Director of Food and Beverage

ASM Global•Rochester, MN

1d•Onsite

About The Position

The Director of Food & Beverage is responsible for the strategic leadership and operational management of all food and beverage operations at Mayo Civic Center. This role oversees concessions, premium hospitality, catering, and special event sales operations to ensure exceptional guest experiences, operational excellence, and financial performance. The Director provides leadership to management teams while maintaining strong relationships with venue partners, clients, and internal stakeholders.

Requirements

Bachelor’s degree in Hospitality Management, Business Administration, Food & Beverage Management, or related field.
Minimum 5 years of leadership experience in food and beverage operations within a large venue, arena, convention center, or hospitality environment.
Experience with budgeting, financial forecasting, labor management, and operational planning.
SERV Safe / Food Handler Certification (required within 30 days of hire).
Ability to provide two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork.
Ability to work with minimal supervision.
Ability to interact with all levels of customers and staff including management.
Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours.
Communicate effectively both verbally and in writing with all staff and vendors.
Be detail oriented.
Always present a professional appearance and demeanor during the workday.
Excellent organizational and planning skills.
Excellent communication and interpersonal skills.
Strong customer service orientation.
Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and have a passion for delivering exceptional guest service.
Positive attitude and neat appearance.
Work ethics encourages strong urgency and quality in a team environment.

Nice To Haves

Experience with vendor management, purchasing procedures, and contract negotiations.
Experience working in union environments.

Responsibilities

Review, approve, and monitor budgets, making recommendations regarding adjustments as needed.
Analyze food sales, attendance, and labor data to maintain cost control and operational efficiency.
Oversee food and beverage sales projections and budget performance for all assigned events and accounts.
Ensure high standards of guest service and client satisfaction during all events.
Develop and implement operational standards across all food and beverage operations.
Support new business development initiatives by identifying opportunities for new clients, contracts, permits, and partnerships.
Direct growth of food and beverage accounts by promoting services to new and existing clients.
Collaborate with finance and support teams to ensure operational alignment and compliance with company policies.
Maintain cost and quality control standards and ensure all facilities and equipment meet state and local health regulations.
Lead operational planning for events and conduct post-event financial and operational reviews.
Direct and administer the execution of operating and marketing financial plans and documents; to include operating revenue and expense budgets; capital expense plans and budgets.
Analyze information concerning facility operations such as daily food sales, patron attendance, and labor costs to prepare budget and to maintain cost control of facility operations.
Inspect food service facilities to ensure equipment and building meet state, local health laws and internal regulations.
Enforce all liquor laws & adhere to all health dept regulations.
Other duties as assigned.