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)
We are currently seeking to hire a dynamic, highly motivated, and experienced DIRECTOR OF FOOD AND BEVERAGE to lead the team at the Toledo Museum of Art. As the Director of Food and Beverage, you will be responsible for creating and implementing a world-class dining experience that compliments the artistic and cultural atmosphere of the museum.
The Director of Food and Beverage will consistently pursue excellence in quality of service and presentation. This position will have strong leadership, organizational skills, interpersonal abilities and will have the knowledge of culinary trends and a passion for delivering exceptional dining experiences with cross-functional teams.
Through its collection and programming, the TMA strives to integrate art into the lives of people. The TMA also boasts some of the most unique and beautiful event spaces in the area, hosting some of Toledo’s finest weddings, corporate special events, luncheons, and meetings.
This individual must be highly experienced in country clubs, cultural centers, hotels, or museums in the Director of Food and Beverage supervising no less than 25 associates.
This position directs and organizes the daily activities of the operation to elevate high standards in quality, service, and merchandising. Provides leadership to the management team and provides timely follow-up that exceeds customer expectations and company standards.
Managerial and Business Skills
· Clear and concise written and interpersonal communication skills. Heavy client interaction required.
· Excellent organizational and time management skills.
· Strong budgetary, forecasting, and cost control skills.
· Ability to consistently drive revenue and produce profit expectations.
· Proficient in Micro Soft Word and Excel programs
Leadership Requirements
· Proven leadership for associates to achieve goals while maintaining a high expectation to standards in regard to quality and presentation.
· Communicates goals and expectations and inspires associates to achieve goals and advance careers.
· Lead and inspire an operational team , fostering a positive and collaborative work environment in which associates can thrive and grow in knowledge and skill
· Demonstrate ability to lead by example, monitor guest feedback and reviews, implementing improvements to enhance the overall dining experience.
· Participative management style, lead by example.
· Instill high standards of food quality, presentation and service to meet or exceed guest expectations for all associates. .
Technical Requirements
· Must thrive in dynamic environments with calm and composed demeanor with ability to stay focused to make informed decisions, in fast paced environments.
· Creative and innovative.
· Must have excellent hospitality customer service skills and the ability to deal with internal and external customers in a professional, tactful and diplomatic manner.
· Most have strong decision-making skills, results driven, and innovative.
· Must be self-motivated high energy and passionate about the food and beverage industry.
· A teacher of standards and service and the importance of consistent execution.
· Successful track record of training and managing in a hospitality setting.
· Ensures compliance with health and safety regulations, as well as food safety standards in all associates.
· Knowledge of current culinary trends and is current on new products, presentations, and service techniques.
· Preferably has a solid knowledge of food preparation, production and BOH execution.
· Must have the ability to handle the stress of competing priorities and changes to effectively handle prioritizing tasks and projects based on urgency and impact. This involves assessing demands and strategically allocating time and resources to meet deadlines.
· Must prepare staffing guidelines and sales forecast to ensure budgetary goals are met.
· Must be able to prepare annual budgets and weekly forecast of revenues, labor cost and expenses to ensure financial goals are met.
· Provide leadership and work closely with Operations, Catering Sales and Culinary departments to ensure all events and services are understood and completed accordingly.
CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art centers, cultural landmarks, hotels, museums, performing art theaters, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, health and safety and success as top priority, and to our client to provide top quality food product and service to our customers and guests.
CULINAIRE offers its associates an entrepreneurial atmosphere with continued growth and promotability. We strive to be competitive with a base salary with bonus opportunities, as well as competitive benefits to include AD&D, dental, disability, identify theft services, legal services, life, company sponsored medical, pet services, and vision, along with a lucrative matching 401k, and paid time off from work.
CULINAIRE is a drug free environment, EOE and E-Verify Employer.
Job Type: Full-time
Restaurant type:
Schedule:
Work Location: In person
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