ABOUT US
Located on the north side of the Wichita metro, Park City Arena is a 6,500-seat, multi-purpose facility managed by VenuWorks. The arena is equipped to provide and accommodate a wide variety of live events ranging from concerts and rodeos to trade shows and sporting events and is home ground for our Wichita Wings and Wichita Regulators.
SUMMARY
The Director of Food & Beverage is responsible for overseeing all aspects of the culinary and beverage operations Park City Arena; food quality, guest service standards, alcohol service and sanitation standards throughout, coordinates and directs activities and training of all food and beverage service employees, ensuring an efficient, timely, and profitable operation by performing duties and responsibilities personally or through subordinate managers and/or supervisors.
This position requires the ability to work varied hours/days, including evenings, weekends and holidays as needed. Schedule is based on event demands and is subject to change. Onsite attendance during large events will be required to guarantee successful, efficient and quality operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
1. Plan and direct all functions of administration, planning, menus and pricing of all F&B guest services, concessions, premium bars, and culinary departments, to meet the daily needs of the venue’s operations and budgetary goals.
2. Ensure consistent presentation and quality of all food and beverage products and services throughout the venue and for all events.
3. Implement effective controls of food, beverage and labor costs within catering, concessions & premium bar areas while maximizing food and beverage sales in all areas.
4. Responsible for quality and service of food and beverage products. Determine, develop, and implement policies, procedures and training to ensure food & beverage handling, service, sanitation and alcohol enforcement standards meet or exceed all local, state and/or Federal guidelines at all times. Inspect facilities for cleanliness and professional appearance. Regularly review and evaluate the customer satisfaction of menus, food quality, premium bar and banquet services. Adjust menus and services to compete with changing market demands; ensure they are implemented in a timely manner.
5. Interview, hire, train, evaluate and supervise food and beverage employees including non-profit groups; schedule staff for daily operations, assign specific roles and direct work; address staff complaints and resolve problems. Maximize staff productivity while minimizing labor costs to achieve and improve budgeting guidelines.
6. Lead and/or assist with food preparation and cooking to event specifications.
7. Create and nurture an environment that emphasizes motivation, empowerment, teamwork, and a passion for providing quality F&B services, while being readily available & approachable for all team members.
8. In conjunction with staff, complete post event reconciliation of food and beverage sales to inventory. Oversee and monitor appropriate handling of receipts and deposits; tabulate receipts and balance accounts; compile and submit required sales reports, financial reporting and inventory to the Finance Department and Executive Director.
9. Customer Focus: Is dedicated to meeting and/or exceeding the expectations and requirements of internal and external customers. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Always extend professionalism and courtesy to guests.
10. Create and implement recipe cards and associated training for all food and beverages prepared in the facility including item ingredients, target product costs and preparation methods to include HAACP and proper sanitation guidelines.
11. F&B Ordering: maintain professional vendor relationships, assure timely delivery and maintain inventory of all food and beverage needs of the facilities; maximize product availability, minimize waste to control food and beverage costs to achieve and enhance budgeting guidelines.
12. Perform other duties as assigned by the Executive Director and/or the VP of F&B.
SUPERVISORY RESPONSIBILITIES
Responsible for the overall direction, coordination, and evaluation of the Food and Beverage department in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, training and supervising employees including non-profit groups; assigning and directing work and work locations; appraising performance, rewarding and disciplining employees; addressing complaints and resolving problems. Ensures all food preparation and presentation standards are met in accordance with proper procedure and safety measures. Provides an exciting and energetic atmosphere, leading the culinary team by example daily and during event service.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each of the essential duties satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodation may be made to enable individuals with disabilities.
1. Excellent teamwork skills, working cooperatively with others in the accomplishment of joint tasks and common objectives. Contributes to a positive work environment, fosters collaboration and provides a tangible contribution.
2. Able to work and event driven schedule: nights, weekends, holidays where applicable.
3. A demonstrated ability to follow directions and complete assigned tasks with a minimum amount of instruction and supervision is essential.
4. Ability to organize workflow and meet established deadlines.
5. This position requires skill in meeting and/or exceeding the expectations, being articulate with well-developed communication skills and personal poise.
EDUCATION and/or EXPERIENCE
1. Culinary or bachelor’s degree preferred. At minimum, two years of formal culinary/quantity food service management training and a minimum of three years’ culinary management experience in a similar high-volume food service operation with similar duties and responsibilities.
2. Experience working in a computer network environment utilizing Microsoft Word and Excel programs, points of sale equipment and digital menu boards.
3. Working knowledge of supervisor principles and practices.
CERTIFICATES, LICENSES, REGISTRATIONS
1. Must possess a current valid driver’s license and transportation.
2. Working cellphone with a number that can be accessed by building management for business contact purposes.
3. Current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
4. ServSafe certified through the National Restaurant Association or ability to become certified within the first year of employment.
LANGUAGE SKILLS
1. Ability to communicate effectively orally and electronically.
2. Ability to read and comprehend instructions, correspondence, and memos.
3. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, and government regulations.
4. Ability to write reports, business correspondence, and procedure manuals.
5. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
6. Ability to speak and understand English.
MATHEMATICAL SKILLS
1. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
2. Ability to apply concepts of math on an Excel spreadsheet, calculator, ten key adding machine, or cash register such as discounts, interest, commissions, proportions, and percentage.
3. Ability to add, subtract, multiply and divide all units of measure using whole numbers, fractions, and decimals, applying concepts of basic algebra and geometry.
4. Strong cash-handling skills, experience with inventory control procedures, and good overall skills in working with numbers.
COGNITIVE SKILLS/REASONING ABILITY
1. Ability to recognize casual relationships, disseminate between behavior mechanisms, and identify elements that are relevant to the validation of a judgment.
2. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
3. Ability to remember previously learned material such as specifics, criteria, techniques, principles and procedures, grasp and interpret the meaning of the material and use learned material in new and concrete situations.
4. Ability to break down material into its component parts so that its organizational structure can be understood.
5. Ability to judge the value of material for a given purpose on the basis of consistency, logical accuracy, and comparison to standards.
6. Ability to put parts together to form a new whole or proposed set of operations.
7. Ability to relate ideas and formulate hypotheses.
8. Ability to appraise judgments involved in the selection of a course of action.
9. Ability to identify choices and potential outcomes, determine the importance of outcomes, combine information to prioritize options and make decision based on best and most important choice.
10. Ability to solve complex problems with sensitivity and diplomacy, while displaying decisive executive leadership.
11. Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities.
1. While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.
2. The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.
3. The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
4. The employee must regularly lift and/or move up to 50 pounds.
5. Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
6. The employee must be able to travel distances by foot quickly and tend to a variety of needs while on site.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
1. While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and the risk of electrical shock.
2. The noise level in the work environment is usually moderate.
3. Wet and/or humid conditions and extreme heat and cold.
SALARY RANGE: $60,000 - $62,000 annually, exempt. (Salary determined by applicable position experience and years of experience.)
BENEFITS: Employee owned (ESOP), group health coverage for employees and dependents; includes medical, dental, vision, life, disability; 401k, PTO, and Paid holidays.
CONCLUSION
The above statements are intended to describe the general nature and level of work being performed by the person assigned to this position. This is not an all-inclusive list of responsibilities, duties, and skills required of personnel so classified.
VenuWorks is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.
