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Head of Culinary Services

2 months ago

Truckee, California, United States Sierra Executive Solutions Inc Full time

Sierra Executive Solutions, Inc. (SES) is a specialized recruitment firm seeking a qualified Food and Beverage Operations Director for a prestigious hospitality organization. This pivotal role reports directly to the General Manager.

Position Overview: The Food and Beverage Operations Director is responsible for overseeing all operational aspects of the Club's dining and beverage services. This includes collaborating with other management personnel to effectively plan, direct, and coordinate restaurant operations. The Director is tasked with designing, implementing, and maintaining processes that facilitate the smooth day-to-day functioning of all food and beverage outlets and events.

Qualifications: A Bachelor's degree in business administration or a related discipline is preferred. Candidates should possess a minimum of two (2) years of experience in a full-service restaurant environment, particularly in management roles. At least one (1) year of supervisory experience and two (2) years in banquet operations are required. A strong grasp of restaurant processes, both front and back of house, is essential.

Communication Skills: Proficiency in English is necessary for effective job performance, including communication with English-speaking customers and colleagues. The ability to work collaboratively within a team and maintain open lines of communication with management and peers is crucial. A professional demeanor and the use of appropriate language at all times are expected.

Licenses/Certifications: A Manager California Food Handlers Card is required, along with a Manager Responsible Beverage Service certification through ABC.

Key Responsibilities:

Vision and Strategy:

  • Oversee daily operations for multiple food and beverage outlets, ensuring excellence in both service and kitchen operations.
  • Prepare facilities for seasonal openings and closures.
  • Lead and inspire staff with dedication, fostering a culture of achievement, cooperation, and safety.
  • Support colleagues and management, promoting a respectful and dignified work environment.
  • Collaborate with the team to achieve shared objectives.
  • Develop and implement policies and procedures for all food and beverage venues.
  • Participate in management and staff meetings as required.
  • Assist in menu development and enhancement.
  • Contribute to the creation of high-quality and profitable beverage lists.

Financial Management:

  • Act as an administrative liaison between various dining establishments.
  • Monitor the operating budget for the food and beverage department, recommending adjustments as necessary to meet financial goals.
  • Develop and manage the departmental budget, providing recommendations for both short-term and long-term planning.
  • Maintain accurate accounting procedures for all expenditures.
  • Ensure proper accounting and reconciliation of Point of Sale systems and revenue streams.
  • Guarantee that all standard operating procedures are up-to-date and consistently followed.
  • Take on special projects as assigned by the General Manager.
  • Assume the role of manager on duty when required.

Procurement:

  • Recommend purchases and vendor contracts for restaurant supplies and products.
  • Oversee purchasing and receiving processes to ensure quality and value.
  • Manage physical inventory and provide updates to the accounting department.

Health and Safety:

  • Adhere to all company safety and security policies and procedures.
  • Monitor safety conditions and ensure compliance with safety protocols; update emergency plans and conduct training as needed.
  • Ensure compliance with Health Code regulations and address any deficiencies.
  • Conduct ongoing facility inspections to maintain cleanliness and safety standards.
  • Report maintenance issues, safety hazards, or incidents to the appropriate department.

Facilities Management:

  • Coordinate and schedule preventative and corrective maintenance for equipment.
  • Manage grounds and building maintenance for all food and beverage outlets.

Staff Management:

  • Monitor labor costs and evaluate scheduled versus actual labor hours.
  • Ensure effective orientation and training for new staff, as well as ongoing professional development for existing staff.
  • Maintain compliance with all legal requirements related to employment and alcohol service.
  • Address employee grievances and facilitate problem resolution.
  • Enforce employee dress code policies.
  • Plan and implement training activities for subordinate staff.
  • Audit and approve bi-weekly payroll.

Service Excellence:

  • Ensure all service standards are met to exceed member and guest expectations.
  • Focus on effective reservation systems and guest interactions.
  • Provide timely service to all members and guests.
  • Assist in resolving member and guest feedback.

Event Coordination:

  • Collaborate with other departments to plan and execute special events and banquets.
  • Ensure seamless operations and outstanding service during events.

Due to the dynamic nature of the Club's operations, flexibility in performing various functions is essential. Employees are expected to assist one another as needed, fostering a collaborative work environment.

Supervision: Directly supervises Restaurant Managers and Executive Chef; indirectly supervises all restaurant service staff and Sous Chefs.