Food and Beverage Director

STEPPENWOLF THEATER CO•Chicago, IL

2d•$72,337 - $78,000•Onsite

About The Position

Steppenwolf Theatre Company is seeking candidates for the full-time position of Food and Beverage Director. The Food and Beverage Director is a key team player within Steppenwolf’s Operations team. This full-time position, reporting directly to the Director of Business Operations & Strategic Growth, manages and leads Steppenwolf’s food and beverage operations across the institution. Currently, our F&B program consists of three concession outposts within our building: Front Bar (café style food, crafted coffees, and a bar), the Tap bar (beer, wine, and cocktails), and the Balcony Bar (wine forward bar with beer and cocktails). The food program includes on site café style food service, as well as catering for select special events. The bar program focuses on seasonal cocktails, beer, and wine, with an emphasis on local and craft products. All three concession outposts are only operational concurrent with shows in our theatres for pre-show, intermission, and post-show concessions. This is a position that will require on-the-floor management of the bar and café staff in addition to administrative responsibilities.

Requirements

Experience managing operations and a team larger than 15 people in a restaurant or bar setting.
Skilled at using and analyzing data to make informed profit-related decisions.
Comfortable with managing a union cohort and can manage the team within the parameters of the collective bargaining agreement.
Experience building a cocktail, beer, and wine-focused beverage menu.
Exceptional problem-solving and customer service approach to all decisions and interactions.
Demonstrated consistent ability to effectively problem-solve in a variety of situations.
Commitment to an equitable work environment, including but not limited to use of gender inclusive language and support for individual gender expression, cultural sensitivity, racial equity and inter-generational collaboration and accessibility for audience members with disabilities.
Enjoy proactively and positively interacting with a variety of personalities in a busy, fast-paced environment.
In-depth experience with front and back-end operation of a restaurant or bar point of sale system.
Keen attention to detail.
Communicate clearly and professionally and maintain professional composure during busy periods.
Knowledge of or interest in Steppenwolf and the performing arts.
Excellent time-management skills.
When needed, work late nights and weekends.
Able to lift 40 pounds.
Food service experience.
ServSafe Manager and Illinois BASSET certified.

Nice To Haves

Demonstrated success in managing a team with various employment classifications and job functions.
4-7 years of work experience in managing food and beverage.
Proactive, relationship-oriented, strategic, and creative.
Demonstrable experience advocating for equity, diversity and inclusion.
Understanding the big picture but also strong attention to detail.
Comfortable juggling multiple projects.
Excellent writing, organizational, and interpersonal skills.
Experience in the arts or a non-profit organization is a plus.
Proficient use of software systems, including: Microsoft Office Systems, Toast, and Netsuite or similar accounting program.

Responsibilities

Lead the daily operations of the restaurant and concessions program.
Supervise a unionized cohort of 25-30 part time staff (IATSE 750).
Supervise and educate staff on best practices within the industry and emphasize friendly, emotionally intelligent and efficient service.
Manage budgets, ROI strategy and analysis.
Create staff schedules.
Manage purchases and inventory.
Ensure adherence to food safety procedures.
Implement excellent customer service.
Coordinate with other internal departments to streamline service.
Serve as a knowledgeable source of information about trends and advances within the restaurant and bar industry.
Lead by example, setting a professional and friendly environment focused on customer service.