Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,600.00 - $111,100.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Job Description
The hiring establishment is a prominent food and beverage department within a large-scale hospitality or entertainment facility, such as an arena, convention center, or club. This department, known as Savor, is dedicated to providing top-tier culinary and beverage experiences that consistently exceed guest expectations. The organization prides itself on exceptional service, operational excellence, and an outstanding team committed to quality and innovation in food and beverage offerings.
The Director of Culinary is a pivotal leadership role reporting directly to the General Manager. This salaried and exempt position holds full responsibility for all aspects of food and beverage production and s... Show More
The Director of Culinary is a pivotal leadership role reporting directly to the General Manager. This salaried and exempt position holds full responsibility for all aspects of food and beverage production and s... Show More
Job Requirements
- Bachelor's degree or equivalent combination of education and experience
- minimum 2 years leadership experience in arena food and beverage operations
- experience in contract negotiation and business law
- experience with labor relations and union contracts if applicable
- strong communication and organizational skills
- ability to maintain confidential information
- ability to manage conflict and motivate staff
- knowledge of hospitality industry practices
- knowledge of safety and legal regulations
- ability to work under pressure and meet deadlines
- willingness to work flexible hours including nights, weekends, and holidays
- professional attitude and appearance
- ability to travel as required
- computer literacy
Job Qualifications
- Bachelor's degree (BA) from a four-year accredited college or university with major coursework in business or public administration or related fields
- experience in contract negotiation, business law, purchasing procedures, and supervising personnel
- experience in labor relations and union contracts if applicable
- at least 2 years leadership experience in arena food and beverage operations
- excellent communication and interpersonal skills
- strong organizational ability
- ability to maintain highly confidential information
- ability to work with a broad variety of vested interest groups and foster a cooperative environment
- demonstrated knowledge of principles and practices used in hospitality and entertainment facility management
- ability to anticipate challenges and implement corrective action
- ability to perform effectively under pressure
- knowledge of event solicitation, public relations, advertising, media relations, and event planning
- knowledge of safety regulations and other applicable laws
- strong customer service orientation
- basic knowledge of operating standards, building maintenance, custodial, personnel, and office management
- effective supervisory skills including conflict resolution and motivation
- ability to manage a facility of similar size and type
- knowledge of computers including spreadsheets and word processing
- ability to prioritize projects and meet deadlines
- ability to work flexible hours including nights, weekends, and holidays
- professional attitude and appearance
- willingness to travel as required
Job Duties
- Develops an operating budget for each of the department's revenue outlets
- monitors and takes corrective action as necessary to help assure that budget goals are attained
- assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
- inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
- assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
- helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department
- helps plan and approves the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff
- manages the long-range staffing needs of the department
- approves the menus proposed by the executive chef for all outlets and special events
- establishes quantity and quality output standards for personnel in all positions within the department
- ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation
- researches new products and develops an analysis of the cost/profit benefits
- maintains food and beverage personnel records
- develops and implements policies and procedures for food and beverage departments
- monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
- reviews new techniques for food preparation and presentation to maximize member and guest satisfaction and minimize food costs
- consults daily with executive chef, director of sales, director of marketing, concessions manager, purchasing/warehouse manager and other administrators
- greets guests and oversees actual service on a routine, random basis
- helps develop wine lists and bottle/glass wine sales promotion programs
- develops professional development and training programs for food production, service and bar personnel
- ensures correct handling procedures to minimize china and glassware breakage and food waste
- addresses member and guest complaints and advises general manager about appropriate corrective actions
- develops interesting ways of promoting functions in all outlets and sellable spaces
- assists in planning and implementing procedures for special events and banquet functions
- maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities
- monitors employee dress codes according to policies and procedures
- approves all product invoices before submitting to finance department
- manages physical inventory verification and provides updated information to finance department
- responsible for proper accounting and reconciliation of Point of Sale systems and revenues
- maintains records of special events, house counts, food covers and daily business volumes
- ensures accurate reservation system is in place where appropriate
- audits and approves weekly payroll
- approves all entertainment
- supervises remodeling, refurbishment and building design enhancements for food and beverage areas
- ensures timely correspondence with catering guests including inquiry, follow-up
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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