Director of Food and Beverage

POSITION SUMMARY

The Director of Food and Beverage plays a key role in the growth and expansion of the Peace Center’s Food and Beverage Program. This role is responsible for overseeing all F&B operations on the Peace Center campus including but not limited to a 180-seat restaurant, Genevieve’s; lobby concession bars, and multiple event spaces.

ESSENTIAL DUTIES (Include, but are not limited to)

• Responsible for overseeing the recruitment, training, scheduling, and management of all F&B and Event Staff.
• Develop staff to ensure high standards of service and efficient operation.
• Maintain a positive and productive work environment.
• Keep F&B program fresh and relevant by keeping up with industry trends.
• Develop and implement strategies and tactics to increase utilization and profitability of pre-performance dining, intermission bars, and facility rentals.
• Develop strategies to create an atmosphere that will attract and retain patrons.
• Direct the management of all spaces in regard to F&B department operations.
• Collaborate with Marketing to support achievement of sales goals.
• Oversee the management of all aspects of partner relationships, including contract, menu development, and quality control.
• Manage and delegate all other food and beverage vendor relationships as required.
• Responsible for maintaining the highest standards regarding food quality and customer service.
• Develop and delegate implementation of ongoing training for F&B staff to ensure proficiency of programs and service standards.
• Comply with all health and safety regulations. Oversee and enforce best practices for food handling and cleanliness.
• Oversee the ongoing safety and housekeeping inspections of the dining room, storage areas and kitchens; report problems to appropriate departments and ensure issues are addressed.
• Familiarization with local and state liquor laws.

QUALIFICATIONS

• Bachelor of Science degree in hospitality, hotel/restaurant management is desirable.
• A combination of practical experience and education will be considered as an alternate.
• Experience developing an F&B program from the ground up.
• Team builder with experience developing staff.
• Ability to use critical thinking and problem solving in complex situations.
• Minimum 5 years of supervisory experience.
• Strong attention to detail.
• Ability to work a flexible schedule.