Delaware North Sportservice is searching for a Senior Food and Beverage Manager to join our team at TD Garden in Boston, MA. As a Senior Food and Beverage Manager, you will facilitate 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.

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

Delaware North purchased the historic Boston Garden in 1975 and later constructed its successor, TD Garden, and neighboring The Hub on Causeway, both of which we continue to own and operate. As New England’s largest sports and entertainment arena, TD Garden is the home of the storied NHL’s Boston Bruins and NBA’s Boston Celtics franchises and hosts over 200 events annually with over 3.5 million visitors.

• Oversee all Premium Departments
• Contribute to the growth and profitability of the business, with management oversight for day-to-day operations, managing all food and beverage 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, controlling policies 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

• 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