Food & Beverage Director jobs in Connecticut

Description

Mount Southington is seeking a highly motivated, experienced leader with an entrepreneurial mindset to fill the newly created role of Food and Beverage Director. The right candidate will have hospitality experience in front-of-the-house and back-of-the-house operations and in inventory and financial management. The Food and Beverage Director is a senior position, reporting to the General Manager, with primary responsibility for managing multiple food and beverage service business lines year-round. The position requires willingness and flexibility to work a varied schedule during different seasons to meet business needs, often including weekends. At present, operations include snowsports; weddings and events; summer day camp; and adult sports leagues spring to fall. (See detail below.) Our organization has a dedicated, team-focused culture: everyone works together, no matter their titles, to provide our guests with the highest level of service.

Operational Detail: Mount Southington Ski Area is a successful, privately-owned family ski area in central Connecticut with active learning programs, school groups, terrain park, and racing for skiers and riders of all ages. During the winter, four fast-paced food service venues are in operation: The Red Barn (high production cafeteria); The Mountain Room (pub style fare and bar); Waffle Haus (made to order, with toppings); Marino’s (simple hot food). In the non-snowsports season, The Mountain Room is a top-rated, rustic rental venue for weddings and parties of up to 200 guests; The Red Barn provides lunch to 200 on-site summer campers; and we provide food and beverage service on midweek evenings April to October for WAKA volleyball and cornhole leagues on our property.

Responsibilities:

• Provide all guests with a satisfying dining experience

• Budget and manage operations profitably

• Create appealing menus and establish pricing with attention to industry trends

• Ensure the highest levels of safety and cleanliness in our operations, performing inspections of equipment as appropriate and required

• Ensure all food and beverage venues are operating within required local and state guidelines.

• Oversee hiring and training of all food services staff

• Supervise, support, and manage staff on a daily basis

• Lead and mentor a team-oriented, customer-focused work culture

• Oversee all food and liquor purchasing and ongoing inventory management

• Oversee operations of Point-of-Sale system

• Develop and deliver financial and operational reports to General Manager, Board of Directors

• Develop 35-year growth plans for food services businesses with General Manager

• Work collaboratively with leadership across the organization (e.g., Event Sales, Mountain Operations, Guest Services, Ski School)

• Bottom line responsibility Mount Southington’s Wedding and Special Events Business, including but not limited to bullet points below

• Ensure The Mountain Room events are staffed properly and are executed to the highest quality

• Monitor, respond to, and aim to improve ratings on The Knot and other feedback channels

• Assist with Marketing and Sales for food services businesses, especially wedding

Qualifications

• Minimum 5 years’ experience as a restaurant manager, restaurant general manager, hospitality manager or similar role

• Bachelor’s degree in food service or hospitality management preferred

• Extensive knowledge of food safety guidelines

• Knowledge of state liquor laws

• ServSafe and TIPS certifications

• Proficiency with Microsoft Office Suite (Word, Excel, Powerpoint)

• Budgeting, reporting, and financial management skills

• Proven leadership and supervisory experience

• Entrepreneurial mindset, curiosity, willingness to learn new skills

• On-site presence on nights and weekends often required, particularly for busy periods or high-profile events; flexible schedule to be approved by General Manager

• Excellent references from past employer(s)