Director of Culinary Operations

2 weeks ago


Bridgeville, Delaware, United States Oak View Group Full time
Job Summary

We are seeking an experienced and skilled Executive Director of Food Service Operations to join our team at Oak View Group. This is a key leadership role that requires a strong background in food service management, with a focus on delivering exceptional culinary experiences to our residents and guests.

Key Responsibilities
  • Oversee the efficient and professional operation of our food service operations, ensuring compliance with all relevant laws and regulations.
  • Develop and implement financial plans and budgets, including forecasting, revenue analysis, and cost control.
  • Make strategic decisions on equipment purchases and leases, in collaboration with our management team.
  • Author and review policies and procedures, as well as contracts and agreements.
  • Oversee scheduling and labor allocation, ensuring optimal staffing levels and productivity.
  • Analyze event schedules and market trends to anticipate hospitality staffing needs and optimize point-of-sale ratios.
  • Evaluate historical sales and purchasing data to identify purchasing patterns and accurate cost of goods.
  • Program and maintain point-of-sale systems to ensure accurate financial reporting and accountability.
  • Direct and assist managers in preparing and attaining future goals, providing clear direction and support.
  • Inspect operations regularly to ensure quality standards are maintained.
  • Prepare and submit required reports accurately and on time.
  • Develop an effective management team, providing guidance and support to ensure success.
Requirements
  • Bachelor's degree in a business-related field, with accounting minor or credits preferred.
  • Minimum 5 years of people management experience in the food service or concessions industry.
  • 10+ years of experience in the F&B industry, with increasing responsibility.
  • Concessions Manager Certificate from the National Association of Concessionaires preferred.
  • Nationally recognized, advanced food service sanitation training course certification.
  • Ability to communicate effectively with employees, coworkers, volunteers, management staff, and guests in a clear, professional, and courteous manner.
  • Ability to make sound business and operations decisions quickly and under pressure.
  • Ability to speak, read, and write in English (proficiency in Spanish a plus).
  • Solid working knowledge of computer applications, including Microsoft Office, POS systems, and timekeeping systems.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a thorough working knowledge of all existing concessions and dining locations, including geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
  • Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc.
  • Ability to calculate basic and complex math functions, including addition, subtraction, multiplication, division, percentages.
  • Ability to handle cash accurately and responsibly.
  • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics, and confidentiality.
  • Ability to work independently with little direction.


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