Food & Beverage Director - SCHEELS at Legacy Point

FOOD & BEVERAGE DIRECTOR - SCHEELS at Legacy PointSports Facilities Management, LLCLOCATION: Springfield, ILDEPARTMENT: FOOD & BEVERAGEREPORTS TO: GENERAL MANAGERSTATUS: FULL-TIME (EXEMPT)ABOUT THE COMPANY:SCHEELS at Legacy Point is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Springfield, IL. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth.SCHEELS at Legacy Point is a managed facility by Sports Facilities Management, LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hypergrowing industry where you will enjoy the journey and learn from the industry's best while having some fun.SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us.POSITION SUMMARY:The Food & Beverage Director is responsible for concessions and catering operations, inventory management, product ordering, training and developing Team Members, budget management, and achieving margin KPI's. This position is responsible for delivering an exceptional food and beverage experience for all park guests and is an essential leadership role on our Team.PRIMARY RESPONSIBILITIES WILL INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:Directly align with the SFC's Mission Statement and Core ValuesDevelop an annual Food and Beverage plan that includes budget, margin, menu mix, and customer experience expectations and KPI'sSuccessfully direct concessions operationsSuccessfully direct catering operationsSuccessfully direct product inventory management on bi-monthly basisSuccessfully direct product ordering and vendor relationships; ensure we are getting the best quality and service for the best priceProvide effective training, workflow structure, and leadership for the Food and Beverage teamAssist with training and development of all part-time Food and Beverage Team MembersActively monitor food cost relating to menu pricing, margin KPI's, and product salesDevelop and maintain concessions menus that help achieve budget and plan KPI's while enhancing the guest experience at the venueDevelop and maintain catering menus that meet/exceed client and guest expectations while achieving catering margin KPI'sSeek stakeholder feedback and implement changes that positively impact performance and the guest experienceConsistently execute quality control checks for Guest 1st service standards, product quality, transaction times, menu accuracy, and health inspection complianceEffectively collaborate with all applicable departments to maximize sales, ensure operational alignment, provide applicable support, retain clients, and continuously improve the guest experienceClosely monitor product sales according to location, event demographics, weather/season, indoor/outdoor, etc.Create new menu and marketing ideas that reflect demand/trendsEffectively process all monthly invoices on time and in compliance with Finance ManagerContinuously ensure all kitchen equipment is properly maintained, safe, and performing as neededEvaluate health and safety practices; ensure inspection compliance that result in A scoresAssist with supporting/managing customer complaints and suggestionsProvide scheduling and timesheet verification support and quality controlAdditional duties as assigned by the General ManagerTHE IDEAL CANDIDATE HAS:Proven success of effective management strategy and performance in a high-volume concessions/food & beverage environmentExcellent knowledge of food cost, pricing, and profit margin food & beverage analysisExtensive management, training, and Team Member development experienceExperience and success in customer service, leadership, and concessions/catering executionAction-oriented personality with a 'get it done' attitude and proficiency for efficiencyProven ability to evaluate team member performance based on established KPI'sMINIMUM QUALIFICATIONS:Must be at least 21 years old5-7 years of culinary experience5-7 years of food and beverage management experienceServSafe Certification is required (can be obtained within 90 days)Requires strong communication skills, both verbal and writtenMust have strong mathematical skillsMust have strong leadership skillsMust be detail-oriented and have outstanding organizational skillsAbility to maintain focus in a high-volume, fast paced environmentMust be able to work under pressure and be decisiveAbility to motivate Team Members and work well in a team settingAbility to prioritize a high volume of tasksMust be able to work extensive hours including nights, weekends, and holidays as neededProficient in Microsoft Word, Outlook, and ExcelWORKING CONDITIONS AND PHYSICAL DEMANDS:Must be able to lift 50 pounds waist highMay be required to sit or stand for extended periods of time whether indoors or outdoors, and squat, stoop, bend, carry, lift, pull, and pushWill be required to operate a computerFacility has intermittent noiseJob Posted by ApplicantPro