Regional Food & Beverage Director (Project Management)

The primary functions of the Regional Food & Beverage Director are to drive revenue, manage costs, and provide a great experience to the Fredericksburg Field House, the Rouse Center, and the Hagerstown Field House guests. The position oversees all Food & Beverage-related operations at all three locations. This individual directly manages all Front & Back of the House Employees according to current labor conditions and needs. The Regional Food & Beverage Director reports directly to the General Manager at each property.

Essential Duties and Responsibilities

Hire, train and evaluate staffDrive growth of food and beverage department NOIBudget and monitor weekly food and labor costsMonitor quality controlMonitor salesGenerate daily and monthly financial and inventory reportsManage inventory and order kitchen supplies as necessaryProcess payments and inventory through POS SystemResearch new food and beverage products for best guest service as well as cost controlCreate new menu options and marketing ideasManage supply invoicesMeet with food vendors and make decisions on productsCommunicate with sales representatives and suppliersInspect equipment and food deliveriesEvaluate health and safety practicesHandle customer complaints and suggestionsOrganize and manage special events cateringCoordinate with staff at all three facilitiesLead F&B teams in coordination to facilitys goalsComplete special projects and daily assignments as directed by the General Manager of each property