Overview

The Director of Operations for Food Service & Hospitality (FSH) is responsible for overseeing the direction of the Food and Beverage daily operations in accordance with OVG Hospitality policies and objectives to ensure guest satisfaction, profitability, and positive, productive and compliant work environment. The Director of Operations is solely responsible for the effective management and operation of the entire Wintrust Arena operational team including event planning support, scheduling, food cost control, compliance with food safety and sanitation policies, cleaning, safety, employee training and supervision. The Director of Operations must provide a high level of oversight, operational proficiency, and personnel support to ensure the smooth running of all food outlets and events. The Director of Operations reports to the Associate VP of Hospitality.

The Director of Operations is responsible for ensuring quality food and beverage is served to the guests. The Director of Operations is responsible for the training of all operational staff. This position 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 salary of $110,000 to $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

· Responsible for coordinating and supervising the operational staff to include creating a positive work environment for all staff members

· Displays knowledge of banquets, clubs and suites, retail and beverage services and teaches others proper preparation, presentation and execution

· Manages the control of food and labor costs through proper scheduling and purchasing

· Conducts regular inspections to assure cleanliness and maintenance meets company standards

· Oversees and manage monthly inventory

· Responsible for providing high quality, fresh food products in a timely manner for delivery to guests

· 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 departmental equipment to ensure operational readiness

· Maintains sanitation, health and safety standards in all work areas

· Responsible for observing and testing foods to ensure proper cooking

· Responsible for consulting with managers to plan menus and estimate expected food consumption

· Must be a visible presence working on the event floor with staff to ensure quality, efficiency, and overall management of operations

Qualifications

• BA or BS with business-related major; accounting minor or credits preferred equivalent job experience can be substituted for educational requirements
• Minimum of 7+ years’ management 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 operations and methods
• Ability to supervise staff
• Ability to communicate with employees, vendors, sub-contractors, 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