Senior Food and Beverage Manager

Parker Management•Savannah, GA

About The Position

The Senior Food & Beverage Program Manager at Parker's Kitchen leads and manages all aspects of food and beverage operations. Responsibilities include overseeing enablement (training/execution and projects), store technology implementation (such as customer touch screens and our smart kitchen system), ensuring food and beverage safety and quality assurance, and driving innovation in culinary offerings. The ideal candidate will possess both strategic thinking and hands-on leadership capabilities. They will play a vital role in managing internal and external stakeholders, including vendor partners and manufacturers.

Requirements

Has a strong customer focus and a passion for sales and food.
Must be a strong merchant who can describe our customers, their needs, the right pricing and promotions and develop programs that drive sales and profits.
Must possess a keen understanding and knowledge of the food industry with an exceptional aptitude for food service operations.
Must have excellent communication skills, both verbal and written, with the ability to communicate with multiple departments and all levels of the organization by e-mail, over the phone, and in person.
Ability to accurately multi-task and be adaptable to change.
Strong analytical and decision-making skills.
Strong ability to lead, coach, and work collaboratively across cross-functional teams while developing strong business relationships and partnerships.
Accustomed to working on high-growth or developing brands with a history of cultivating meaningful solutions and strength in identifying growth opportunities.
Computer skills including Microsoft Office, Food Production Management Systems, and presentation software.
Ability to successfully develop scalable and sustaining recipes, menus, and programs for multi-unit restaurant concepts.
Ability to deal with ambiguity and effectively cope with change.
5+ years prior management experience in a multi-unit food service operation or equivalent.
Must maintain a current, valid, unrestricted driver’s license with an insurable driving record.
Must maintain current Manager Food Safety Certification from ANSI accredited program.
Knowledge of regulatory requirements and industry standards for food service operations.
Substantial experience in design, construction, and opening of new food concepts.
Extensive expertise in formulating, implementing, and executing business plans.

Responsibilities

Track and analyze costs for food and beverage category
Partner with Pricebook and Accounting to manage rebates
Lead all product launches
Partner with marketing for online ordering menu management.
Manage Dispensed Beverage Program and Partnerships
Develop and lead a world-class Food Service Team.
Manage key performance indicators and metrics, drive improvement initiatives, and encourage a culture of excellence, efficiency, innovation, and achievement of financial results.
Identify opportunities for menu development, service enhancements and other operational improvements.
Handle vendor relationships, and negotiate purchase agreements and pricing to remain competitive.
Maintain knowledge of food service trends and make decisions based on the purpose of ensuring Parker’s kitchen remains competitive in the food service market.
Responsible for food service systems, policies, and procedures designed to affect control of costs and expenses.
Implement policies and procedures to maintain high standards of food safety, sanitation, and hygiene.
Daily, weekly, and monthly review and analysis of the financial performance of food service programs.
Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement to determine areas needing cost reduction, expense control, and program improvement.
Partners with the operations and training teams to effectively manage Parker’s kitchen food service strategy.
Oversees the execution of food and beverage service, quality, technique, preparation, portion, presentation, and cost control.