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+ Job Title: Outlet Manager – Team Dining (Full-Time, Fixed Term)

+ Entity: Cooperstown All Star Village (CASV)

+ Reports To: Food and Beverage Director, CASV

+ Pay Rate: $50,000 - $60,000

+ Location: Cooperstown All Star Village (Oneonta, NY)

+ Anticipated Start Date: February 24, 2026

+ End Date: November 24, 2026

About Property:

CASV delivers exceptional food and beverage experiences at the premier youth sports venue, serving millions of visitors annually. Our diverse outlets—ranging from high-volume concessions and a family-oriented full service restaurant, to premium restaurants and casual sports bars—cater to athletes, families, coaches, and spectators with innovative menus and high-energy service. We drive revenue through operational excellence, upselling, and property-specific guest experiences, leveraging technology and POS systems for efficiency.

Position Summary:

Cooperstown All Star Village (CASV) is?seeking?a dynamic and experienced Outlet Manager to lead all aspects of Team Dining operations, overseeing both Front of House (FOH) and Back of House (BOH) in a high-volume, fast-paced youth sports dining operation.??Reporting directly to the Food & Beverage Director, this role?is responsible for?delivering exceptional guest experiences for athletes, families, and coaches, while driving operational excellence, team performance, and budget adherence. The Outlet Manager will provide hands-on leadership to a diverse staff, manage budgets, control costs, ensure?ServSafe?compliance, and?maintain?rigorous quality standards — all while fostering a positive, collaborative, and high-energy culture.

Key Responsibilities

Strategic &?Financial Leadership?

+ Develop and implement strategic F&B plans to maximize revenue, enhance dining experience, and align with industry trends, Unrivaled brand standards, and property-specific goals

+ Uphold CASV’s standards for quality, safety, and guest satisfaction in a quick serve setting.

+ Collaborate with CASV F&B Director on budget development, financial planning, and performance tracking (NPS, COGS, labor) for all Team dining operations.?

+ Identify?and execute cost-control measures to?optimize?profitability,?maintain?COGS, and improve operational efficiency.?

+ Identify?and execute waste/loss measures to?optimize?profitability,?maintain?COGS, and improve operational efficiency.?

+ Collaborate with vendors and suppliers to secure high-quality, cost-effective products, negotiate favorable contracts, and manage inventory via?MarginEdge.?

+ Supervise BOH staff (Prep Cooks, Line cooks, Dishwashers), manage scheduling, task delegation, and performance monitoring to ensure efficiency.

+ Mentor Food handlers (FOH) to streamline meal fulfillment.

+ Lead staff training, focusing on quick-serve techniques, food safety, and operational efficiency; coordinate with Outlet Manager - Concessions to distribute training load.

+ Conduct quality checks on food prep and presentation, ensuring consistency and compliance with standardized recipes.

+ Oversee equipment maintenance and coordinate R&M tasks to minimize downtime, aligning with CASV’s R&M budget.

+ Property-Specific Responsibilities:

+ Beta test new systems as “Proof of Concept” for a potential 2027 Reinvestment

Operational?Excellence?

+ Lead daily F&B operations across all Team Dining operations, ensuring FOH/BOH coordination.?

+ Work closely with event coordinators and facilities teams to manage large-scale dining events, ensure equipment readiness, and prevent downtime through proactive R&M planning.?

+ Stay current on industry innovations and implement operational improvements (e.g., tech integration, workflow optimization).?

Guest Experience & Service Standards?

+ Deliver exceptional, high-energy service across all touchpoints, upholding superior standards in food quality, presentation, and hospitality.?

+ Promptly resolve guest concerns with professionalism, using feedback (NPS, Player concerns) to drive continuous service enhancements and menu evolution.?

+ Innovate offerings to reflect consumer relevance, guest preferences, and branded concepts.?

Team Leadership & Development??

+ Hire, train, mentor, and performance-manage a diverse FOH and BOH team, fostering a service-oriented, collaborative culture rooted in teamwork, professionalism, and accountability.?

+ Conduct regular evaluations, provide ongoing coaching, and develop personalized growth plans to ensure peak-season readiness and long-term retention.?

+ Lead comprehensive training programs covering?ServSafe, POS/MarginEdge, and station-specific skills.?

+ Promote a positive, high-energy work environment that retains talent in a demanding operation.?

Health, Safety, & Compliance?

+ Ensure full compliance with local, state, and federal health/sanitation regulations.?

+ Conduct routine audits, enforce hygiene standards, and train staff on food handling, safety, and emergency procedures.?

+ Implement corrective action plans to address deficiencies and?maintain?zero-tolerance for safety risks in a high-volume kitchen and dining setting.?

Collaboration & Communication?

+ Maintain open, proactive communication with the Food & Beverage Director, Senior Advisor, and cross-functional teams (marketing, facilities, events).?

+ Participate?in strategic planning meetings to align F&B operations with overall business?objectives?and Unrivaled Sports growth.?

+ Serve as a key liaison between outlets, leadership, and external partners to ensure cohesive execution of brand vision and revenue goals.?

+ Foster cross-outlet collaboration with other CASV Food & Beverage leaders (Clubhouse, Concessions, Upper Deck) on off-season projects, future planning, and in-season execution to ensure menu alignment, resource sharing, and seamless peak-season performance.

Qualifications

+ Bachelor's degree in Hospitality Management, Business Administration, or?related?field (or equivalent experience).?

+ Minimum of 5 years of leadership experience in food and beverage management.?

+ Strong financial acumen with experience in budgeting, forecasting, & cost control.?

+ Proven ability to lead and develop a diverse team.?

+ Excellent customer service and communication skills.?

+ Knowledge of health and safety regulations.?

+ Ability to work flexible hours, including weekends and holidays.?

+ Experience in a high-volume, resort, or sports hospitality setting.?

+ Culinary background or certification.?

+ Familiarity with point-of-sale (POS) and inventory management systems.?

+ Strong understanding of marketing and event planning for food and beverage operations.?

Working Conditions/Special Physical Requirements

+ Stand 8+ hours in hot kitchen

+ Lift up to 50 lbs (cases, equipment)

+ Repetitive motion (chopping, plating)

+ Flexible schedule: days, evenings, weekends, peak tournament periods

+ Routinely exposed to extreme hot/cold weather?conditions, and dust/particles?

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