LUX Events, INC
Director of Food and Beverage
LUX Events, INC, Salt Lake City, Utah, United States, 84193
Join the LUX Group, a premier hospitality company renowned for our innovative and diverse portfolio of brands. We manage LUX, our flagship luxury catering and event production brand, Market Catering, known for exceptional value and drop-off catering services, DRNK, our accessible bar service brand, LUX Floral and Design, and LHG, which oversees food and alcohol concessions for major festivals, concert venues, golf courses, and a renowned cafe at the Natural History Museum of Utah.
Our commitment to delivering unparalleled experiences, driven by excellence and creativity, sets us apart. We are now seeking a visionary Food and Beverage Director to elevate our culinary and beverage programs to new heights.
As the Food and Beverage Director, you will oversee the food and beverage operations across all our brands, with a particular focus on our luxury catering brand, LUX. You will be responsible for the strategic planning, development, and execution of our culinary and beverage programs, as well as developing and operating the Event Chef Program. You will lead a talented team of chefs, mixologists, and food and beverage professionals to ensure the highest standards of quality, creativity, and customer satisfaction.
Leadership and Management
Lead, inspire, and mentor a team of culinary and beverage professionals.
Foster a culture of excellence, creativity, and continuous improvement.
Oversee training, and development of food and beverage staff.
Direct the daily activities and assignments of staff, ensuring appropriate coverage, developing and communicating departmental strategies and goals, and prioritizing work.
Culinary and Menu Development
Develop and implement innovative and forward-thinking menus and culinary concepts that align with each brand's identity.
Create special and custom menus for wedding packages, corporate experiences, and other events.
Stay current with industry trends and incorporate them into the culinary program.
Ensure the highest standards of food quality, presentation, and taste.
Work closely with the Executive Leadership team and the sales team to showcase cutting-edge food and beverage concepts to the industry.
Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests.
Beverage Program
Oversee the development and execution of beverage programs, including cocktails, wine lists, and non-alcoholic beverages.
Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement.
Collaborate with mixologists to create unique and sophisticated drink offerings.
Manage and mentor the Beverage Manager to provide excellent quality and presentation of all beverage offerings to guests.
Ensure compliance with all alcohol service regulations and standards.
Operational Oversight
Manage day-to-day food and beverage operations across all brands, ensuring consistency and quality across all catering events, concessions, and cafe operations.
Implement and maintain health and safety standards in all food and beverage areas.
Provide direct oversight of the property-wide Banquet and Catering operations.
Maintain the physical asset through capital planning as required in the budget process.
Develop and maintain the Event Chef Program with LUX Catering and Events, ensuring seamless coordination between chefs and event planning teams and maintaining high standards of culinary excellence at all events.
Food Pricing and Costing
Develop and implement pricing strategies for all food and beverage offerings.
Conduct regular cost analyses to ensure profitability and cost-effectiveness.
Monitor market trends and adjust pricing accordingly.
Sourcing and Procurement
Oversee sourcing and procurement of high-quality ingredients and supplies.
Build and maintain relationships with vendors and suppliers.
Ensure sustainability and ethical sourcing practices.
Financial Management
Develop and manage budgets for all food and beverage operations.
Monitor financial performance and implement cost control measures.
Analyze financial data to identify areas for improvement and growth.
Strategic Planning
Develop and execute strategic plans for the food and beverage department.
Identify opportunities for growth and expansion within the market.
Collaborate with the executive team to align food and beverage goals with overall company objectives.
Qualifications
Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
Minimum of 5 years of experience in a food and beverage leadership role.
Proven track record of developing and executing successful culinary and beverage programs.
Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Ability to work in a fast-paced, dynamic environment.
Strong financial acumen and budget management experience.
Passion for culinary excellence and creativity.
Food Handler and Alcohol Certifications.
Level 1 or higher certification of Court of Master Sommelier or equivalent experience is required.
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, and P&L management.
Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity.
Able to interpret a variety of instructions and regularly exercise independent judgment and discretion about matters of significance.
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Our commitment to delivering unparalleled experiences, driven by excellence and creativity, sets us apart. We are now seeking a visionary Food and Beverage Director to elevate our culinary and beverage programs to new heights.
As the Food and Beverage Director, you will oversee the food and beverage operations across all our brands, with a particular focus on our luxury catering brand, LUX. You will be responsible for the strategic planning, development, and execution of our culinary and beverage programs, as well as developing and operating the Event Chef Program. You will lead a talented team of chefs, mixologists, and food and beverage professionals to ensure the highest standards of quality, creativity, and customer satisfaction.
Leadership and Management
Lead, inspire, and mentor a team of culinary and beverage professionals.
Foster a culture of excellence, creativity, and continuous improvement.
Oversee training, and development of food and beverage staff.
Direct the daily activities and assignments of staff, ensuring appropriate coverage, developing and communicating departmental strategies and goals, and prioritizing work.
Culinary and Menu Development
Develop and implement innovative and forward-thinking menus and culinary concepts that align with each brand's identity.
Create special and custom menus for wedding packages, corporate experiences, and other events.
Stay current with industry trends and incorporate them into the culinary program.
Ensure the highest standards of food quality, presentation, and taste.
Work closely with the Executive Leadership team and the sales team to showcase cutting-edge food and beverage concepts to the industry.
Direct supervision of the Executive Chef to provide excellent quality and presentation of all food to the guests.
Beverage Program
Oversee the development and execution of beverage programs, including cocktails, wine lists, and non-alcoholic beverages.
Develop a selection and pricing strategy for all liquors and wines, and supervise their procurement.
Collaborate with mixologists to create unique and sophisticated drink offerings.
Manage and mentor the Beverage Manager to provide excellent quality and presentation of all beverage offerings to guests.
Ensure compliance with all alcohol service regulations and standards.
Operational Oversight
Manage day-to-day food and beverage operations across all brands, ensuring consistency and quality across all catering events, concessions, and cafe operations.
Implement and maintain health and safety standards in all food and beverage areas.
Provide direct oversight of the property-wide Banquet and Catering operations.
Maintain the physical asset through capital planning as required in the budget process.
Develop and maintain the Event Chef Program with LUX Catering and Events, ensuring seamless coordination between chefs and event planning teams and maintaining high standards of culinary excellence at all events.
Food Pricing and Costing
Develop and implement pricing strategies for all food and beverage offerings.
Conduct regular cost analyses to ensure profitability and cost-effectiveness.
Monitor market trends and adjust pricing accordingly.
Sourcing and Procurement
Oversee sourcing and procurement of high-quality ingredients and supplies.
Build and maintain relationships with vendors and suppliers.
Ensure sustainability and ethical sourcing practices.
Financial Management
Develop and manage budgets for all food and beverage operations.
Monitor financial performance and implement cost control measures.
Analyze financial data to identify areas for improvement and growth.
Strategic Planning
Develop and execute strategic plans for the food and beverage department.
Identify opportunities for growth and expansion within the market.
Collaborate with the executive team to align food and beverage goals with overall company objectives.
Qualifications
Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
Minimum of 5 years of experience in a food and beverage leadership role.
Proven track record of developing and executing successful culinary and beverage programs.
Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Ability to work in a fast-paced, dynamic environment.
Strong financial acumen and budget management experience.
Passion for culinary excellence and creativity.
Food Handler and Alcohol Certifications.
Level 1 or higher certification of Court of Master Sommelier or equivalent experience is required.
Excellent skills in budgeting, expense management, inventory, payroll, labor costing, staffing, marketing, owner relations, and P&L management.
Able to diplomatically deal with difficult situations and people while exhibiting a consistent level of integrity.
Able to interpret a variety of instructions and regularly exercise independent judgment and discretion about matters of significance.
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