Food And Beverage Director

• We treat each other fairly and with respect.
• We act with integrity.
• We have an entrepreneurial spirit.
• We give back to our global community.

job expires 3/31/2024

• Responsible for the overall daily operation of all Food and Beverage areas and services.
• Responsible for all food production and preparation for all events.
• Responsible for managing, developing, and mentoring a staff, including initiating employee discipline as required. Responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Ensure proper set-up of all locations prior to doors. Set-up duties may include: verifying opening inventory, assigning duties to workers, ensuring sanitation standards are met, verifying that each location is fully operational, ascertaining levels of food production based upon projected guest attendance has been met; assuring that SL or NFP Stand Leader has followed proper procedures for distribution and handling of cash.
• Provide a high level of oversight and operational expertise resulting in the smooth, efficient, and profitable execution of events.
• Ability to oversee a large volume of inventory, order products, and manage high-volume sales.
• Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control.
• Ensures that the purchasing and preparation of all food products meet OVG’s standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls, and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary, and quality standards.
• Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Develops menus, recipes, cost controls, and portion sizes.
• Works with vendors in developing product needs ensuring product is on hand for events and inventory control and purchasing practices are in place.
• Training new & current employees regarding to property procedures & best practices.
• Willing to cover/back up any open position to ensure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met.
• Complete post-event evaluations, data compilation, tracking of monetary and product shortages, and generating reports; serves as a resource for POS applications and training.
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents, or incidents. Relays safety/health issues to management immediately.
• Ensure event staff and volunteers are aware of workplace expectations; provide on-going assistance, training, and mentoring to event staff and volunteers; promote a positive, enthusiastic, and cooperative workplace environment by working side-by-side with staff and volunteers; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback.
• Ability to obtain working knowledge of all existing locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
• Participate in the development and administration of the Operations budget; forecast of additional funds needed for staffing, equipment, materials, and supplies; monitor and approve expenditures; implement adjustments as necessary.
• Order supplies and materials for foodservice programs within budget guidelines; receive and maintain supplies, linens, and foodservice goods.
• Review and assure compliance with Alcohol and Food Safety Guidelines.
• Maintain hazardous materials communication program, material safety data sheets, and required records and permits; maintain knowledge of changes in pertinent Federal, State, and Local regulations.
• Develop and maintain an accurate record-keeping system; including equipment maintenance and inventory logs.

• Associate’s Degree (A.A.) or greater in Culinary Arts, Culinary Management, Business Management, or a related field; along with three or more years of Food and Beverage experience in high volume facility producing complex meals for large, high-profile events of 400 guests or more.
• Degree requirement may be substituted for five or more years experience in Food & Beverage Management or a related position.
• Experience with kitchen operations and culinary experience required.
• Solid working knowledge of computer applications: Microsoft Office, POS systems, and timekeeping systems.
• Experience training new employees and volunteers.
• Advanced knowledge of inventory procedures and controls.
• Experience ordering products for a high-volume venue or facility.
• Ability to communicate with employees, co-workers, volunteers, management staff, and guests in a clear, professional, and courteous manner which fosters a positive, enthusiastic, and cooperative work environment (Spanish speaking/communication a plus).
• Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or responding to technical, product, or equipment challenges during an event) quickly and under pressure.
• Ability to work well in a team-oriented, fast-paced, event-driven environment.
• Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
• Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation, and product inventory.
• Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
• Nationally recognized food service sanitation training course certification preferred.
• Nationally recognized alcohol service training course certification preferred.
• Must be able to work a flexible schedule including, early mornings, evenings, weekends, holidays, and extended number of consecutive days.