Assistant Director, Food - Naples, United States - Great Wolf Lodge

Description

Pay: $85000 per year - $85000 per year

Summary: The Assistant Director of Food & Beverage, under the guidance of the Director of Food & Beverage, manages and oversees all aspects of the organization's food and beverage planning, presentation and service, with duties particularly focused towards special event planning/implementation, managing departmental costs, overseeing all aspects of F&B training and adherence to quality and safety standards. The Assistant Director leads the operations of the department in conjunction with and in the absence of the Director.

Essential Duties & Responsibilities:

• Assists the Director in overseeing the daily functions of administration and planning of the Food and Beverage Department to meet the needs of the operation in achieving monthly KPI goals.
• Helps team to achieve operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Actively participates and follows up in the proficient recruiting, hiring, orientating & training, assigning, scheduling, coaching and counseling of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions;; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook.
• Assigns, audits and ensures compliance of Pack Member participation training courses in Great Wolf University.
• Collaborates with F&B leadership on Pack development, training and succession planning.
• Leads frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction
• Partners with F&B leadership in directing the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards.
• Collaborates with the Executive Chef and Purchasing Team to ensure storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols.
• Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste.
• Ensure all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with direct oversight of the daily/ weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits.
• Works with F&B Leaders and HR to ensure timely, accurate execution of scheduling and payroll activities.
• Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels.
• Participate in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained.
• Conducts department pre-shift meetings and service audits at designated timelines; corrects service components as needed to ensure guest satisfaction scores and company standards are achieved.
• Assists Director with oversight and achievement of goals in Culinary, Stewarding and Purchasing functions and budgets.
• Supports Purchasing & Stewarding team activities related to organizing and maintaining par levels of all kitchen-related chemicals and cleaning components; Ensures all F&B team is keenly trained on SDS forms, safety and compliance.
• Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections.
• Ensures all operations conform to regulations of the local health and alcohol regulatory commissions.

Basic Qualifications & Skills:

• High School diploma or equivalent experience
• Minimum of 2-3 years management experience in food & beverage
• Experienced with procurement and inventory control system, process and procedures
• Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed.
• Excellent writing and verbal communication skills
• Proficient in P&L management and controls
• Strong analytical skills – Understand and react appropriately to key business indicators
• Demonstrated experience leading teams to achieve/exceed goals.
• Strong attention to detail and time management skills.
• Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS).
• Successful completion of criminal background check and drug screen.
• Highly proficient with food safety and sanitation practices, rules and regulations
• Experience with guest satisfaction and employee engagement programs and tools

Desired Qualifications & Traits:

• Bachelor's degree in hospitality, business, or related field
• Experience with overall oversight and coordination of training programs for F&B on an entire propert
• Manager-level certification from nationally accredited food safety training program
• Manager-level certification from nationally accredited alcohol awareness & safety training program
• Effective communication and ability to resolve conflict; Proven teamwork
• Training and/or experience with hands-on kitchen and bar equipment maintenance
• Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. – Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans)

Physical Requirements:

• Able to lift up to 30 lbs.
• Able to bend, stretch, and twist
• Able to stand for long periods of time

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

• The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR c)