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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $140,000.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Health savings account
Telehealth resources
Life insurance
401k with employer match
Paid vacation
Paid parental leave
Job Description
Great Wolf is a renowned hospitality company specializing in indoor water park resorts and family entertainment lodges across North America. Known for its vibrant and immersive resort experiences, Great Wolf combines fun, family-friendly attractions with exceptional food and beverage services to create memorable vacations for guests of all ages. The company prides itself on fostering a supportive work environment that encourages career growth, diversity, and well-being. It emphasizes employee development through comprehensive training programs, scholarships, and wellness initiatives, ensuring that team members thrive both professionally and personally.
The Director of Food & Beverage at Great Wolf Lodge plays a critic... Show More
The Director of Food & Beverage at Great Wolf Lodge plays a critic... Show More
Job Requirements
- Associates degree in hospitality management or similar
- minimum of 5 years of experience in food and beverage operational leadership in a multi-unit environment
- proven track record of managing food and beverage operations successfully
- ability to develop, manage and implement organizational and operational changes
- advanced knowledge of food and beverage products and services
- proficiency in restaurant, banquet, bar and QSR operations
- knowledge of food production forecasting and waste management
- strong service orientation
- problem-solving skills
- experience in process improvement
- technology proficiency in POS, scheduling and procurement systems
- skills in procurement and inventory control
- financial management skills including P&L and budgeting
- experience in staff training and development
- strong communication skills
Job Qualifications
- Associates degree in hospitality management or similar
- minimum of 5 years of demonstrated success in an F&B operational leadership role in a multi-unit environment
- documented track record of managing and leading efficient and effective food and beverage operations, services and programs
- documented track record of successfully developing, managing and implementing organizational, operational and system changes
- demonstrated advanced knowledge of food and beverage products, recipes, categories, programs, origins and trends
- demonstrated proficiency in restaurant, banquet, bar and QSR services, sales, promotions, marketing, guest capture optimization and check value optimization
- demonstrated advanced knowledge of food production forecasting, waste management and yield management
- exceptional service mindset
- demonstrated methodological and systematic approach to problem solving and operational improvements
- demonstrated ability to drive continuous process improvement activities and programs
- strong technology systems experience including proficiency in POS, scheduling, procurement and Microsoft
- demonstrated proficiency in procurement and inventory control systems and operations
- demonstrated strong financial acumen including P&L management, budgeting, forecasting and financial performance optimization
- demonstrated experience in driving effective training, people development and mentorship programs
- demonstrated excellent verbal and written communication skills
Job Duties
- 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 meets 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 including 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 daily operational needs
- clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
- assist all managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion
- achieve restaurant operational objectives by contributing 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, and 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
- responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees
- plan and administer training and development programs within the department
- regularly review and evaluate customer acceptance of restaurants and banquet service and recommend new operating and marketing policies
- maintain a safe, secure and healthy environment by following food safety and sanitation standards
- ensure all operations conform to regulations of the alcoholic beverages commission
- maintain accurate operational documentation for all food and beverage service areas
- ensure compliance with all food safety, sanitation and HACCP codes, company policies and laws
- develop positive working relationships with all lines of business and functional leaders
- support Corporate Food & Beverage and peers with additional projects
- be an ambassador of the organization’s shared values and customer service programs
- volunteer in task-force and project activities that benefit the organization and department
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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