Division Director, Food & Beverage

Job Description

Job Description

Description:

JOB DESCRIPTION

Position Title: Division Director, Food & Bevearage

Reports to (Title): President  

Direct Reports (YES/NO): Yes

FLSA Status (Exempt/Non-Exempt): Exempt  

Position Summary:

The Division Director, Food & Beverage is responsible for managing all aspects of the Food & Beverage Division operations including the P&L. The Division Director, working in collaboration with executive leadership will drive financial and cultural goals of the Company.

Responsibilities:

• Hire, train, manage and develop division employees.
• Develop and manage the P&L for the division.
• Direct all operations for the Division.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Work Location: This position does have the flexibility to work remotely from time to time with the majority of time required to be on-site.

Requirements:

Experience/Required Skills:

• 2+years experience running all aspects of food & beverage operations, both front and back of the house, for restaurants and concessions.
• 2+ years managing food & beverage staff including restaurant managers, servers, bartenders, cooks, dishwashers and other front and back of the house staff.
• Familiarity with food & beverage related technology and software, such as inventory management and point of sale systems.
• Experience hiring, managing and scheduling staff
• Excellent interpersonal and communication skills to interact effectively with members, guests, staff and vendors
• Strong organizational and administrative capabilities

Physical Requirements (i.e. stand for long periods, lift up to X lbs, run up and down turf for extended periods)

• Standing and Walking: Ability to stand for extended periods and move throughout the venue, including kitchens, dining areas, and storage facilities.
• Lifting and Carrying: Ability to lift and carry items weighing up to 50 pounds, including food products, supplies, and equipment.
• Bending and Stooping: Frequent bending, stooping, and reaching to access storage areas and inventory.
• Manual Dexterity: Proficiency in using kitchen equipment and tools, as well as handling food items safely and efficiently.