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Adventure Crossing

The Dome, Bar 7 Grill, Golf & Entertainment- Township of Jackson, NJ

Director of Food & Beverage is responsible for managing F&B Operations and ensuring that exceptional guest service is consistently delivered. A successful candidate focuses first and foremost on people and service, whether that is the daily guests or the team members that make up the department. A focus and investment in people is paramount to success. This individual will also be expected to forecast, plan, and manage a dynamic environment of multiple food and beverage outlets consisting of full service, and fast casual, ensuring maximum revenue and profit through exemplary guest experience and employee engagement. This position requires one to think strategically and to be able to balance managing business opportunities as well as managing projects related to the business. *Please provide a personal email address

SUMMARY OF DUTIES AND RESPONSIBILITIES

• Manage day to day operations within the Food and Beverage department within budget guidelines and meeting service and team member engagement standards

• Partner with the Executive Chef and culinary team to consistently drive menu opportunities and food quality

• Ensure that front of house and back of house operate in an efficient and cohesive manner

• Proactively guide F&B teams toward common goals through clear and consistent expectations and through training

• Evaluate, develop, and implement plans that identify and areas of opportunity in guest experience

• Ensure that team members understand how to identify guest needs and proactively engage in recovery as needed, escalating within the department as needed

• Evaluate and work closely with team members to understand and identify opportunities for development, goals for growth to outline and support succession planning

• Lead through engagement and create/foster an environment that is consistent with the company's core values, and the employee first attitude instilled by the culture developed within the center.

• Ensure compliance with safety and sanitation standards set forth by the Health Department, as well as ServeSafe taught procedures ensuring the highest standards for our guests and team members.

• Continually assess labor to balance guest experience, employee experience and financial goals

• Increase revenue and profit per person by managing inventory levels and budgets, including expense controls, labor, and functional supplies for multiple locations/concepts. Ensure Cost of Goods and P&L reports are reconciled on time.

• Due to the nature of the business, leadership positions are expected to work a flexible schedule that includes evenings and weekends

• Implement revenue enhancing programs, including front line training programs focused on guest conversion and throughput

REQUIREMENTS

• Be able to project the companies brand standards by taking pride in work, showing appreciation to others, and holding oneself to high standards as a role model for others, expecting the same in return; exhibiting patience, kindness, humility, respectfulness, selflessness, honesty and commitment with a positive attitude and good judgement to make sound decisions

• Be willing to work on continued development

• Have professional appearance and good personal hygiene

• Promote and support a "team" environment by supporting not only different areas within Food and Beverage, but other departments during times of need

• Be aware of the needs of our guests and teams' members, utilizing empowerment to take action to meet their needs within company guidelines, making the appropriate partnerships with other leaders when needed

• Able to remain attentive and alert

• Maintain confidentiality and judgement regarding privileged information

• Adapt to changes

• Self-motivated, disciplined and possess a sense of urgency

• Able to prioritize and complete assignments on a timely basis, communicating clearly when there are issues

• Enjoy a fast paced and dynamic work environment

• Ability to work well with others from different departments as well as guests. Demonstrating an ability to work through problems that can become high stress, and maintain a productive solution oriented attitude

• Ability to adapt to changes in work schedule and assignment based on business needs

• Ability to delegate to team members and support functions to ensure a manageable workload

• Ability to receive and communicate direction, asking questions for clarity when unsure

ESSENTIAL SKILLS

• Strong communication skills

• Ability to milt-task

• Ability to lead a diverse team toward a common goal

• Strong problem-solving skills

• Ability to delegate and hold team members accountable for performance standards, ensuring self-accountability as well

• Abi1ity to influence upward and to direct reports in a positive manner

EDUCTIONAL AND EXPERIENCE REQUIREMENTS

• Minimum of 5 years of Food and Beverage Management experience

• Culinary, Hospitality or Management Degree, preferred

• ServeSafe Certified

• Proficient with all Microsoft Office Products

• Ability to professionally communicate both orally and in writing