Director of Culinary Operations

4 weeks ago

Reston, Virginia, United States Wild Adventures Theme Park Full time

ROLE SUMMARY

The Director of Culinary Operations is responsible for spearheading all culinary business strategies and operations at Wild Adventures Theme Park. This leader identifies trends and makes informed decisions to position the culinary experience as a brand pillar, driving profitability, guest satisfaction, and a caring culture for team members, all while aligning with the park's mission, values, and operating philosophies.

KEY RESPONSIBILITIES

Develop and implement plans to advance the passion and enthusiasm for food and beverage, culinary knowledge, and leadership among the team and guests.

Provide culinary teams with a clear vision, guidance, and high-level subject matter expertise, ensuring daily and long-term excellence in financial results, operational execution, guest experience, and safety.

Foster a culture of innovation, collaboration, and continuous improvement, driving growth and profitability of the Food and Beverage Division.

Ensure department-specific operating competencies and standards are in place and effectively executed, including food safety, general safety, cash control, loss prevention, staffing, cleanliness, training, speed of service, and guest service.

Develop and maintain clear standards, holding team members accountable for delivering exceptional results.

Collaborate with the General Manager to provide insights, feedback, and recommendations on F&B's impact on the property-wide business.

Effectively coordinate with all resources and stakeholders within Wild Adventures, Property Support Center, other HFE properties, vendors, sponsors, industry leaders, and third-party partners.

REQUIREMENTS

Genuinely friendly, outgoing, and proud of work.

Able to consistently make a friendly, positive impression when greeting guests, vendors, and other employees.

Must be self-motivated and disciplined, able to deal with fast-paced, highly interactive work environments.

Must be positive and courteous while making decisions.

Must be able to prioritize and complete work assignments on a timely basis.

Have a balanced perspective when dealing with guests, representing the company in a positive light at all times while exceeding guest expectations.

Must have a professional appearance with good personal hygiene.

Must promote and support a 'team' work environment by cooperating and helping co-workers.

Must adapt to changes easily.

Must be sensitive to the needs of our guests and feel empowered to take action to meet their needs within company guidelines.

Able to display and live out Servant Leadership qualities by being patient, kind, humble, respectful, unselfish, forgiving, truthful, trusting, and dedicated.

Must willingly show appreciation to others.

Able to hear, see, and speak.

Able to speak, read, and write in English.

Must have manual dexterity necessary to complete all job duties.

Able to sit and/or stand for long/short periods.

Able to get along with other employees to work out problems and resolve conflicts.

Able to comprehend instructions and retain information.

Able to maintain dependable work attendance and flexibility with assigned work schedules, including any required overtime, evenings, weekends, and holidays.

Able to tolerate a fast-paced, hectic environment.

Able to be flexible to handle frequent changes in priorities.

Requires thorough knowledge of accounts payable.

Must have a high level of accuracy and attention to detail.

EDUCATION AND EXPERIENCE

College degree required. Degree in Culinary, Food Service Management, or Hospitality preferred. Extensive practical experience would be considered in lieu of educational degrees.

Minimum 6 years Food and Beverage Management experience with no less than $6M in annual gross sales required. Experience in the theme park, attraction, concession, tourism, hospitality, or entertainment industry preferred.

Proven track record of business acumen with strategic ability and customer-centric thinking.

Proven track record of successfully developing teams and individuals.

ServSafe Food and ServSafe Alcohol Certified or the ability to obtain certification.

Working knowledge of common office software such as word processing, presentation design, and spreadsheet software required.

OTHER REQUIREMENTS

  • Must be able to work days, evenings, weekdays, weekends, and holidays as needed.
  • Must handle confidential information strictly and responsibly.
  • Must be proactive in continuously seeking and developing ways to be more effective.
  • Must have and maintain a valid Driver's License and insurance.

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