Compensation: $66,300 - $89,500 / year

The opportunity

Delaware North Sportservice is searching for a Senior Food and Beverage Manager to join our team at Truist Park in Atlanta, Georgia. As a Director of Operations, you will oversee all concessions and warehouse operations and be responsible for special projects directed by the General Manager. You will commit to creating great customer experiences and possess the integrity of a true leader, caring about their team and their shared vision. If you are a seasoned hospitality professional looking for their next adventure in a company that can offer career growth and diverse opportunities, apply today to join our team.

Pay

Minimum – Anticipated Maximum Base Salary: $66,300 – $89,500 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/benefits/>https://careers.delawarenorth.com/benefits/

. What we offer

At Delaware North, we care about our team members’ personal and professional journeys. These are just some of the benefits we offer:

Medical, dental, and vision insurance 401(k) with up to 4% company match Annual performance bonus based on level, as well as individual, company, and location performance Paid vacation days and holidays Paid parental bonding leave Tuition and/or professional certification reimbursement Generous friends-and-family discounts at many of our hotels and resorts What will you do? Contribute to the growth and profitability of the business, with management oversight for day-to-day operations, managing all concessions and warehousing operations at the location, ensuring quality standards are maintained in terms of product, service, safety, and sanitation Implement and maintain a service and management philosophy that guides team members Responsible for scheduling, training, and development of team members Maintain policy standards, culture of accountability and responsibility Research and develop new policies and procedures, controllingpolicies that elevate service standards Respond to client requests and ensure alignment to company standards Menu planning and design in coordination with Executive Chef, Restaurant Manager, and other team members, and managing the process for ordering and maintaining all inventories, cost control efforts for labor and waste management More about you Minimum of seven years’ experience in a high volume environment Strong food knowledge with a variety of menus and previous experience supervising Experience effectively leading a team and commitment to guest service Excellent written and verbal communication skills Adaptable, able to manage their own time as well as the time of others Shift details

Day shift
Evening shift
Event based
Weekends
Monday to Friday

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