Director, Food & Beverage

About the role

The Director of Food & Beverage at Great Wolf leads and manages all operational teams, concepts, and performance aspects of food and beverage operations within a lodge. The role requires quick development of an understanding of the Great Wolf Lodge brand and establishment of close working relationships throughout the Lodge and organization.

Responsibilities

• Complete oversight responsibility for all functions, programs, systems, procedures, and operational performance for food & beverage department.
• Establish procedures and manage consistency for delivery of food and beverage service operations that meet all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
• Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
• Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub departments.
• Aid all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising, and promotion.
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Control food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
• Implement effective control of food, beverage, and labor costs among all sub departments.
• Drive and ensure a professional and ethical procurement, sourcing, and inventory control culture with adherence to systems, schedules, policies, and procedures.
• Guide Purchasing Manager, Executive Chef, and FOH Managers on highest standards and accuracies for: order forecasting, inventory control, and on-property distribution of food, beverages, supplies, equipment, and disposables.
• Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
• Maintain a safe, secure, and healthy environment by establishing, following, and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures, and laws.
• Ensure all operations conform to regulations of the alcoholic beverages commission.
• Maintain accurate and up to date operations documentation for all food and beverage service areas.
• Ensure compliance and highest standards of all food safety, sanitation, and HACCP codes, requirements, regulations, company policy, and laws.
• Develops positive working relationships with all lines of business, all other functional leaders.
• Support Corporate Food & Beverage and peers with additional projects.
• Be an ambassador and active participant of the organization’s shared values and customer service programs.
• Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges, and department.

Qualifications

• Associates Degree in Hospitality Management or similar.
• Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment.
• Documented track record of managing and leading efficient and effective food and beverage operation, services, and programs.
• Documented track record of successfully developing, managing, and implementing organizational, operational, and system changes through organizational growth.
• Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins, and trends.
• Demonstrated proficiency in restaurant, banquet, bar, and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization, and controls.
• Demonstrated advanced knowledge of food production forecasting, waste management, and yield management.
• Exceptional service mindset.
• Demonstrated methodological and systematic approach to: problem-solving, identifying system and operational defects, creating solutions, and implementing improvements.
• Demonstrated ability to drive continuous process improvement activities and programs.
• Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement, and Microsoft.
• Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies, and procedures.
• Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls, and financial performance optimization.
• Demonstrated experience in driving effective and meaningful training, people development, and mentorship programs.
• Demonstrated excellent verbal and written communication skills.

Skills

• Associates Degree in Hospitality Management or similar.
• Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment.
• Documented track record of managing and leading efficient and effective food and beverage operation, services, and programs.
• Documented track record of successfully developing, managing, and implementing organizational, operational, and system changes through organizational growth.
• Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins, and trends.
• Demonstrated proficiency in restaurant, banquet, bar, and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization, and controls.
• Demonstrated advanced knowledge of food production forecasting, waste management, and yield management.
• Exceptional service mindset.
• Demonstrated methodological and systematic approach to: problem-solving, identifying system and operational defects, creating solutions, and implementing improvements.
• Demonstrated ability to drive continuous process improvement activities and programs.
• Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement, and Microsoft.
• Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies, and procedures.
• Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls, and financial performance optimization.
• Demonstrated experience in driving effective and meaningful training, people development, and mentorship programs.
• Demonstrated excellent verbal and written communication skills.

Benefits

• Medical, Dental, and Vision insurance.
• Health savings account.
• Telehealth resources.
• Life insurance.
• 401K with employer match.
• Paid vacation time off.
• Paid parental leave.

Pay

$105,000 - $120,000 annual base salary. An employee's pay position within the salary range will be based on several factors, including, but not limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, travel requirements, revenue-based metrics, any contractual agreements, and business or organizational needs. The range listed is just one component of Great Wolf’s total compensation package. Other rewards may include annual bonuses, a Paid Time Off policy, and other perks.

Schedule

Flexible scheduling is offered to accommodate the unique needs of the role and the organization.

Contact Information

To apply, click on “Apply Now” or chat with a recruiter (bottom of your screen on Great Wolf’s website).