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Overview
This position is contingent upon a successful contract award to OVG Hospitality to provide food service management services.
The Director of Banquet Operations is responsible for overseeing all food and beverage event functions and direction of the kitchen’s daily activities in accordance with Oak View Groups’ policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Director of Banquet Operations 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 & Beverage 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 Banquet Operations is responsible for ensuring quality food and beverage is served to the guests. The Director of Banquet Operations 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 Banquet Operations is responsible for hiring and training or ensuring that all kitchen staff is properly trained as well as conducting training for banquet staff, including Banquet Managers, Captains, and Servers to ensure accurate room sets and food service delivery for all events. The Director of Banquet Operations must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required.
This role will pay a wage of $125,000.
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
This is a key position for the effective and profitable operation of the business. The Director of Food & Beverage must maintain excellent attendance and be available to work a variable event-driven schedule which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, and self-direction required.
Responsible for coordinating and supervising the work of kitchen 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, conducting price comparison analysis, 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 at times in preparing hot and cold foods following portioning requirements
- Participates as a team player with specific responsibilities related to preparation, excellent service, and delivery of the 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
- 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 and chef to plan menus and estimate expected food consumption
- Must be a visible presence working on the kitchen floor with staff to ensure quality, efficiency, and overall management of operations
- Manages banquet service personnel, including, banquet managers, captains, servers, and bar tenders.
- Oversees the scheduling of all catering personnel.
- Works closely with Banquet Manager to ensure all protocols are being followed.
- Oversees the delivery of food during meal functions to ensure accuracy and timeliness of deliveries.
- Works directly with outside vendors for food products and décor.
- Responsible for food costing and F&B monthly percentages.
- Assists with monthly kitchen inventory and costing.
- Maintains department budget and keeps up with all purchase orders and invoicing.
- Works nights and weekends based on events scheduled.
- Perform other duties and responsibilities as assigned.
- Exemplify the THCC and OVG customer service principles
- 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 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
- 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 preparation and presentation
- 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.
Qualifications
- MA or MS; BA or BS with business-related major; accounting minor or credits preferred equivalent jobexperience can be substituted for educational requirements
- Minimum of 7-10 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 preparation and presentation
- Technical Proficiency and experience demonstrating verifiable knowledge of food preparation methods
- Ability to supervise kitchen 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 certificate if required by state and federal regulations
