Director of Culinary

Director Of Culinary

Responsible for all food and beverage production and service. Directly supervise the Chef, Beverage Manager, Banquet Manager, Restaurant Manager and managers of all other outlets such as snack bars and concessions etc. Plan and implement budgets, hire, train and supervise subordinates and apply relevant marketing principles to assure that the wants and needs of guests are consistently exceeded.

Essential duties and responsibilities include the following. Other duties may be assigned.

• Develops an operating budget for each of the department's revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained
• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented
• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
• Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department
• Helps plan and approve the organizational chart, staffing and scheduling procedures and job description / specifications for all department staff
• Manages the long-range staffing needs of the department
• Approves the menus proposed by the Executive Chef for all outlets and special events
• Establishes quantity and quality output standards for personnel in all positions within the department
• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and / or local laws pertaining to alcoholic beverages and food safety and sanitation
• Researches new products and develops an analysis of the cost / profit benefits
• Maintains food and beverage personnel records
• Develops and implements policies and procedures for food and beverage departments
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases
• Reviews new techniques for food preparation and presentation in a manner and variety to maximize member and guest satisfaction and to minimize food costs
• Consults with the Executive Chef, Director of Sales, Director of Marketing, Concessions Manager, Purchasing / Warehouse Manager and other applicable administrators daily to help assure the highest level of member satisfaction at minimum cost
• Greets guests and oversees actual service on a routine, random basis
• Helps develop wine lists and bottle / glass wine sales promotion programs
• Develops on-going professional development and training programs for food production, service and bar production / service personnel
• Ensures correct handling procedures to minimize china and glassware breakage and food waste
• Addresses member and guest complaints and advises the General Manager about appropriate corrective actions taken
• Develops interesting ways of promoting functions in all outlets and sellable spaces
• Assists in planning and implementing procedures for special events and banquet functions
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities
• Monitors employee dress codes according to policies and procedures
• Approves all product invoices before submitting to the finance department
• Manages physical inventory verification and provides updated information to the finance department. Responsible for the proper accounting and reconciliation of the Point of Sale systems and revenues
• Maintains records of special events, house counts, food covers and daily business volumes
• Ensures that an accurate reservation system is in place where appropriate
• Audits and approves weekly payroll
• Approves all entertainment
• Supervises the remodeling, refurbishment and other building design enhancements applicable to food and beverage areas
• In some cases the Food and Beverage director may also ensure timely correspondence with all catering guests including inquiry, follow-up.

Supervisory responsibilities include the following :

Qualifications :

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and / or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and / or experience :

Bachelor's Degree (BA) from a four-year accredited college or university with major course work in business or public administration or related fields facility of similar size and description or, equivalent combination of education and experience.

Experience in contract negotiation, business law, purchasing procedures, and supervising personnel

Experience in labor relations and union contracts, if applicable

At least 2 years leadership experience in arena Food & Beverage operations.

Skills and abilities :

Computer skills :

To perform this job successfully, an individual should have some knowledge of computers; knowledge of spreadsheets and word processing and standard office equipment is helpful.

Other qualifications :