Food and Beverage Director of Operations

Madden's is an award-winning resort, located on more than 1,000 acres, that anticipates the wishes and desires of vacationers and offers them fantastic golf, upscale dining, lakeside spa, tennis, activity programs for children, biking, shopping, and art gallery with painting classes and almost every kind of on-the-water recreation possible in Minnesota, including fishing. Maddens has distinguished itself by an emphasis on gracious hospitality, quality, and diversity. Our philosophy is simply to provide the best that Minnesota has to offer. Maddens is currently seeking the position of Food and Beverage Operations Director.

The Food and Beverage Operations Director is responsible for leadership and direction of all food & beverage outlets including all restaurants, bars, golf beverage stations and pizzerias. As a department head at the resort, the Food and Beverage Operations Director plays a highly visible role with employees and guests; and is a significant part of the leadership team reporting into the COO.

Duties and Responsibilities:

• Achieves outlet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; identifying trends; determining system improvements; implementing change.
• Directs and oversees the activities for all food and beverage operations; maintains high standards of food and beverage quality and outstanding guest experience.
• Partners with the sales and marketing team on promotion of food and beverage events and products.
• Directs the hiring, coaching, developing, training, discipline and evaluation for the food and beverage teams.
• Plans and executes front of house and culinary training programs and promotes a continuous learning environment.
• Regularly review and evaluate the degree of customer experience of the individual restaurants and banquet service and implements new operating tactics whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
• Partners with the chefs in creating, accurately costing, and implementing menus for regular dining, banquets, and special events.
• Maintains regular communication with the Executive Team to ensure operational objectives are being met.
• Ensures that all food, beverage and supplies are ordered in a consistent and efficient manner utilizing the highest quality products at the best prices on the market. Maintain a positive relationship with all vendors and outside service providers.
• Maintains a strong, friendly, open, visible and respectful presence with the employees and guests.
• Expected to work professionally and courteously with other department managers and their respective staff to plan, organize, develop and execute social and group events.
• Ensures compliance with all health and safety regulations.
• Works with staff to maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Utilize resort POS system and monitor daily and monthly reporting.
• Work closely with the finance team for proper accounting of purchases and payroll.

Skills and Abilities:

• Clear concise written and verbal communication skills
• Good analytical and organizational skills
• Attention to detail
• Must have excellent organizational, interpersonal and administrative skills
• Prior supervisory and management experience
• Must be proficient in Microsoft Word and Excel

Education/Experience:

• 10 years or more of progressive Hotel/Resort Food and Beverage experience: front and back of house experience
• Service oriented style with professional presentations skills
• At least 5 years experience in a senior role in a food and beverage environment
• Proven track record of team management, organizational and coaching skills
• Solid understanding of a la carte and banquet revenue generation
• Comprehensive knowledge of expense control as it relates to payroll and forecasting
• Experience with purchasing and inventory systems
• Creative menu development skills
• Experience implementing new food and beverage ideas and concepts

Supervisory Responsibilities:

This position oversees a whole department of roughly up to 100 employees.

Work Environment:

Work is performed in multiple outlets and facilities.

Physical Demands:

Primarily walking or standing for prolonged periods of time. Must have the ability to stand, walk, talk/hear, both in person and by telephone, occasionally required to stoop, kneel, bend, crouch and lift up to 50-pound boxes and items sometimes repeatedly.

Expected Hours of Work:

8:00am 4:30pm Monday through Friday in the Winter and varying schedule with nights and weekend in the summer.

Travel:

Less than 10% travel required.