The Director of Food & Beverage works closely with the Executive Chef and General Manager in directing the food and beverage operations of the facility utilizing initiative and independent judgment. The Director of Food and Beverage monitors, controls and audits all aspects of the food and beverage department, including but not limited to delivering quality experiences to guests of the facility, developing innovative menus for catering and concessions, hiring, training and developing current and new service staff, and ensuring proper care and handling of service equipment. ESSENTIAL FUNCTIONS (including, but not limited to): ?Manage and participate in the development and implementation of goals, objectives, policies and priorities of all food and beverage programs and activities. ?Establishes the operating and financial goals of the food and beverage department. ?Reviews and makes recommendations on the food and beverage capital budgets. ?Recruits, selects, leads, motivates and evaluates food and beverage staff; provides or coordinates training as needed; work with employees to correct deficiencies; implements discipline and separation procedures. ?Addresses and recommends actions on all food and beverage personnel matters. ?Cooperates with the departmental directors in the day-to-day management of their various departmental disciplines; reviews and evaluates processes and results; identifies and resolve deficiencies and challenges. ?Demonstrates continuous effort to improve operations, decrease turnaround times, streamline work processes, and work cooperatively and jointly to provide quality seamless customer service. ?Develops and implements programs, policies, and procedures for the food and beverage department. ?Notifies the General Manager of any situations that require immediate intervention. ?Makes recommendations to the General Manager to institute policy changes, which improve the efficiency of the food and beverage department at the St. Charles Convention Center. ?Develop or directs the development and preparation of comprehensive training manuals for the food and beverage department. ?Participates in various interdepartmental project groups, special projects, and task forces. ?Conducts a variety of organizational studies, investigations, and operational studies; recommending modifications to programs, policies, and procedures as appropriate. ?Establishes and maintains effective working relationships with staff, facility stakeholders and facility users. ?Directs and assist managers and supervisors in preparing and attaining the future goals. ?Develops and modifies the organizational structure of the food and beverage department to meet current and future business growth. ?Provides each manager/supervisor with the proper direction and follows up on all assignments. ?Meets with show managers, clients and public on a regular basis. ?Is present in the service areas to maintain contact with clients to ensure satisfaction levels are achieved, and takes corrective action when necessary. ?Inspects the food and beverage equipment on a regular basis to insure that the established quality standards are maintained. ?Reviews inspection results with managers/supervisors and initiates a corrective action plan as needed. ?Complies within the established Policies and Procedures of Spectra and the St. Charles Convention Center, adjusting within reason to special situations. ?Prepares and submits required reports accurately and on a timely manner. Follows up with managers/supervisors to ensure that their reporting is completed within the established guidelines. ?Develops an effective supervisory team. ?Evaluates each manager /supervisor’s performance, makes recommendations for his or her improvement. ?Protects the operating assets of the St. Charles Convention Center. ?Adjusts operations to meet financial forecasts ?Reviews and assists in the development of menus with the appropriate department staff. ?Plans creative menus and offers suggestions to clients. ?Forecasts and monitors concessions revenue. ?Ensures that event resumes are followed accurately. ?Provides excellent customer service to internal and external clients.
Minimum of a two-year degree in Hospitality Management or in Business Administration.
Must possess a minimum of four years management experience in a position of no less than Food and Beverage Manager of a Public Assembly Facility, or Hotel.
Experience employing modern management methods, long range planning, principles of budgeting, and leadership skills.
Working knowledge of sales, marketing, event services, safety and security, financial reports, and human resources
Excellent customer service skills.
Knowledge of EEOC, FLSA, OSHA, ADA and other employment regulations.
Excellent communication and inter-personal skills.
Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements.
Ability to work a flexible schedule including early mornings, days, evenings, weekends, holidays, extended (long) workdays and extended numbers of days.
SERVSAFE and SERVSAFE alcohol certified.
About St Charles Convention Center
The award-winning Saint Charles Convention Center is the most elegant full-service convention venue in the Saint Louis Metro Area. Proudly managed by Spectra Venue Management since opening in 2005, the facility boasts 154,000 square feet of flexible space, accommodating a wide range of events from 10-3,000 attendees. An IAVM Venue Excellence Award Winner and one of St. Louis’ Top Workplaces, the venue is highly-rated by clients and staff.