Food & Beverage Director directs and oversees all aspects of the organization's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Being a Food & Beverage Director may identify marketing opportunities to promote food and beverage products. May require a bachelor's degree. Additionally, Food & Beverage Director typically reports to top management. The Food & Beverage Director typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. To be a Food & Beverage Director typically requires 3+ years of managerial experience. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. (Copyright 2024 Salary.com)
Mount Southington is seeking a highly motivated, experienced leader with an entrepreneurial mindset to fill the newly created role of Food and Beverage Director. The right candidate will have hospitality experience in front-of-the-house and back-of-the-house operations and in inventory and financial management. The Food and Beverage Director is a senior position, reporting to the General Manager, with primary responsibility for managing multiple food and beverage service business lines year-round. The position requires willingness and flexibility to work a varied schedule during different seasons to meet business needs, often including weekends. At present, operations include snowsports; weddings and events; summer day camp; and adult sports leagues spring to fall. (See detail below.) Our organization has a dedicated, team-focused culture: everyone works together, no matter their titles, to provide our guests with the highest level of service.
Operational Detail: Mount Southington Ski Area is a successful, privately-owned family ski area in central Connecticut with active learning programs, school groups, terrain park, and racing for skiers and riders of all ages. During the winter, four fast-paced food service venues are in operation: The Red Barn (high production cafeteria); The Mountain Room (pub style fare and bar); Waffle Haus (made to order, with toppings); Marino’s (simple hot food). In the non-snowsports season, The Mountain Room is a top-rated, rustic rental venue for weddings and parties of up to 200 guests; The Red Barn provides lunch to 200 on-site summer campers; and we provide food and beverage service on midweek evenings April to October for WAKA volleyball and cornhole leagues on our property.
Responsibilities:
Provide all guests with a satisfying dining experience
Budget and manage operations profitably
Create appealing menus and establish pricing with attention to industry trends
Ensure the highest levels of safety and cleanliness in our operations, performing inspections of equipment as appropriate and required
Ensure all food and beverage venues are operating within required local and state guidelines.
Oversee hiring and training of all food services staff
Supervise, support, and manage staff on a daily basis
Lead and mentor a team-oriented, customer-focused work culture
Oversee all food and liquor purchasing and ongoing inventory management
Oversee operations of Point-of-Sale system
Develop and deliver financial and operational reports to General Manager, Board of Directors
Develop 35-year growth plans for food services businesses with General Manager
Work collaboratively with leadership across the organization (e.g., Event Sales, Mountain Operations, Guest Services, Ski School)
Bottom line responsibility Mount Southington’s Wedding and Special Events Business, including but not limited to bullet points below
Ensure The Mountain Room events are staffed properly and are executed to the highest quality
Monitor, respond to, and aim to improve ratings on The Knot and other feedback channels
Assist with Marketing and Sales for food services businesses, especially wedding
Minimum 5 years’ experience as a restaurant manager, restaurant general manager, hospitality manager or similar role
Bachelor’s degree in food service or hospitality management preferred
Extensive knowledge of food safety guidelines
Knowledge of state liquor laws
ServSafe and TIPS certifications
Proficiency with Microsoft Office Suite (Word, Excel, Powerpoint)
Budgeting, reporting, and financial management skills
Proven leadership and supervisory experience
Entrepreneurial mindset, curiosity, willingness to learn new skills
On-site presence on nights and weekends often required, particularly for busy periods or high-profile events; flexible schedule to be approved by General Manager
Excellent references from past employer(s)