Overview

The Director of Food & Beverage works closely with the Assistant General Manager and culinary team and front-of-house banquets team in directing the food and beverage operations of the facility utilizing initiative and independent judgment.  The Director of Food and Beverage delivers high quality food products, presentation and service execution for all Durham Convention Center events.  This Director monitors, controls and audits all aspects of the food and beverage department, including but not limited to delivering quality experiences to guests of the facility, developing innovative menus for catering and concessions, hiring, training and developing current and new service staff, and ensuring proper care and handling of all food, beverage and service equipment.

This role will pay a salary of $65,000 to $85,000.

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 12 holidays).

Job expires 7/31/2024

Responsibilities

• Manage and participate in the development and implementation of goals, objectives, policies and priorities of all food and beverage programs and activities.
• Establishes the operating and financial goals of the food and beverage department.
• Directly responsible for labor cost controls and cost of goods sold.
• Reviews and makes recommendations on the food and beverage capital budgets.
• Develops a programs for high quality food product, presentation and service execution.
• Leads banquet staff in server and bartender training and event day front-of-house food service execution.
• Recruits, selects, leads, motivates and evaluates food and beverage staff; provides or coordinates training as needed; work with employees to correct deficiencies; implements discipline and separation procedures.
• Addresses and recommends actions on all food and beverage personnel matters.
• Cooperates with the departmental directors in the day-to-day management of their various departmental disciplines; reviews and evaluates processes and results; identifies and resolves deficiencies and challenges.
• Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service.
• Develops and implements programs, policies, menus and procedures for the food and beverage department.
• Notifies the Assistant General Manager of any situations that require immediate intervention.
• Makes recommendations to institute policy changes, which improve the efficiency of the food and beverage department at the Durham Charles Convention Center.
• Develop or directs the development and preparation of comprehensive training manuals for the food and beverage department.
• Participates in various interdepartmental project groups, special projects, and task forces.
• Conducts a variety of organizational studies, investigations, and operational studies; recommending modifications to programs, policies, and procedures as appropriate.
• Establishes and maintains effective working relationships with staff, facility stakeholders and facility users.
• Directs and assist managers and supervisors in preparing and attaining the future goals.
• Develops and modifies the organizational structure of the food and beverage department to meet current and future business growth.
• Provides each manager/supervisor with the proper direction and follows up on all assignments.
• Meets with show managers, clients and public on a regular basis.
• Works with purveyors to develop and manage an innovative culinary and front of house food service program.
• Is visibly present and engaged in the service areas to maintain contact with clients to ensure satisfaction levels are achieved and takes corrective action when necessary.
• Inspects the food and beverage equipment on a regular basis to ensure that the established quality standards are maintained.
• Reviews inspection results with managers/supervisors and initiates a corrective action plan as needed.
• Complies within the established Policies and Procedures of Oak View Group and the Durham Convention Center, adjusting within reason to special situations.
• Prepares and submits required reports accurately and in a timely manner. Follows up with managers/supervisors to ensure that their reporting is completed within the established guidelines.
• Develops an effective supervisory team.
• Evaluates each manager /supervisor’s performance, makes recommendations for his or her improvement.
• Protects the operating assets of the Durham Convention Center.
• Adjusts operations to meet financial forecasts.
• Reviews and assists in the development of menus with the appropriate department staff.
• Plans creative menus and offers suggestions to clients with accurate cost analysis.
• Forecasts and monitors concessions revenue.
• Ensures that event resumes are followed accurately.
• Responsible for planning and organizing functions in excess of 1,000 guests.
• Perform other duties as assigned

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 in a leadership position at a Public Assembly Facility or Hotel.
• Experience employing modern management methods, long range planning, principles of budgeting, and leadership skills.
• Working knowledge of sales, marketing, event services, safety and security, financial reports, and human resources
• Excellent customer service skills
• Demonstrated and verifiable track record of meeting projected costs
• Proven ability to design and implement appealing food displays, plated meals, garnish and buffets
• Knowledge of EEOC, FLSA, OSHA, ADA and other employment regulations.
• Excellent communication and interpersonal skills.
• Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
• Ability to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days.
• SERVSAFE and SERVSAFE alcohol certified and any food handling certificates required by the state.
• Experienced in all aspects of food handling and volume food service
• Must be able to lead, motivate and relate to staff, peers, and clients in a consistently positive, engaged and supportive manner.
• Must be able to project a professional manner and appearance, and communicate effectively with clients, staff, and event attendees.
• Knowledge of security and fire safety regulations.
• Keeps abreast of new developments in the industry.
• Keeps the operation interesting to avoid repetition.
• Advanced technology proficiency in software acumen including Microsoft Office (Excel, Word, Outook), POS systems, online ordering systems, Oak View Group software and customer relationship management software.
• Must have a demonstrated ability to thrive in a fast paced, high-pressure environment.
• Must be constantly aware of changing events, such as staff or supply shortages.
• Must be able to communicate clearly and concisely in the English language
• Thoroughly knowledgeable in volume table service best practice and etiquette

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Intellectual/Social demands:

• While performing duties of this job, the Food and Beverage Director is expected to multi-task under time constraints in moderate to high-pressure situations. Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than three steps) instructions, and concentration, which frequently extends beyond 30 minutes at a time. Employees in this role will constantly be in leadership role; this requires directing others either verbally or in writing to complete tasks in prescribed period. This position also requires frequent use of interpersonal skills including ability to explain details to a variety of audiences, ability to direct/motivate/inform staff and foster collaboration, being able to recognize and resolve conflicts, being able to openly communicate in writing and verbally with clients. Employee will frequently communicate via email, telephone and in-person with others and exchange accurate information.

 Physical demands:

• While performing the duties of this job, the employee will frequently operate a computer and other office devices such as calculators, telephones, copy machines, faxes and printers. Employee will also frequently move about inside and outside facility in various areas before/during/after events in the course of supervising staff and directing clients to desired locations.  Employee must constantly communicate via telephone, email, radio and in-person with others and exchange accurate information.  Employee may occasionally be required due to business demands and event operations to lift and/or move up to 25 pounds.

Work environment:

• The duties of this position are performed primarily indoors. The noise level in the work environment is usually minimal to moderate during non-event days and moderate to loud during event days.