Director Food & Beverage

Essential Duties And Responsibilities

• Markets Food and Beverage services to clients and establishes Food and Beverage control.
• Creates Food and Beverage sales projections and budgets for facility events.
• Develop event work plans including scheduling and ordering and assigning appropriate duties to subordinates.
• Reviews procurement needs submitted by each facility manager to determine that sufficient items are ordered weekly.
• Oversee subcontractor agreements, planning, recruiting, sanitation, performance and compliances
• Meet COG and labor goals monthly.
• Inspects and maintains all food service equipment.
• Work with vendors to preserve, repair and improve as required by our service standards.
• Analyzes information concerning facility operation such as daily food sales, patron attendance, and labor costs to prepare budget and to maintain cost control of facility operations.
• Set goals for overall F&B team as well as sub-department managers to achieve efficiencies and growth of the venue operation to achieve strong Per Cap performance.
• Create and provide proformas, market comparisons, budgets, forecasting and other reports to measure the business analytically

Supervisory Responsibilities

• Manages subordinate Catering, Food Hall sub-contractors, Concessions, and Culinary Teams.
• Is responsible for the overall direction, coordination, and evaluation of any of these units.

Qualifications

• Education And/Or Experience: Bachelor’s Degree (BA) in Food & Beverage Management or related field preferred. Minimum 5 years’ experience in a Food & Beverage management level (Director preferred) position. Catering management experience required. Culinary experience preferred. Procurement experience preferred. Experience in a multi-unit equitable facility preferred.
• Skills And Abilities: Excellent organizational and planning skills, Excellent communication and interpersonal skills, Strong customer service orientation, Knowledge of Spreadsheet software and Word Processing software.