Director, Food - Breckenridge, United States - Gravity Haus Inc

Description

The Gravity Haus Food & Beverage Director dedicates themself to upholding the highest standards of hospitality excellence. The Food & Beverage Director must serve as a beacon of leadership for our establishment. With a fusion of culinary expertise and managerial finesse, the Food & Beverage Director embodies the essence of our brand as the ultimate ambassador of our product and the executor of our unique "haus"pitality.
Drawing upon a wealth of creative knowledge, a solid operational foundation, and sharp business acumen, the Food & Beverage Director must strive to continuously foster an environment where excellence thrives. The ideal candidate's leadership is marked by inspiration, and a deep passion to nurture, grow, and develop the Culinary & Front of Haus teams. The Food & Beverage Director leads from the front and alongside the team, championing a culture of engagement, collaboration, and unwavering pride in quality food and seamless service.
That's where YOU come in
Who You are...

• Proven experience as an Executive Chef within luxury hotels or high-volume, upscale restaurant settings.
• Possess a Culinary degree or equivalent industry experience.
• Six years of progressive culinary experience, including supervision or management of employees in various commercial kitchens.
• Ability to proficiently work all kitchen stations.
• Competent with computer programs such as Microsoft Office, Google applications, and Slack.
• Excellent written and spoken English skills; ideally bilingual in Spanish.
• Superior ingredient knowledge and understanding of culinary trends.
• Commitment to guest satisfaction through a "Do Whatever It Takes Attitude" and hands-on, lead-by-example management style.
• Capable of managing on-the-fly requests with ease and poise, creating a calm work environment.
• Ability to remain calm under pressure, problem-solve, troubleshoot, prioritize work, and meet deadlines accurately.
• Working knowledge of proper inventory management and order guide processes.
• Experience managing inventory, including estimating needs, placing orders, and receiving and checking the accuracy of deliveries.
• Minimum three years of management leadership experience in an upscale restaurant focusing on exceptional service, food & beverage.
• Strong leadership acumen used to align culture and standards initiatives with the company's overall strategic direction.
• Excellent emotional intelligence and interpersonal skills, with the ability to build strong working relationships with team and community members.
• Demonstrated ability to develop and empower talent by creating learning & growth opportunities while managing the complete team member experience.
• Experience in both independent & corporate restaurant settings with annual revenue over $3m per location.
• Ability to read & interpret financial statements and budgets to align quarterly & period goals to the shift focus.
• Success in building a high-expectation service program in the hospitality industry.
• Sense of ownership that identifies pain points in operations, steps in to fill voids, and builds infrastructure for future success and stability.
• Success collaborating with leadership teams & cross-functional teams to develop necessary strategy, infrastructure, systems, and operations support for operational excellence.
• Outstanding communication skills, with the ability to work collaboratively with the leadership team, providing sound strategic advice through periods of change and growth.
• Ideally you possess a current, valid Driver License with ability to operate a variety of vehicles including stick shift, snowcat, and snowmobile (think hut trips and amazing culinary adventures/experiences)
• You have an appreciation for and commitment to the outdoors, sustainability, and your own personal growth.

• Oversee menu changes, seasonal specials, and event menus in collaboration with the VP of Culinary & Concepts.
• Lead the entire culinary team, directing day-to-day operations including production, prep, special events, purchasing, and receiving.
• Provide direction, training, coaching, counseling, and feedback to team members to improve performance and widen their kitchen knowledge.
• Manage labor cost, food cost, and other controllable costs to help the restaurant reach its financial goals.
• Adopt, maintain, and execute the Gravity Haus Culinary operations system for successful Back of House operations.
• Ensure proper food safety in the kitchen, including temperature log completion and product rotation.
• Review financial information such as sales, costs, and labor to ensure adherence to budgets.
• Act as a strategic partner to the Restaurant Manager, Sous Chef, and hotel General Manager, collaborating to realize the company's vision, mission, and goals.
• Develop, implement, and iterate on programs and initiatives aimed at culture-building, employee training and development, service standards, menu creation, expense and cost management, affirming the company's cultural and fiscal successes as well as the value of its member experience.
• Manage an annual departmental budget and own financial performance of the outlet, driving marketing, sales, events, and promotions.
• Run daily preshifts with training, member events, service tips, and people announcements.
• Build and manage team schedules, coach, discipline, hire, and ensure new team members have a training plan.
• Attend daily hotel lineup or ensure an F&B representative attends,
• Confirm daily reservations
• Strategize service elevation for Members and other VIP guests
• Provide constant coaching and feedback to the team to improve the operation.
• Manage costs and invoices promptly and with a high attention to detail.
• Run sales numbers monthly, collaborating VP of Culinary & Concepts and F&B Director on best and worst sellers, addressing worst sellers.
• Attend weekly financial strategy meetings for the restaurant.
• Ensure all employees are paid correctly by closely monitoring missed punches, holiday pay, and OT/Training pay.
• Ensure monthly beverage inventory is performed on the last day of the month.
• Collaborate with the Private Events Manager to build, plan, and execute a Private Events program.
• Collaborate with the events team to create, plan, and host member and community events.
• Engage with the Bar Manager or Bar Lead for menu creation and development.
• Grow and lead the Food & Beverage team to support the company's needs over time.
• Be an Ambassador for Gravity Haus, sharing our mission and and vision to build our globally conscious community for the modern adventurers
• Embrace the Gravity Haus core values of:
• Keep Growing
• Bring Others Along
• Create Powerful Moments
• Be "All-In" + Go the Distance
• Make it Better than You Found It

• 6 years management experience preferred
• Culinary degree or equivalent industry experience.

• Ability to stand for long periods of time
• Ability to work at a computer
• Ability to lift up to 70lbs