Director of Food and Beverage
Apply NowCompany: AEG
Location: Rochester, NY 14609
Description:
SUMMARY
The Director of Food & Beverage is responsible for all management of food and beverage, refreshments, food quality, guest service standards, alcohol service standards and sanitation standards throughout the Blue Cross Arena; coordinates activities of and directs training of all food and beverage service employees in food preparation, service, and sanitation insuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. This position requires the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule is based on event demands and is subject to change. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Plan and direct all functions of administration, planning, menus and pricing of all F&B guest services, concessions, premium bars, and culinary departments, to meet the daily needs of the venue's operations and budgetary goals.
2. Ensure consistent presentation and quality of all food and beverage products and services throughout the venue and for all events.
3. Implement effective controls of food, beverage and labor costs within catering, concessions & premium bar areas while maximizing food and beverage sales in all areas.
4. Responsible for quality and service of food and beverage products. Determine, develop, and implement policies, procedures and training to ensure food & beverage handling, service and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times.
5. Inspect facilities for cleanliness and professional appearance. Regularly review and evaluate the customer satisfaction of menus, food quality, premium bar and banquet services. Adjust menus and services to compete with changing market demands; ensure they are implemented in a timely manner.
6. Interview, hire, train, evaluate and supervise food and beverage employees including non-profit groups; schedule staff for daily operations, assign specific roles and direct work; address staff complaints and resolve problems. Maximize staff productivity while minimizing labor costs to achieve and improve budgeting guidelines.
7. Lead and/or assist with food preparation and cooking to event specifications.
8. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing quality F&B services, while being readily available & approachable for all team members. Contribute to a positive work environment, foster collaboration and provide a tangible contribution.
9. In conjunction with staff, complete post event reconciliation of food and beverage sales to inventory. Oversee and monitor appropriate handling of receipts and deposits; tabulate receipts and balance accounts; compile and submit required sales reports, financial reporting and inventory to the Finance Department.
10. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests.
11. Create and implement recipe cards and associated training for all food and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP and proper sanitation guidelines.
12. F&B Ordering: maintain professional vendor relationships, assure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and enhance budgeting guidelines.
13. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, train and supervise employees including non-profit groups; direct and assign work and work locations; address complaints and resolve problems.
SUPERVISORY RESPONSIBILITIES
The Director of Food and Beverage is responsible for the overall direction, coordination, and evaluation of the full and part-time staff in the Food & Beverage department. Carries out supervisory responsibilities in accordance with VenuWorks policies and applicable laws. Responsible for interviewing, hiring and training employees; planning, assigning and directing work; appraising performance, rewarding, disciplining in accordance with Human Resources, addressing complaints and resolving problems.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each of the following essential duties satisfactorily. The requirements listed are representative of the knowledge, skills, and/or abilities required.
1. A demonstrated ability to follow directions and complete assigned tasks with a minimum amount of instruction and supervision is essential.
2. Ability to organize workflow and meet established deadlines.
3. This position requires skill in meeting and/or exceeding the expectations, being articulate with well-developed communication skills and personal poise.
4. Excellent teamwork skills, working cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.
EDUCATION and/or EXPERIENCE
1. Bachelor's Degree and/or minimum two years of formal culinary/quantity food service management training or commensurate experience.
2. Minimum three years' culinary management experience in a similar high-volume food service operation with similar duties and responsibilities.
3. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards.
4. Working knowledge of supervisor principles and practices.
CERTIFICATES, LICENSES, REGISTRATIONS
1. Must possess a current valid driver's license and a vehicle that can be accessed for work purposes and a current working cellphone with a number that can be accessed by building management for business contact purposes.
2. Current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
3. ServSafe certified through the National Restaurant Association or ability to become certified within the first year of employment.
LANGUAGE SKILLS
1. Ability to communicate effectively orally and electronically.
2. Ability to read and comprehend instructions, correspondence, and memos.
3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations.
4. Ability to write reports, business correspondence, and procedure manuals.
5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
6. Ability to speak and understand English.
MATHEMATICAL SKILLS
1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage.
3. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry.
4. Strong cash-handling skills, experience with inventory control procedures, and good overall skills in working with numbers.
COGNITIVE SKILLS/REASONING ABILITY
1. Ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment.
2. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
3. Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures, grasp and interpret the meaning of the material and use learned material in new and concrete situations.
4. Ability to break down material into its component parts so that its organizational structure can be understood.
5. Ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards.
6. Ability to put parts together to form a new whole or proposed set of operations.
7. Ability to relate ideas and formulate hypotheses.
8. Ability to appraise judgments involved in the selection of a course of action.
9. Ability to identify choices and potential outcomes, determine the importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.
10. Ability to solve complex problems with sensitivity and diplomacy, while displaying decisive executive leadership.
11. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.
2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.
3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
4. The employee must regularly lift and/or move up to 50 pounds.
5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
6. The employee must be able to travel distances by foot quickly and tend to a variety of needs while on site.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock.
2. The noise level in the work environment is usually moderate.
3. Wet and/or humid conditions and extreme heat and cold.
SALARY RANGE: $85,000 - $95,000 annually, exempt. (Salary determined by applicable position experience and years of experience.)
BENEFITS: Employee owned, group health coverage for employee and dependents; includes medical, dental, vision, life, disability; 401k, PTO, and Paid holidays.
CONCLUSION
The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.
VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
The Director of Food & Beverage is responsible for all management of food and beverage, refreshments, food quality, guest service standards, alcohol service standards and sanitation standards throughout the Blue Cross Arena; coordinates activities of and directs training of all food and beverage service employees in food preparation, service, and sanitation insuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors. This position requires the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule is based on event demands and is subject to change. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Plan and direct all functions of administration, planning, menus and pricing of all F&B guest services, concessions, premium bars, and culinary departments, to meet the daily needs of the venue's operations and budgetary goals.
2. Ensure consistent presentation and quality of all food and beverage products and services throughout the venue and for all events.
3. Implement effective controls of food, beverage and labor costs within catering, concessions & premium bar areas while maximizing food and beverage sales in all areas.
4. Responsible for quality and service of food and beverage products. Determine, develop, and implement policies, procedures and training to ensure food & beverage handling, service and sanitation standards meet or exceed all local, state and/or Federal guidelines at all times.
5. Inspect facilities for cleanliness and professional appearance. Regularly review and evaluate the customer satisfaction of menus, food quality, premium bar and banquet services. Adjust menus and services to compete with changing market demands; ensure they are implemented in a timely manner.
6. Interview, hire, train, evaluate and supervise food and beverage employees including non-profit groups; schedule staff for daily operations, assign specific roles and direct work; address staff complaints and resolve problems. Maximize staff productivity while minimizing labor costs to achieve and improve budgeting guidelines.
7. Lead and/or assist with food preparation and cooking to event specifications.
8. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing quality F&B services, while being readily available & approachable for all team members. Contribute to a positive work environment, foster collaboration and provide a tangible contribution.
9. In conjunction with staff, complete post event reconciliation of food and beverage sales to inventory. Oversee and monitor appropriate handling of receipts and deposits; tabulate receipts and balance accounts; compile and submit required sales reports, financial reporting and inventory to the Finance Department.
10. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests.
11. Create and implement recipe cards and associated training for all food and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP and proper sanitation guidelines.
12. F&B Ordering: maintain professional vendor relationships, assure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and enhance budgeting guidelines.
13. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws; interview, train and supervise employees including non-profit groups; direct and assign work and work locations; address complaints and resolve problems.
SUPERVISORY RESPONSIBILITIES
The Director of Food and Beverage is responsible for the overall direction, coordination, and evaluation of the full and part-time staff in the Food & Beverage department. Carries out supervisory responsibilities in accordance with VenuWorks policies and applicable laws. Responsible for interviewing, hiring and training employees; planning, assigning and directing work; appraising performance, rewarding, disciplining in accordance with Human Resources, addressing complaints and resolving problems.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each of the following essential duties satisfactorily. The requirements listed are representative of the knowledge, skills, and/or abilities required.
1. A demonstrated ability to follow directions and complete assigned tasks with a minimum amount of instruction and supervision is essential.
2. Ability to organize workflow and meet established deadlines.
3. This position requires skill in meeting and/or exceeding the expectations, being articulate with well-developed communication skills and personal poise.
4. Excellent teamwork skills, working cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.
EDUCATION and/or EXPERIENCE
1. Bachelor's Degree and/or minimum two years of formal culinary/quantity food service management training or commensurate experience.
2. Minimum three years' culinary management experience in a similar high-volume food service operation with similar duties and responsibilities.
3. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards.
4. Working knowledge of supervisor principles and practices.
CERTIFICATES, LICENSES, REGISTRATIONS
1. Must possess a current valid driver's license and a vehicle that can be accessed for work purposes and a current working cellphone with a number that can be accessed by building management for business contact purposes.
2. Current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
3. ServSafe certified through the National Restaurant Association or ability to become certified within the first year of employment.
LANGUAGE SKILLS
1. Ability to communicate effectively orally and electronically.
2. Ability to read and comprehend instructions, correspondence, and memos.
3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations.
4. Ability to write reports, business correspondence, and procedure manuals.
5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
6. Ability to speak and understand English.
MATHEMATICAL SKILLS
1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage.
3. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry.
4. Strong cash-handling skills, experience with inventory control procedures, and good overall skills in working with numbers.
COGNITIVE SKILLS/REASONING ABILITY
1. Ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment.
2. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
3. Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures, grasp and interpret the meaning of the material and use learned material in new and concrete situations.
4. Ability to break down material into its component parts so that its organizational structure can be understood.
5. Ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards.
6. Ability to put parts together to form a new whole or proposed set of operations.
7. Ability to relate ideas and formulate hypotheses.
8. Ability to appraise judgments involved in the selection of a course of action.
9. Ability to identify choices and potential outcomes, determine the importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.
10. Ability to solve complex problems with sensitivity and diplomacy, while displaying decisive executive leadership.
11. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.
2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.
3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
4. The employee must regularly lift and/or move up to 50 pounds.
5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
6. The employee must be able to travel distances by foot quickly and tend to a variety of needs while on site.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock.
2. The noise level in the work environment is usually moderate.
3. Wet and/or humid conditions and extreme heat and cold.
SALARY RANGE: $85,000 - $95,000 annually, exempt. (Salary determined by applicable position experience and years of experience.)
BENEFITS: Employee owned, group health coverage for employee and dependents; includes medical, dental, vision, life, disability; 401k, PTO, and Paid holidays.
CONCLUSION
The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified. Further, this job description is not intended to limit or in any way modify the right of any supervisor to assign, direct, and control the work of any employee under his/her supervision. I understand that employment is at the will of the employer and either the employer or the employee may terminate the employment with or without cause at any time.
VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.