What are the responsibilities and job description for the Director of Culinary Operations - Opry Entertainment Group position at Ryman Hospitality Properties?
Provide guidance and leadership to food and beverage venue leaders by defining priorities, identifying improvement opportunities and fostering a commitment to Opry Entertainment Group's (OEG) values and vision to ensure a culture that promotes growth and development. Identify, develop and implement strategies and standard processes for culinary operations to support business growth and organizational objectives. Review daily culinary operations for adherence to defined company standards, guidelines and policies while guiding improvements. Monitor guest satisfaction and food and labor costs; select and maintain vendor relationships; and ensure sanitation, health and safety, and alcohol awareness regulations are met in regard to food, equipment and supplies. Reports to Vice President of Food & Beverage Operations.
- Identify, recommend, develop and implement opportunities for efficiencies and standardization in policies, practices, and processes to ensure operational excellence and the achievement of the organization's goals and objectives. Oversee compliance with established policies.
- 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. Analyze information concerning venue operations, such as daily food sales, guest attendance, and labor costs, to prepare a budget and maintain cost control of operations. Prepare recommendations on findings for senior leadership evaluation.
- Lead annual reviews of total purchasing and master distribution agreements to ensure cost efficiency across venues. Confirm defined items are purchased and identify substitutions when necessary; ensure manufacturer rebate programs are utilized; and identify proprietary items to enhance revenue growth.
- Contribute to the overall short- and long-range planning process and in the establishment and assessment of the organization's annual operating budget.
- Recommend culinary capital expenditures for acquisition of new equipment that would increase efficiency and safety of operations. Lead approved capital expenditure projects
- Inspect venues to ensure that equipment and buildings meet company, state, and local health laws in regard to food and restaurant service. Identify and implement new technology around HAACP and food safety to ensure compliance and optimization of operation.
- Inspect and taste prepared foods to maintain quality standards and sanitation regulations.
- Partner with sales teams to maximize site visit experiences with personal interactions with venue chefs.
- Coordinate needed operational support through intradepartmental interface for smooth workflow and cost-efficient product or service.
- Participate in the recruiting, hiring, and development of culinary venue leadership to build and maintain a strong bench to meet market needs and future growth.
- In alignment with company ESG goals, recommend and implement policies and practices to effectively address environmental sustainability through programs such as waste reduction and food composting.
- Communicate and uphold all corporate standards, guidelines, policies and procedures in accordance with local, state and federal laws and regulations. Maintain personal integrity by abiding by and supporting the values and principles of the company. Follow and support brand SOPs. Participate and respond to the annual company audits.
- Perform other duties as assigned.
Education
Experience
Knowledge, Skills and Abilities
Licenses / Certifications
