Convention Center Jobs description

Convention center food service professionals work in convention centers, conference centers, and facility management areas. They oversee all front- and back-of-house operations for a corporate dining location. Convention center food service professionals are committed to providing customers with unique solutions, outstanding variety, and healthy menu choices to improve the overall well-being and make a positive contribution to their client’s brand portfolio. To ensure this, convention center food service professionals work closely with the operations team.

Primary functions in convention center food service include: managing all processes - inventory, receiving, and scheduling; financial analysis as well as all audits - operational, sanitation, and financial. Responsibilities include: food production and overall supervision of kitchen activity; menu development and planning; overall management of the dining unit; full P&L responsibility including forecasting, budgeting, and cost controls; interaction with customers and clients on a daily basis; and staffing, scheduling, training and developing an hourly staff.

Convention center food service professionals must have excellent hospitality skills; excellent organizational skills; and sound knowledge of food and beverage preparation, service standards, guest relations, and etiquette. They must be able to: communicate effectively, both verbally and written, in English; lead team to desired results; make quick and accurate decisions; work with little or no supervision; perform various activities such as constant standing, walking, frequent bending, reaching, kneeling and squatting; work well with people in a team environment; and function in a fast-paced environment, under short time constraints and within established deadlines.

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