, including ordering liquor, end‑of‑month inventory, liquor room stock, and rotation.
Manage the system check‑in and check‑out for liquor, beer and wine for events.
Perform other tasks as assigned by direct supervisor.
Education and Work Experience
College degree preferred, emphasis on restaurant, hotel or tourism (meetings industry focus). Industry training in food handling, food preparation or restaurant management will be considered.
Minimum three years’ experience at a supervisory level with a major convention hotel, multi‑purpose public assembly facility, restaurant or high-volume food service environment, including experience with alcoholic beverage sales.
Essential Job Qualifications
Must retain a valid driver’s license and be eligible to drive while conducting company business.
Knowledge and Skills
Ability to plan, service and supervise commercial and catering culinary settings.
Excellent oral and written communication, organizational and planning skills.
Identify potential problems and plan for corrective action.
Establish and maintain effective working relationships with staff, facility users and outside contractors.
Plan, evaluate and work closely with outside contractors to produce mutually beneficial relationships that provide high-quality products.
Effectively plan, assign and supervise skilled, semi-skilled and unskilled workers.
Knowledge of buying and selling semi-prepared foods and food-related items.
Strong interest in food preparation in a commercial setting focused on meetings and events.
Knowledge of the management and operations of a public assembly facility, convention hotel, catering business or restaurant.
Benefits
457(b) with company match
Health insurance (company paid)
Dental insurance (company paid)
Vision insurance (company paid)
Life insurance (company paid)
Long‑term disability insurance (company paid)
Employee Assistance Program
Holidays
Paid time off
Seniority Level Mid‑Senior level
Employment Type Part‑time
Job Function Management and Manufacturing
Industries Hospitality
Location Hattiesburg, MS
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Catering Food and Beverage Operations
Location LOCATION:
Primarily stationed at Lake Terrace Convention Center; work requires travel to all Hattiesburg Convention Commission (HCC) facilities, including the Hattiesburg Visitors Center, Saenger Theater, Sixth Street Museum District, and the Hattiesburg Zoo. Travel may also be required to conferences and seminars.
Shift SHIFT:
Minimum of 40 hours a week, with an irregular schedule that may vary within the work week. Holidays and weekends are often busy times for food service events, requiring flexibility and reliability.
Reporting REPORTS TO : Director of Food and Beverage Catering Operations
Summary The Front of House Manager is responsible for planning, scheduling and supervising an effective and profitable food and beverage operation for the HCC. The role involves developing policies and procedures, evaluating ongoing activities, making recommendations to management, developing budgets, producing monthly P&L statements, overseeing all internal staff, and working closely with Event Services Departments for special events, conventions, and meeting services. The manager must support the management vision for the facilities, serve as an economic development tool, and provide quality programs and service. Interaction with other facility personnel and advising other Event Services staff on food procedures is also required.
Responsibilities
Plan, organize and supervise in‑house food and beverage purchasing, preparation, dispensing, health and safety programs, and clean‑up.
Recruit, train and supervise full- and part‑time personnel engaged in the preparation and dispensing of food and beverages.
Develop, write and implement job descriptions for all food and beverage staff positions.
Work with the menu committee to develop standardized menus, including recommended entrees, pricing, service methods, etc.
Oversee the buying of merchandise and equipment.
Collaborate with Convention Sales and Services staff on updating menus, concepts and event themes.
Inventory and monitor usage of all food and beverage prep and service items, including small wares, prep dishes, cooking utensils, etc.
Plan, organize and direct the acquisition, sale and inventory of food and beverage products for resale based on experience and event type.
Oversee all aspects of alcoholic beverage purchasing, control, storage, dispensing and bar sales accounting and fraud prevention.
Ensure good housekeeping practices in all food service and delivery areas, including kitchen, concession areas, meeting rooms, storage areas, docks and unloading points.
Ensure correct cash handling procedures are followed.
Maintain Serv‑Safe Alcohol training for all Front of House employees.
Develop and deliver bar training courses throughout the year.
Complete annual performance reviews for all FOH staff.
Work an irregular schedule to maintain proper supervision of staff and events.
Maintain liquor cost, including ordering liquor, end‑of‑month inventory, liquor room stock, and rotation.
Manage the system check‑in and check‑out for liquor, beer and wine for events.
Perform other tasks as assigned by direct supervisor.
Education and Work Experience
College degree preferred, emphasis on restaurant, hotel or tourism (meetings industry focus). Industry training in food handling, food preparation or restaurant management will be considered.
Minimum three years’ experience at a supervisory level with a major convention hotel, multi‑purpose public assembly facility, restaurant or high-volume food service environment, including experience with alcoholic beverage sales.
Essential Job Qualifications
Must retain a valid driver’s license and be eligible to drive while conducting company business.
Knowledge and Skills
Ability to plan, service and supervise commercial and catering culinary settings.
Excellent oral and written communication, organizational and planning skills.
Identify potential problems and plan for corrective action.
Establish and maintain effective working relationships with staff, facility users and outside contractors.
Plan, evaluate and work closely with outside contractors to produce mutually beneficial relationships that provide high-quality products.
Effectively plan, assign and supervise skilled, semi-skilled and unskilled workers.
Knowledge of buying and selling semi-prepared foods and food-related items.
Strong interest in food preparation in a commercial setting focused on meetings and events.
Knowledge of the management and operations of a public assembly facility, convention hotel, catering business or restaurant.
Benefits
457(b) with company match
Health insurance (company paid)
Dental insurance (company paid)
Vision insurance (company paid)
Life insurance (company paid)
Long‑term disability insurance (company paid)
Employee Assistance Program
Holidays
Paid time off
Seniority Level Mid‑Senior level
Employment Type Part‑time
Job Function Management and Manufacturing
Industries Hospitality
Location Hattiesburg, MS
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