Director of Food and Beverage and Catering Services

City Museum•St. Louis, MO

3d•Onsite

About The Position

This position is responsible for the operation of all Food and Beverage locations, as well as onsite catering for group lunches, private events and programming booked with the Sales teams. Ensure all food service locations are operated in a safe, clean, and profitable manner. Ensure that all needs and expectations of guests are met and exceeded.

Requirements

3 – 5 years in restaurant, hospitality, theme park experience.
Must be at least 21 years of age.
High school diploma or equivalent is required.
Must have or be capable of acquiring a current Missouri State Food Handler’s Card, Alcohol Server Card and Serve Safe Manager certification.
Must be professional, energetic, a team player, self-motivated, and able to motivate others.
Must possess strong safety awareness.
Communicate and interact effectively and appropriately with all guests, co-workers, and management.
Ability to trouble-shoot problems and present solutions for a variety of situations. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
General math skills including, but not limited to basic algebra, addition, subtraction, multiplication, division, and the ability to read measurements.
Commitment to company values.

Nice To Haves

College degree or culinary training preferred.
Knowledge of MS Office applications preferred.

Responsibilities

Responsible for the daily operations of the Food Service & Beverage and Catering Departments.
Responsible to the company for achieving all budgetary goals and objectives.
Responsible for the ongoing training of seasonal team members to ensure the optimal guest experience in quality, service, and efficiency.
Ensure all food preparation and handling procedures are in compliance with Health Department and company policies in all food service locations.
Ensure the cleanliness of all Food locations and assist in general park presentation and cleanliness.
Ensure appropriate staffing levels to optimize guest satisfaction and cost efficiency.
Ensure invoices are entered in the Inventory System in a timely manner. Communicate with the Finance Department regarding open invoices, irregularities and ensure invoices are submitted to the on time to the Finance Department for payment.
Control food cost to budget goals through efficient ordering, portion control, waste, and shrinkage.
Ensure an accurate monthly inventory is completed in coordination with the Finance Department of the Food Stands and storage.
Develop seasonal menu items and concepts to achieve budgeted goals.
Ensure that all Cash Handling Procedures are followed and enforced throughout the department. Develop and implement a plan to decrease employee theft. Assist with daily audits.
Ensure the safety of all team members and guests by creating department safety initiatives.
Oversee the operation of the food service storage and supply.
Ensure the storage areas are clean and organized daily.
Cooperate in a professional manner with all other department managers and leaders.
Maintaining all appropriate documentation.
Be a proactive member of the team.
Other duties as assigned.