Director of Food & Beverage Operations - The Institute for Advanced Learning and Research

Institute for Advanced Learning & Research•Danville, VA

40d•$70,000 - $75,000•Onsite

About The Position

Up To Par Management and Taylor Hospitality operate the food and beverage program at the Institute for Advanced Learning and Research in Danville. This role leads a two-part operation: the Conference Center, a 25,000 sq ft flexible event space hosting numerous events annually, and Megabytes café, which serves breakfast and lunch daily with diverse menu options. The Director will be responsible for the guest experience, team management, menu development, and financial performance of both operations. This is an ideal role for someone who thrives in a dynamic environment where no two weeks are the same and their contributions are immediately visible.

Requirements

Two to four years of related food and beverage leadership experience, or the equivalent.
A track record of supervising, motivating and developing a team — and enough working knowledge of your team’s jobs to teach them.
Comfort with the business side: budgets, cost controls, revenue management and reading a P&L.
Strong organizational, problem-solving and analytical skills, and the judgment to make sound decisions quickly.
Excellent written and verbal communication, and the ability to connect with people at every level and from every background.
Genuine hospitality — excellent guest service instincts and a professional appearance and demeanor.
Flexibility and enthusiasm when priorities shift, which in an event business they will.
Proficiency in Microsoft Word and Excel and Google Applications.

Nice To Haves

Catering, banquet or conference center experience is a real advantage.
Bilingual skills are a plus.

Responsibilities

Own the operation’s financial performance — build and manage the annual budget, watch food and beverage cost, labor and par levels, review the P&L monthly and act on what it tells you.
Drive revenue. Build and execute an annual marketing plan that grows catering and event business in the existing market and opens up new ones, and work with the Conference Center team on proposals, menus and pricing.
Run the events business day to day: menu planning, BEOs, staffing, room sets, timing, execution and follow-up, from a ten-person board lunch to a multi-day conference for hundreds.
Oversee the café — menu rotation, service speed, food quality, presentation and grab-and-go offerings, including the gluten-free and vegetarian options guests count on.
Partner with the executive chef on menus, pricing, seasonal and local sourcing, daily specials and production planning.
Hire, train, schedule and develop the team. Set clear standards, coach to them, recognize good work, and address performance directly and fairly.
Be visible. Be on the floor with guests, staff and vendors, and handle guest feedback and complaints personally when it counts.
Set and hold service and cleanliness standards across the kitchen, outlets, event spaces and back of house.
Keep the operation compliant — health department, ABC and food safety regulations, sanitation logs, safety programs and required certifications.
Manage purchasing and vendor relationships. Approve orders, control inventory and keep accurate sales mix, cost and production records.
Prepare accurate, on-time reports for property and company leadership.
Stay current on where the industry is going and bring the good ideas back to the operation.
Jump in wherever service needs you, and handle other duties as assigned.