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Director Food and Beverage

3 months ago

Dallas, United States KK Concepts - KLF KKUSA Vivo Full time
Job DescriptionJob Description

Food and Beverage Director

 

Responsibilities:
 

  • Complete oversight responsibility for all; functions, programs, systems, procedures, and operational performance for food & beverage department.
  • Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction, staff engagement, audits, and safety.
  • Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
  • Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
  • Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
  • Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
  • Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
  • Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation; Implement effective control of food, beverage, and labor costs among all sub departments.
  • Drive and ensure a professional and ethical procurement, sourcing, and inventory control culture with adherence to systems, schedules, policies, and procedures. Guiding Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment, and disposables
  • Maintains safe, secure, and healthy environment by establishing, following, and enforcing food safety and sanitation standards and procedures.
  • Ensures all operations conform to regulations of the alcoholic beverages commission.
  • Maintain accurate and up to date operations documentation for all food and beverage service areas.
  • Ensuring all F&B technology systems are updated for optimal and effective use.
  • Maintain and manage FOH system and functionalities.
  • Develops positive working relationships with all lines of business and all other functional leaders.

 

 

 

 

Requirements:

 

  • Bachelor’s degree in hospitality management or similar a plus
  • Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment.
  • Experience leading and managing leaders.
  • Documented track record of managing and leading efficient and effective food and beverage operation, services, and programs
  • Documented track record of successfully developing, managing, and implementing organizational, operational, and system changes through organizational growth.
  • Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins, and trends.
  • Demonstrated proficiency in restaurant, banquet, bar, services, sales, promotions, marketing, guest capture optimization, check value optimization and controls.
  • Demonstrated advanced knowledge of food production forecasting, waste management and yield management.
  • Exceptional service mind-set.
  • Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, creating solutions, and implementing improvements.
  • Demonstrated ability to drive continuous process improvement activities and programs.
  • Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
  • Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies, and procedures.
  • Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls, and financial performance optimization.
  • Demonstrated excellent verbal and written communication skills.
  • Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence.
  • Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices.

 

EOE

Company DescriptionKevin Kelley Concepts is composed of 4 existing concepts (but with more to come):
Kelley Law Firm
Kitchen + Kocktails by Kevin Kelley
Club Vivo
KANVAS Sports Bar & SocialCompany DescriptionKevin Kelley Concepts is composed of 4 existing concepts (but with more to come): \r
Kelley Law Firm \r
Kitchen + Kocktails by Kevin Kelley\r
Club Vivo\r
KANVAS Sports Bar & Social