General Purpose:  Directs and oversees all food and beverage facets including a la carte locations, banquet/event spaces, and satellite locations including the pool and halfway house.    Essential Duties:  51% of each day is to be dedicated to management and supervisory duties  Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing and stewards)  Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning accordingly  Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed  Monitors market conditions that impact menu offerings, business volume, and profitability  Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly  Participates with the sous chef, lead line cook, food and beverage managers and catering managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals  Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas  Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility  Approves catering policies, contracts and pricing; oversee planning, execution and closure of events with event coordinator and food and beverage managers  Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services  Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems  Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, bar manager, servers, bartenders, server assistants  Regular and reliable attendance    Education/Experience:  Bachelor’s degree (BA) from a four-year college or university; two or more years related to experience and/or training; or equivalent combination of education and experience. 

 

Physical Demands:  Frequently stands, walks, tastes, smells, talks, hears, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.