What are the responsibilities and job description for the Food and Beverage Director position at Joshua M. Freeman Foundation - Freeman Arts...?
Purpose of the Job
The Joshua M. Freeman Foundation's Food and Beverage Director is responsible for the overall direction and management of Freeman Arts Pavilion's food and beverage operations, including the food truck program. Additionally, this position will have full knowledge of the point-of-sale system and manage the seasonal Food and Beverage staff and volunteers who work in concessions to ensure optimal patron experience.
Anticipated Work Schedule
The Food and Beverage Director is a full-time, salaried position. Hours will primarily be weekdays from October to April; However, from May to September, the schedule will be event-driven, including evenings, weekends, and some holidays.
Primary Duties and Responsibilities
The Joshua M. Freeman Foundation's Food and Beverage Director is responsible for the overall direction and management of Freeman Arts Pavilion's food and beverage operations, including the food truck program. Additionally, this position will have full knowledge of the point-of-sale system and manage the seasonal Food and Beverage staff and volunteers who work in concessions to ensure optimal patron experience.
Anticipated Work Schedule
The Food and Beverage Director is a full-time, salaried position. Hours will primarily be weekdays from October to April; However, from May to September, the schedule will be event-driven, including evenings, weekends, and some holidays.
Primary Duties and Responsibilities
- Manage all food and beverage and related products including:
- Create, cost, price, and analyze menu selections that meet employer's needs and the organization's metrics.
- Create presentation standards of menu items and selection of disposables, etc.
- Order all food, beverages, and supplies according to the par system and upcoming performance attendance assumptions.
- Create plans to maintain neat, clean, and organized storage areas to ensure FIFO product rotation.
- Develop recipe and quality standards for the preparation and service of food menu items.
- Implement and maintain an inventory system that produces reports to identify opportunities to reduce waste and product loss.
- Process payments for vendor invoices on time
- Manage vendor relationships, including vendor selection, negotiation of in-kind support, and scheduling of tasting events.
- Manage Food and Beverage department staff including:
- Screen, interview, and hire seasonal staff.
- Implement human resources and company policies and procedures related to staffing.
- Schedule staff to meet the operation's needs and maximize customer experience within budgeted labor cost guidelines.
- Train and coach staff and volunteers to maximize performance and customer experience.
- Daily supervision of Food and Beverage staff and concession volunteers for all Freeman Arts Pavilion events
- Manage food truck program to include partner selection, coordination of contracts and MOUs, coordination of scheduling based on event requirements, on-site management, and daily revenue reconciliation.
- Create an annual operating budget for the Food & Beverage department, monitor and track variances, and complete monthly financial forecasting.
- Manage costs and achieve food and beverage net revenue to support the budget and financial goals of the organization.
- Manage customer relationships (employers, staff, volunteers) through training and implementing Freeman Arts Pavilion service standards and effectively resolving customer issues and complaints.
- Manage the point-of-sale system including all aspects administrative, training staff, and volunteers, creating a consistent and efficient customer transaction experience and providing accurate reporting.
- Establish a reconciliation process for all point-of-sale departments.
- Oversee food preparation and safety in compliance with the Health Department, Delaware Alcohol Beverage Control, and ServSafe regulations.
- Ensure routine maintenance and upkeep of food service equipment and facilities.
- Support fundraising program through coordination of event planning and execution
- Manage all off-site food and beverage needs and events for the Joshua M. Freeman Foundation including all events held at the office, development events, and marketing events.
- Conduct research and create and execute operational plans for phased construction of Freeman Arts Pavilion food and beverage service.
- Cross-trained to support facilities and safety operations as required and schedule permits.
Administrative Operations
- Knowledgeable about Freeman Arts Pavilion, its programs, venue policies, and safety plan and able to communicate information in a courteous manner.
- Support Standards for Excellence accreditation, processes, and other nonprofit accreditations that further the expertise and effectiveness of the Joshua M. Freeman Foundation
- Work either in the Canteen or at the JMFF office and may be asked to perform additional duties as needed.
- Comply with JMFF's Policies and Procedures
Measures of Success
- Increase the efficiency of food and beverage operations to reduce waste and loss.
- Effectively manage staff and volunteers to deliver the highest level of service.
- Meet established revenue and cost of goods goals.
- Achieve 95% patron satisfaction.
- Timely processing of department reporting and accounts payable
- Completion of projects in a timely manner and within budget
- Seasonal staff and volunteer retention
Knowledge, Skills, Abilities, and Other Characteristics
- Personable, positive, and diplomatic individual with integrity who works effectively with the Board, donors, volunteers, staff, and vendors.
- Ability to communicate both verbally and in written form in an accurate, concise, professional, and effective manner.
- Ability to prioritize and follow through on several projects/tasks simultaneously.
- Ability to remain professional at all times, especially when under pressure.
- Ability to establish and maintain effective working relationships with the public, employees, and volunteers.
- budget management
- Demonstrated ability to embrace change, flourish in a complex and dynamic organization, and be flexible in a constantly evolving, often ambiguous environment.
- Demonstrated ability to solve problem and develop contingency plans quickly (and to support staff accordingly)
- Articulate, with solid oral and written communication and presentation skills.
- Demonstrate a good work ethic and the ability to work without direct supervision.
- Ability to follow directions accurately.
- Ability to safeguard confidential information.
- Strong initiative, self-confidence, creativity, and entrepreneurial skills, one who enjoys working as a team player but also has the capability to work independently and as a self-starter.
- Must be well-organized, able to plan and manage strategically yet have sufficient focus on details to ensure effective implementation and follow through.
- Genuine interest in the arts and understanding and supporting the Foundation's mission with a natural ability to articulate this mission and role to others.
- An innate ability to inspire those working with him/her toward achieving common objectives and goals.
- Must have a professional presentation and a positive flexible attitude.
- Ability to travel within the regional area and infrequently outside the Mid-Atlantic area as needed.
- You must have a valid driver's license and be in good standing with the local DMV and must meet the insurance requirements of the organization.
- Must have the availability to work on weekends and evenings as required.
Required Experience/Abilities
- Must be 21 or older.
- Minimum of 7 years of experience working in food and beverage operations
- Minimum of 5 years of experience supervising food and beverage operations
- Minimum of 5 years of experience keeping accurate financial records
- Must have experience using kitchen equipment, including grills, fryers, ovens, prep equipment, and draft systems for both beer and wine.
- Understanding of working in a non-profit environment with volunteers and limited resources
- Strong technical and computer skills- proficiency with Microsoft Office Suite required.
- Ability to create and manipulate documents using Microsoft Suite products (MS Word, Excel, PowerPoint, etc.)
- Must be proficient in Excel.
- Must have the ability and experience to troubleshoot technological issues with electronic menu boards and POS equipment.
- Experience ordering food and beverage-related items via online portals a plus.
- CPR/AED Certified, or ability to obtain certification.
- ServSafe Certified, or ability to get certified.
- Delaware Alcohol Beverage Control (ABC) Certified, or the ability to get certified.
Physical Requirements
- Sitting throughout the day, working with a computer
- You must have the ability to stand and walk for several hours at a time.
- Regularly required to communicate in person and on the telephone.
- Frequently lifting and moving equipment and materials that weigh up to 35 pounds or more.
- Must be able to work outdoors during the summer months.
