Top 6 Director of catering Jobs in Boca Raton Fl

Executive Director of Food & Beverage Operations
Boca Grove Property Owners Assoc. —Boca Raton, FL
- Microsoft Excel
- Microsoft Outlook
- 5 years
11d
Director of Sales and Marketing
HHC Atlantic LLC —Delray Beach, FL
- Extended hours
- Ability to walk for extended periods
- 5 years
- Ability to lift 50 pounds
Director of Resident Experience & Lifestyle
Sentral —Fort Lauderdale, FL
- $75,000 - $80,000 a year
- 8 hour shift
- Microsoft Excel
- Microsoft Outlook
- Residential
- Health savings account
- Paid holidays
Quick Apply
Director of Banquets
The Mar-a-Lago Club —Palm Beach, FL
- Full-time
- CPR Certification
- Microsoft Excel
- ServSafe
- Paid holidays
- Disability insurance
Quick Apply
Director, Banquets - SL
Sodexo —Sunrise, FL
- $56,270 - $72,820 a year
- Full-time
- Analysis skills
- Senior level
- Associate's degree
- Paid holidays
- Health insurance
2d
Assistant Director of Operations
Chick-fil-A —Delray Beach, FL
- $19.50 an hour
- 12 hour shift
- 18 years or older
- Sales
- Mid-level
- Paid training
- Health insurance
Quick Apply

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Executive Director of Food & Beverage Operations

Boca Grove Property Owners Assoc.
Boca Raton, FL

Apply Now

Job Details

11 days ago

Qualifications

Vendor relationship building
Computer literacy
Research
Hospitality management

Full Job Description

Position Summary

The Executive Director of Food & Beverage reports to the General Manager/COO serves as a trusted strategic partner responsible for supporting both Food & Beverage's front and back of house. Candidate must have exceptional organization, communication, project coordination, and administrative leadership. This highly visible position manages the daily interactions, communications, and workflow of the Food & Beverage Department. A requirement of 5 years' experience in Director of Food & Beverage.

Directs and oversees all food and beverage facets including a la carte locations, banquet/event spaces, and satellite locations including the pool.

General Purpose:

The majority of each day is to be dedicated to management and supervisory duties.
Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (i.e., catering, restaurants, banquets, kitchens, purchasing and stewards).
Prepares and monitors annual budget, revenue goals and the expenses for the food and beverage department as well as generating various (weekly, monthly etc.) business volume forecasts and planning.
Reviews and analyzes various financial and data results/reports to monitor overall food and beverage performance and take any corrective actions that may be needed.
Monitors market conditions that impact menu offerings, business volume, and profitability.
Executes inventory control and calculation for monthly analysis and reconciliation. Identifies opportunities to control food costs, bar costs, and other expenses and act accordingly.
Participates with the executive chef, sous chef, lead line cook, food and beverage managers and catering managers in the creation of menus to entice a variety of outlets including restaurant and banquets while incorporating a menu pricing structure that will support the bottom-line goals.
Directs ordering amounts (par levels), timing of orders, receiving, invoice settlement and accuracy, storage temperatures in all areas.
Continually researches vendor opportunities, pricing, service, and evaluates vendor relationships to the benefit of the facility.
Implements policies and procedures for the food and beverage department including compliance of company, federal, state and local standards and laws relating to quality of products and services.
Responsible for interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, and disciplining associates; addressing complaints and resolving problems.
Manages department members that may include, but is not limited to: sous chef, line cooks, stewards, food and beverage managers, supervisor, servers, bartenders, server assistants.

Approves catering policies, contracts and pricing; oversee planning, execution and closure of events with event coordinator and food and beverage managers.

Regular and reliable attendance.

Education/Experience

Bachelor’s degree (BA) from a four-year college or university; five or more years' experience in Director of Food & Beverage.

Physical Demands:

Frequently stands, walks, tastes, smells, talks, listens, uses hands, and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls or crouches. Occasionally lifts up to 50 pounds.

Can work in wet or humid conditions (non-weather), near moving mechanical parts, near fumes or airborne particles, with toxic or caustic chemicals and in extreme heat or cold (non-weather). Noise level is moderate.

Certificates/Licenses:

Food Safety and Applicable Sanitation Training, Alcohol Awareness Training

PPosition Knowledge, Skill, and Ability Preferences:

Ability to read and speak English may be required in order to perform the duties of the job (e.g. the associates may be required to communicate with English speaking customers or co-workers, the manuals for the equipment the associates may use are in English)
Must meet state age requirements for handling alcoholic beverages
Working knowledge of wine, spirits and regional cuisines
Demonstrates Leadership ability including skills to communicate and express ideas and directives clearly to associates
Strong problem analysis and problem resolution skills
Strong multi-tasking, organizational and time management skills to ensure a quick response to client needs.
High level of active listening skills and strong client service skills which includes the ability to resolve issues/complaints with tact and diplomacy
Strong written and verbal communication skills
Strong leadership and people management skills
Professional and courteous demeanor
Ability to create high performance teams and to be a strong team player
Demonstrate a strong commitment to company values
Organizational development abilities with a strong focus on individual and team advancement
Computer proficiency in Microsoft products such as Word, Excel, PowerPoint and Microsoft Outlook
Ability to maintain effective financial accountability to the company and to the ownership
Complete and comprehensive understanding of the physical infrastructure, food and beverage controls and financial back office systems of a hospitality/food service environment
Working knowledge of food and beverage service equipment and current trends.
Exceptional personal hygiene and positive representation of the organization to Boca Grove employees, clients and vendors.

This job description is not an exclusive or exhaustive list of all job functions that an associate in this position may be asked to perform from time to time.

Apply Now

Refine Your Search

director of catering jobs in boca raton fl

Executive Director of Food & Beverage Operations

Director of Sales and Marketing

Director of Resident Experience & Lifestyle

Director of Banquets

Director, Banquets - SL

Assistant Director of Operations

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