Food & Beverage Director in Fredericksburg, Virginia at Eastern Sports Management

Food & Beverage Director

The primary functions of the Food & Beverage Director are to drive revenue, manage costs, and provide a great experience to guests. The position manages all facets of the Food & Beverage experience including guest facing positions, kitchen positions, and catering orders. The Food & Beverage Director is supervised and evaluated by the property General Manager.

Compensation: 40,000 - 50,000 Annually

Essential Duties and Responsibilities

Train staff

Monitor inventory

Monitor quality

Monitor sales

Generate required reports

Process payments

Inspect equipment for cleanliness and safe operation

Inspect deliveries for accuracy and code compliance (temperature, storage, etc.)

Adhere health and safety practices

Resolve customer complaints and suggestions

Must be detail oriented and organized

Must work well under pressure

Must be able to work well in a group setting

Must be able to work irregular shifts to include days, nights, weekends, and holidays as needed

Must be at least twenty-one (18) years old

Qualifications

Education and/or Experience: One year of proven leadership experience in high-volume food service.

Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals in English. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of an organization.

Reasoning Ability: Ability to define problems, collect data, establish facts, and draw conclusions.

Computer Skills: To perform this job successfully, an individual must have a working knowledge of Google Suite, as well as Food & Beverage Inventory and Point of Sale software (i.e. – Toast, Micros, Clover, etc.).

Certificates, Licenses, Registrations: To perform this job successfully, an individual must possess the following:

• Food Service Manager Certification (or acquire within 3 months of hire)

• Food Handlers Certification (within 60 days of employment)

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Standing: Constantly

Walking: Constantly

Sitting: Occasionally (preparing reports at a standard workstation)

Bending/Kneeling: Occasionally

Lifting: < 10 lbs. Frequently; < 50 lbs. Occasionally

Pulling/Pushing: > 50 lbs. Occasionally

Talking: Constantly

Hearing: Constantly (with and without significant background noise)

Vision: Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

Taste/Smell: Frequently

Tactile (feeling/manipulating): Constantly

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.

While performing the duties of this Job, the employee normally in a temperature and humidity-controlled environment. The employee is occasionally exposed to extreme cold (non-weather, walk-in freezer) and extreme heat (non-weather, commercial kitchen).

The noise level in the work environment is usually moderate to loud.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.