Director of Food & Beverage - HERSCHEND FAMILY ENTERTAINMENT CORPORATION

Description

ESSENTIAL FUNCTIONS

Reasonable Accommodations Statement

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Essential Functions Statement(s)

• Responsible for advancing the passion and enthusiasm for food & beverage, culinary knowledge, culinary culture, leadership and technical skills and ability of the team and the overall guest food and dining experience.
• Provides Culinary Team with big-picture vision, guidance, high level subject matter expertise, and clear standards.
• Delivers daily and long-term excellence in areas including financial results, operational execution, guest experience, Leading with Love, brand management, product delivery, and safety.
• Develops, establishes and implements plans and strategies to support both short and long-range growth and profitability of the Food & Beverage Division.
• Ensures department-specific operating competencies and standards are in place and effectively executed. Examples of such competencies include, but are not limited to, Food Safety and Sanitation, General Safety, Cash Control, Loss Prevention, Staffing, Cleanliness, Training, Speed of Service, Guest Service etc.
• Ensures department-specific product related competencies and standards are in place and effectively executed. Examples of such competencies include, but are not limited to, menu and recipe development, product quality, procurement, inventory management, pricing strategy, packaging and presentation, appropriate brand integration, etc.
• Maintains clear standards and holds team accountable.
• Provides General Manager with information, feedback and recommendations relating to F&B and its impact on the property-wide business.
• Effectively collaborates and coordinates with all resources and stakeholders within Wild Adventures, Property Support Center, other HFE properties, vendors, sponsors, industry leaders and third-party partners.
• Periodically evaluate and evolve organizational structure(s), and roles within the division as appropriate, to best support the achievement of the division’s full potential on an on-going basis, and to ensure that the division remains flexible and capable of absorbing growth and evolution of concept as new opportunities arise.
• Provides Food and Beverage team with effective and impactful leadership, coaching and development, guidance, accountability, and support.
• Provides Food and Beverage team with an environment of team learning, growth, development, accountability, and enrichment.
• Promotes an overall environment of respect, teamwork, collaboration, transparency, team development, empowerment, learning, and embracing of growth.
• Complies with, support and ensure division compliance with all department and park policies, standards, procedures, and initiatives.

REQUIRED SKILLS

• Genuinely friendly, outgoing and caring…takes pride in work.
• Able to consistently make a friendly, positive impression when greeting guests, vendors and other employees.
• Must be self-motivated and disciplined, able to deal with fast-paced, highly interactive work environment
• Must be positive and courteous while making decisions
• Must be able to prioritize and complete work assignments on a timely basis.
• Have a balanced perspective when dealing with guests; represent the company in a positive light at all times while exceeding guest expectations
• Must have a professional appearance with good personal hygiene.
• Must promote and support a “team” work environment by cooperating and helping co-workers.
• Must adapt to changes easily.
• Must be sensitive to the needs of our Guests and feel empowered to take action to meet their needs within company guidelines.
• Able to display and live out Servant Leadership qualities by being: patient, kind, humble, respectful, unselfish, forgiving, truthful, trusting, and dedicated.
• Must willingly show appreciation to others.
• Able to hear, see and speak.
• Able to speak, read and write in English.
• Must have manual dexterity necessary to complete all job duties.
• Able to sit and/or stand for long/short periods.
• Able to get along with other employees to work out problems and resolve conflicts. (Able to work cooperatively with others.)
• Able to comprehend instructions and retain information.
• Able to maintain dependable work attendance and flexibility with assigned work schedules including any required overtime, evenings, weekends and holidays.
• Able to tolerate a fast-paced, hectic environment.
• Able to be flexible to handle frequent changes in priorities.
• Requires thorough knowledge of accounts payable.
• Must have high level of accuracy and attention to detail.

Education: College degree required. Degree in Culinary, Food Service Management, or Hospitality preferred. Extensive practical experience would be considered in lieu of educational degrees.

Qualifications

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)