Food & Beverage Program Manager

2 months ago

Savannah, United States Parker's Full time

The Food and Beverage Program Manager at Parker's Kitchen leads and manages all aspects of food and beverage operations. This role involves creating and implementing food service initiatives through effective collaboration with various departments. Responsibilities include overseeing enablement (training/execution and projects), store technology implementation (such as customer touch screens and our smart kitchen system), ensuring food and beverage safety and quality assurance, and driving innovation in culinary offerings. The ideal candidate will possess both strategic thinking and hands-on leadership capabilities. They will play a vital role in managing internal and external stakeholders, including vendor partners and manufacturers. Attention to detail, high energy, agility, and strong business and operational acumen are essential qualities for success in this role. Operating within a dynamic, fast-paced, and collaborative environment, the successful candidate will establish operational best practices and implement process improvements to drive business impact.


Responsibilities:

  • Develop and lead a world-class Food Service Team.
  • Define and implement key performance indicators and metrics, drive improvement initiatives, and encourage a culture of excellence, efficiency, innovation, and achievement of financial results.
  • Identify opportunities for menu development, service enhancements and other operational improvements.
  • Provide menu development for multiple sites; ensure quality and taste profile of food offered is to company standards.
  • Handle vendor relationships and negotiate purchase agreements and pricing to remain competitive.
  • Responsible for the procurement of food and supplies.
  • Maintain knowledge of food service trends and make decisions based on the purpose of ensuring Parker’s kitchen remains competitive in the food service market.
  • Responsible for food service systems, policies, and procedures designed to affect control of costs and expenses.
  • Implement policies and procedures to maintain high standards of food safety, sanitation, and hygiene.
  • Ensure compliance with all relevant health, safety and sanitation regulations.
  • Daily, weekly, and monthly review and analysis of the financial performance of food service programs.
  • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement to determine areas needing cost reduction, expense control, and program improvement.
  • Conduct deep analysis to link program performance to financial success.
  • Partners with the operations and training teams to effectively manage Parker’s kitchen food service strategy.
  • Oversees the development of processes and procedures as they relate to food service programs.
  • Oversees the execution of food and beverage service, quality, technique, preparation, portion, presentation, and cost control.
  • Lead interdepartmental meetings as needed to discuss new/existing product and project progress/issues.
  • Make sure performance reviews occur for staff as required by company standards.
  • Establish collaboration and teamwork in the conception, development, and execution of high-impact food programs.
  • Maintain pricing and product knowledge of market competitors.
  • Perform regularly scheduled store and market tours.


Knowledge, Skills, and Abilities:

  • Has a strong customer focus and a passion for sales and food.
  • Must be a strong merchant who can describe our customers, their needs, the right pricing and promotions and develop programs that drive sales and profits.
  • Must possess a keen understanding and knowledge of the food industry with an exceptional aptitude for food service operations.
  • Must have excellent communication skills, both verbal and written, with the ability to communicate with multiple departments and all levels of the organization by e-mail, over the phone, and in person.
  • Ability to accurately multi-task and be adaptable to change.
  • Strong analytical and decision-making skills.
  • Strong ability to lead, coach, and work collaboratively across cross-functional teams while developing strong business relationships and partnerships.
  • Accustomed to working on high-growth or developing brands with a history of cultivating meaningful solutions and strength in identifying growth opportunities.
  • Computer skills including Microsoft Office, Food Production Management Systems, and presentation software.
  • Ability to successfully develop scalable and sustaining recipes, menus, and programs for multi-unit restaurant concepts.
  • Ability to deal with ambiguity and effectively cope with change.


EDUCATION AND REQUIREMENTS


Required:

  • 5+ years prior management experience in a multi-unit food service operation or equivalent.
  • Must maintain a current, valid, unrestricted driver’s license with an insurable driving record.
  • Must maintain current Manager Food Safety Certification from ANSI accredited program.
  • Knowledge of regulatory requirements and industry standards for food service operations.
  • Substantial experience in design, construction, and opening of new food concepts.
  • Extensive expertise in formulating, implementing, and executing business plans.


PHYSICAL REQUIREMENTS

  • Prolonged periods sitting/standing at a desk and working on a computer.
  • Must be able to lift up to 15 pounds at times.


Parker’s Companies is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Parker’s does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state, or local laws.

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