Director of Culinary

Director of Culinary

Requirements

• Bachelor’s Degree (BA) from a four-year accredited college or university with major course work in business or public administration or related fields facility of similar size and description or, equivalent combination of education and experience.
• 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 & Beverage operations.
• Excellent communication and interpersonal skills and organizational ability.
• Ability to work with and maintain highly confidential information is required.
• Ability to work simultaneously with a broad variety of vested interest groups and to foster a cooperative environment.
• Demonstrated knowledge of the principles and practices used in the successful management of hospitality, entertainment, convention facilities or arena of a similar description.
• Ability to anticipate challenges and implement immediate corrective action.
• Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the hospitality industry.
• Considerable knowledge of event solicitation and presentation, public relations, advertising and media relations and event planning.
• Considerable knowledge of safety regulations and other federal, state or local laws and regulations.
• Strong orientation towards hospitality/customer service for the meeting, convention and entertainment industry.
• Basic knowledge of facility operating standards, building maintenance, custodial, personnel and office management.
• Effective supervisory skills. Ability to deal effectively with human resource and personnel challenges; to deal constructively with conflict; to motivate, provide counsel and execute applicable solutions.
• Ability to manage a facility of same size and type.

Responsibilities

• Develops an operating budget for each of the department’s revenue outlets; after approval, 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 approve 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 in a manner and variety to maximize member and guest satisfaction and to minimize food costs
• Consults with the Executive Chef, Director of Sales, Director of Marketing, Concessions Manager, Purchasing/Warehouse Manager and other applicable administrators daily to help assure the highest level of member satisfaction at minimum cost
• Greets guests and oversees actual service on a routine, random basis
• Helps develop wine lists and bottle/glass wine sales promotion programs
• Develops on-going professional development and training programs for food production, service and bar production/service personnel
• Ensures correct handling procedures to minimize china and glassware breakage and food waste
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken
• 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 the finance department
• Manages physical inventory verification and provides updated information to the finance department. Responsible for the proper accounting and reconciliation of the Point of Sale systems and revenues
• Maintains records of special events, house counts, food covers and daily business volumes
• Ensures that an accurate reservation system is in place where appropriate
• Audits and approves weekly payroll
• Approves all entertainment
• Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage areas
• In some cases the Food and Beverage director may also ensure timely correspondence with all catering guests including inquiry, follow-up.

Preferred Qualifications

• Ability to prioritize multiple projects and meet strict deadlines.
• Ability to work under minimal supervision.
• Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hour as needed.
• Must have professional attitude and appearance.
• Some travel required.