Director of Food and Beverage

2 days ago

Greenville, South Carolina, United States Peace Center Full time

Position Summary
The Director of Food and Beverage plays a key role in the growth and expansion of the Peace Center's Food and Beverage Program. This role is responsible for overseeing all F&B operations on the Peace Center campus including but not limited to a 180-seat restaurant, Genevieve's; lobby concession bars, and multiple event spaces.

ESSENTIAL DUTIES (Include, But Are Not Limited To)

  • Responsible for overseeing the recruitment, training, scheduling, and management of all F&B and Event Staff.
  • Develop staff to ensure high standards of service and efficient operation.
  • Maintain a positive and productive work environment.
  • Keep F&B program fresh and relevant by keeping up with industry trends.
  • Develop and implement strategies and tactics to increase utilization and profitability of pre-performance dining, intermission bars, and facility rentals.
  • Develop strategies to create an atmosphere that will attract and retain patrons.
  • Direct the management of all spaces in regard to F&B department operations.
  • Collaborate with Marketing to support achievement of sales goals.
  • Oversee the management of all aspects of partner relationships, including contract, menu development, and quality control.
  • Manage and delegate all other food and beverage vendor relationships as required.
  • Responsible for maintaining the highest standards regarding food quality and customer service.
  • Develop and delegate implementation of ongoing training for F&B staff to ensure proficiency of programs and service standards.
  • Comply with all health and safety regulations. Oversee and enforce best practices for food handling and cleanliness.
  • Oversee the ongoing safety and housekeeping inspections of the dining room, storage areas and kitchens; report problems to appropriate departments and ensure issues are addressed.
  • Familiarization with local and state liquor laws.

Qualifications

  • Bachelor of Science degree in hospitality, hotel/restaurant management is desirable.
  • A combination of practical experience and education will be considered as an alternate.
  • Experience developing an F&B program from the ground up.
  • Team builder with experience developing staff.
  • Ability to use critical thinking and problem solving in complex situations.
  • Minimum 5 years of supervisory experience.
  • Strong attention to detail.
  • Ability to work a flexible schedule.

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