Overview
The Director of Food Services is responsible for overseeing the direction of the kitchen and bar daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and positive, productive and compliant work environment. The Director of Food Services is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision. The Director of Food Services must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running of all food outlets and events.
The Director of Food Services is responsible for ensuring quality food and beverage is served to the guests. They will assist the Executive Chef in preparing and cooking meats, soups and sauces and supervise all other aspects of the food and beverage operations. The Director of Food Services is responsible for the training of all kitchen/bar staff. They must maintain excellent attendance and be available to work a variable event-driven schedule which consists of evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role will pay a salary of $74,000 to $74,160.
For FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays).
Responsibilities
• Responsible for coordinating and supervising the work of kitchen, bar and catering staff to include creating a positive work environment for all staff members
• Displays knowledge of culinary preparation skills and teaches others proper preparation and food presentation
• Manages the control of food and labor costs through proper scheduling and purchasing
• Conducts regular inspections to assure cleanliness and maintenance meet company standards
• Oversees and manages monthly inventory
• Responsible for providing high quality, fresh food products in a timely manner for delivery to guests
• Assists Executive Chef in preparing hot and cold foods following portioning requirements
• Participates as a team player with specific responsibilities as related to preparation, excellent service and delivery of product
• Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness
• Maintains sanitation, health and safety standards and training in work areas
• Work with Clients to provide menu and event planning support.
• Interacts with clients and venue personnel to ensure complete satisfaction with catered events; processes and coordinates client’s requests and special needs.
• Oversees coordination of set-up and menus for catered functions; maintains costing, pricing sheets for all menus, services and facility charges and updates as needed.
• Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines; maintains accurate records for all catering sales activities.
• Serves as primary group and convention contact once the contract is signed; approves any inventory or other changes, responds to questions or concerns in a timely manner.
• Ensures that all catering/event requirements and requests have been addressed in a timely and helpful manner, and that staff has assured and monitored a positive guest experience.
• Responsible for observing and testing foods to ensure proper cooking
• Responsible for portioning, arranging and garnishing food plates for delivery to guests
• Responsible for consulting with managers to plan menus and estimate expected food consumption
• Must be a visible presence working in the kitchen and event floor with staff to ensure quality, efficiency, and overall management of operations
Qualifications
• MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements
• Minimum of 5-7 years experience in the food & beverage industry
• Must have various experience levels in volume feeding, ala carte, fine dining, catering and purchasing storage and handling
• Ability to communicate effectively to all levels of staff
• Demonstrated and verifiable track record of meeting projected costs
• Professional appearance and presentation required
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook
• Maintains a current Food Handler’s card and alcohol service permit if required by state or local government
• Working knowledge of employee scheduling in a hospitality environment
• Must possess excellent organizational and communication skills
• Well skilled in all technical and sanitary aspects of food and beverage preparation and presentation
• Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
• Ability to supervise kitchen, bar and catering staff
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business like and respectful manner which focuses on generating a positive and cooperative work environment
• Ability to cost out menus and create new menu items when needed
• Ability to work well in a team-oriented, fast-paced, event-driven environment
• Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment
• Ability to work a flexible schedule; able and willing to work nights, weekends and long hours
• Possess valid food handling and MAST certificate required by state and federal regulations
Vaccination Statement
We are committed to ensuring all our buildings and office locations are the safest in the world for artists, teams, employees, and fans. Based on recent encouraging trends in the U.S. and Canada. We highly encourage our employees to continue to get vaccinate and boosted against COVID-19. Should circumstances change, we may need to reinstate vaccination requirements, in whole or in part, to safeguard the health of our employees, guests, performers, athletes, and partners.