Director of Operations (Food & Beverage)
About The Position
Reporting to the VP, Hospitality, the Director, Operations is responsible for implementing a progressive and coordinated Food Services strategy that maximizes all available human and equipment resources. This position supports the VP, Hospitality in the implementation of models for operational excellence and profit maximization of all restaurant's outlets and concession operations across the Assiniboine Park and Zoo. This includes working with the Food & Beverage Management team to oversee event execution, expenses/budgets, ensure processes for inventory control/loss prevention are followed, and menu & service standards are of the highest quality. The role requires a strong entrepreneurial focus, continuously seeking innovative approaches, new revenue opportunities, and creative solutions that enhance guest experience and overall business performance. The Director, Food & Beverage will provide direct leadership and support to the General Managers and Managers in the development, design, and delivery of exceptional food & beverage experiences to Park Hospitality's guests.
Requirements
- A minimum of 5 years Food and Beverage Management experience at a Director of Operations/General Manager level in a sports and entertainment atmosphere.
- Experience managing a high-volume Food & Beverage operation
- Able to communicate effectively with management team, guests and associates by speaking and comprehending English. English reading, writing, math and computer skills required
- Strong leadership skills with the ability to coach, mentor, and motivate staff
- Ability to maintain organization in a changing environment
- Exhibits initiative, responsibility, flexibility and leadership
- Availability to work regular extended shifts of 10 hours or more as business dictates. Must have flexible schedule to work nights, weekends, and holidays
- Proficient in computer services such Microsoft Office as well as capability and willingness to learn internal systems both retail and tech systems
Nice To Haves
- Budgeting, forecasting, sales experience preferred
Responsibilities
- Leads and manages all restaurant & concessions staff and facilities/equipment in order to meet or exceed guest and client's expectations.
- Manages expenses/budgets, upholding menu & service standards, and controlling inventory/loss prevention.
- Takes an active role in the management and support of Banquets & Catering events.
- Responsible for maintaining and obtaining all necessary F&B licenses and permits and ensuring sanitation codes are met for all venues.
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What This Job Offers
Job Type
Full-time
Career Level
Director
Education Level
No Education Listed
Number of Employees
501-1,000 employees
