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F&B Director | General Manager | Palm Beach Convention Center - Spectra (West Palm Beach · FL)

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Overview

The F&B Director / General Manager is responsible for the efficient, professional and profitable operation of the food service operations at the assigned Spectra venue.  This individual ultimately oversees every managerial, f/t and p/t position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations.  In addition to managing the day to day business operations, the F&B Director / General Manager solicits new sources of revenue, both on and off the venue property.

 

Responsibilities

  • Ensure legal, efficient, professional and profitable operation of the assigned Spectra venue.
  • Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements.
  • Final decision-maker on equipment purchases and leases.
  • Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable.
  • Author, review and amend policies & procedures, as required.
  • Author and amend contracts; authorize terms.
  • Oversee scheduling and labor allocation.
  • Analyze event bookings and attendance in relation to anticipating staffing needs, target market demographics; determine and project point-of sale / server to guest ratio.
  • Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods.
  • Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location.
  • Directs and assists managers in preparing and attaining future goals.
  • Provides each manager with the proper direction and follows up on all assignments.
  • Inspects the operation on a regular basis to ensure that the established quality standards are maintained.
  • 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.
  • Develops an effective management team.
  • Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work.
  • Evaluates each manager’s performance and makes recommendations for their improvement.
  • Reviews and assists in the development of menus and marketing plans with the appropriate department heads.
  • Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light.

 

Qualifications

  • MA or MS; BA or BS with business-related major; 
  • Minimum 5 years management experience in food-related or concessions industry.
  • Nationally recognized, advanced food service sanitation training course certification.
  • Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment.
  • Ability to make sound business/operations decisions quickly and under pressure.
  • Ability to speak, read, and write in English.
  • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems.
  • Ability to work well in a team-oriented, fast-paced, event-driven environment.
  • Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access.
  • Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government.
  • Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to OVG Hospitality and venue catering and retail operations.
  • Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages).
  • Ability to handle cash accurately and responsibly.
  • Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality.
  • Ability to work independently with little direction.
  • Experience in a fast paced convention / retail concessions preferred - with service to banquets up to 1,000 guests.
  • Accounting minor or credits preferred.