Top 1 Culinary director Jobs in Marion Nc

Director of Food & Beverage
Rumbling Bald on Lake Lure —Lake Lure, NC
- Weekends as needed
- Bar
- Microsoft Excel
- Administrative experience
- AD&D insurance
- Paid holidays
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Director of Food & Beverage
Rumbling Bald on Lake Lure —Lake Lure, NC
Ability to communicate effectively and build rapport with property owners, guests, associates, and vendors. Works in concert with the Executive Chef to plan,…
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Food & Beverage Director
Cleveland Country Club —Shelby, NC
Is present to oversee the greeting and serving of Members & guests. Addresses Member and guests complaints and advises the General Manager about appropriate…
$55,000 - $65,000 a year
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8d

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Director - International Culinary Innovation
The Wendy's Company —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year
Director - International Culinary Innovation
Wendy's —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year

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Director of Food & Beverage

Rumbling Bald on Lake Lure -
Lake Lure, NC

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Job Details

Full-time

Benefits

AD&D insurance
Paid holidays
Disability insurance
Dental insurance
Paid time off
Vision insurance
401(k) matching

Qualifications

Microsoft Excel
Operations coordination planning
Managing catering events
Profit & Loss statement
Productivity software
Managing food service teams
Hotel restaurant experience
Event customer service
Profit and loss analysis

Full Job Description

Description:

The Food & Beverage Director is responsible for the overall direction, coordination and evaluation of the Food & Beverage Department including three restaurants, multiple smaller outlets, multiple banquets/weddings, and a variety of special member and guest events.

This is a full-time, exempt position reporting to the Assistant General Manager. Benefits include health insurance, dental, vision, short-term disability, long-term disability, life and AD&D insurance, Paid Time Off, paid holidays, 401k with company match and temporary housing assistance.

Essential Job Functions

Works in concert with the Executive Chef to plan, cost-out, and implement menus and related activities such as dining room, bar, and banquet operations.
Inspects food and food preparation areas to maintain high quality standards and enforces safe food handling procedures and sanitation standards.
Ensures that adequate food inventories are available for daily operations in addition to those needed for special events such as wedding parties, buffets, and cook-outs.
Ensures that food supplies and equipment are secure and inventoried on a regular basis through proper inventory control.
Proactively tracks Member and guest satisfaction levels. Investigates and resolves food and beverage quality and service complaints.
Orders all alcoholic beverages, including beer, wine, and liquor, from licensed distributors.
Maintains all transfers of beverages from one unit to another.
Sets the overall vision for the various F&B offerings. Develops and implements creative strategies to increase revenues. Works with the Marketing department to enhance the presence of F&B venues and offerings.
Implements new policies and sound operating procedures. Evaluates opportunities to improve efficiencies and customer service levels through process improvement and utilization of technology.
Ensures competitive pricing through vendor management. Evaluates local competitor pricing on a regular basis.
Participates in hiring, training, evaluating, and taking necessary disciplinary action involving food service personnel.
Plans and conducts training sessions for food service managers and staff with emphasis on safe food-handling practices, food preparation procedures, alcohol service standards, and hospitality excellence.
Trains and maintains a service/alcohol training program regularly.
Maintains a strong presence in each outlet and closely monitors guest satisfaction.
Prepares departmental operating budgets and recommends capital improvements.
Maintains Profit & Loss responsibility for the department.

Requirements:

Four-year degree or culinary arts program certificate preferred.
Minimum of four years’ experience in a food & beverage management-level position with P&L responsibility.
Experience leading operations across multiple restaurant and event venues.
Experience with banquet, wedding, and large-scale event operations.
Experience working in a resort, or member-based hospitality environment is strongly preferred.
Candidates with a demonstrated long-term career progression in food & beverage and hospitality leadership are preferred.

Qualifications

Ability to communicate effectively and build rapport with property owners, guests, associates, and vendors.
Demonstrates teamwork and a strong customer service focus.
Excellent organizational, interpersonal, and administrative skills.
Strong planning, budgeting, scheduling, and problem-solving/decision-making skills.
Must be able to work a flexible schedule including evenings, weekends, and holidays.
Proficiency with Microsoft Office Word and Excel is required; Northstar Club Management Software experience is preferred.

Physical Requirements

The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job.

While performing the duties of this job, the Associate is regularly required to talk, hear and speak with others using clear and professional language.
Must be able to endure long periods of sitting, standing or walking in a hot, humid environment.
Will be occasionally required to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.
Must be able to reach overhead and below the knees, including bending, twisting, pulling, and stooping and use hands and fingers to handle, or feel.
Drive vehicle for performance of duties.

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culinary director jobs in marion nc

Director of Food & Beverage

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