Spooky Nook Sports
Director of Food & Beverage
Spooky Nook Sports, Manheim, Pennsylvania, United States, 17545
The Director of Food and Beverage leads all Food and Beverage operations throughout Spooky Nook Sports Complex & Hotel. In addition to the brick and mortar food locations throughout the complex, the Director of Food and Beverage also plans and coordinates all banquet and concessions strategies for events with the help of the Sales team, focusing on maximizing revenue and limiting expenses. Specialty, seasonal, and concessions menu creation and execution is vital to the success of this position. This team leader will create, communicate, and reinforce the long-term vision of the food service areas as well as lead a high performing team to manage the day-to-day operations. This position entails active management in the Food & Beverage outlets, catering space and kitchen. The Food and Beverage Director is expected to have direct involvement with guests and team members. This is a hands-on position that requires active, vigorous leadership.
Benefits
Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provides an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed.
As a full-time team member of the Nook, you will enjoy:Free family membership to our massive 80,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes.Affordable and comprehensive Medical, Dental, and Vision benefitsCompetitive PTO packagePaid holidays401k program35% discount on food and beverage purchases, including the Forklift and Palate restaurant35% discount on all Nook apparelFree child watch (3-hour increments)Discounts on academy team programs, birthday parties, personal training, event space rental, and more!Local business discounts
Essential Job FunctionsDirects the Executive Chef, Food & Beverage Managers, Banquet Manager & Restaurant General ManagerThe ability to build and maintain positive relations with our guests, peers, superiors, and team members.Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the long-term and daily needs of the operationAchievement of budgeted food sales, beverage sales, labor costs and profitability but not limited to Exceeding overall financial expectations of each outlet by creating, implementing, and ensuring proper procedures in purchasing, food prep, menu development, labor scheduling, cost control, and revenue generationCoordinate with all departments for the successful implementation of new food & beverage initiatives and operational improvements; including developing long & short-term goals to ensure financial targets are being met regarding cost of goods, labor costs, and daily operating expensesAssist Executive Chef in developing and executing all special event menus for events and to meet the needs of changing demographicsClearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments including concessions, banquets, and kitchensExecutes food and beverage and culinary needs with a hands-on approachMonitors the performance of the outlets through verification and analysis of customer satisfaction reviews and financial reports. Initiates corrective action.Assist Management team with interviews, hiring, training, and recommend discipline and/or termination when appropriateCommunicates in a timely and efficient manner and possess strong communication skills, excellent speaking reading and writing skills computer skills and basic technological acumen.Knowledge and experience with forecasting ,budgeting, labor management and purchasing to ensure maximum productivity & profitDevelop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.Manage all key performance measures for direct reports within the food and beverage departmentAssist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotionRegularly review and evaluate the degree of guest satisfaction of the individual outlets and banquet service. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by team members and guestsRecognize and adapt to changes in the customer market, or a change in the competitive environmentContinuously evaluate the performance and encourage improvement of the team members in the food and beverage department in a professional & positive mannerPlan and administer a training and development program within the department which will provide well-trained associates at all levels.Develop all Standard Operating Procedures for the Food and Beverage department in every areaAll other duties as assigned
Basic Qualifications18 years of age or older10+ years in the food and beverage field, with 5+ years as an Executive Chef8+ years of management experience of at least 3 direct reportsDependable transportation to and from workLanguage skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communicationAbility to fulfill the physical requirements of the position with any reasonable accommodations as necessaryAvailability to work a flexible schedule that may include evenings, weekends, and/or holidays as neededAuthorized to work in the United States
Preferred QualificationsAssociate's or Bachelor's degree in Hospitality/Food Service fieldFamiliarity with operational functions of a sports & entertainment venueFinancial analysis, budgeting, and scheduling.Menu planning, pricing, preparation, and analysis.Understanding of purchasing and inventory management.Experience with restaurant POS systemsPrevious experience working with BEO's & ContractsSERVSAFE & RAMP Certifications that are currentStrong leadership skills; Inspires respect and trust from others; provides vision, inspiration, and guidance. Experienced in setting goals and developing individuals.Highly dependable with a history of consistent attendance and punctualityGuest-focused/service-oriented; ability to see big picture and impact on company. Supports Company mission & Core Values and serves as an advocate for its products and servicesDemonstrates a motivational and friendly attitude towards guests, and fellow team members. Exhibits a respectful, professional demeanorSelf-starting and motivated with the ability to work independently and take initiativeAbility to multi-task and balance multiple projects/duties at onceIntegrity: Trustworthy and honest; takes accountability when appropriateDetail-Oriented; Demonstrates a consistent level of accuracy and thoroughness; looks for ways to improve and promote quality
Working ConditionsWork environment: Upbeat, high-energy sports and event complex with heavy foot traffic and frequent large crowds. The team member is occasionally required to work outside where he or she will be subject to environmental conditions, or in a kitchen environment with fluctuating temperatures that can become hot, humid and/or wet.Physical requirements: While performing the duties of this job, the team member will be regularly required to perform physical activity that includes moving about the work area, standing, sitting, bending, reaching with hands and arms, lifting, pushing, pulling, talking, hearing and smelling. The team member will be occasionally required to stoop, kneel, or crouch. He or she is required to have the visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, as well as the ability to distinguish ingredients by taste, smell, or sight.Lifting requirements: The team member will be required to lift, push, pull, lower and/or move up to 10 lbs regularly, and up to 50 lbs occasionally.Noise Level: The noise level in this environment is typically variable.Work schedule: The work schedule may fluctuate to including evenings, weekends, and holidays.
Benefits
Working at the largest indoor sports complex in North America is an experience that compares to no other. The atmosphere is filled with energetic excitement that provides an uplifting ambience throughout the facility. The Nook takes pride in its friendly, guest-focused team members that make kindness contagious and help others succeed.
As a full-time team member of the Nook, you will enjoy:Free family membership to our massive 80,000+ sq. ft. fitness center, including all the equipment you need to fit almost any training program. Membership also includes all group fitness classes.Affordable and comprehensive Medical, Dental, and Vision benefitsCompetitive PTO packagePaid holidays401k program35% discount on food and beverage purchases, including the Forklift and Palate restaurant35% discount on all Nook apparelFree child watch (3-hour increments)Discounts on academy team programs, birthday parties, personal training, event space rental, and more!Local business discounts
Essential Job FunctionsDirects the Executive Chef, Food & Beverage Managers, Banquet Manager & Restaurant General ManagerThe ability to build and maintain positive relations with our guests, peers, superiors, and team members.Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the long-term and daily needs of the operationAchievement of budgeted food sales, beverage sales, labor costs and profitability but not limited to Exceeding overall financial expectations of each outlet by creating, implementing, and ensuring proper procedures in purchasing, food prep, menu development, labor scheduling, cost control, and revenue generationCoordinate with all departments for the successful implementation of new food & beverage initiatives and operational improvements; including developing long & short-term goals to ensure financial targets are being met regarding cost of goods, labor costs, and daily operating expensesAssist Executive Chef in developing and executing all special event menus for events and to meet the needs of changing demographicsClearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments including concessions, banquets, and kitchensExecutes food and beverage and culinary needs with a hands-on approachMonitors the performance of the outlets through verification and analysis of customer satisfaction reviews and financial reports. Initiates corrective action.Assist Management team with interviews, hiring, training, and recommend discipline and/or termination when appropriateCommunicates in a timely and efficient manner and possess strong communication skills, excellent speaking reading and writing skills computer skills and basic technological acumen.Knowledge and experience with forecasting ,budgeting, labor management and purchasing to ensure maximum productivity & profitDevelop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control etc.Manage all key performance measures for direct reports within the food and beverage departmentAssist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotionRegularly review and evaluate the degree of guest satisfaction of the individual outlets and banquet service. Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by team members and guestsRecognize and adapt to changes in the customer market, or a change in the competitive environmentContinuously evaluate the performance and encourage improvement of the team members in the food and beverage department in a professional & positive mannerPlan and administer a training and development program within the department which will provide well-trained associates at all levels.Develop all Standard Operating Procedures for the Food and Beverage department in every areaAll other duties as assigned
Basic Qualifications18 years of age or older10+ years in the food and beverage field, with 5+ years as an Executive Chef8+ years of management experience of at least 3 direct reportsDependable transportation to and from workLanguage skills: Fluent knowledge of the English language; including the ability to read and interpret written information and speak and understand verbal communicationAbility to fulfill the physical requirements of the position with any reasonable accommodations as necessaryAvailability to work a flexible schedule that may include evenings, weekends, and/or holidays as neededAuthorized to work in the United States
Preferred QualificationsAssociate's or Bachelor's degree in Hospitality/Food Service fieldFamiliarity with operational functions of a sports & entertainment venueFinancial analysis, budgeting, and scheduling.Menu planning, pricing, preparation, and analysis.Understanding of purchasing and inventory management.Experience with restaurant POS systemsPrevious experience working with BEO's & ContractsSERVSAFE & RAMP Certifications that are currentStrong leadership skills; Inspires respect and trust from others; provides vision, inspiration, and guidance. Experienced in setting goals and developing individuals.Highly dependable with a history of consistent attendance and punctualityGuest-focused/service-oriented; ability to see big picture and impact on company. Supports Company mission & Core Values and serves as an advocate for its products and servicesDemonstrates a motivational and friendly attitude towards guests, and fellow team members. Exhibits a respectful, professional demeanorSelf-starting and motivated with the ability to work independently and take initiativeAbility to multi-task and balance multiple projects/duties at onceIntegrity: Trustworthy and honest; takes accountability when appropriateDetail-Oriented; Demonstrates a consistent level of accuracy and thoroughness; looks for ways to improve and promote quality
Working ConditionsWork environment: Upbeat, high-energy sports and event complex with heavy foot traffic and frequent large crowds. The team member is occasionally required to work outside where he or she will be subject to environmental conditions, or in a kitchen environment with fluctuating temperatures that can become hot, humid and/or wet.Physical requirements: While performing the duties of this job, the team member will be regularly required to perform physical activity that includes moving about the work area, standing, sitting, bending, reaching with hands and arms, lifting, pushing, pulling, talking, hearing and smelling. The team member will be occasionally required to stoop, kneel, or crouch. He or she is required to have the visual acuity to determine the accuracy, neatness, and thoroughness of the work assigned, as well as the ability to distinguish ingredients by taste, smell, or sight.Lifting requirements: The team member will be required to lift, push, pull, lower and/or move up to 10 lbs regularly, and up to 50 lbs occasionally.Noise Level: The noise level in this environment is typically variable.Work schedule: The work schedule may fluctuate to including evenings, weekends, and holidays.